This METHOD is EASIEST Way to Make a Cinnamon Roll

Ingredients

• 1/3 cup Almond Flour (finely ground, low‑carb)
• 1 tablespoon Egg White Powder (helps make the roll fluffy without a whole egg)
• 1.5 teaspoons Sugar‑Free Sweetener (erythritol, monk‑fruit blend, or stevia blend)
• 1/4 teaspoon Baking Powder (aluminum‑free)
• 1/4 teaspoon Xanthan Gum (provides structure since no whole egg is used)
• 1 pinch Salt (enhances flavor)
• 1.5 tablespoons Unsalted Butter (melted; divided (1 tbsp for dough, ½ tbsp for filling))
• 1 tablespoon Sour Cream (full‑fat; can substitute plain Greek yogurt)
• 1 tablespoon Water (room temperature)
• 1/2 teaspoon Ground Cinnamon (for the filling)
• 0.5 ounce Cream Cheese (softened; for frosting)
• 1 tablespoon Powdered Sugar‑Free Sweetener (for frosting; powdered erythritol or monk‑fruit blend)

Instructions

1. Mix Dry Ingredients

   In a small bowl combine 1/3 cup almond flour, 1 tablespoon egg white powder, 1‑2 teaspoons sugar‑free sweetener, 1/4 teaspoon baking powder, 1/4 teaspoon xanthan gum, and a pinch of salt. Stir until evenly distributed.

   Time: PT5M

2. Prepare Wet Mixture

   Melt 1 tablespoon butter in the microwave (about 20‑30 seconds). Add 1 tablespoon sour cream (or plain yogurt) and 1 tablespoon water. Stir until smooth.

   Time: PT5M

3. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir with a spoon until a sticky dough forms.

   Time: PT2M

4. Make Cinnamon Filling

   Melt ½ tablespoon butter (microwave or stovetop). Stir in ½ tablespoon sugar‑free sweetener, ½ teaspoon ground cinnamon, and a pinch of salt until a smooth, glossy mixture forms.

   Time: PT2M

5. Prepare Parchment Surface

   Lay a damp paper towel on the countertop, then place one sheet of parchment paper on top. This prevents the parchment from sliding while you shape the dough.

   Time: PT1M

6. Shape Dough into a Strip

   Using your hands, gently press and spread the dough on the parchment into a long, thin rectangle about 8‑10 inches long and 1‑1.5 inches wide.

   Time: PT5M

7. Add Filling and Roll

   Brush the cinnamon‑butter mixture evenly over the dough strip with a pastry brush. Starting at one short end, roll the dough tightly like a jelly roll. Gently press the roll to flatten it into a shorter, wider shape.

   Time: PT3M

8. Prepare Ramekin and Bake

   Spray the inside of a ramekin with coconut‑oil spray. Transfer the rolled dough into the ramekin, seam side down. Bake in a pre‑heated oven at 375°F for 17 minutes, or until the roll has risen and the top is golden brown.

   Time: PT17M

   Temperature: 375°F

9. Prepare Cream Cheese Frosting

   While the roll bakes, combine 0.5 oz softened cream cheese, ½ tablespoon softened butter, and 1 tablespoon powdered sugar‑free sweetener in a small bowl. Mix with a fork until smooth and creamy.

   Time: PT5M

10. Frost and Serve

    Remove the cinnamon roll from the oven and let it cool in the ramekin for 2‑3 minutes. Spread the cream cheese frosting over the top using a spatula or fork. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

410

Protein

9 g

Carbohydrates

5 g (net)

Fat

35 g

Fiber

3 g