Hey friends! It’s been a minute since I’ve posted on my blog. I’ve been doing a lot or work on Instagram and Tiktok as of late. It’s been fun, but I can’t forget where I came from 🙂
Speaking of tiktok, have you heard of or seen the viral cinnamon roll videos on there? I feel like that’s all I see.. so naturally I had to make the BEST version of cinnamon rolls I could. I’ve been wanting to make them for a while, and then my friend Meredith asked if I could come up with one.. so here it is!
I experimented a ton with this recipe during development. I wanted to add more protein and less sugar than traditional rolls, but still make it taste just as good, if not better. This recipe has a secret ingredient you’d never guess until you found out… here it is.. secret’s out! It’s almond flour. Yup! The addition of almond flour not only raises the protein, it adds the most delicious flavor and texture. Trust me, you’ll never know it’s in there, and you’ll be happy you added it.
Ok ok, let’s keep this short and sweet.. so without further ado.. here is the recipe!
Secret Ingredient Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- 3 1/2- 4 Cups All purpose flour or gluten-free flour blend (make sure the gluten-free flour is suitable for yeasted recipes)
- 1 Cup Almond Flour blanched (you can use regular flour if allergies are a concern)
- 2 Packets Rapid Yeast or highly active, about 4 1/2 tsps
- 1/3 cup Organic sugar (I used 1/4 cup organic sugar and the rest coconut sugar)
- 1/2 tsp Salt
- 1 1/2 Cups Water
- 6 Tbsp Salted Butter (Room temperature)
- 1 Egg (Room temperature)
Filling
- 6 Tbsp Salted Butter (Room temperature)
- 1/2 Cup Brown Sugar (I used brown sugar Swerve for less sugar)
- 1 1/2 Tbsp Cinnamon
Icing
- 1/4 Tsp Almond Extract (Optional, but makes them unique and exceptional imo)
- 1 1/2 Tsp Pure Vanilla Extract
- 4 Ounces Full-Fat Cream cheese (Room temp or icing will be lumpy)
- 6 Tbsp Salted butter (Room temp or icing will be lumpy)
- 1 Cup Powdered Sugar (I used powdered Swerve for less sugar)
- 1 Tbsp Heavy Cream (use if frosting needs thinning. Make sure it is heated to room temp.)
Instructions
Cinnamon Roll Dough
- In a large mixing bowl, whisk together 1 cup of flour, 1 cup of almond flour, sugar, yeast, and salt.
- In a microwave-safe bowl or jar, combine the water and butter (butter cut into cubes). Heat in the microwave for 50 seconds, until warm to the touch. Proper temp will be about 105-110 Fahrenheit.
- Mix the wet ingredients (and your egg) into the dry ingredients. Mix with a rubber spatula or a wooden spoon.
- Add 1 cup of flour at a time and mix until dough is combined.
- If dough isn’t shaggy at this point, mix the remaining 1/2 cup of flour in and pour out onto a floured counter space. Use your hands to knead the dough. It shouldn’t be sticky any longer. Add more flour if you need to.
- When dough “bounces back” with your finger, you’re ready to roll! Roll the dough out to roughly a 10”x14” rectangle.
- Spread the softened butter in an even layer onto dough, then add a sugar layer, then add the cinnamon layer.
- Roll dough into a log, working the long way. Use a very sharp knife and gently rock it back and forth to cut the dough. (If you don’t do this, it will seal the rolls and they won’t bake the same.)
- Aim for a total of 12 rolls. Put the rolls into a buttered 9×13” baking dish. Cover with a towel and let rest for one hour in a warm area. (I use a warm oven that has been heated to lowest temp then turned off.)
- Preheat the oven to 350 Fahrenheit. (Make sure you remove the rolls from the oven first). Then bake for 20-25 mins until golden brown.
- While the rolls cool, make your icing by combining all icing ingredients in a bowl. Make sure these are all room temperature or you’ll have lumps!
- Ice the cinnamon rolls while they’re warm and enjoy these fresh. You can keep these in an airtight container for up to 5 days in the fridge. To reheat, microwave for 20 seconds, uncovered. Enjoy!
The almond flour concerns me. My is allergic to nuts. Is that the secret ingredient?
Yes it is. You can use regular flour and they will still taste amazing! 🙂
Thank you! Your very gifted!
Have you ever considered at the beginning of step 7 add cream cheese before the sugar and cinnamon?