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
- 1 tbsp powdered erythritol
- 1 tbsp protein powder
- 1 tbsp yogurt
- 1/2 tsp vanilla extract
- Preheat oven to 180C and grease a cake pan (I just used a loaf tin)
- In a large bowl, mix together the dry ingredients.
- Add the eggs and oil to the dough and mix slowly until it comes together.
- Scoop the dough onto a large piece of parchment paper, and then pat into a rough rectangle.
- Top with another piece of parchment and roll it out thinly. Peel off top piece of parchment paper.
- Brush dough with a little melted oil or butter, then sprinkle on the filling.
- Slowly lift away the parchment paper while rolling the dough up tightly towards you.
- 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.
- Remove from oven and allow cool about 10 minutes.
- For the frosting, mix the ingredients and top the cooled rolls. Enjoy!