30-Minute Cinnamon Roll Knots ๐Ÿฅ๐Ÿ’จ gluten free, dairy free & keto

47 comments

  1. Dunia says:

    Oh my! I so have been craving cinnamon rolls but cannot eat the traditional kind and now I can make them with less carbs, yes!
    I look forward to trying your recipes. This one has got me pumped. Thank you!

    • Paola says:

      Hope you enjoy Dunia!! You guys will also be getting ‘proper’ cinnamon rolls soon though too ๐Ÿ˜‰ xo!

    • Paola says:

      Hi Bella! If you want yes, but it won’t make much difference (almond milk is essentially water). xo!

  2. dianars says:

    Ummm so these are amazing! I used half the dough to make a hot pocket from last week’s recipe and the rest for these. SO GOOD!

    • Paola says:

      Hi Jessi! A few readers have reported back that sunflower seed flour is a good sub in this dough (taste is a little different though). That’s the only possible sub as sunflower seeds are similar in fat content etc. to almonds. Another idea would be to make them with hazelnut flour, though flavor would be very different (maybe better match with a chocolate filling!). xo!

  3. Deborah says:

    These look stellar and I love the idea of freezing them and baking a few as needed. How wonderful! I wouldn’t trust myself around a whole batch of them otherwise. Great recipe….thanks!

    • Paola says:

      Oh trust me I know from first hand experience these are a bad idea to have around all at once! Luckily they’re very filling, or I would have polished the whole batch in a sitting! ๐Ÿ˜‰ xo and hope you enjoy!

      p.s. another reader just now commented that they used half the dough for the hot pockets and the rest for this- so you can always mix and match!

  4. Kelly says:

    Hi! When your recipe converts to cups- it changes the baking powder to 5 teaspoons instead of 2 like in your metric recipe! Just thought you might want to know! Iโ€™m going to try making these tomorrow. Thanks!

  5. Alex says:

    These look awesome! Just wanted to check one thing – the description mentions the recipe uses yeast, but I donโ€™t see it in the actual recipe card.

    • Paola says:

      Hi Alex! No yeast in this recipe! The description simply states that you guys will be getting proper cinnamon rolls soon though (i.e. with yeast). Think of these as a shortcut for quick cravings ๐Ÿ˜‰ xo!

  6. Karelle says:

    Hi! Can I roll and cut this the traditional cinnamon roll way or does it need to bake as a knot? Just wondering if it affects the taste. Thanks!

    • Paola says:

      Hi Karelle! You can technically roll them traditionally, but in all honesty I liked them better as knots because they stay more doughy inside. Personal preference I suppose! xo!

  7. Alexandra Fisher says:

    Just a quick question, do you bake them in muffin tins or do they stay together in the little knots on a cookie sheet? Thanks!! I always know where to look when I need a little “fix”. Love your chocolate chip cookie recipe!! I prep the dough and freeze for when I need a little something ๐Ÿ™‚

    • Paola says:

      Hi Alexandra! I’m sorry I missed your comment!!!! :-S I bake the on a a cookie sheet, and if you press them together well they will stay together quite well. But you can of course bake them in a muffin tin too. Also so happy you love the chocolate chip cookies! ๐Ÿ™‚

  8. Amanda says:

    Hi, will try making these later today. Not sure of the Swedish word you’re looking for, but they remind me of gifflar. Love your site!

  9. Marv Deprez says:

    Hi Paola!

    We loved these, and I love your approach to this style of cooking! Please don’t get tired of re-inventing things for me to try. I’m having a great time, thank you!
    โ€”Marv
    Melbourne, FL

    • Paola says:

      That’s awesome Marv so happy you loved these (and the blog!)! And don’t worry, the recipes will keep coming ๐Ÿ˜‰ xo!

  10. Lucia says:

    What an awesome recipe! Can i sub xanthan for psyllium? Or other? I can’t really have xanthan gum :/

    • Paola says:

      Thank you Lucia! Unfortunately no, xanthan gum is the only thing I’ve tried that works spot on ๐Ÿ™

    • Paola says:

      Hi Betsy! Yes, it works well with a hand mixer too (you’ll just have to knead it a bit more) xo!

  11. Judy says:

    Thanks for this post. A must try. Am wondering though, can a flax or chia egg be a suitable substitute for us folks allergic to eggs? Thanks!

    • Paola says:

      Hi Judy! In all honesty I haven’t tried it myself, but a reader did report back on making the dough with a flax egg and succeeding (cannot guarantee it though, as I haven’t tried it myself). Hope this helps xo!

  12. Samantha Wallace says:

    I’m new to your blog, but I have been ketogenic for over a year now and every time I have fallen off the wagon and went on a weekend binge it was for bread, tortillas, or pasta. Your recipe for keto dough is a LIFE SAVER!!! Today I made this recipe into pesto pinwheels and added a tsp of dry active yeast to the dough (no sugar) I just needed, okay, I wanted the yeasty smell and taste. I rolled them like traditional cinnamon rolls and baked them in mini muffins cups! What a delicious addition to my dinner of your keto pasta with Bolognese!!! ๐Ÿ’œ

    • Paola says:

      Oh Samantha those sound wonderful! Thank you so much for sharing your idea with us, so happy to hear you’re enjoying the keto dough so much ๐Ÿ˜‰ xo!

  13. Avalon Yarnes says:

    I haven’t tried anything yet but the pictures alone tell me i am SO LUCKY to have found you <3

  14. Chanda says:

    What would you recommend for a dairy free substitute for the cream cheese and butter in the glaze? I was thinking full fat coconut cream, but not sure on how that would turn out.

    Thanks!

    • Paola says:

      Hi Chanda! In all honesty I don’t have a keto and dairy free sub. A while back I did make a good one with cashews, but that wouldn’t be a great option for keto. Maybe worth scouring a few vegan blogs? xo!

  15. Karen says:

    I absolutely love your blog and your recipes. I think you/this blog is/are the reason I have been able to continue on my ketogenic journey. Thank you for all you do! Cinnamon rolls are one of my weaknesses and I was wondering when you might have a yeasted version recipe to share?

    • Paola says:

      Karen I’m sorry to have missed your comment earlier! There is now a yeasted version recipe on the site (also linked to this recipe above!) xo!

    • Paola says:

      Hi Andrea! It just sounds like too much water, either your egg was too large or added a bit too much water (alternatively didn’t measure the dry ingredients properly and came short on those). Hope it helps! xo

  16. Dahl says:

    Just made these today! Tastes amazing and came together very easily! My 3 girls loved them and had no idea they were sugar free!

  17. Chrissy says:

    Newbie here! Would I be able to substitute Truvia as a sweetener or does it not act the same when baked?

    • Paola says:

      Hi Chrissy! What are the ingredients of Truvia? If it’s erythritol and stevia like I think it is you’re good to go xo!

  18. I have a son who is allergic to dairy so i made the frosting with coconut milk and it came out amazing! so happy to have found this website, I love it! Thank you for sharing

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