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Yowza Anniversary Cinnamon Rolls

cinnamon rolls

Year three of my blog is starting. Tomorrow. Wow. Yowza. It amazes me that I have been able to continue with it. Not because it is hard, for I love exploring new recipes and sharing old ones, but because making it a priority has given me so many opportunities to focus on myself. This may mean more to people that know me well, but can also make sense to those who don’t. I very often get caught up in helping and supporting people around me – family, friends, co-workers. I discover too late that I do not do ‘me’ stuff frequently enough, so my energy stores and momentum fade away. Knowing that I promised myself to continue the blog has given me a way to keep my personal enthusiasm up. With all the changes and moves and adjustments our family has gone through during the past year I am proud of myself for continuing the blog. Picking up and moving cross country (contiguous) and beyond takes a lot of energy, to embrace the experience and joy of every day. I love we had the experience and expect to do it again and again in our lifetimes. As I look back on the past two years I also see how our eating habits have changed. Moving from eating everything imaginable to excluding wheat to also excluding most starchy carbs and sugar, I see how our journey has evolved. We are not perfect, as with all human being, but we try. Some exclusions have driven us to challenge ourselves to continue our traditions without the ‘evil to us’ ingredients. Things like tamales and king cakes and cookies and muffins are part of the plethora of recipes we rely on to add variety to our diet without deviating. As I work through the various recipes that we love in nostalgia, and discovering new ones, I am so excited to share them with our daughter. It is a constant effort to balance our memories while developing new, healthier versions for her. Miss Marie has recently shared a recipe for cinnamon rolls. I made some changes, of course, and the result made for some amazing treats to celebrate my second anniversary. Between Big D’s love for such rolls and my extensive time spent in airports sniffling the wafting aromas from the cinnamon roll denizens who live there, the treats are cherished and longed for. I am ecstatic about finally making some and feeling indulgent in celebration. What better way to celebrate an anniversary than to make such succulent yummies. Little B loved helping spread the filling and, as always, frosting, just like the cupcakes we made a while back. Thank you to those who have followed my journey the past two year and welcome to those who joined me recently! Slainte!

Yowza Anniversary Cinnamon Rolls

3 eggs
1/2 cup butter or coconut oil, softened
3 Tbsp erythritol/stevia blend
1/2 cup coconut flour
1/2 cup blanched almond flour
1/2 tsp aluminum free baking powder
1/2 tsp Celtic sea salt
1 tsp vanilla extract

3 TBS Coconut oil or Butter, softened
2 TBS Cinnamon
3 TBS erythritol/stevia blend
1/4 tsp stevia glycerite

6 TBS cream cheese, softened (or coconut cream if dairy allergy)
3 TBS butter, softened
2 TBS spoonable erythritol/stevia blend
A little heavy cream (to thin it out, if desired)

Pastry: In a medium bowl, cream the butter and the sweetener until very smooth. Add in the eggs. In another bowl mix together the coconut flour, almond four/meal, salt and baking powder. Slowly add in the dry ingredients into the wet, then add in the vanilla. Stir until a thick dough forms. Cover and place in fridge to chill the dough for 1 hour or overnight.

Frosting: Place all ingredients into a medium sized bowl and combine until smooth. Store in fridge overnight. When you start the Pastry Again section below remove Frosting from the fridge.

Filling: Mix all ingredients together.

Pastry Again: Place a sheet of parchment on counter, then spray with coconut oil spray. Place dough on greased parchment, push the dough down a bit, and spray with another layer of coconut oil. Top with another sheet of parchment. Roll the dough out with a rolling pin until a long rectangle shape, about one foot long. Remove the top layer of parchment.

Spread filling evenly over the dough. Roll up dough, with the longer side becoming the roll, using the edge of the plastic to make a tight log. Cut into 1 1/2 inch pieces.

Place the rolls into a greased muffin tin or onto a cookie sheet about 1 inch apart. Bake in a preheated 350 degree oven for 15-20 minutes or until baked through. Insert a toothpick to check doneness…the toothpick should come out clean.

Spread the frosting on the rolls. Serve immediately to family members who were drooling over the smell of the baking rolls. Store extras in airtight container for up to one week at room temperature, or freeze.


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25 thoughts on “Yowza Anniversary Cinnamon Rolls

  1. Vicki Christensen on said:

    Do you have the nutritional breakdown (carbs) for this recipe?

    • ladybug on said:

      Unfortunately no, I don’t. At least not yet. I am slowly working on some recipes for a small cookbook, and the final recipes for the book will have some simple breakdowns, like carbs and fiber and sugars. I will post them on the blog as I get them done. It is a slow process. I will ping you when I do it for this one!

    • the nutritional evaluation cal 248 carbs 5 fat 24 protien 4
      sodium 104 sugar 1

      this is based on recipe making 12 and it is per roll

  2. maybe I missed it, but what do you bake them at? 350 F?

  3. Holly on said:

    Have you tried freezing these before baking & frosting? If so, any changes with baking time/temp? Do they taste the same?

    • ladybug on said:

      I have never tried freezing before baking them. Based on the ingredients and experience freezing other items with similar ingredients, I don’t think there would be a problem. I would strongly recommend thawing them completely before baking, though.

  4. I just made these – haven’t tasted them yet as they are cooling but they did not roll nicely, they were crumbly and when cooking, they had a pool of coconut oil in the bottom of the pan making them quite wet.

    • ladybug on said:

      Did you use coconut oil or butter? I found that coconut oil makes the dough crumbly when rolling and wet when cooking. If using butter the fat does not get as firm as coconut oil when cold, and loses more moisture than coconut oil when cooked, so the crumbly and wet problem does not occur as much. I hope they are still good when cooled and frosted! Please let me know!

  5. What is coconut cream? Is that the canned coconut milk? Or coconut coffee creamer?

    • Hi Stacy! Coconut cream is a separate product from coconut milk. It may be hard to find in most stores, but it is out there.

      A similar product is cream of coconut, usually found in the aisle of the store where drink mixes are sold – cream of coconut is sweetened coconut cream used for pina coladas.

      If you can’t find coconut cream or don’t want to use the sweetened cream of coconut, there is another option – straining coconut milk. Pour a can of coconut milk into cheesecloth and squeeze out as much liquid as you can. You are then left with the thicker, creamy part of the coconut milk, which is what would be in a can of coconut cream. Hope this helps!

      • Helen on said:

        Coconut cream concentrate is available online through Tropical Traditions. I have purchased it for years. My young daughters eat a spoon full of it each day. We put it in smoothies, pancake batter, etc.

  6. What is stevia glycerite. Is it the same as liquid stevia?

    • Yes, it is a version of liquid stevia, where the stevia is mixed with vegetable glycerin. It was the version of liquid stevia we used when I posted the recipe. We currently use the Stevita brand version of liquid stevia, which does not use the glycerin, but instead uses grapefruit extract. It is just a personal preference. We have found that most liquid stevia versions have similar levels of sweetness, so a glycerin-free version should work the same.

  7. How many does this recipe typically make?

  8. Kristen I on said:

    Help! What did I do wrong ? Mine were super crumbly when rolling and when baking. They are done now and falling apart in big chunks . It tastes kind of “mealy”. I used butter.

    • ladybug on said:

      I am sorry they were crumbly. Next time maybe add more butter. The humidity levels where you live may impact the crumbliness too – drier climates may require more moisture added to the recipe.

  9. Made these tonight, I think they have potential for sure but mine did not come out moist at all. After the suggested cook time they appeared raw in the middle so I left them in a bit longer. They didnt brown much and they didnt rise at all, they were the same size going out as in. I found the rolls to be very dry as is the case with a lot of coconut flour recipes. I think the recipe may need more liquid and more baking powder, however, they would probably be very hard to roll out if additional liquid was included. Perhaps more almond flour and less coconut? Im not sure but you have me intrigued, that is a fact! I will be playing around with this recipe to see what I can come up with. Thanks for sharing!

  10. Mickenzie on said:

    These were great!!! Thank you for sharing! After reading all the comments about them crumbling, I decided to add a Dallop of sour cream and a little extra butter. The cream cheese icing is soooo delicious! Thank you!

  11. Is it necessary to add the liquid stevia, can you just add more of the erythritol/stevia blend?

  12. Loretta on said:

    Try 1/3 cup coconut flour and 2/3 cup almond flour.

  13. If the rolls come out crumbly, before adjusting flour ratios (which can be rather difficult as baking is chemistry), add another egg or two. The binding agent for coconut flour is eggs, not liquids or fats. I translate low carb/high fat cook and baking books and the usual ratio coconut flour/eggs is 1 egg per oz coconut flour.

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