This recipe is super simple and so delicious. It is great to make for breakfast or dessert. They are easy to store, freeze and take with you on the go.
I have been testing and testing recipes for cinnamon rolls for about 2 weeks now and this is by far the best. I am super excited to share this recipe with you because this is one of the dessert type dishes that I have missed the most on keto.
No these do not have the texture of normal cinnamon rolls made with “flour” but it has more of a biscuit texture. It has a soft and fluffy inside while on the outside is nice and crisp like a biscuit would be. By adding your choice of topping such as cream cheese icing or a normal powdered sugar icing will bring out the sweet taste of these delicious little desserts. So, let’s get into it.
INGREDIENTS FOR THE DOUGH:
10 oz. mozzarella cheese
5 oz. almond flour sifted
1 tsp vanilla extract
1 tsp baking powder
2 tbsp stevia
INGREDIENTS FOR THE CINNAMON SUGAR:
1 tbsp cinnamon
1/4 tsp nutmeg
1 tbsp stevia
2 tbsp butter melted
- Melt the butter in the microwave until melted. about 10 to 15 seconds. Mix the cinnamon, nutmeg, and sugar in a bowl and set aside.
INGREDIENTS FOR THE CREAM CHEESE ICING:
2 oz cream cheese, softened
2 tbsp stevia, powdered
1/2 tsp vanilla extract
- In a small bowl combine all of the ingredients for the icing and whisk together until completely smooth. Set aside.
DIRECTIONS FOR THE DOUGH:
- In a microwave-safe glass bowl melt the cheese for about 2 minutes or so until the cheese is melted.
- Remove and stir for about 1 minute to cool the cheese.
- Add the egg and stir to incorporate completely.
- Add the almond flour, vanilla, baking powder, and stevia and stir with a rubber spatula until all ingredients are combined well. Let sit for about 20 minutes.
- Layout one sheet of parchment on the counter and add a bit of oil and spread the oil out to prevent sticking. Add your dough to the parchment and use your hands to shape the dough into a rectangle shape. Add another piece of parchment on top and use a rolling pin to roll out the dough into a rectangle shape about 1/4 inch thick. Remove the top parchment paper.
- Spread the butter on top of the dough leaving a 1/2 inch border. Now sprinkle the spice mixture on top of the butter leaving a 1/2 inch border so the dough can stick to itself.
- Using the parchment to help you, Now roll up the dough starting with the side that is closer to you.
- Once you have the dough rolled up you can now cut the dough using a sharp knife into 8 pieces. I cut the dough in half, then cut each half in half and then cut those halves in half making 8 pieces. This just helps to keep the sizes about the same.
- Now you can place your cinnamon rolls in a buttered baking dish. I use an 8×8 baking dish or a small cast iron pan roughly about the same size.
- I place them in the dish about 1/2 inch apart because they will spread out some when baking.
- I then top each roll with a little more butter on top. Because who doesn’t like butter? You can skip this step if you like but adding the butter on top is magical.
- Now place your cinnamon rolls in a 375* oven and bake for about 15 to 20 minutes. I bake mine just until the top starts to turn brown and no longer because I like my cinnamon rolls more on the doughy side instead of the harder side. I take mine out just when I see the tops start to turn golden brown. You can cook them longer until they are browner if you like.
- Remove them from the pan and on a cooling rack to cool for about 30 to 40 minutes.
- At this point when they are cool you can now top them with the cream cheese icing. This recipe only makes enough for the 8 pieces but you can double that if you like. I find that this amount is perfect for the icing to cinnamon ratio. Now they are ready to serve. ENJOY!
You can certainly make a powdered sugar icing using 1/2 cup powdered stevia with a little bit of milk or water with some vanilla extract and top them with the icing while still warm. That will make the cinnamon rolls softer in texture.
You can store these in an airtight container in the fridge or in the freezer. If you store them in the freezer place them on a sheet tray and freeze until the icing is frozen and then you can place them in a storage bag or container. They store really well either way. They will last about 1 week in the fridge and a few months in the freezer. You can also take these rolls with you while traveling as they travel really well.
I hope you enjoy!
If you would like a visual I will be putting this recipe up on my keto channel so you can follow along with me. I am so excited that I started a keto only channel so I can share the recipes I make with you all there as well. Here is the link. Just look for easy keto cinnamon rolls!