Apple Almond Cinnamon Rolls Recipe

Cinnamon Rolls

A delicious cinnamon roll recipe featuring Almond Breeze milk.


For the dough

  • 1/4 Cup lukewarm water
  • 4 Cups flour
  • 1 1/4 Cup Blue Diamond Vanilla Almond Breeze
  • 1 egg
  • 1/4 Cup Splenda Brown Sugar Blend
  • 2 Tablespoons buttery spread or butter, melted
  • 1/2 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 packet of quick-rise yeast

For the filling

  • 2 Tablespoons buttery spread or butter, softened
  • 2 Tablespoons cinnamon
  • 1/3 Cup Splenda Brown Sugar Blend

For the topping

  • 1/3 Cup Splenda Brown Sugar Blend
  • 3 Tablespoons apple juice concentrate, thawed
  • 1 Teaspoon cinnamon
  • 2/3 Cups sliced almonds
  • 1 green apple, peeled, cored and chopped
  • 1/4 Cup buttery spread or butter


Calories Per Serving798

Folate equivalent (total)72µg18%

Riboflavin (B2)0.6mg34.5%

Gluten Free Cinnamon Rolls

These Gluten Free Cinnamon Rolls are soft, fluffy and full of cinnamon goodness covered in a sweet and creamy vanilla glaze! Perfect for any special weekend brunch or holiday breakfast! Freezer-friendly, gluten-free, refined-sugar-free, paleo-friendly with dairy-free, low carb and keto sweetener options.

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How to Make Low Carb Cinnamon Rolls

Make the fathead dough base by combining shredded mozzarella and cream cheese together in a bowl. Microwave for 1-2 minutes or until melted.

Add almond flour and a beaten egg, and stir to combine. It might not look much like dough at this point! Allow the dough to cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.

Place it on a large silicone mat and roll it into a rectangle using either your hands or a non-stick rolling pin.

To make the filling, combine butter, low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!), and ground cinnamon in a small saucepan. Cook over a low heat until the butter has melted and the sweetener has dissolved. Allow the mixture to cool for 5-10 minutes so that it thickens up slightly.

Spread the cinnamon mixture over the dough, spreading to the edge on three sides and leaving one long side clear.

Roll up the dough from the opposite side that is clear, towards to the clear edge.

Use a non-sharp palette knife or spatula to cut the dough into 16 slices. Place the slices in a baking dish (I love my Le Creuset!). By the way, if you want to prepare this dish in advance, you can make it up to this stage, then cover and store in the fridge until needed.

Bake in a preheated oven for 15-18 minutes, or until the dough is cooked through and golden brown on the top.

Serve warm. Your guests and family are going to love them!

I decided to serve the cream cheese frosting separately – because sweetness preferences vary wildly in our house! Just combine cream cheese, butter, Lakanto powdered sweetener or Confectioner's Swerve, vanilla extract and unsweetened almond milk to a small saucepan. Cook over a low-medium heat until a smooth sauce has formed.

Fathead Cinnamon Rolls FAQs

Are cinnamon rolls keto?

Regular cinnamon rolls are definitely not keto friendly. They are loaded with flour and sugar.

Fortunately, these sugar free low carb cinnamon rolls are keto! Each roll with icing has just 2.6 grams net carbs, compared to a typical frosted cinnamon roll that can contain up to 73 net carbs or more.

You would never guess they are that low in carbs because they taste SO good!

Can you make these with coconut flour?

There are several ways to make fathead dough, most commonly with either almond flour or coconut flour. The almond flour cinnamon rolls version is below, but if you want to use coconut flour, just use the dough ratio in my fathead pizza recipe and double it.

How do I use macadamia nuts like the original recipe?

As mentioned before, I originally made this recipe using ground macadamia nuts (have you tried my chocolate keto fat bombs with them?) to form the dough, avoiding any kind of flour altogether.

But because most of you have almond flour on hand, and because macadamia nuts can be price-y, I updated the recipe to use a super fine almond flour instead.

If you would like to use macadamia nuts, you just need to pulse them in a food processor until they reach a fine flour consistency. You’ll need the same amount by volume as the almond flour before – 1 1/2 cups ground macadamia nuts, measured after they are finely ground. You can start with 2 cups of nuts and see if you need more after grinding.

The macadamias do increase the fat content and reduce the carbs, compared to using almond or coconut flour. That’s a great thing for keto cinnamon rolls!

Can you make these with a different sweetener?

These are the sweeteners I recommend for the best keto cinnamon rolls, and the reasons:

    – Makes moist baked goods and won’t crystallize. We use this in the fathead cinnamon roll dough. – Gives the cinnamon filling that brown sugar flavor. I couldn’t find another keto brown sweetener that has enough brown sugar flavor and moisture – that’s why I created this one. – We’re using this for an ultra smooth sugar-free cinnamon roll icing. Powdered erythritol works just fine here as well, but may crystallize.

All of these work together to caramelize and make a rich flavor like real cinnamon rolls, without any odd aftertaste or sugar alcohols. If you would rather use other types, check out my keto sweetener guide, which has a conversion calculator, but just know the results may not be the same.

Baking Tips for the Best Healthy Apple Cinnamon Rolls

Cinnamon rolls are yeast-based breads, which can perform beautifully if you know what you’re working with. I’ve got some notes to help trouble-shoot and maximize your delicious results.

On the Rise

On almost every yeast-based recipe, you’ll see a review stating “mine didn’t rise!” This is rarely a problem with the recipe, but rather an issue with dead yeast. The second step in this recipe is “proofing” the yeast. It should foam a bit if active. If it doesn’t, you may be dealing with inactive yeast, and may need to get some new stuff. Also, you want your dairy-free milk beverage to be quite warm, to activate the yeast, but not hot, which can kill the yeast. This is how boisterous my healthy apple cinnamon rolls are on the second rising with active yeast.

Make Ahead Option

If you love smelling freshly baked rolls in the oven, you can prepare these rolls the night before. When you hit step 13, cover the rolls and refrigerate them overnight. They will very slowly rise in the refrigerator. Remove the rolls from the refrigerator and let them come to room temperature while you preheat your oven. Bake as directed.

Flour Facts

Whole wheat flour is more dense than all-purpose, but you can combat this by adding gluten, also known as vital wheat gluten. This extra dose of gluten helps to make the dough more elastic, improving the rise and tenderness of the dough. The kneading process also helps to “develop” the gluten. You might notice as your kneading that the dough becomes more workable. If you can’t locate gluten, then you will want to use part all-purpose or bread flour for the best results. I haven’t yet tried this recipe with gluten-free flours. Let us know in the comments if you do give it a go!

Well Equipped?

Just yesterday, a friend was in shock that I don’t use small appliances when baking bread. I find it easier to make it by hand than to wash all of that equipment! Plus, it’s fun and relatively easy. If you prefer, you can use a stand mixer (with the paddle attachment) or a bread machine to aid in the kneading.

How to Make Low-carb Cinnamon Rolls?

Well, to make these delicious cinnamon rolls at home, you don’t need to travel miles to get all the required ingredients. Just visit your nearby grocery store, and you will probably find all the ingredients in one place. Since these cinnamon rolls are low-carb, you will need to find all the low-carb alternatives of the ingredients that we normally use to make baked items. Or, if you are on a ketogenic diet, you will probably have them stocked in your kitchen cabinets. While there are several ways to put these ingredients together, I use this combination, which gives me the perfect texture and taste every time. So, if you don’t want to risk it, then follow this recipe and use the exact proportions of ingredients. Or if you are making cinnamon rolls for more servings than double the ingredients while keeping up the exact ratios.

Well, there are a number of ingredients that are used to make this recipe perfect, but the main ingredients that you need to focus on and be extra-careful about are, are the following.

Blanched Almond Flour:

It is a commonly used low-carb flour substitute, which is used for baking a number of baked goods like keto muffins, keto bread, low-carb cakes, etc. I use blanched almond flour, which is processed out of the blanched almond nuts, and it is perfect for getting the desired texture in your cinnamon rolls. However, you can also go for other low-carb flours like coconut flour to make these rolls, if almond flour is not readily available.

Mozzarella Cheese and Cream Cheese:

The cream cheese and mozzarella cheese are added to the recipe not just to get a taste and good texture, but it also increases the fat content of these cinnamon rolls, which makes it a perfect keto dessert. This is the kind of fat I’m happy to consume.

Low-carb Sweeteners:

Here is am using a combination of different low sweeteners, i.e., erythritol and brown swerve, to sweeten the cinnamon rolls. These sweeteners are equally sweet as the table sugar so you can use them in a good amount. Whereas other low-carb sweeteners like stevia are extremely sweet, so they are not suitable for this recipe.

New to this healthy lifestyle? don’t miss out my starter guide and my ultimate low carb keto shopping list.


  • 4 oz cream cheese
  • 2 large eggs
  • 2 1/2 cup Mozzarella cheese shredded
  • 1 1/2 blanched almond flour
  • 1/2 tbsp Baking Powder
  • ½ tsp xanthan gum
  • ¼ cup melted butter
  • Filling:
  • 2 tbsp Erythritol (Lakanto)
  • 1 tbsp Erythritol (brown sugar- Swerve)
  • 2 tbsp cinnamon
  • Glazed
  • ¼ cup erythritol glass
  • 1/3 cup almond milk or milk cream


  1. Preheat the oven to 350 F.
  2. In a bowl, mix together the mozzarella and the cream cheese. Microwave for about 1 minute until soft and mix (use 20s intervals, mix, and back to the microwave).
  3. Then add the eggs to the previous bowl and mix all together very well.
  4. In another bowl, mix all dry ingredients (almond flour, baking powder, xanthan gum).
  5. Pour the dry mix into the cheeses and eggs bowl. Mix together until a dough is formed (similar to bread and pizza dough).
  6. Use a non-flavor oil on your hands to work with the dough.
  7. Knead the dough until it is spreadable, around an 8 X 6 rectangle
  8. Brush the melted butter, and then sprinkle the filling (cinnamon, and erythritol mix) into the spread dough.
  9. Roll over the dough carefully, using parchment paper and cut t in 6 pieces.
  10. Place each roll into the baking loaf pan. Brush a little bit of butter (optional)
  11. Put the cinnamon rolls for about 10-15 minutes in the oven. It will depend on your oven, so check them every now and then. You don't want to overcook them.

Almond Breakfast Rolls

Almond croissants are my most favorite thing in the world. It is really hard for me to pass one up, and I have had my fair share. The one in the picture below was particularly delicious. Wes and I had a very rare day date on President’s Day. He was off (federal employee) and the kid’s had a snow make up day. We got the great idea to see a non-kid movie while they were at school. The night before we bought tickets and we had the pick of the theater when we picked out our seats.

We stopped for fancy coffee at the shop in front of the theater and I had the most flaky, almond-y, glorious almond croissant ever. We get to the theater about 15 minutes before the movie starts (I can’t miss the previews) and wouldn’t you know it, the place filled completely with other parents sneaking in a date while the kids were at school. It was sort of hilarious. Lots of parents saw American Hustle on President’s Day.

As I was eating my croissant it occurred to me that I should try to make them myself. And…. then I thought better of it. I’m ambitious, but not that ambitious.

Then I got the bright idea to combine two of my favorite things – cinnamon rolls and almond croissants. Meet bread machine almond breakfast rolls! Sometimes I love how my twisted brain works.

And I really love how these turned out. I used my bread machine to make a sweet dough and then an a simple almond filling. I rolled them up, baked them, and drizzled them with almond glaze and sliced almonds. Heaven on a plate. Not exactly an almond croissant, but it does the trick.

edited to add – I have been using the King Arthur Flour Easy-Roll Dough Improver lately, and love how easy rolling dough is. I bought it for a kid’s pizza party that I had, thinking that it would help with the rolling of the dough. It did, and now I use it all the time. Not necessary, but worth giving a try. Also, if you do not have a bread machine, no fear, use the dough recipe from my traditional cinnamon rolls.

Bread Machine Sweet Dough:

1 cup warm milk
2 eggs
1/3 cup room temperature butter
1/2 cup sugar
1 teaspoon salt
4 cups flour
4 Tablespoons easy dough roller (optional)
2 1/4 teaspoons (1 packet) yeast

1 (7-ounce) tube almond paste
2 cups ground almonds
1/2 cup sugar
1/4 teaspoon salt
2 Tablespoons room temperature butter
2 egg whites
1/2 teaspoon almond extract
2 teaspoons amaretto (optional)

1 cup powdered sugar
2-3 Tablespoons milk
1/2 teaspoon almond extract
1/2 cup sliced almonds

Add the ingredients to a bread machine in the order listed. Run on the dough cycle.

While the dough is working, start the filling. Add the almond paste, ground almonds, sugar, and salt to the bowl of a mixer or food processor.

Add butter, egg whites, almond extract, and amaretto.

Beat on medium-high heat until fluffy, about 3 minutes.

When the dough has risen, roll it out on a lightly floured board. Roll into a large rectangle, about 16 x 10 inches. Spread the almond filling evenly over the dough. If it is hard to spread, you can warm it up in the microwave for about 15-20 seconds.

Roll the dough up on the long side. Use a serrated knife and cut into about 1-inch slices.

Bake for 25 to 35 minutes, or until golden brown.

Let cool slightly and make the glaze. Whisk together powdered sugar, milk, and almond extract. If the glaze is too thick, add more milk as needed.

Drizzle the glaze over the rolls and sprinkle with sliced almonds.

Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 tablespoon heavy cream
  • ½ cup light brown sugar
  • 1 cup Mott's® Original Applesauce
  • ½ teaspoon vanilla extract
  • 1 (13.8 ounce) can refrigerated pizza crust
  • ¼ cup light brown sugar
  • ½ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

For sauce, whisk together all ingredients in small saucepan over medium-low heat. Cook, stirring occasionally, for 15-20 minutes until sauce thickens.

For cinnamon rolls, preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8-inch cake pan with non-stick cooking spray. Roll out pizza dough into 8 x 12-inch rectangle with the smallest length facing you.

Combine sugars and cinnamon together in small bowl. Sprinkle evenly over dough. Pat sugar mixture gently into dough. Roll dough away from you. Dough will be about 2 inches in diameter and 12 inches long.

Cut dough into 8 equally thick slices. Place rolls in prepared cake pan and Bake for 20 minutes.

Pour sauce over rolls, and, bake for an additional 15 minutes. Let pan cool slightly on wire rack for 10 minutes. Serve.

Cutting perfect Cinnamon Rolls:

Using dental floss to create your rolls is not only the easiest way, but the neatest! I like to dust a little flour under my rolled up dough before I start cutting it into rolls because it allows me to glide the dental floss under the rolled dough effortlessly, and it means I don&rsquot have to lift the dough up every time I want to make a cut! *for proof check out my youtube video.

If you don&rsquot have any dental floss, you can use a knife!

Tips and Tricks for My Paleo Cinnamon Rolls

  • The best way to mix the dough is in a stand mixer. Simply mix the dry ingredients with the paddle attachment, and add the wet ingredients to the mixer once combined.
  • Add a little tapioca flour to your hands when rolling the dough into a log if it’s sticking to your hands.
  • When cutting the log into pieces, start in the center and work your way out to the edges.
  • To make nine cinnamon rolls, you’ll need to make eight slices. If you end up making more or less cinnamon rolls, it’s no big deal!
  • After cutting each piece, gently reshape it into a circle before putting it in the baking dish.
  • For the glaze, heat the coconut milk and ghee in a glass measuring cup, then add the remaining ingredients directly to the measuring cup and stir. This will make it super easy to pour the glaze on the cinnamon rolls!

Stocking the Pantry

I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.

Watch the video: Νηστίσιμα Ρολά Κανέλας με Σιρόπι Πορτοκαλιού (December 2021).