You Won't Believe These Are Keto Cinnamon Rolls

Ingredients

• 8 oz Heavy Cream (full‑fat, measured by weight)
• 2.25 tsp Active Dry Yeast (approx. 9 g; rapid‑rise works as well)
• 2 tsp Inulin Powder (helps yeast bloom; 6 g)
• 96 g Monk Fruit Blend Sweetener (granular, ½ cup; provides sweetness without carbs)
• 30 g Bamboo Fiber (adds bulk; can be substituted with oat fiber)
• 30 g Coconut Flour (fine texture, low net carbs)
• 30 g Unflavored Whey Protein Isolate (about 2 scoops; zero‑carb brand)
• 1 tsp Baking Powder (helps lift in gluten‑free dough)
• 1 tsp Xanthan Gum (provides elasticity)
• 1 tsp Grass‑Fed Beef Gelatin (adds chew; can use pork gelatin if preferred)
• 4 Large Eggs (room temperature)
• 113 g Unsalted Butter (1 stick, melted; for dough)
• 1 tsp Vanilla Extract (pure vanilla)
• 2 tbsp Ground Cinnamon (sweet and aromatic)
• 42 g Softened Butter (Filling) (3 tbsp, softened for spreading)
• 62 g Golden Sweetener (Swerve) (⅓ cup, for filling)
• 113 g Cream Cheese (full‑fat, softened; for frosting)
• 28 g Unsalted Butter (Frosting) (2 tbsp, softened)
• 80 g Powdered Sweetener (2/3 cup, sifted; e.g., Swerve confectioners)

Instructions

1. Heat Cream and Bloom Yeast

   Measure 8 oz heavy cream into a small saucepan and warm over low heat until it reaches 100‑110°F (about 1–1.5 minutes). Sprinkle 2 ¼ tsp active dry yeast and 2 tsp inulin over the warm cream, stir gently, and let sit for 5 minutes until foamy.

   Time: PT7M

   Temperature: 100‑110°F

2. Combine Wet Ingredients

   In a large mixing bowl whisk together the 4 large eggs, 96 g monk‑fruit sweetener, and the melted 1 stick butter until the sweetener is fully dissolved and the mixture is smooth.

   Time: PT3M

3. Add Yeast Mixture

   Pour the warm yeast‑cream mixture into the egg‑sweetener‑butter bowl and whisk briefly to combine.

   Time: PT1M

4. Mix Dry Ingredients

   In a separate bowl combine bamboo fiber, coconut flour, whey protein isolate, baking powder, xanthan gum, and gelatin. Whisk until uniform.

   Time: PT2M

5. Combine Wet and Dry

   Gradually add the dry mixture to the wet mixture, whisking continuously. The dough will become thick, sticky, and dough‑like. Scrape down the sides once to ensure all dry bits are incorporated.

   Time: PT4M

6. Prepare Filling

   Soften 42 g butter, then microwave for 5‑10 seconds until spreadable. Mix with 2 tbsp ground cinnamon, 1 tsp vanilla extract, and 62 g golden sweetener until a smooth paste forms.

   Time: PT3M

7. First Proof

   Lightly oil a 9×13‑inch baking pan. Transfer the dough onto parchment placed in the pan, shape into a rough rectangle (≈14×10 in). Cover loosely with parchment or a clean kitchen towel and place in a warm spot (dehydrator at 105°F or oven turned off with the light on) for 30 minutes.

   Time: PT30M

   Temperature: 105°F

8. Roll and Fill

   After the first proof, drizzle a little oil over the dough surface, then use oiled hands to spread the dough into a flat rectangle. Evenly spread the cinnamon‑butter filling over the dough. Roll tightly from the long side, using parchment to help lift the roll.

   Time: PT5M

9. Cut Rolls

   Using a bench scraper or a sharp knife, cut the rolled dough into 12 equal pieces (about 1‑inch thick). Place the rolls side‑by‑side in the prepared pan, leaving minimal space between them.

   Time: PT3M

10. Second Proof

    Cover the pan loosely and let the rolls proof for another 30 minutes in the same warm environment. They should roughly double in size.

    Time: PT30M

    Temperature: 105°F

11. Preheat Oven

    While the rolls are on their second proof, preheat the oven to 375°F.

    Time: PT5M

    Temperature: 375°F

12. Bake Rolls

    Bake the rolls for 10 minutes, then rotate the pan and bake an additional 10 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT20M

    Temperature: 375°F

13. Cool Slightly

    Remove the pan from the oven and let the rolls cool on a rack for 10 minutes; they should be warm but not piping hot.

    Time: PT10M

14. Prepare Frosting (Glaze)

    In a bowl combine 28 g softened butter, 80 g powdered sweetener, 4 oz softened cream cheese, and 1 tsp vanilla extract. Mix by hand or with a spatula until smooth and glossy.

    Time: PT5M

15. Glaze Rolls

    Drizzle or spread the cream‑cheese glaze over the warm rolls, allowing it to melt into the crevices. Serve immediately or store as directed.

    Time: PT2M

Nutrition Facts

Calories

167

Protein

6 g

Carbohydrates

2 g net

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Heavy Cream: Half‑and‑half, Unsweetened almond milk (lower fat)
• Instead of Active Dry Yeast: Instant yeast, Rapid‑rise yeast
• Instead of Inulin Powder: Allulose (not recommended), Monk fruit blend (no bloom)
• Instead of Monk Fruit Blend Sweetener: Swerve, Allulose (use less)
• Instead of Bamboo Fiber: Oat fiber, Psyllium husk (use less)
• Instead of Coconut Flour: Almond flour (different texture)
• Instead of Unflavored Whey Protein Isolate: Egg white protein powder
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Xanthan Gum: Guar gum (use slightly less)
• Instead of Grass‑Fed Beef Gelatin: Pork gelatin, Agar‑agar (different texture)
• Instead of Large Eggs: Egg substitute (for vegans)
• Instead of Unsalted Butter: Avocado oil (will affect texture)
• Instead of Vanilla Extract: Almond extract (use less)
• Instead of Ground Cinnamon: Cinnamon powder blend
• Instead of Softened Butter (Filling): Melted coconut oil (will add flavor)
• Instead of Golden Sweetener (Swerve): Monk fruit blend
• Instead of Cream Cheese: Mascarpone (higher fat)
• Instead of Unsalted Butter (Frosting): Melted coconut oil
• Instead of Powdered Sweetener: Powdered erythritol

Equipment Needed

• Kitchen Scale
• Large Mixing Bowl
• Whisk
• Measuring Spoons
• Parchment Paper
• 9×13‑inch Baking Pan
• Oven
• Dehydrator or Proofing Area (optional)
• Bench Scraper (optional)
• Microwave (optional)
• Spatula
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Blooming the yeast with inulin in warm cream
• Whisking the dry ingredients to activate xanthan gum
• First and second proofing at a consistent warm temperature
• Rolling and cutting the dough evenly
• Baking at the correct temperature to avoid over‑browning

Chef Tips from the Video

• Oil your hands and the work surface liberally; the dough is very sticky.
• Use a bench scraper to cut rolls for cleaner edges.
• If you prefer a less sweet roll, reduce the monk‑fruit sweetener to ¾ cup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days; reheat gently before serving.

Freezer: Freeze individually wrapped rolls for up to 1 month; thaw overnight in the fridge and reheat.

Room temperature: Not recommended beyond 2 hours due to butter content.

Make-Ahead Tips

• Prepare the dough and let it proof overnight in the refrigerator; bring to room temperature before the second proof.
• Frosting can be made up to 3 days ahead and kept refrigerated.
• Freeze baked rolls without glaze; add glaze after reheating.

Frequently Asked Questions