Almond Flour Cinnamon Rolls
By Carine Claudepierre
Published on 02/26/2020 - Last updated on 11/29/2023
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These Almond Flour Cinnamon Rolls are a simple and healthy roll recipe with almond flour.
It is also dairy-free, paleo, and gluten-free. If you’re missing fluffy, soft cinnamon rolls with gooey filling, these keto cinnamon rolls will fix it for sure!
What Are Almond Flour Cinnamon Rolls?
Almond Flour Cinnamon Rolls are the low-carb and healthy version of classic cinnamon rolls.
While the traditional recipe is made with all-purpose flour and sugar, almond flour cinnamon rolls are made with lower-carb flour and sweeteners.
Why You’ll Love This Recipe
Calling all the cinnamon lovers with these almond flour cinnamon rolls! You won’t believe that the cinnamon rolls contain only 3.2 grams of net carbs per roll.
They taste like the real thing: a soft, fluffy bun with sticky sugar-free glazing and gooey cinnamon sugar filling.
How To Make Almond Flour Cinnamon Rolls
This Almond Flour Cinnamon Roll recipe is a dairy-free breakfast or snack recipe that is super easy to make.
While fathead cinnamon rolls are delicious, they are not dairy-free! Here I am sharing with you a keto cinnamon rolls recipe made with only wholesome ingredients and no dairy.
Ingredients
Let’s see the ingredients you need to make these almond flour cinnamon rolls:
- Almond flour – use blanched, fine almond flour for the best result. Almond meal is sometimes too coarse and will leave a gritty texture to the buns.
- Flaxmeal – this adds the gooey texture to the buns, don’t replace them.
- Whole psyllium husk and xanthan gum – the combo of both create a fluffy, pillowy texture. You can’t swap one for the other in this recipe, both are required, or the dough will end up sticky and wet, impossible to roll out.
- Eggs – I didn’t try the recipe egg-free, and I can’t advise on egg-free cinnamon rolls yet.
- Melted coconut oil or melted butter – butter adds a lovely golden color to the buns but both options works.
- Vanilla extract or vanilla essence.
- Apple Cider Vinegar & baking powder – for an extra raise and fluffy texture.
- Yeast & Maple Syrup – I know maple syrup is not keto, but it’s keto-approved to use to proof your yeast. See the next paragraph for details on how yeast uses sugar. Otherwise, use inulin for a sugar-free keto replacement.
- Sugar-Free Crystal Sweetener of choice like erythritol, monk fruit, or allulose. The dough recipe will work without a sweetener if you prefer unsweetened dough.
- Cinnamon – for the sugar-free cinnamon filling. Learn how to make perfect cinnamon sugar.
Proofing The Yeast
Cinnamon rolls won’t be the same without the yeasty flavor, right? Now, you probably wonder if it’s safe to use yeast on a keto diet as it requires sugar to proof the yeast.
Great news, you can proof the yeast with sugar like maple syrup! If you respect the ratio provided in the recipe, the yeast will consume all the sugar to activate itself, resulting in no sugar left in the recipe.
However, the yeast addition will guarantee the best fluffy, dairy-free keto buns with a pillowy texture like your favorite cinnamon rolls.
Rolling The Almond Flour Dough
Almond flour cinnamon dough is stickier than regular dough.
Therefore you must roll the dough between two pieces of parchment paper, preferably slightly oiled.
This will prevent the dough from sticking to the rolling pin.
Then, make sure you roll the dough into a 12.5-inch x 9-inch rectangle. You can simply fold the border of the bottom piece of parchment paper to form a rectangle.
Thanks to this, when you roll the dough, it stays in the rectangle shape you designed, resulting in a perfect rectangle.
Finally, add the sugar-free cinnamon filling and roll the dough tightly using the bottom parchment paper sheet as a guide. I highly recommend you watch my recipe video below to guide you through this.
Storage Instructions
Store the almond flour cinnamon rolls in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months.
Defrost the day before at room temperature or pop them in the oven for a few minutes.
You can also make the dough ahead and store it in the fridge wrapped in plastic wrap for up to 48 hours. Slice it and cook it when you’re ready!
Frequently Asked Questions
No, when proofing the yeast, the maple syrup is completely consumed by the yeast.
Yes, any liquid sweetener with sugar would work, such as maple syrup, honey, coconut nectar, or brown rice syrup.
Yes, both would work in the recipe.
Yes, almond flour and sunflower seed flour are interchangeable in this recipe.
More Cinnamon Baking Recipes
If you like baking with cinnamon, you’ll love these recipes:
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Almond Flour Cinnamon Rolls
Ingredients
Proofing the yeast
- 1 tablespoon Dried Yeast
- 1 tablespoon Maple Syrup (no sugar will be left in the recipe, it will only feed the yeast) or 1 tablespoon inulin
- ⅓ cup + 1 tablespoon Unsweetened Almond Milk lukewarm, not hot, think bath temperature 37.7C (100F)
Dry ingredient
- 2 ¼ cups Almond Flour
- ¼ cup Flaxseed Meal
- 4 tablespoons Whole Psyllium Husk see note to learn how to choose the right brand
- ¼ cup Granulated Sweetener Monk fruit, erythritol or allulose
- 1 tablespoon Baking Powder
- 2 teaspoons Xanthan Gum don't skip or the dough won't roll!
Liquid ingredients
- 2 large Eggs at room temperature
- 2 tablespoons Unsalted Butter or coconut oil, not hot
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
To work with the sticky dough
- 1-2 tablespoons Coconut Oil or any oil
Sugar free glazing
- ½ cup Powdered Erythritol
- 2 tablespoons Unsweetened Almond Milk
- 1 tablespoon Coconut Oil
Filling
- 3 tablespoons Unsalted Butter
- ¼ cup Granulated Sweetener
- 2 tablespoons Ground Cinnamon
Instructions
- Line a 9-inch (22cm) round pan with a piece of lightly oiled parchment paper. Set aside.
Proofing the yeast
- Before you start, make sure the almond milk is lukewarm. Think bath temperature of 100°F (37°C). You can microwave the milk for 15 seconds if needed, but it shouldn't be hot, or it will 'kill' the yeast.
- In a small mixing bowl, add dried yeast, maple syrup, and lukewarm unsweetened almond milk. Don't worry, the yeast will feed on sugar, and there will be no sugar left in the recipe. Otherwise, use inulin for a 100%-sugar-free yeast activator.
- Whisk to combine, cover with a towel, and set aside for 8 minutes or until the yeast is foamy and proofed.
Cinnamon rolls dough
- Meanwhile, in a large mixing bowl, whisk together all the dry ingredients: almond flour, flaxseed meal, psyllium husk, sugar-free crystal sweetener of your choice, baking powder, and xanthan gum. Set aside.
- In another large mixing bowl, add eggs, melted butter (not hot, or it will cook the eggs), apple cider vinegar, and vanilla.
- Whisk the egg mixture with an electric beater on medium/high speed for about 1 minute or until light. You can also whisk manually it will simply add less air into the dough resulting in slightly less fluffy rolls.
- Pour the egg mixture and the proofed yeast onto the flour bowl. Combine with a spoon at first, then gently knead the dough with your hands until it forms a sticky dough ball. The dough will be very sticky, so rub your hands with 1/2 tablespoon of oil and rub the ball with oil to smoothen the outside.
- Return the dough ball to the mixing bowl, cover with a towel and set aside in a warm place for 30 minutes. You can also warm the oven to 40°C and store the bowl in the oven to help the dough rest, and slightly expand. It won't rise very much, but this step makes the rolls fluffier.
Rolling the dough
- Punch down the dough and knead the dough for 10-20 seconds to remove air after the raising step. Use a slight amount of coconut oil to rub your hands if too sticky.
- Place a large piece of parchment paper onto your benchtop (about 45 cm long/18 inches).
- Slightly oil the paper surface and then place the dough ball in the center of the paper.
- Place another piece of lightly oiled parchment paper on top of the ball (oiled surface should stick to the dough), same size.
- Press the dough ball with your hands to flatten it into a disc. Start rolling with a rolling pin until you form a large rectangle. You can fold the bottom piece of parchment paper into a 12.5-inch x 9-inch rectangle. This way, when you roll the dough, it will encase the dough into the paper, resulting in a perfect rectangle shape. Watch my recipe video for technique
- Peel off the top piece of parchment paper.
- Brush the rectangle of rolled dough with melted butter and sprinkle cinnamon sugar-free sugar all over it, except the first top inch of the border, or it will be difficult to close the cylinder of dough.
- Use the bottom piece of parchment paper to help you roll the dough as tightly as you can into a long cylinder. I recommend you watch my recipe video for the technique!
- Pinch the top of the cylinder to firmly close the cylinder.
- Wet the blade of a sharp knife and cut the cylinder of dough into 10 cinnamon rolls.
- Place each cinnamon roll into the prepared round pan. Cover the pan with a towel and let the dough sit for another 20-30 minutes in a warm place or a lukewarm oven as before (40°C/105°F).
- Meanwhile, preheat the oven to 400°F (200°C) on regular or convection mode.
- Bake the cinnamon rolls for 25-30 minutes or until golden on the top. After, 10 minutes, you can cover the top of the pan with a piece of foil to prevent the top from darkening too much.
Glazing
- In a small mixing bowl, combine sugar-free powdered sweetener with unsweetened almond milk and coconut oil. Add more sugar-free powdered sweetener for a thicker glazing or more milk for a lighter/less sweet glazing. Note that powdered allulose is less sweet than powdered erythritol. Set aside at room temperature.
- Remove the pan from the oven, pull out the cinnamon rolls from the pan by lifting the parchment paper and bring them to a cooling rack.
- Cool the cinnamon rolls on a rack for at least 1-2 hours or until it reaches room temperature before adding the glazing.
- Use a pastry brush or spoon to spread the glazing on top of the cooled rolls.
- Serve with crushed pecan on top if desired.
Storage
- Store the cinnamon rolls in an airtight container in the fridge for up to 3 days or freeze them. Defrost the day before at room temperature.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Hi! Can I use coconut or date sugar in place of the erythritol? & is there anything I can use in place of xantham gum? Thanks!
Absolutely.
Can I substitute flaxseed flour for the flaxseed meal?
Yes both are exactly the same thing.
What can I substitute for the coconut oil for the glaze? I am highly allergic. Thank you
You can use melted butter
My rolls did not expand or rise at all. I followed the recipe exactly with all the right ingrediants. Any ideas?
This recipe doesn’t raise there’s no gluten so they barely expand
Can I substitute honey for maple syrup?
Sure
I don’t have maple syrup… can I substitute for treacle? If not what can I use instead?Thanks xx
You can but the recipe will be very high in sugar
I am super excited to try these! They look amazing! I have a question though could I substitute psyllium husk powder for the whole psyllium husk? If so how much would I use?
Yes, same amount
Can I pre-make the dough and use it next day?
I didn’t try that option and I would rather bake the rolls and store the baked rolls in the pantry. They store very well. Enjoy the recipe, XOXO Carine
I was looking for a recipe that did not have cheese as the ingredient. I loved that this didn’t and also had yeast in it. I used a cream cheese frosting with powdered monk fruit as the topping. So yummy.
I just made this and had a few. It was delicious . Replaced almond milk with coconut milk because almond mild sold usually adds rice and sugar and I cant afford to make them because almond anything is expensive thank you again for the recipe . it turned out beautiful . Yasmin, Malaysia
Thnaks Yasmin for this amazing feedback! I can’t wait to read your next comment and see what you are trying from the blog, Enjoy XOXO Carine
Hi! Can you use instant yeast? If so do you just leave out the maple?
Instant yeast can be added directly into baked goods with activating them into water or maple syrup. However, even if the maple is not needed you need to keep the water I am using to activate the yeast or the batter will be too dry. Enjoy, XOXO Carine
Can I substitute sunflower seed flour for the almond flour?
Usually yes, both flour can be replace with a 1:! ratio. Enjoy, XOXO Carine.
Hi there, this sounds delicious, but I am wondering: did you use real almond flour (so the sort with less oil) or just ground almonds? They bake/behave very different, that’s why I ask… Thanks! -Tanja
Hi Tanja, here in New Zealand it is called almond flour, it is made of 100% almonds no added oil or anything and it is ground into a fine white/yellow flour. I hope it helps, XOXO Carine
Hi! Can you do it without the yeast?
Probably yes, but I didn’t try and I guess they will be less fluffy. If you try, simply follow the recipe removing yeast and yeast activator (maple or inulin) but keep the same amount of liquid used. You can add an extra 1/2 tabespoon of baking powder to help the dough raise. Enjoy the recipe, XOXO Carine
You metioned guar gum but I did’t see it listed in the ingredients. How much would you use and would you use in with the xamtham gum?
The recipe mention 2 teaspoon of xantham gum (not guar gum as guar gum is used to thickened liquid/sauce and xantham gum for solid food like bread). Enjoy the recipe, XOXO Carine
No video, I would’ve liked to see the rolling process. Too bad!
The video appears after the recipe instruction. If you can’t see it, it might be because you are using an ad blocker on your laptop that automatically block videos loading. But the video is there or on my Youtube channel . Enjoy, XOXO Carine