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Gluten FreeLow CarbVegetarianPaleo
These delightful mini cinnamon rolls are just divine and low carb too! We found them very filling and I ate a few during the course of taste tasting ...ahem. I could not have eat dinner that night as I was too full; the joy of coconut flour and psyllium powder! However, I shamefully ate another before I went to bed as I opened the fridge, looked at the remaining ones and gave one a good home.
I used my mini muffin tin to bake these little beauties in but you could use a regular muffintin or even just place them on a parchment lined baking tin. You might want to add more cinnamon and sweetener to the filling to adjust to your own tastes. I was sprinkling cinnamon over mine like it was on sale!
I have not tried these with almond flour, but I can't see why it can't be used instead of the coconut flour. I'd use more of it though than the coconut flour; perhaps another ¼ of a cup and reduce the water. If you wanted to keep the recipe Paleo, then you can use honey as a sweetener, and use a topping without cream cheese. Maybe a cashew nut cream?
As ever with using this type of dough, you will need to roll it out using parchment paper. Nothing else will do and it will stick!
Mini Cinnamon Rolls
Angela Coleby
Mini cinnamon rolls made from a low carb & gluten free dough.
4.67 from 3 votes
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Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 12 Mini Rolls
Calories 87 kcal
Ingredients
ROLLS
- ½ cup Coconut flour
- 4 tablespoons Butter melted
- 2 Eggs
- ¼ cup Erythritol
- 4 tablespoon Coconut milk
- ½ cup Boiling water
- 1 tablespoon Psyllium husk powder
- ½ teaspoon Baking powder
- ½ teaspoon Salt
FILLING
- 3 tablespoons Cinnamon
- 4 teaspoons Erythritol or sugar substitute of your choice
TOPPING
- 2 oz Cream cheese softened
- 2 teaspoons Vanilla essence
- 2 tablespoons Coconut oil
- 1 tablespoon Ground erythritol or sugar substitute of your choice
- 1 tablespoon Water optional, depending upon how thin you want your topping
Instructions
Pre-heat the oven to 190C/385F degrees and grease your muffin tin.
Mix the coconut flour, psyllium powder, baking powder, salt and erythritol together.
Add the eggs, butter and coconut milk and blend together so it resembles breadcrumbs or a partial dough.
Add the boiling water, gradually, a bit at a time, until you have a dough consistency. (You may not need all the water so don't pour it all in at once).
Lay a piece of parchment paper on your kitchen surface.
Take a small handful of the dough and make a thick sausage shape. Place this on the parchment paper. Place another piece of parchment paper over the dough and gently roll into a long rectangle, about two inches wide.
Trim the edges to make them straight. Sprinkle with cinnamon and erythritol.
Using the bottom parchment paper, roll up the dough like a swiss roll.
Cut into half and place each "roll" in the muffin tin (or on parchment lined baking tin).
Repeat until all the dough is used.
Bake for 20-25 minutes until golden.
To make the topping, blend the cream cheese, vanilla essence and ground erythritol together.
Add the coconut oil, then add water to achieve the consistency you desire.
Either pipe or drizzle over your buns. Or smear like butter!
Eat and enjoy!
Notes
Nutritional Information per roll - 87 calories, 7g Fat, 2g Protein, Total Carbs 5g, Fibre 3g, Net Carbs 2g.
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information."
Nutrition
Serving: 1RollCalories: 87kcalCarbohydrates: 5gProtein: 2gFat: 7gFiber: 3g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Shelley
Thank you for another yummy recipe! I doubled the recipe to fit the rolls in a pie dish. I read over the comments, and noted that some found the dough too wet, so I reduced the liquid. The first batch was too dry (I reduced the butter by half, and didn’t add the milk). so I made a second attempt. This time, I reduced the butter and milk by half, added another tbsp of psyllium husk and an additional tsp of baking powder. Wow. Just these tiny adjustments made all the difference! The cinnamon rolls were so good and the extra psyllium husk added to that bread like texture! Will be making this again because I love that they are coconut flour and require no yeast! Keep the recipes coming! Thank you!
Reply
Angela Coleby
Thank you for your kind review! Delighted you enjoyed them!
Reply
Shelley
I love that this is coconut flour and has no yeast! I was wondering if I can double this recipe and make it into regular sized cinnamon rolls and bake them in a pie dish?
Reply
Angela Coleby
Yes you could and that sounds like a great idea!
Reply
Bracha
Hi, is there something I can use to substitute for the Psyllium husk powder? I don't have any in the house...
Reply
Angela Coleby
Perhaps flax seed or oat fiber?
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Emma
I made the recipe as is and was so hard to form, I didn’t add water Bc if I did it would have been soup? Where did I go wrong
Reply
Angela Coleby
Perhaps add the water a bit at a time until the dough is formed?
Reply
Judy
Do you know if this would work if we froze it unbaked? Does anyone have any experience with this or any idea if it would work? I want to get some things in the freezer for Thanksgiving & Christmas so I'm not cooking all the time my grandchildren are visiting!
Reply
Angela Coleby
I'm not sure...
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Maria
These just came out of my oven. I added too much water and they ended up too moist, but still really tasty! Next time I will hopefully get the texture right. Thanks for the recipe!
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Pam
So I've maade these twice but middle don't get done
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Angela Coleby
Hmm? Perhaps bake for another 5-10 minutes?
Reply
ashkins
Omg! I am making these tonight. I cannot wait. I had all the ingredients already and I searched Google for "cinnamon rolls" and "coconut flour" and planned to substitute sugar for erythritol and using psyllium husk powder as well, but YOU HAD IT ALL!! A big, huge, THANK YOU! I will post again after I've made them.
Reply
Angela Coleby
Hope you enjoy them!
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Becca
Really loved this recipe, the texture of the dough when cooked was absolutely like my mums non-gluten free cinnamon buns. I will be making these again, however when I rolled out my dough it did not hold together well and fell to pieces, the only substitution I made was using Xylitol. Maybe that's where I went wrong but I'm not really sure. Any ideas and advice would be greatly appreciated!
Reply
Angela Coleby
Glad you enjoyed it. Perhaps another egg to the dough mixture might help. Failing that, roll then into balls and pretend that's what you were aiming for ?
Reply
Eliza
One more recipe from you that I love.....slowly going through the repertoire! and enjoying every one. Must say that health wise it does make a difference too. Thank you for all these nice meal.
Reply
Angela Coleby
Glad you enjoy them! Keep on going through the recipes!
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Paulina
Hi! I'm looking forward to making this recipe!!!
I was wondering if I could use greek yogurt instead of coconut milk? To add some proteins let's say 😛
Thanks for the recipe!!Reply
Angela Coleby
You could but I'd add an extra tablespoon of coconut flour as the mixture would be more moist with yoghurt and need an extra "dash" of coconut flour to firm up the rolls. Happy baking!
Reply
Mocha
omg! These sound delish!! Sign me up for cinnamon anything! Loving your recipes a lot!
Just a q- if I'm using almond flour would that be 3/4 cup almond flour and 1/4 cup water?
Also I have a stevia erythritol mixed blend sweetener and in the nutritional values it says 99.5g carbs(from erythritol) for 100 g serving!!!!?? isn't that A LOT?Reply
Angela Coleby
Thanks Mocha!! Although I'm yet to try this with almond flour I'd agree with your measurements. I'd add the water gradually though to get the right dough consistency though. The carbs in your sweetener cannot be right! Have they added sugar and honey to it!! This is a good article on sweeteners you might find interesting.. http://authoritynutrition.com/erythritol/
Reply
Sean
Erythritol is a sugar alchohol and hence it's okay to ignore the carb value.
Reply
Angela Coleby
Ignore alcohol is not normally something I say... Ha ha! 🙂
Reply
Joyfull Mom
yum yum yum! I am always looking for creative ways to use coconut flour. Thanks for sharing this recipe. I think my family will love these. Good job!
Reply
Angela Coleby
Thanks! Hope the family enjoy them!
Reply
joanfrankham
I have bookmarked this for use at a later date (i.e. very soon!)
Reply
Angela Coleby
Good to hear Joan! Thanks for popping by and happy baking!
Reply
regan
love your recipes but would love to have a printer friendly version to take with me!
Reply
Angela Coleby
Hi, there's a print option at the end of each recipe. Glad you enjoy the recipes!
Reply
Angela Coleby
Regan - I love you and want to bake for you all weekend! I double checked the print button feature after your comments and saw that it printed the whole post out rather than the recipe itself. So I did a quick bit of research and found out how to change this. I shall now spend an afternoon amending my recipes but many thanks as I would not have looked at this!
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