Gluten Free, Paleo & Keto Cinnamon Rolls
Calories 800kcal
Ingredients
- 58 grams sour cream
- 2 teaspoons apple cider vinegar
- 3 tablespoons water (lukewarm between 105-110°F)
- 1 tablespoon maple syrup (lukewarm between 105-110°F)
- 1 tablespoon active dry yeast
- 1 pinch ground ginger
- 216 grams almond flour
- 45 grams flax seed meal (lukewarm between 105-110°F)
- 35 grams whey (lukewarm between 105-110°F)
- 6 tablespoons xylitol sweetener (lukewarm between 105-110°F)
- 2 1/4 teaspoons xanthan gum (lukewarm between 105-110°F)
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 3 eggs (at room temperature)
- 21 grams grass-fed butter (lukewarm between 105-110°F)
- 1 tablespoon apple cider vinegar
- 42 grams grass-fed butter (lukewarm between 105-110°F)
- 6 tablespoons xylitol sweetener (lukewarm between 105-110°F)
- 2 tablespoons ground cinnamon
- 90 grams cream cheese (lukewarm between 105-110°F)
- 42 grams grass-fed butter (lukewarm between 105-110°F)
- 6 tablespoons xylitol sweetener (lukewarm between 105-110°F)
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- heavy cream (lukewarm between 105-110°F)
Instructions
- For the gluten free & keto cinnamon rollsSee recipe video for guidance, and check out the post for deets, tips and possible subs!Line with parchment paper the bottom of a 9x9 pan.
- Set aside.
- Prepare a work station for rolling your cinnamon rolls, by placing a 9x9-inch place of cling film (saran wrap) on the counter.
- Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).Mix sour cream, water and maple syrup (to feed the yeast, see notes) in a small bowl.
- Heat up over a water bath to 105-110°F.
- And if you don't have a thermometer it should only feel lightly warm to touch.
- Add yeast and a dash of ginger to a large bowl.
- Pour lightly warm sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes.
- The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing.
- Add almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed.
- Set aside.
- Once your yeast is proofed, add in the eggs, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar.
- Mix with an electric mixer for a a minute or so until fully mixed.
- Add the flour mixture in one go, mixing quickly until thoroughly incorporated.
- The dough will become very sticky, so you want to work quickly to get it mixed properly.
- Use a wet spatula to gather the dough into a ball.
- Divide the dough in 3 so you work in batches, important if you've never worked with this dough (you can roll it all in one go after you get some practice!).
- Lightly oil the piece of cling film and place dough on top, spreading it with your wet fingertips onto a roughly 7.5x9-inch rectangle.
- Brush with melted butter and sprinkle with cinnamon sugar to taste, leaving a 1 inch at the top untouched.
- Using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips.
- Carefully wet the blade of a sharp knife and cut into three if you divided the dough in thirds.
- Turn the rolls and lightly press them down with your palm.Transfer cinnamon rolls to prepared pan.
- Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size.
- How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so.
- Preheat oven to 400°F/200°C while the dough is proofing.
- Make the glaze while the rolls are proofing by creaming together with your mixer the cream cheese, butter and powdered sweetener until light and fluffy.
- Add in the vanilla extract, salt, and adjust texture to taste with a teaspoon of milk at a time.
- Set aside.
- Place the pan over a baking tray and transfer gently into the oven.
- Bake for 17-25 minutes until deep golden, covering with a lose foil dome at minute 8 (they brown very quickly!).
- Just be sure that the foil isn't resting directly on them.
- You can do less baking time for gooey-er rolls and longer for more bready ones.
- Spread glaze on top right out of the oven (though skip the glaze for the ones you're not planning on eating on the same day!).
Originally posted 2019-02-20 18:13:58.
