Low Carb Cinnamon Roll
Ah Cinnabon, you are the bane of my low carb existence.
I just got back from a cross country road trip, and I was tempted by the sweet sweet smell of Cinnabon at every rest stop along the way.
But, (and now this may shock you), Cinnabons are not on my low carb diet. For fun, I decided to look up its nutritional information. Each roll has 127g of carbohydrate. So if you are on a 20g per day low carb diet, then one Cinnabon would have to last you for 6 days. You could drive from coast to coast on that one measly cinnamon roll. That's just bananas.
But never fear, intrepid travelers.
As soon as I got home I set about making my own low carb version of the Cinnabon. It takes time to make, and you'll need to buy some out of the way specialty items, but it will be worth it.
This recipe captures the spirit of the Cinnabon, but clocks in at only 11g of net carbohydrate per roll.
So you can pack these babies up and travel across the country with nary a care in the world.
Low Carb Cinnamon Roll
- 1 cup warm water
- 2 1/4 teaspoons (1 envelope) active bakers yeast
- 1 teaspoon sugar
- 1/4 cup Yacon Syrup (you can substitute water here)
- 1 cup vital wheat gluten
- 1/2 cup coconut flour
- 1/2 cup rye flour
- 3/4 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons melted butter
- 1 teaspoon apple cider vinegar
- 1/4 cup Swerve or equivalent sweetener
- 1 1/4 teaspoons cinnamon
- 1 tablespoon melted butter
- 2 tablespoons Powdered Swerve or equivalent sweetener*
- 4 oz cream cheese, softened
- 3 tablespoons heavy whipping cream
1. Sprinkle the yeast over 1/2 cup very warm water (not boiling or hot), then sprinkle the sugar over the yeast. Resist the urge to stir. Cover, and wait ten minutes for the yeast to rise and become frothy/bubbly over the water and sugar.
2. Blend the vital wheat gluten, almond flour, coconut flour, and dark rye flour in a medium sized bowl.
3. Add 1 cup warm water and 1/4 cup yacon syrup to the yeast mixture. (You can substitute 1/4 cup water for the yacon syrup if you don't have it.)
4. Stir 1 1/2 cups of the flour mixture into the yeast mixture and stir for 1 minute.
5. Let stand for 10 minutes.
6. Mix the salt and baking powder into the remaining flour mixture.
7. Stir the vinegar into the melted butter. Stir the butter mixture into the dough until the liquid is absorbed.
8. Slowly mix in the remaining flour mixture. Towards the end, set aside the spoon and mix in by hand.
9. Turn the dough out onto a lightly almond floured surface and knead for 10 minutes until elastic and smooth.
10. Grease a large bowl with butter. Form the dough into a ball and add it to the greased bowl. Flip it so that it is buttered on both sides.
11. Cover with a towel and let rise for 1 hour.
12. Punch down the dough with a balled fist. Roll out the dough into an 8 inch by 12 inch rectangle.
13. Mix together the sweetener and cinnamon.
14. Brush half of the melted butter onto the dough. Sprinkle with the cinnamon sugar. Brush on the remaining butter to form a cinnamon paste that covers the whole surface of the dough.
15. Roll the dough tightly along the long side. (The roll should be 12 inches long.)
16. Cut the dough into 9 pieces and arrange them on a greased glass pie pan, or a parchment covered cookie sheet.
17. Cover with a towel and let it rise for 40 minutes.
18. Preheat oven to 350 degrees F.
19. Bake for 35-40 minutes. You'll be able to see when the rolls are fully cooked.
20. Make the frosting by mixing the cream cheese, sweetener and cream together by electric mixer. Pipe or spread the icing on top of the rolls.
PREP TIME: 2 HRS COOK TIME: 35 MIN
*Any sweetener can be made into a powder by blending in a blender or coffee grinder.
NUTRITIONAL INFO: Calories 284 Fat 18g Protein 16g Carb 16g Fiber 5g Net Carbs 11g
You'll need these ingredients: