Wow these are deliciously cinnamon with a tender baked texture! Great with coffee for breakfast or at any time. I love the baked results from a mix of almond and coconut flour, as it always gives a tender texture. This batch have all gone; the family devoured them. It might at first look a complex recipe, but I found it accurate and easy to make. Even the rolling up using the grease-proof paper as a guide was easy. Next time, I will get gram and ounce weight measurements, as I prefer this way of baking. I’m not a fan of cups and tablespoons for measuring ingredients.
Here is the original recipe, apart from converting it for lactose-free ingredients, I followed it as outlined. It’s a recipe that I will definitely be making again.
Prep time: 20 mins | Cook time: 20 mins | Servings: 9
Nutrition per 1 cinnamon roll: calories: 295 | fat 26g | carbs 10g
- 18 tbsp almond flour (1 cup + 2 tbsp almond flour)
- 1/3 cup coconut flour
- 1/4 cup erythritol
- 3 tbsp golden flax seed meal
- 2 tsp baking powder (I used a gluten-free baking powder)
- 1 tsp xanthan gum
- 1/2 tsp pink himalayan salt (I used sea salt)
- 3 large eggs, room temperature
- 3 tbsp double cream (I used a plant-based double cream)
- 2 tbsp butter, softened (I used a lactose-free butter)
- 3 tsp apple cider vinegar
- 2 tsp vanilla extract
- 3 tbsp warm water
- 1/4 cup butter, softened (I used a lactose-free butter)
- 3 tbsp erythritol
- 2 tbsp ground cinnamon
- 10 drops liquid stevia
Cream cheese frosting:
- 2 oz cream cheese, room temperature (I used a lactose-free cream cheese)
- 2 tbsp butter, room temperature (I used a lactose-free butter)
- 2 tbsp powdered erythritol
- 10 drops liquid stevia (I didn’t need to use this)
- 1 tsp vanilla extract
- 2 tbsp double cream (I used a plant-based double cream)
- Preheat the oven to 390F/200 Celsius/180 Celsius fan-assisted. Grease an 8-inch round oven dish, with butter/oil or grease-proof paper.
- In a bowl, mix together the dry ingredients: almond flour, coconut flour, erythritol, flaxseed, baking powder, xanthan gum, and salt.
- Add the wet ingredients: eggs, cream, melted butter, vinegar, vanilla extract, and water into the dry ingredients. Mix well until combined. Set aside for around 5 minutes, the dough will be sticky.
- While the dough rests, mix the cinnamon filling ingredients: butter, erythritol, ground cinnamon, and liquid stevia together until combined. Set to one side.
- With oiled hands, shape the dough into a ball, and place on grease-proof paper.
- Place another piece of grease-proof paper on top of the dough. Then, roll the dough into a rectangle, to desired thinness. (Desired thinness didn’t give enough guidance so I estimated a thickness that would roll well without breaking up).
- Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the grease-proof paper as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log into 9 equal pieces; transfer into the prepared round oven dish. (I used a ruler to measure out cuts to give fairly equal pieces)
- Bake for 5 minutes, then reduce the oven temperature to 356F/180 degrees celsius/160C fan-assisted, and continue to bake for another 15-20 minutes until golden brown. If necessary cover loosely with foil to prevent burning. (I didn’t need to do that)
- Whilst the rolls are baking, prepare the frosting combining cream cheese, butter, and erythritol in a bowl. Whip until light and fluffy.
- Mix in the vanilla extract and stevia (I left out the stevia as the frosting already tasted sweet enough). Then, add the double cream one tablespoon at a time, until a thick spreadable icing comes together.
- Once cooked, leave the rolls to cool before spreading the frosting on top. Alternatively, if you prefer a glaze, you can spread the frosting on once the rolls come out the oven.
- The cinnamon rolls can be stored in an airtight container in the fridge for up to 7 days, or on the side for up to 2 days.