Cinnamon Rolls

This grain-free, sugar-free version of the classic is yeast-free, so it's extra quick to throw together. Working with yeast takes a bit of time, which makes things complicated when you want warm, comforting, lightly-spiced little rolls in a jiffy. 

These cinnamon rolls definitely have a different texture to wheat flour ones -- they don't rise as much, and have a crispier edge. They are delicious all the same -- sticky, sweet, cinnamony -- and benefit by being low-carb, high-protein, diabetic-friendly, and gluten-free. 

Cinnamon Roll dough: 

  • 150g ground almonds 
  • 30g coconut flour 
  • 20g vanilla whey protein powder 
  • 40g erythritol 
  • 1 tsp psyllium husk powder (get it in health food shops)
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 1/2 tsp sea salt 
  • 2 medium free range eggs 
  • 30g coconut oil 


  • 1 tbsp coconut oil 
  • 2 tbsp erythritol 
  • 1 tbsp vanilla whey protein powder 
  • 2 tsp cinnamon 
  • Sprinkle of sea salt  

Creamy frosting

  • 1 tbsp powdered erythritol 
  • 1 tbsp protein powder 
  • 1 tbsp yogurt 
  • 1/2 tsp vanilla extract 


  1. Preheat oven to 180C and grease a cake pan (I just used a loaf tin) 
  2. In a large bowl, mix together the dry ingredients. 
  3. Add the eggs and oil to the dough and mix slowly until it comes together. 
  4. Scoop the dough onto a large piece of parchment paper, and then pat into a rough rectangle. 
  5. Top with another piece of parchment and roll it out thinly. Peel off top piece of parchment paper. 
  6. Brush dough with a little melted oil or butter, then sprinkle on the filling. 
  7. Slowly lift away the parchment paper while rolling the dough up tightly towards you.  
  8. Slice to desired thickness. I cut 12 mini cinnamon rolls. Place in prepared cake pan, just barely touching each other, and bake for 15 minutes approx, or until just golden brown.  
  9. Remove from oven and allow cool about 10 minutes. 
  10. For the frosting, mix the ingredients and top the cooled rolls. Enjoy!