Cinnamon Rolls….Keto Style!

Cinnamon Rolls – Keto Style

Over the Christmas holidays I had a few extra days off and used some of that time to try some new recipes. The College Girl has been wanting Keto Cinnamon Rolls so I searched the internet and Pinterest for recipes. I found quite a few recipes and narrowed that down to six.  After printing the recipes, the College Girl and I spent some time discussing which ones we wanted to try. The first recipe we tried was a fail. We will be trying it again so we can decide if we were the failure or if it wasn’t a good recipe.

 

We found a winner with Ooey Gooey Keto Cinnamon Rolls from Ketocracy.com. To be honest, I was hesitant to try this recipe because the dough is a modified Fathead Dough.  I was afraid that the pastry would not be delicate and that it might taste like my pizza crust.  Y’all know how I love Fathead Dough pizzas and make both the coconut flour and almond flour versions. So, we decided to give it a try.

 

When making the dough, I had to microwave the mozzarella cheese for longer than the time stated in the recipe. I started with one minute, gave it a good stir and added more time in 30 second increments for a total of 3 – 3.5 minutes until it was melted thoroughly. I added the cream cheese and stirred until incorporated into the melted mozzarella. After adding the remaining dough ingredients, stirring until well mixed, I microwaved again for 1 – 2 minutes. At this point, I transferred the dough to parchment paper and kneaded it for 3 – 4 minutes. Next, I used my hands to press the dough flat and pressed it out with my fingertips until I had a rectangle that was approximately 9″ x 12″.

When making the cinnamon filling, I melted one stick (1/2 cup) of Kerrygold butter and mixed in the cinnamon and granulated Swerve. Evenly spread the topping onto the dough. Danii from Ketocracy.com suggests chilling the cinnamon mixture topped dough at this point. I chilled the dough for 30 – 45 minutes then used a pizza cutter to cut the dough into 1″ strips. Roll each strip and press the end into the roll. This is so much easier than rolling the entire dough then trying to cut the cinnamon rolls and having smushed cinnamon rolls.

Bake according to recipe and let cool as stated in the recipe. Spread glaze over the slightly cooled cinnamon rolls and enjoy! For the record, these cinnamon rolls tasted nothing like my pizza crust and the finished roll was very light.

These cinnamon rolls reheat beautifully in the microwave. Next time, we are making a double batch so we can flash freeze individual glazed cinnamon rolls for the College Girl to take to school.