The Ultimate Real Keto Cinnamon Roll

I have been trying for years to create a dough that could stand up to rolling, filling and molding into various keto baked goods and still be soft and moist. I finally have done it and I can't wait to see what else I can come up with altering this dough. I've already started experimenting with the dough and have had promising results.

I tested so many variations trying to get this lower calorie, lower fat so what this recipe has in it is what the recipe needed to be moist, soft and delicious. The only sub I have found to still make a decent sub is subbing out the heavy cream for a low carb milk, it even works with water. For more decadent and delicious cinnamon roll I definitely suggest using a low carb milk or half heavy cream half low carb milk.

So that is the beginning of the recipe, your milk of choice. Then you need to bloom the yeast. I've used active dry and rapid rise yeast and I've found there wasn't too much of a difference. The active dry yeast always took 1.5 hours to proof the cinnamon rolls enough. The rapid rise can rise quickly depending on your environment. I always suggest checking on it frequently to not over proof. To activate the yeast I use Inulin which is a fiber usually derived from artichokes. I haven't found any other keto sweetener that has worked to active the yeast. If you don't mind using maple syrup or honey you can use 1 tsp. instead of the inulin. To bloom the yeast I place in a warm area, often I turn on my dehydrator or oven to help warm it up.

The 4 eggs and sweetener in the next step. I have tried less eggs and it just makes the cinnamon roll kind of dry. The sweetener I have tried several amounts and anything works from 48 g(1/4 Cup) to 96 g(1/2 Cup) of a 1:1 keto granular sweetener works. It's very much up to your preferred sweetness level. I felt it need a little more to counteract the earthy flavor of the bamboo fiber. You can even use a little bit of a powdered sweetener or a pure powdered stevia instead of the 1:1 keto granular sweetener. The amounts will be to taste though. If you ever have a keto baked good that you don't like the texture, sweetness or flavor of, you can always freeze and use up for a keto bread pudding. ( https://youtu.be/PulfiwTF4mQ ) I suggest a stand mixer or hand mixer to help dissolve the sweetener into the eggs. You don't need a bunch of volume with the eggs, you just want the grittiness gone from the sweetener. Additionally you need the mixer to activate the gelling agents in the dry ingredients enough to form a dough.

Next is melted salted butter. I always use salted butter but if you only have unsalted as 1/2 tsp. salt to the dry ingredients. I have found you can usually swap out coconut oil for butter in most recipes. I did try using avocado oil in place of the butter and it worked but the dough was a little bit stickier and needed to add some bamboo fiber when I went to roll it out.

Next is the dry ingredients which I tested so many different ratios of things and this gives the best texture to the cinnamon rolls. I found that you need baking powder plus the yeast to keep our baked goods decently risen. When I didn't use baking powder it made a tiny bit denser and flatter cinnamon roll. I use unflavored whey protein powder (Isopure) which is 0 net carbs per scoop and I have not been able to figure out a replacement for it without having to change the other "flour" ingredients in the recipe. The coconut flour has been said to be able to be replaced by 3-4x the amount of almond flour. I have never tried it because I don't work with nut flours in my bakery to avoid cross contamination as much as possible.

The xanthan gum and gelatin are both essential. You can try to use just one or the other looking up the subbing ratios on google but I have tried and found that it isn't exactly the same outcome. I feel like xanthan gum gives a slimy texture to the dough, for lack of a better descriptor, while gelatin thickens the dough and makes it stiff.

The last dry ingredient is the bamboo fiber, which people have been asking me to experiment with. I started with oat fiber in the same amount and that also worked to make a fluffy cinnamon roll. Unfortunately I have found that too much bamboo fiber upsets my stomach. I was fine just tasting the cinnamon rolls or eating one. When I made pizza though I ate 3 slices of 8 and that really upset my stomach the next day. So I would be mindful of that if you haven't had it a lot before. I think our body isn't used to digesting it yet, I've heard you can build a tolerance, so I am hopeful it may not effect me forever.

The filling is very simple, just butter an alternative brown sugar sweetener of choice, cinnamon and vanilla extract. The only trick here is to make sure the filling is mixed well and soft enough to spread onto the rolled out dough. The only things you can really swap out in the filling is the cinnamon and vanilla for another spice or extract you would like. If you only have unsalted butter just add a pinch of salt to the mixture.

The frosting is just a simple cream cheese frosting that you can just mix up by hand because you don't need any air whipped into it. You can use just pure stevia instead of a powdered 1:1 alternative sweetener but you need to use unsalted butter because otherwise it is too salty. You can make as much frosting as you want to put on them but I would just figure out your own macros because different brands of every ingredient has different macros usually.

Rolling out the dough can be tricky. I like using oil sprayed on parchment and on top to combat the stickiness. You can also dust parchment and the top with bamboo fiber to roll it out. I just don't prefer the taste of the bamboo fiber so I didn't want to use to much on the outside.

Once you get the rolls, rolled and cut you have a few options. You can just bake straight away, they may not be as fluffy but are still delicious. If you choose to go that route you can just place the cinnamon rolls on parchment paper on a sheet pan and bake 375 for 20-22 minutes. If you are taking the longer route you need to use a 9x13 pan. If you use a bigger pan they could proof and spread flat or bake flatter with the extra space. If you use a round or square 9 inch pan they will be weirdly shaped and small around.

Unproofed

I have found that you need a high temperature to proof keto baked goods, around 105 degrees Fahrenheit is what I found to be the sweet spot. I tried at 95 degrees in my small dehydrator and it took over a hour and a half to get them doubled in size. Many appliances have a dehydrating function you can use. If a 9x13 pan doesn't fit in the appliance you can always use 2 smaller pans and do 6 in each. Proof settings on ovens and appliances tend to not go as high as 105 degrees. Alternatively I have used preheating my oven as a warm spot to proof my doughs. I place my cinnamon rolls right on top of the stove top burners in front of the hot air that is coming out of the back of the oven. I adjust the closeness of the pan to the hot air depending on how hot the dough seems to be getting. If too close it can cook your dough, rotating and checking on it every 10 minutes or so will prevent that from happening and ensure the dough rises evenly. If you leave it in one place the dough that is getting the direct heat will proof higher and faster than the rest that isn't getting as warm of air on it. What you are looking for is rolls that are doubled in size and there should be barely any visible space between them anymore. Then you are ready to bake.

Proofed

Once they are out of the oven there are a couple different ways you can proceed. Since I was testing a bunch I never iced them until after and just coated them like I was frosting a cake once they were deemed good to sell and package. You can also freeze them with or without icing on them for over 2 months, just defrost in the fridge over night. They last unfrosted on the counter for over a week and either frosted or unfrosted for 2 weeks in the refrigerator. Or if you are serving them right away out of the oven, slather them with the frosting as soon as they are cooled enough to touch, score along the edges of each cinnamon roll and loosen the sides with a spatula, pop out and enjoy right away! If not right away, they are best warmed in the microwave for 20-30 seconds.

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The Ultimate Keto Cinnamon Roll Recipe:

DOUGH:

8 oz./1 Cup Heavy Cream (Or Alternative low carb milk) Warmed between 100-110 degrees

6 g/2 tsp. Inulin (Alternatively 1 tsp. Honey or Maple Syrup)

9 g/2-1/4 tsp. Active Dry or Rapid Rise Yeast

4 Eggs

48-96 g/1/4-1/2 Cup 1:1 Alternative Granular Sweetener

112 g/4 oz./1 Stick Salted Butter (melted) (add 1/2 tsp. salt if using unsalted)

110 g/1-1/4 Cup+2 Tbs.(approximately) Packed Unflavored Whey Protein Isolate

30 g/1/4 Cup Coconut Flour

44 g/2/3 Cup (scooped not packed) Bamboo Fiber (Oat Fiber)

12 g/1 Tbs. Baking Powder

12 g/1 Tbs. Xanthan Gum

25 g/2-1/2 Tbs. Grass fed Beef Gelatin

FILLING:

42 g/3 Tbs. Salted Butter (softened)

6 g/1 Tbs. Ground Cinnamon

62 g/1/3 Cup Golden Alternative Sweetener

1 tsp. Vanilla

Instructions:

1. Weigh/measure out your liquid and heat to between 100-110 degrees Fahrenheit then add the inulin and yeast, set aside to activate

2. In a stand mixer beat 4 eggs with the sweetener until no longer grainy

3. While that whips, weigh/measure, sift and whisk together dry ingredients

4. Once you can't feel any sweetener granules, on low speed, stream in the melted butter and heavy cream and yeast mixture

5. Scrape down then add in all the whisked dry ingredients, turn on slow then speed it up to work the dry ingredients well

6. Scrap down and whip one last time until a thick dough forms

7. Set aside to hydrate and make the filling by mixing all the ingredients together until a cohiesive mix forms, set aside

8. Roll out using a large piece of parchment paper, can either coat everything in oil or bamboo fiber to combat the stickiness of the dough

9. Roll out the dough into an even thickness, in the shape of a rectangle, about 14 inches horizontal by 10 inches vertical, can use a piece of parchment paper on top as well

10. Once you are happy with the shape and thickness of the dough, make sure the filling is spreadable, if not, microwave for 10 second intervals, then spread evenly across the dough, leaving a half inch at the top

11. Roll the dough from the bottom, tucking the center in tight all the way to the end, roll off the parchment, then back onto the seam

12. Spray and line a 9x13 pan with the piece of parchment paper you used to roll out the dough

13. Cut the log of cinnamon rolls in half then in half again then into thirds to form 12 cinnamon rolls

14. Place in the 9x13 pan evenly spaced 3 by 4, cover with plastic wrap and proof either in a dehydrator set to 105 or on the stove top with the oven preheating to 375 degree with the warm air circulating around it until they are double (not much space left between them) in size 60-120 minutes

15. If using a dehydrator, make sure to preheat your oven once the cinnamon rolls are close to doubled and bake for 20-24 minutes

16. While they are baking you can make the frosting

FROSTING:

28 g/2 Tbs. Salted Butter (softened)

112 g/4 oz./1/2 Cup Cream Cheese (softened)

80 g/2/3 Cup Alternative 1:1 Powdered Sweetener (sifted)

1 tsp. Vanilla Extract

Instructions Cont.:

1. Mix together the butter and cream cheese with a spatula or hand mixer until just combined

2. Add in the vanilla extract then add the powdered sweetener and mix until just combined

3. Once the cinnamon rolls are golden brown and spring back when touched pull from oven and let cool until they can be handles easily

4. Spread the cream cheese icing on each cinnamon roll, separate from each other and the sides and enjoy!

5. Storage instructions above

Macros:

290 Calories

25g Fat

27g Total Carbs

5g Fiber

20g Sugar Alcohol

14g Protein

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