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Lower Carb Cinnamon Rolls

Categories Breakfast, Dessert, Low Carb, Main Course, Side Dish

These delicious lower carb cinnamon rolls are what I would call a miracle food! They taste super delicious and they are less than half the carbohydrates of my other cinnamon rolls I have on here (which are delicious is you want to indulge, that recipe is here) and less than 1/5 the carbohydrates of a Cinnabon cinnamon roll!

Seriously guys, these are big! Big in the way that those who are watching their carbs (like myself) can eat these and not get sick or go into a coma! Woohoo!

According to Cinnabon’s website their classic cinnamon roll is 880 calories, 37 grams of fat, it has 127 grams of carbohydrates and 13 grams of protein. (That info is on their website HERE)

So what are the nutritional specs on these?

This recipe makes 12 large cinnamon rolls and according to verywellfit.com‘s nutritional calculator they are 211 calories, 8.9 grams total fat, 27.8 total carbs, 6.9 total sugars, 1.3 grams fiber, 5.8 grams protein. I think those numbers speak for themselves! Full nutritional calculation is below.

You can add a little powdered sugar glaze on top for an indulgent version of these, it will add a few more carbs though.
The dough is super soft and tender and tastes just like normal dough.

What you need to make Lower Carb Cinnamon Rolls:

Makes 12 large cinnamon rolls

  • 1 cup warm water
  • 2 1/2 teaspoons yeast
  • 1/2 teaspoon salt
  • 1 cup tofu – firm
  • 1/4 cup butter – melted
  • 2 tablespoons coconut sugar
  • 1/2 cups vital wheat gluten (you can swap this with 1/2 cup flour if you don’t have vital wheat gluten on hand, it will raise the carbs by a few grams)
  • 2 1/2 cups flour
  • For filling
  • 1/4 cup coconut sugar
  • 1/4 cup butter melted
  • 2 teaspoons ground cinnamon

Instructions

  1. In a blender or mixing bowl, add warm water and yeast and let sit for 2 minutes.
  2. Add tofu and blend until mixture is smooth. If using a large bowl, you can blend the mixture with an immersion blender.
  3. Pour tofu mixture into a bowl and add salt, melted butter and coconut sugar and mix.
  4. Add vital wheat gluten and flour and mix until a dough ball forms, it will be a little bit of a wet dough, as long as it can hold a ball shape fairly easily it will work just fine.
  5. Knead for 5 minutes.
  6. Place in mixing bowl with plastic wrap over the top for 45 minutes.
  7. Gently press dough down and roll out into about 1/3 of an inch thick and roughly a 12 inch by 9 inch rectangle. Don’t worry about it being exact.
  8. Pour on melted butter and sprinkle with coconut sugar and cinnamon.
  9. Roll the rectangle starting at one end of the rectangle and roll to the other end until you have a long cylinder tube.
  10. Slice the tube into 12 separate rounds and place on a greased baking sheet.
  11. I use 2 pans so they aren’t super squished but you can cram them into one extra large pan or cookie sheet if you need to.
  12. Let them rise for 30- 45 minutes or until nearly doubled in size.
  13. Preheat oven to 350 F.
  14. Bake for 20 minutes.
  15. Let cool and serve.
  16. *You can add a little powdered sugar glaze on top if you want to bump up the sweetness.
Print Recipe
5 from 3 votes

Lower Carb Cinnamon Rolls

Lower carb cinnamon rolls that taste delicious!
Prep Time10 minutes
Cook Time20 minutes
Rising time1 hour 15 minutes
Course: Breakfast, Dessert, Main Course
Cuisine: Breakfast, Dessert, main course
Keyword: Breakfast, brunch, Cinnamon rolls, Dessert

Ingredients

  • 1 cup warm water
  • 2 1/2 teaspoons yeast
  • 1/2 teaspoon salt
  • 1 cup tofu
  • 1/4 cup butter
  • 2 tablespoons coconut sugar
  • 1/2 cups vital wheat gluten you can swap this with 1/2 cup flour if you don’t have vital wheat gluten on hand, it will raise the carbs by a few grams
  • 2 1/2 cups flour
  • For filling
  • 1/4 cup coconut sugar
  • 1/4 cup butter melted
  • 2 teaspoons cinnamon

Instructions

  • In a blender or mixing bowl, add warm water and yeast and let sit for 2 minutes.
  • Add tofu and blend until mixture is smooth. If using a large bowl, you can blend the mixture with an immersion blender.
  • Pour tofu mixture into a bowl and add salt, melted butter and coconut sugar and mix.
  • Add vital wheat gluten and flour and mix until a dough ball forms, it will be a little bit of a wet dough, as long as it can hold a ball shape fairly easily it will work just fine.
  • Knead for 5 minutes.
  • Place in mixing bowl with plastic wrap over the top for 45 minutes.
  • Gently press dough down and roll out into about 1/3 of an inch thick and roughly a 12 inch by 9 inch rectangle. Don’t worry about it being exact.
  • Pour on melted butter and sprinkle with coconut sugar and cinnamon.
  • Roll the rectangle starting at one end of the rectangle and roll to the other end until you have a long cylinder tube.
  • Slice the tube into 12 separate rounds and place on a greased baking sheet.
  • I use 2 pans so they aren’t super squished but you can cram them into one extra large pan or cookie sheet if you need to.
  • Let them rise for 30- 45 minutes or until nearly doubled in size.
  • Preheat oven to 350 F.
  • Bake for 20 minutes.
  • Let cool and serve.
  • *You can add a little powdered sugar glaze on top if you want to bump up the sweetness.