Gluten Free/ Low Carb

Mini Cinnamon Rolls (Coconut Flour)

These delightful mini cinnamon rolls are just divine and low carb too!   We found them very filling and I ate a few during the course of taste tasting …ahem.   I could not have eat dinner that night as I was too full; the joy of coconut flour and psyllium powder! However,  I shamefully ate another before I went to bed as I opened the fridge, looked at the remaining ones and gave one a good home.  

 

cinnamon rolls

I used my mini muffin tin to bake these little beauties in but you could use a regular muffin tin or even just place them on a parchment lined baking tin.   You might want to add more cinnamon and sweetener to the filling to adjust to your own tastes.   I was sprinkling cinnamon over mine like it was on sale!

cinnamon rolls

I have not tried these with almond flour, but I can’t see why it can’t be used instead of the coconut flour.  I’d use more of it though than the coconut flour; perhaps another 1/4 of a cup and reduce the water.   If you wanted to keep the recipe Paleo, then you can use honey as a sweetener, and use a topping without cream cheese.  Maybe a cashew nut cream?

As ever with using this type of dough, you will need to roll it out using parchment paper.  Nothing else will do and it will stick!

cinnamon rolls

 

 

Mini Cinnamon Rolls (Coconut Flour)
Yields 12
Low carb mini cinnamon rolls
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1/2 cup (56g) coconut flour
  2. 4 tblspn butter (60g), melted
  3. 2 eggs
  4. 1/4 cup erythritol(50g) (or sugar substitute of your choice)
  5. 4 tblspn (60g) coconut milk
  6. 1/2 cup boiling water
  7. 1 tblspn psyllium powder
  8. 1/2 tspn baking powder
  9. 1/2 tspn salt
  10. FILLING
  11. 3-4 tblspn cinnamon
  12. 4 tspn erythritol (or sugar substitute of your choice)
  13. TOPPING
  14. 2oz cream cheese, softened
  15. 2 tspn vanilla essence
  16. 2 tblspn coconut oil
  17. 1 tblspn ground erythritol (or sugar substitute of your choice)
  18. 1 tbpsn water (optional, depending upon how thin you want your topping)
Instructions
  1. Pre-heat the oven to 190C/385F degrees and grease your muffin tin.
  2. Mix the coconut flour, psyllium powder, baking powder, salt and erythritol together.
  3. Add the eggs, butter and coconut milk and blend together so it resembles breadcrumbs or a partial dough.
  4. Add the boiling water, gradually, a bit at a time, until you have a dough consistency. (You may not need all the water so don't pour it all in at once).
  5. Lay a piece of parchment paper on your kitchen surface.
  6. Take a small handful of the dough and make a thick sausage shape. Place this on the parchment paper. Place another piece of parchment paper over the dough and gently roll into a long rectangle, about two inches wide.
  7. Trim the edges to make them straight. Sprinkle with cinnamon and erythritol.
  8. Using the bottom parchment paper, roll up the dough like a swiss roll.
  9. Cut into half and place each "roll" in the muffin tin (or on parchment lined baking tin).
  10. Repeat until all the dough is used.
  11. Bake for 20-25 minutes until golden.
  12. To make the topping, blend the cream cheese, vanilla essence and ground erythritol together.
  13. Add the coconut oil, then add water to achieve the consistency you desire.
  14. Either pipe or drizzle over your buns. Or smear like butter!
  15. Eat and enjoy!
Notes
  1. Nutritional Information per roll (without the topping) - 87 calories, 7g Fat, 2g Protein, Total Carbs 5g, Fibre 3g, Net Carbs 2g.
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16 Comments

  • Reply
    Becca
    June 27, 2017 at 2:54 pm

    Really loved this recipe, the texture of the dough when cooked was absolutely like my mums non-gluten free cinnamon buns. I will be making these again, however when I rolled out my dough it did not hold together well and fell to pieces, the only substitution I made was using Xylitol. Maybe that’s where I went wrong but I’m not really sure. Any ideas and advice would be greatly appreciated!

    • Reply
      Angela Coleby
      June 27, 2017 at 3:14 pm

      Glad you enjoyed it. Perhaps another egg to the dough mixture might help. Failing that, roll then into balls and pretend that’s what you were aiming for 😉

  • Reply
    Eliza
    September 17, 2016 at 9:17 am

    One more recipe from you that I love…..slowly going through the repertoire! and enjoying every one. Must say that health wise it does make a difference too. Thank you for all these nice meal.

    • Reply
      Angela Coleby
      September 18, 2016 at 6:55 pm

      Glad you enjoy them! Keep on going through the recipes!

  • Reply
    Mini Cinnamon Rolls (Coconut Flour) - Low Carb Yogurt
    March 19, 2016 at 9:31 am

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  • Reply
    Mocha
    February 13, 2016 at 6:35 pm

    omg! These sound delish!! Sign me up for cinnamon anything! Loving your recipes a lot!
    Just a q- if I’m using almond flour would that be 3/4 cup almond flour and 1/4 cup water?
    Also I have a stevia erythritol mixed blend sweetener and in the nutritional values it says 99.5g carbs(from erythritol) for 100 g serving!!!!?? isn’t that A LOT?

    • Reply
      Angela Coleby
      February 13, 2016 at 6:46 pm

      Thanks Mocha!! Although I’m yet to try this with almond flour I’d agree with your measurements. I’d add the water gradually though to get the right dough consistency though. The carbs in your sweetener cannot be right! Have they added sugar and honey to it!! This is a good article on sweeteners you might find interesting.. http://authoritynutrition.com/erythritol/

    • Reply
      Sean
      February 13, 2016 at 10:45 pm

      Erythritol is a sugar alchohol and hence it’s okay to ignore the carb value.

      • Reply
        Angela Coleby
        February 14, 2016 at 6:38 am

        Ignore alcohol is not normally something I say… Ha ha! 🙂

  • Reply
    Joyfull Mom
    February 12, 2016 at 4:31 pm

    yum yum yum! I am always looking for creative ways to use coconut flour. Thanks for sharing this recipe. I think my family will love these. Good job!

  • Reply
    joanfrankham
    February 12, 2016 at 12:23 pm

    I have bookmarked this for use at a later date (i.e. very soon!)

    • Reply
      Angela Coleby
      February 12, 2016 at 12:26 pm

      Good to hear Joan! Thanks for popping by and happy baking!

  • Reply
    regan
    February 12, 2016 at 10:46 am

    love your recipes but would love to have a printer friendly version to take with me!

    • Reply
      Angela Coleby
      February 12, 2016 at 10:47 am

      Hi, there’s a print option at the end of each recipe. Glad you enjoy the recipes!

    • Reply
      Angela Coleby
      February 12, 2016 at 11:15 am

      Regan – I love you and want to bake for you all weekend! I double checked the print button feature after your comments and saw that it printed the whole post out rather than the recipe itself. So I did a quick bit of research and found out how to change this. I shall now spend an afternoon amending my recipes but many thanks as I would not have looked at this!

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