Properly Fluffy ‘N Gooey Cinnamon Rolls 🍥🎥 gluten free, keto & paleo


    • Paola says:

      It’s in the upper part of the post! I’m working on getting it to show in the recipe card too 😉

  1. RayK says:

    I’ve clicked on every pic, every icon and every text reference and can’t get anything to open a video. Can you be more specific about ‘upper part of the post’?

    • Paola says:

      There’s a section titled ‘Recipe Video’. If you can’t see it, could it be that you’re running an ad-blocker? If you’re not, let me know your browser please and I’ll email my ad agency about this asap! xo

      • RayK says:

        I saw the ‘recipe video’ and the camera icon, but nothing opened.

        I’m running an ad blocker. Guess I’ll have to miss the video. Thanks for the recipe. It really looks good.


        • Paola says:

          Oh man yeah that’s it! Unfortunately the only way I can afford to host videos right now is to have them with ads 🙁

  2. Mary Anne Stein says:

    I’m literally drooling all over my keyboard! I can see the video just fine, and thank you for including it! These are going down this weekend 🙂

  3. Toni says:

    These looks amazing! I’d love to make them today but I don’t have whey protein isolate. Is there anything I could use instead? Regular whey protein?

    • Paola says:

      Yes try regular whey protein! I haven’t tried myself, but a couple readers used it for the sandwich bread and reported back with good results. Fingers crossed xo!

      • Alene says:

        What if you have everything but not the whey protein isolate? What does it do in the recipe? I’m worried it’s something scientific and I can’t do without. I am just gluten free. Just wondering.

        • Paola says:

          Hi Alene! Check out the section on ingredients in the post for more deets, but the whey helps them not collapse post-bake. You could sub it with more almond flour but they would mostly collapse as they lack structure xo!

    • Paola says:

      Hi Ronalyn! I used granulated xylitol for my filling, but you could def use Swerve! If you have a tendency of getting the crystals post bake, you can powder your Swerve in a dry blender/bullet until powdered to ensure you don’t get any crunchy sweetener left. xo!

  4. Page Remick says:

    I haven’t even made them yet, but I am already in AWE! I don’t know how you keep creating these absolutely MARVELOUS recipes, but I am glad you do!! Thank you, thank you for all the work to bring us such incredible GOURMET low carb delights!

    • Paola says:

      Oh page thank you so much for your wonderful message! It makes me endlessly happy to see you guys enjoying the recipes so much :)!! Hope you love these too! xo!

  5. Patti McTee says:

    I’m with Phillip, total keto hero! I haven’t made them yet but can hardly wait. I know my husband and I will love them. Thank you so much.

  6. Carol says:

    Paola, Paola, Paola. You said that you were going to give us a good and proper cinnamon roll recipe and it looks like you have done just that. Thank you! I was unable to get a video, it doesn’t seem to be attached (or working right now). I will be making these this weekend. Have been majorly craving cinnamon rolls! How did you know? XOXOXOXO Carol

    • Paola says:

      LOL Carol! Took a little longer than I hoped but nailed them ;)! Could it be that you have an ad blocker on regarding the videos? My ad agency is hosting them so it’s usually that. xo!!

  7. Jeff says:

    In response to an intense out-of- nowhere craving, I spent half the day yesterday looking for a low carb cinnamon roll recipe and ended up underwhelmed. And then this happened. Super excited to try it out. Thanks!

  8. Keto_arabia says:

    I honestly can’t wait to try them!!! Please tell me which brand to use for the psyllium husk. I have put so much effort in baking with it many times only to find my rolls purple and wet in the middle no matter how long I leave them in the oven. Any advice Paola? Really am hopeful these cinnamony heavenly pics will appear magically in my kitchen now😂

    • Paola says:

      I believe I answered your question about the brand on the gram! I use NOW brand, but I also don’t know what recipes you’re using? In all honesty I don’t like to bake with a predominant psyllium mix as I find the breads to always come out too wet. Hope you love these! xo

  9. Jen says:

    AMAZING!!! I wasn’t sure what to expect, but they actually taste like cinnamon rolls! They’re lightly tangy and the texture is unreal, just like bread!! 10 stars!!

  10. Stef Jones says:

    What a recipe! You wouldn’t be able to tell these were keto at all! My kids and hubby all went nuts over them and finished the batch in one sitting….!!! Do you think the recipe could be doubled? We’re a big bunch 🙂

  11. shelley carefoot says:

    Thank you so much for this recipes with a psyllium alternative. I am allergic! I can hardly wait to make these! 🙂

  12. Courtney scheiderich says:

    Hi, I’m really excited to try these but am not a fan of sugar substitutes. I read in your deets about coconut sugar and brown sugar but don’t recall seeing how to use them. Can you help me? Thanks!

    • Paola says:

      Hi Courtney! You just sub either in directly for the sweetener, yours will simply be darker in color 😉 p.s. keep in mind coconut/brown sugar is paleo, not keto xo!

  13. Dianne says:

    These are legit! I live in Miami and left my rolls to rise in the patio outside as our house is too cool with the AC, and boy am I glad you said to check often because mine doubled in size in 40!!! I think the humidity and warmth here is the native climate of keto cinnamon rolls lol!

    • Paola says:

      Dianne lol that’s so awesome to hear! And yup on the climate! I recently made some yeast doughs while at the beach here in Mexico and boy did they rise FAST and beautiful! Lucky you (it’s cold and rainy in Mexico City right now!). Thank you for reporting back constantly! xo!

  14. Francesca says:

    Oh dear god, Paola!!!! I am so excited to try these (if you couldn’t tell by the excessive use of exclamation marks ) It’s almost 2 am here and, if not for the fact that I’d wake up my other half, I would start to try making these instantly.
    You’ve already made some of my keto dreams come true (tortillas, choc ice cream, cheesecake fudge brownies), and now this? Just stroopwafels left!

    • Paola says:

      LOL! I’m honestly working on the stroopwafels! I got the ice cream cones done, so they’ll surely be possible 😉

  15. Jenny says:

    GENIUS!!!! I just made these. Although mine look more like whole wheat due to the flax meal – even after grinding finer. They have the consistency of bread. They rose as promised, and have a yeasty satisfying taste. I thought that the frosting was too sweet with 5 T of erythritol. Next time I’ll cut way back. I used a whey protein isolate that was vanilla flavored and it worked just fine. Boy are these filling though. I accidently made 12 instead of 9, so I had to eat 2. LOL. So yummy. Keep the amazement coming our way.

    • Paola says:

      Jenny this is so awesome to hear, and thank you for your in depth comment! Regarding the two hiccups you had, check that the flaxseed you have is of the golden variety. And regarding the sweetness, check that I generally give a range for the sweetener added in all the recipes (the lower amount is more for keto palates and the larger is closer to traditional sweetness). xo and thanks for you comment!

  16. Kaitlyn says:

    I somehow stumbled upon your website and THANK GOODNESS!!! I am going to prepare these tonight and pop them in the oven in the morning. We will see how they turn out. I have lost 24 lbs so far and these recipes make it possible to stay on track! Thank you!

  17. Laura says:

    Hi Paola! Love your site and your recipes. I try making these today for Father’s Day and my rolls would not rise. I proofed the yeast, they are outside in warm humid weather, any tips ?

    • Paola says:

      Hi Laura! I’m so sorry I missed your comment earlier! By any chance would there have been a draft outside that didn’t let them rise? Otherwise maybe try warming up the dish slightly (I put it over my stovetop while the oven is warming up so the dish becomes slightly warm and they rise beautifully). I hope this helps! xo

  18. Laura Samuelson says:

    Omg Paola!!! These were lovely! Mine didn’t rise as much as yours and I’m not sure why? Proofed the yeast just fine, followed the recipe with no substitutions, preheated oven …etc. any ideas? Plan to make again in any event!

    • Paola says:

      Hi Laura! That’s awesome to hear! And on the rise, maybe just play around with a bit more warmth and for a bit longer? Grain free yeast doughs need a little bit more cuddling than wheat ones to rise- so it’s a bit about finding your own sweet spot with your conditions. xo!

  19. Toni says:

    Finally made them! They ARE like “real”bread! 🙂 I live in Florida so heat and humidity helped them rise beautifully! I followed the recipe completely and mine turned out pretty salty and that’s the only thing I don’t like about them…with icing it’s not so noticeable but without it they taste quite salty unfortunately. My oven took forever (old oven) to make them nice and brown like yours in the picture so that might have dried them out a bit too. Next time I might leave them gooey and raw looking while cooling off on the counter – do you think that might help to keep them more juicy? Thanks for the recipe 🙂

    • Paola says:

      Hi Toni! That’s awesome to hear lol! But not so awesome on the salt oops! Did you by any chance use salted butter? Or even different salts (think pink vs kosher) can vary A LOT in their seasoning abilities.

      And regarding the texture, that’s super interesting because after minute 8 mine are already too brown (I’m high altitude so baked goods do tend to brown faster). So yeah, you definitely want to take them out earlier next time to make sure they’re still gooey! xo!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.