Cinnamon rolls were always the delectable breakfast of choice for Christmas morning while growing up. The scent as they baked clung to the air, warm and sweet at the same time. There was nothing like biting into a warm, fluffy cinnamon roll slathered in tangy cream cheese frosting after opening presents. Even just typing this now makes me close my eyes and zoom back to my childhood with a smile on my face.
This is a tradition I’d like to keep alive in our household. Not only are cinnamon rolls delicious, but they’re easy too, which means I don’t have to spend my Christmas morning in the kitchen. And let’s face it, cinnamon rolls are basically like dessert for breakfast and I am definitely here for that!
The problem here though is that Derek and I don’t eat carbs, and that’s basically what a tube of cinnamon rolls is. Luckily for us, keto cinnamon rolls are a thing. They’re made with fathead dough, which is basically mozzarella cheese and almond flour.
I followed this recipe, and here’s how they turned out…
First off, I did not use the sweetener listed in the recipe. Sweeteners are expensive, so I used what I have on hand, which is Stevia, to make the cinnamon filling in the rolls. And for the cream cheese frosting I used Torani Sugar-Free Vanilla syrup to sweeten the cream cheese and omitted the Greek yogurt. I also used butter instead of water for the cinnamon filling because – let’s get real – butter wins every time.
Let’s get the obvious out of the way – these things look gorgeous. They got golden brown like traditional cinnamon rolls do, which I was so excited to see! They also baked for 20 minutes exactly without any burning.
As far as taste goes, they aren’t sweet like cinnamon rolls, which I account to the Stevia. Stevia has a very strong after-taste that Derek is very sensitive to, so I try to use as minimal of an amount as I can. In this case, I don’t think it made them sweet enough.
The texture also wasn’t as fluffy as traditional cinnamon rolls, which is to be expected. They also had a slightly gritty texture, due to the almond flour. The almond flour I got was more like almond meal and had a much thicker grind. I think a true almond flour would be much better in this recipe. I may run our almond meal through our Ninja blender to try to get a finer grind.
Something else worth mentioning is that the cinnamon filling didn’t turn out like a paste as the recipe describes. It turned out very thin, which I attribute to the Stevia again. So instead I just rolled up the buns and poured the cinnamon butter right on top.
Also, in case you can’t tell, these things are pretty tiny, only 2-3 bites each. They are filling though, but just thought I would mention it.
Now, all of that being said, these cinnamon rolls weren’t half bad. They were harder to make than popping open a can, but still weren’t too bad. I enjoyed the flavor, but I wouldn’t quite say my cinnamon roll craving has been satisfied.
Check out my other posts about the ketogenic diet!