Low Carb Carbalose Cinnamon Walnut Rolls. There are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour. I hope by the time you make these, you find these Low Carb Carbalose Cinnamon Walnut Rolls are the best.
My all-time favorites from long ago and far away were Rich Rum Sticky Buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more. To look at my copy of the book you would think it was 60 years old but really-I have only had it 28-30. Things have changed again and I have…finally…come up with Keto Rum Sticky Buns and they are to die for good, and life has changed yet again.
All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1½ C Carbalose Flour***
- 2 T Coconut Flour
- 2 T Golden Flaxseed Meal
- 2 T Refined Coconut Oil (Or Butter) (plus 1 t For Oiling Pan)
- 2 T Gluten
- ½ t Salt
- ⅛ t Guar Gum
- ⅛ t Xanthan Gum
- ½ C Warm Water
- 1½ T Yeast
- 1 t Sugar
- 1 Large Beaten Egg (Reserve 1 T)
- ¼ C Warm Heavy Cream
- 12 Drops Liquid Sucralose***
- ½ t Butter
- 2 C Ground Walnuts (Reserve ½ C)
- 2 t Cinnamon
- ½ C Allulose Or Sweetener Of Choice
- ½ C Soft Butter
- 1½ Oz Cream Cheese
- 3 T Warm Heavy Cream
- 1½ t Vanilla Extract
- ¼ C Melted Butter
- 6 Drops Liquid Sucralose***
- Put first 8 ingredients in processor.
- Bloom yeast with sugar in warm water for 10 minutes.
- Add Sucralose to top of bloomed yeast.
- Mix egg, reserve 1 T and then add cream.
- Add egg mixture to bloomed yeast mixture.
- Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
- If needed, add more water 1-2 T at a time.
- Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
- Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
- Invert dough onto bench floured countertop (or your trusty Silpat which gives you the perfect sizing with an inch overhang all the way around) and roll out rectangle to about 12”x16”.
- Brush 2” egg wash around the perimeter of the dough.
- Put walnuts, cinnamon, and sweetener in small processor and grind until nuts are pretty fine.
- Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
- Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
- Again, if you use a Silpat you will not need any bench flour.
- If, after you roll your dough and it is not 16” it will easily stretch and if you get any butter-sugar mixture on the counter, put in onto the top of the rolls after cutting and panning. With seam down-gently slice log into 16 rolls about 1” wide.
- With last ½ t butter, grease 10"x10" pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll. If using a 9"x13" pan just put in as evenly as possible.
- Cover and rise 30-45 minutes. They will not rise too much but they should get a bit taller.
- Put rolls in 340° preheated oven for 30-35 minutes or until golden brown. Cool slightly.
- Put cream cheese in small bowl and beat. Add melted butter, Sucralose (or ¼ C Allulose) & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
- Pour drizzle all over top and sprinkle with remaining walnut mixture.
- Best served warm and if not warm then best just served. These rolls freeze well.
- 16 Servings
- 250 Calories, 5.6g Protein, 22.0g Fat, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
- I have shown a couple of way to make the rolls and these are the differences: In the upper pics they were done in a 9x5 bread pan which of course was deeper and more or less caramelized the rolls because they were only subjected to heat on the top. I use Just Like Sugar in the glaze and by the time I got to it, it had gone into a “frosting like state” so I frosted them instead of using the drizzle. In the lower pics, I used a 9” shallow round glass pie pan while making the drizzle with Allulose instead of "Just Like Sugar “Brown”, hence the caramel color is no more, and warm enough to actually drizzle. The rolls, because of surrounding heat, were a bit firmer on the edges. I also drizzled them while the rolls were right out of the oven so it would soak into them. All I can say they are terrific both ways.
- Sorry, but I only do eight rolls at a time because though they freeze perfectly, it would take me 4 months of Sundays to eat them all.
- Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
- The rolls will literally slide out of either baking pan you use which is why they show so well on a another pan.
HI, I WAS WONDERING IF YOU HAVE ANY RECIPE FOR PASTA OR CRISPY ITALITAN BREAD LOAVES WITH THE CARBALOSE FLOUR?
THANK YOU,
ROSEMARY
Sorry Rosemary, I do not. Carbalose Flour Bread does not get crispy like white flour bread and does not lend itself well to pasta. I would suggest you look at all the Carbalose Flour Recipes https://diabeticchefsrecipes.com/all-things-carbalose/ and see if there is anything close. There are some pretty terrific Italian recipes, just not in your narrow criteria range.
Hi there! If you had to replace the heavy cream with something like cashew milk, do you think that would work well here?
Hi Mari,
Honestly don’t know because I have and would not try it. Different viscosity etc. However, if you want to try it then be my guest and let us know.
The 1/2 t butter listed in the ingredients for the dough wasn’t mentioned in the directions. So I didn’t use it. When were we supposed to add it into the mix? The rolls are delicious! I was a little disappointed that they didn’t rise much at all. My yeast is good it proofed huge. But not much if any rising. In your pictures it looks like you get them to rise. I did let them rise in a warm spot for 45 min. Also ended up baking for 40 min. they were so pale at 30 and 35 min. When I took out at 40 min the bottoms were nicely browned but top still pale. Thanks for the recipe and any advice you can share is appreciated.
Hi Lisa, so glad you liked the rolls. The last ½ t butter is to grease the baking pan and since the dough does not stick it really is not needed but thanks for pointing it out and I have changed it.
I think I mentioned they don’t really rise much but they should nearly fill the pan as they get bigger in girth.
Because I am now using Allulose instead of “Just Like Sugar” they will not have that warm brown coloring.
well, i went ahead and used vwp 8000 in place of the gluten. i was really expecting them to form like the picture you provided and they did not. this was the first time using carbalose and vwp 8000, so the taste different to other low carb products using almond or coconut flour. In other words, they tasted more like “bread” than anything else i have made low carb. Now, if i can just make them rise and fluff up like your in the picture i’d be set!! any pointers would be appreciated!
i have been trying to gather all the ingredients to make some of your recipes and i thought i had fianlly accomplished this. then, i noticed in this recipe you called for 2 Tablespoons of “Gluten.” Can you please confirm this ingredient, What is it exactly? Is it Vital Wheat Gluten or something else?