No Mozzarella dough here! These buns are powered by yeast.
And L O V E
Or hunger busting buns, which would be more accurate and slightly less creepy!
Today we are talking about “buns of cinnamon” and breaking down the barriers of gluteny breakfast bread, one roll at a time. And though these might not be identical to the bakery-style cinnamon rolls you used to indulge in, these keto yeast cinnamon rolls will absolutely give you the flavor and sweet yeasty aroma that your bun-loving heart desires.
Plus, they are way more filling!
Completely Honest & Transparent
Texture is (in my opinion) the number one complaint in gluten-free or keto baking so I want to be VERY clear in what this recipe will produce. It’s a two-way street, friends. I owe you that much!
These rolls are a texture somewhere near a dense cake, meaning they are going to be light with a soft crumb and a crustier exterior. That’s because the yeast, baking powder, and egg white are doing a lot of leavening but there’s still no gluten structure to trap enough air to simulate “super soft” bread. Now, there is an ingredient, whey protein isolate, that acts like gluten in baked goods, but my digestive system starts rebelling when I add too much whey protein isolate to my diet.
Luckily, these rolls take pretty basic gluten-free/keto ingredients that you probably have lying around your pantry!
Rolling Tips, So You Don’t Go On A Murderous Rampage.
Because this dough has to be wet enough to bake into a soft cinnamon bun, it’s also very sticky to work with.
My best advice is to use plastic cling wrap above and below the dough when rolling it out to prevent an annoying and sticky mess.
Then, you can use the cling wrap to slowly roll it (again) into a log of dough. After that, make sure you have a sharp knife and a cup of water handy!!!
To slice, dip the knife into the water and gently cut through the dough to make your cinnamon rolls. The water keeps the dough from sticking, so dunk it every single time you remove the knife from the dough. Trust me, it works!
(Pretty Easy!) Keto Yeast Dough Cinnamon Rolls
Your kitchen will smell like a bakery that had a freak cinnamon explosion that it never fully recovered from. Zero casualties though.
The pan you choose to bake your rolls in can be round or square. Just make sure you line the bottom with parchment to discourage bun-loss due to sticking. #stickybuns
Obviously ice them with a mixture of cream cheese, butter, and powdered erythritol (swerve or another brand). A splash of vanilla never hurts either.
A splash of bourbon might be considered if you are adventurous (like me) or love bourbon (also me).
Other important notes and stuff
- It’s imperative that you make sure all of the ingredients are room temperature so the yeast will work it’s magic.
- If you forgot to leave your eggs out and you are super horny for cinnamon rolls, make a warm water bath that your mixing bowl will sit comfortably in.
- Then, crack your eggs in there and beat the mixture. By the time you’re done, the eggs will be warm enough to use!
- The yeast rise time is up to you. The longer you let the dough rise, the stronger the yeast flavor becomes, which can be good or bad depending on your taste buds.
- 2 cups Super Fine Almond Flour
- 1 tbsp Coconut Flour
- 1 packet Dry Active Yeast
- ⅓ cup Granulated Erythritol or sweetener of choice
- 2 tsp Xanthan Gum
- 1 tsp Baking Powder
- Pinch of Salt
- 3 Eggs room temp
- 1 Egg White
- 3 tbsp Warm Water
- 1 tsp Vanilla
- 2 tbsp Butter melted and cooled
- 2 tbsp Greek Yogurt or sour cream
- 4 tbsp Granulated Sweetener
- 1 tbsp Ground Cinnamon or to taste
- 4 oz Cream Cheese softened
- 3 tbsp Butter
- ¼ cup Powdered Erythritol like Swerve
- Whisk together the dry ingredients except for the sweetener (almond flour, coconut flour, yeast, xanthan gum, baking powder, salt) in a large bowl and reserve.
- Using a hand or stand mixer, beat the room temp eggs, vanilla, butter, greek yogurt, and sweetener until frothy.
- While mixing, add half of the flour mixture to incorporate.
- Add the rest of the flour mixture and continue mixing until a wet dough forms.
- Place the dough on a sheet of plastic cling wrap and cover the top with a second sheet. Roll out the dough to approximately 1-inch thickness.
- Sprinkle the dough with cinnamon and sugar and using the edge of the plastic wrap, begin to roll the dough into a log.
- Slice the dough with a sharp knife into 7 rounds and arranged in a parchment-lined baking pan and lightly cover with a towel to rise for at least 30 minutes. Make sure the area is warm (not hot!).
- Bake the rolls at 350 degrees for 25-30 minutes, checking for excessive browning. If they are browning too soon, gently cover the pan with foil to prevent burning.
- Beat together the icing ingredients until smooth.
- Once the rolls have cooled, smear them with an obscene amount of frosting and serve!
Sticky Dough if you have trouble handling the rolls, a bit of water on the knife or your fingers helps! After you slice each roll, use your knife as a spatula to transfer the roll to the pan (keep it close to you!)