Almond Flour Cinnamon Rolls (2024)

4.96 from 505 votes

US Customary – Metric

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

• 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.