Low-Carb High-Protein Yeasted Cinnamon Rolls
Low-Carb High-Protein Yeasted Cinnamon Rolls – photo 1

If you are after that soft, fluffy, classic cinnamon-roll texture, this is the one. It takes longer than the Greek
yogurt version because the yeast needs time to rise, but the result is much closer to a traditional bakery-style
cinnamon roll.

Prep RISE 60–90 min
Bake 375°F • 24–30 min
Yield 6 large rolls

Ingredients

Dough and Filling

  • 330 g Elevate Protein Flour
  • 50 g granulated erythritol and monk fruit sweetener
  • 1/2 tsp salt
  • 180 g lactose-free whole milk
  • 28 g (2 tbsp) unsalted butter
  • 2 1/4 tsp (1 packet / 7 g) instant yeast
  • 1 large egg, room temperature

Filling:

  • 28 g (2 tbsp) butter, softened
  • 67 g Truvia Sweet Complete Brown sweetener
  • 1 tbsp ground cinnamon

Low-Carb Cream Cheese Icing

  • 80 g whipped cream cheese
  • 27 g powdered allulose
  • 10 g butter, softened
  • 3/4 tsp vanilla extract
  • Pinch of salt
  • 5–7 g heavy cream or milk, only as needed

Method

  1. Mix the Elevate Protein Flour, granulated sweetener, and salt in a large bowl.
  2. Combine the lactose-free milk and 2 tablespoons of butter. Warm until the butter has melted and the
    mixture is approximately 105–110°F.
  3. Whisk the yeast into the warm milk mixture.
  4. Pour the wet mixture into the dry ingredients and add the egg. Stir with a sturdy spatula or use a stand
    mixer until a soft dough forms.
  5. Knead the dough for approximately 3–5 minutes. Avoid adding extra flour too quickly; give Elevate a
    chance to fully hydrate.
  6. Cover the dough and allow it to rest for 10 minutes.
  7. Roll the dough into approximately a 14 × 8-inch rectangle.
  8. Spread the softened 2 tablespoons of butter evenly across the dough.
  9. Mix the Truvia Sweet Complete Brown and cinnamon together and sprinkle evenly over the butter.
  10. Starting from the long side, roll the dough into a 14-inch log.
  11. Cut the log into 6 equal rolls, approximately 2 1/3 inches wide each.
  12. Place the rolls in a lightly greased baking dish. Cover and allow them to rise somewhere warm for 60–90
    minutes, or until noticeably puffy and roughly doubled in size.
  13. Preheat the oven to 375°F.
  14. Bake for approximately 24–30 minutes. For the most reliable doneness test, check the center of a middle
    roll with an instant-read thermometer; it should reach approximately 195–200°F.
  15. While the rolls bake, beat the whipped cream cheese and softened butter until smooth. Mix in the
    powdered allulose, vanilla, and salt.
  16. Add the heavy cream or milk a little at a time until the icing reaches a thick, spreadable consistency.
  17. Let the cinnamon rolls cool slightly before icing.

Nutrition Information

Calories 265 kcal
Total Fat 13.7 g
Net Carbs 4.9 g
Dietary Fiber 24.8 g
Protein 27 g

Featured in this Recipe

Elevate Protein Flour

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