Go Back

Keto Pumpkin Cinnamon Rolls

Pumpkin is all the rage and you'll literally not be able to handle how good the Keto Pumpkin Cinnamon Rolls Are!
Print Recipe
Servings: 9
Cuisine: American
Calories: 425
Ingredients Method

Ingredients
  

  • 157 g vital wheat gluten with the next 6 lines, replaces 1 Ketonia Bread Mix (discontinued)
  • 84 g golden flax meal
  • 38 g oat fiber
  • 35 g almond flour
  • 6 g salt
  • 1 g xanthan gum
  • 0.5 g citric acid
  • 2 eggs
  • 2 tbs butter (room temperature)
  • ½ cup Brown Swerve
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp honey
  • 1 tbs instant yeast
  • 1 cup canned pumpkin
  • 6 tbs butter (room temperature)
  • ½ cup brown Swerve
  • 1 tbs cinnamon
  • ½ tsp nutmeg
  • cloves
  • ¼ tsp allspice
  • 6 tbs butter (room temp)
  • 4 oz cream cheese (room temp)
  • 2 tbs brown Swerve
  • 1 tsp vanilla extract
  • 1.5 cups confectioners Swerve
  • 1 tbs Calvados (if desired (And trust me, you DO desire it!!))

Method
 

  1. Combine all ingredients and Knead bread according to directions on the package.  Let dough rest , covered, for 30 minutes.
  2. While dough is rising, combine filling ingredients in a small bowl, as long as your butter is soft you can do this with a spoon or fork! Set aside.
  3. After 30 minutes, roll dough out into a rectangle  approximately 9 x 13. Spread filling all over the dough rectangle, leaving a ¼ inch border.
  4. Roll jelly roll style, lengthwise.  Cut into 9 rolls and place in 9x9 inch pan.  Let rise for 1 hour.
  5. Preheat oven to 375*
  6. Bake  30 to 40 minutes till golden brown.
  7. While rolls cool, using a whisk or mixer, combine all frosting ingredients till smooth.  You may add a bit of cream if you like a thinner consistency. Spread over rolls.  Try not to eat frosting by the spoonful! It’s really, really good!