Almond flour cinnamon rolls make the greatest addition to any special occasion. Cinnamon Rolls are so special to me because it is something my family only ever made on special occasions like Birthday brunch, Easter, Christmas, Baptism Sundays, etc. So to me, cinnamon rolls are such a treat. I used to think it would be hard to get them just right because of the yeast and having to let the dough rise throughout the process. But instead what I found was that this Almond Flour Cinnamon Roll recipe doesn’t take any time to rise! I use eggs and baking powder as my leavening agents rather than yeast and the product is still oh so tasty. I just had to share it with you.
Make it your own
These almond flour cinnamon rolls use a bacon/cinnamon filling but really any filling will be great here and if you don’t have bacon, omit it completely from the recipe and just have your traditional cinnamon roll filling with nothing added.
Some other ideas include: Blueberries, blackberries, raspberries, nuts, etc. I’ve had success with all of these fillings so give them a try and let me know how it goes for you!
I also use almond flour throughout this recipe so it is gluten-free and keto-friendly. I find that this alters the texture just a little bit but its still very close to the soft, gooey cinnamon roll we all know and love!
Almond Flour Cinnamon Rolls – Gifting
I like to gift these rolls too! You can make them ahead, freeze (if necessary), and bring to your next brunch get-together. What pairs better with a mimosa than a warm cinnamon roll?
Almond Flour Cinnamon Rolls
Ingredients
Dough
- ¼ cup butter softened
- ½ cup almond milk
- ¼ cup Truvia or your sweetener of choice
- 1 tsp vanilla extract
- 3 eggs
- 3 cups almond flour
- 1 cup flaxseed
- 1 cup vanilla protein powder
- 2 tsp baking powder
Filling
- ¼ cup butter
- ¼ cup Brown Truvia or your brown sweetener of choice
- 1 tbsp cinnamon
- 1 cup add ins optional – get creative!
Icing
- 2 cup powdered Truvia or your powdered sweetener of choice
- 2 tbsp almond milk more if needed
- 1 tsp vanilla extract
Instructions
Dough
- In a large mixing bowl, mix together butter, almond milk, sweetener, vanilla, and eggs
- Add flour, flaxseed, protein powder, and baking powder – mix until combined
- prepare a sheet of parchment paper on a flat surface with sprinkled almond flour. Scoop dough out onto flat surface
- Roll out dough to rectangular shape about 1/4 inch thick. Use almond flour and second piece of parchment paper to keep dough from sticking
Filling
- Add all filling ingredients to saucepan over low/medium heat
- Mix and bring to a boil
- Reduce heat and simmer 5 minutes to thicken filling
Icing
- Mix all icing ingredients in small bowl
- Add more almond milk if needed to get icing to your desired consistency
Cinnamon Rolls
- Spread filling evenly onto spread rectangular dough
- Use parchment paper to roll dough into cinnamon roll shape
- using floss or sharp, clean knife – cut roll into 12 equal pieces
- lay each roll onto prepared 13×9 pan
- Bake for 30-40min. Rolls should be golden brown
- After baking, remove rolls from oven and spread icing so that it can melt all over the rolls.
- Cool for 10 minutes and enjoy warm!
