Soft Almond Flour Cinnamon Rolls (Gluten-Free)

The Perfect Breakfast Treat for Cinnamon Lovers!

If you’ve been craving homemade traditional cinnamon rolls but want something a little lighter on the carbs, these easy almond flour cinnamon rolls are just what you need!

Made with almond flour, a buttery cinnamon filling, and a delicious sweet cream cheese glaze, they’re soft, tender, and full of warm cinnamon flavor.

Best of all, they’re completely gluten-free and low-carb, making them a delicious breakfast treat for Christmas morning, or an afternoon pick-me-up especially during the holiday season!

Why You’ll Love this Recipe:

• Warm Cinnamon Flavor: Nothing says fall or tastes quite as cozy as the flavor of cinnamon, and these delicious cinnamon rolls are just what you need during the fall!
• Tender, Fluffy Texture: Thanks for the mozzarella cheese and cream cheese in this “fathead dough” that is very popular in low carb baking, we get a pliable cheese-based dough that’s similar to wheat-based dough, giving these low-carb cinnamon rolls a light and fluffy texture that you’ll definitely enjoy!
• Easy to Make: With no yeast required, these almond flour cinnamon rolls are easy to bring together.
• Gluten-Free & Low Carb: Using almond flour as opposed to regular wheat flour and swapping out sugar with erythritol makes this a deliciously gluten-free and low-carb alternative to regular cinnamon rolls.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these almond flour cinnamon rolls recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: I recommend using blanched almond flour (blanched almond without their skins that have been processed into a fine flour) for a lighter final texture as opposed to almond meal (whole almonds processed into a meal) as almond meal tends to result in a denser and grittier texture.
• Mozzarella Cheese: Mozzarella cheese helps to bind the ingredients better together, and gives the cinnamon rolls their chewy texture, so make sure you don’t skip it.
• Eggs: Eggs are necessary for binding the ingredients together and to give the dough a little rise. So make sure add it in.
• Vanilla Extract: I like adding vanilla extract for extra flavor, but feel free to swap it out with almond extract if you prefer a stronger almond taste.
• Baking Powder: Baking powder is the only leavening agent to help the dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Erythritol: I used granulated erythritol for a low-calorie sweetener. However, if you prefer, you can replace the 1/4 cup of erythritol with 3 tablespoons of sugar in the dough, and replace the 1/3 cup erythritol with 1/4 cup sugar in the filling. 
• Powdered Erythritol: For the glaze, I’ve used powdered erythritol, but you can replace it with 1/4 cup powdered sugar (also known as confectioner’s sugar) if you prefer. It’s important that you use powdered sweetener as you need that powdered texture for it to dissolve and create a smooth glaze.
• Cream Cheese: If you prefer not to use cream cheese, you can replace it with equal parts mascarpone cheese.
• Butter: Butter adds richness and helps the cinnamon mixture be spread easily over the dough. I used regular butter, but if you have to restrict the salt you take, you can use unsalted butter instead.
• Ground Cinnamon: Since this is a recipe for cinnamon rolls, ground cinnamon is a key ingredient, so definitely make sure to add it in.

How to Make Almond Flour Cinnamon Rolls:

Melt Cheeses to Combine: Place the shredded mozzarella cheese and cream cheese in a large mixing bowl bowl (make sure it’s microwave-safe). Microwave in 30-second intervals, stirring between each interval, until the cheeses are completely melted and combined.

Add Other Ingredients to Form Dough: Make sure the cheese mixture is not too hot before adding the remaining dough ingredients. Add the almond flour, erythritol, baking powder, vanilla extract and eggs. Mix the almond flour mixture with a spatula or use a hand mixer on low speed until everything is well combined.

Dish by Dish Tips:

• Roll Between Parchment Paper: Since almond flour dough is a little more delicate than regular dough made with wheat flour, I recommend rolling it between two sheets of parchment paper to make it easier to work with.
• Don’t Roll Too Thin: Make sure not to roll the dough too thinly and to roll the dough to an even thickness, which will help the cinnamon rolls to hold their shape.
• Chill Dough: Chilling the dough is crucial to make it easier for to handle, so definitely don’t skip this step.
• Spread Filling Evenly: Make sure that you spread out the cinnamon filling evenly over the surface area of the dough so that every bite of these fluffy cinnamon rolls has plenty of cinnamon flavor.
• Let Cool Before Glazing: Once out of the oven, allow the freshly baked cinnamon rolls to cool slightly before spreading the cream cheese glaze over (to prevent the glaze from melting over the rolls).

Other Gluten-Free Cinnamon Recipes:

• Apple Cinnamon Muffins (Gluten-Free, Dairy-Free)
• Apple Cinnamon Baked Oatmeal (Gluten-Free, Dairy-Free)
• Cinnamon Sweet Potato Fries (Gluten-Free, Vegan)

Gluten-Free Desserts You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Cinnamon Rolls (Gluten-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free, Low-Carb

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Description

Soft, tender, and full of warm cinnamon flavor, these almond flour cinnamon rolls will satisfy your homemade cinnamon roll craving, all while being a little lighter in carbs! They make a delicious breakfast treat or afternoon sweet snack. Gluten-free and low carb.

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Ingredients

Units USM Scale 1x2x3x

• For the Almond Flour Dough:
• 2 cups blanched almond flour
• 2 1/2 cup shredded mozzarella cheese
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder
• 1/4 cup granulated erythritol
• 1/4 cup cream cheese
• For the Cinnamon-Butter Filling:
• 1/4 cup butter, melted
• 1/3 cup granulated erythritol
• 2 tablespoons ground cinnamon
• For the Cream Cheese Glaze:
• 1/3 cup powdered erythritol
• 1 tablespoon butter, soft
• 3 tablespoons cream cheese

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Instructions

1. Melt Cheeses to Combine: Place the shredded mozzarella cheese and cream cheese in a bowl. Microwave in 30-second intervals, stirring between each interval, until the cheeses are completely melted and combined.
2. Add Other Ingredients to Form Dough: Make sure the cheese mixture is not too hot before adding the remaining dough ingredients. Add the almond flour, erythritol, baking powder, vanilla extract and eggs. Mix with a spatula or use a hand mixer on low speed until everything is well combined.
3. Shape & Chill Dough: Shape the dough and place it between two sheets of plastic wrap. Refrigerate for at least 1 hour to make it easier to handle and roll out.
4. Roll Dough Out: Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll it out a rectangular shape, keeping the thickness as even as possible.
5. Brush with Butter: Brush the surface of the dough evenly with the melted butter.
6. Sprinkle with Cinnamon-Erythritol Mixture: In a small bowl, combine the erythritol and ground cinnamon. Sprinkle the mixture evenly over the buttered surface.
7. Roll into Log: Carefully roll the dough into a log.
8. Cut Log into Slices: Cut into 8 equal rolls using a sharp knife.
9. Place in Casserole Dish: Preheat the oven to 350F (175C). Place the cinnamon rolls in a 9×13 inch casserole dish. Bake for 20 minutes or until golden on top and cooked through.
10. Prepare Cream Cheese Glaze: While the rolls cool, combine the cream cheese, butter and powdered erythritol in a small bowl. Mix until smooth and creamy.
11. Spread Glaze Over Rolls: Spread the cream cheese glaze over the cinnamon rolls.

Notes

Almond Flour: I recommend using blanched almond flour (blanched almond without their skins that have been processed into a fine flour) for a lighter final texture as opposed to almond meal (whole almonds processed into a meal) as almond meal tends to result in a denser and grittier texture.

Mozzarella Cheese: Mozzarella cheese helps to bind the ingredients better together, and gives the cinnamon rolls their chewy texture, so make sure you don’t skip it.

Eggs: Eggs are necessary for binding the ingredients together and to give the dough a little rise. So make sure add it in.

Vanilla Extract: I like adding vanilla extract for extra flavor, but feel free to swap it out with almond extract if you prefer a stronger almond taste.

Baking Powder: Baking powder is the only leavening agent to help the dough rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Erythritol: I used granulated erythritol for a low-calorie sweetener. However, if you prefer, you can replace the 1/4 cup of erythritol with 3 tablespoons of sugar in the dough, and replace the 1/3 cup erythritol with 1/4 cup sugar in the filling. 

Powdered Erythritol: For the glaze, I’ve used powdered erythritol, but you can replace it with 1/4 cup powdered sugar (also known as confectioner’s sugar) if you prefer. It’s important that the sugar is in powdered form as you need that texture for it to dissolve and create a smooth glaze.

Cream Cheese: If you prefer not to use cream cheese, you can replace it with equal parts mascarpone cheese.

Butter: I used regular butter, but if you have to restrict the salt you take, you can use unsalted butter instead.

Ground Cinnamon: Since this is a recipe for cinnamon rolls, ground cinnamon is a key ingredient, so definitely make sure to add it in.

• Prep Time: 15 mins
• Chilling Time: 1 hour
• Cook Time: 20 mins
• Category: Dessert
• Method: Baking
• Cuisine: American