Bakery Style Cinnamon Rolls - Bakerlita.Market

Bakery Style Cinnamon Rolls Jump to Recipe ↓

by Andrea Witthoeft November 06, 2021 0 Comments

Bakery Style Cinnamon Rolls

Bakery Style Cinnamon Roll recipe has just rolled out from my NEW Bakerlita Bakery Cookbook for you to have a taste test to see whats inside! (recipe below)


I created a step-by-step YouTube video for you since this was the most requested recipe that my lovely followers, friends, and family on my IG wanted me to make.

Watch the full video here:


✨📔 Purchase a copy of my Bakerlita Cookbook here on amazon, this will make a wonderful Christmas gift:

✨These cinnamon rolls are featured in my Cookbook on page 167. The dairy-free cashew cream cheese glaze is to die for! This recipe is entirely sugar-free, grain-free, grain-free & dairy-free and the best part is you will never know that these rolls are keto and paleo-friendly… These fluffy & soft cinnamon rolls taste just like what you would get at your local bakery!


- All my favourite ingredients are on my website link back to Amazon!


- All my favourite baking tools and equipment are on my website link back to Amazon!


prep: 25 min bake: 25-30 min cool: 15-20 min serves: 6-8 rolls

  • 168g (1 1/2 cups) almond flour
  • 45g (1/3 cup) coconut flour
  • 33g (3 tablespoons) psyllium husk powder
  • 56g (1/2 cup) organic collagen grass-fed
  • 152g (3/4 cup) Lakanto sweetener monk fruit
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons instant yeast
  • 1 teaspoon sea salt
  • 3 eggs room temp
  • 80mL (1/3 cup) coconut milk full fat
  • 15mL (1 tablespoon) honey activate yeast
  • 30mL (2 tablespoons) apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 57g (1/4 cup) grass-fed butter softened
  •     sub for palm shortening to make DF
  • 105g (1/2 cup) Lakanto sweetener monk fruit
  •  16g (2 tablespoons) cinnamon
  • 120g (1 cup) powdered sweetener
  • 120g (1/2 cup) cashew cream cheese -SEE VIDEO recipe on page 235
  • 75mL (3 tablespoons) nut milk
  1. Pre-heat oven to 350°F/180°C. Prep an 8x8 inch pan with parchment paper.
  2. In a medium bowl, measure all dry ingredients. Whisk together well and set aside.
  3. Measure all wet ingredients in a separate medium bowl. Whisk together until fully incorporated. Pour the wet ingredients on dry ingredients; Using a rubber spatula, mix well until completely integrated.
  4. Place a piece of saran wrap to cover the bowl, and place the dough in the fridge for about 15 minutes to firm up.
  5. In a small bowl, mix the sweetener and the cinnamon. Set aside (for the filling)
  6. Place a large piece of saran wrap on your countertop.
  7. Place the chilled dough on the saran-wrapped surface. Taking another piece of saran wrap, place it on top of the dough and press down.
  8. Using a rolling pin, roll the dough out into a 16x8 inch rectangle.
  9. Filling: Spread the softened grass-fed butter all over the surface of the dough and sprinkle the cinnamon-sweetener mixture evenly over the whole surface of the dough.
  10. Roll the dough and fold the saran wrap under it until it rolls into a big log roll.
  11. Cut the roll in half using a sharp knife, then cut each half into 3-4 pieces, leaving you with 6-8 even rolls. Place rolls in buttered baking pans.
  12. Bake the rolls for 25-35 minutes, or until lightly golden brown on top.
  13. Cream cheese glaze: Add all the glaze ingredients into a small bowl. Whisk/stir until silky smooth. Add more or less milk if needed.
  14. Let rolls cool down for 20 min. Once cinnamon rolls are cooled, it’s time to drizzle the glaze all over your rolls. Enjoy!
  15. Store in the fridge in an airtight container for four to five days or freeze for up to three months.


  • Chilling the dough before rolling it out makes it much easier to roll tightly.


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Happy Baking & Blessings,

Andrea Witthoeft | Bakerlita 

Andrea Witthoeft
Andrea Witthoeft


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