Now you can enjoy low carb and gluten free cinnamon scrolls (Chelsea buns) that are also sugar-free and keto friendly. The best and easiest cinnamon buns you'll ever find - and they're so heavy and dense, just like a traditional cinnamon bread roll should be.
At only 4.3g net carbs per serving, these low carb Chelsea buns are soon becoming a favourite in our house, and hopefully yours too.
What are Chelsea buns?
Cinnamon scrolls are also known as Chelsea buns because they were created in the 18th century in a bakehouse in Chelsea, London. They are a sweet treat usually enjoyed with a cup of tea.
Chelsea buns are a sweet bread made with currants (dried fruit) inside and glazed with a sweet sugar frosting. The bread is made with yeast, wheat flour and often cinnamon, spices and lemon peel
Chelsea buns look a lot like cinnamon rolls, so what is the difference? Chelsea buns are more common the UK and cinnamon rolls are more commonly found in the US. They are incredibly similar, so these could easily be called cinnamon rolls.
Low carb cinnamon scrolls
I can't remember the last time I ate a traditional Chelsea bun (or cinnamon scroll). Soft on the inside, full of sweet cinnamon and drizzled with a sweet glaze. My gluten free recipe for low carb Chelsea buns replicates all of this, only they're low carb, sugar free, grain free, gluten free and super simple.
I developed this sweet recipe by first using the basic focaccia recipe which is mainly psyllium husk and water, but knew that needed some extra flavour, bulk and fluffiness.
Which flour do you need?
I used coconut flour in the focaccia bread but Chelsea buns need a sweeter taste without the coconut taste. I replaced whole eggs for egg whites so it was lighter and white in colour.
By adding some almond meal/flour, made the dough light and fluffy but sturdy enough to roll up with sweetened cinnamon inside. I tried the recipe a few times and came to the conclusion my original focaccia with coconut flour just wouldn't work.
How to make the bread dough soft
I experimented with the amount of water the recipe required. It actually varied each time I made it depending on how humid the weather was. So if your dough is a little sticky, add an extra tablespoon or two of psyllium and if it's too dry, add a teaspoon of water at a time.
How to make cinnamon rolls
Step by step baking instructions
Follow these 4 easy steps to create the perfect low carb Chelsea buns.
1: Roll out the cinnamon scroll dough.
Press out with your hands until it is a rectangle shape and 1cm / ½ inch thick.
Mix the cinnamon and sugar free sweetener together and sprinkle all over the rolled dough.
2: Roll the dough
Using the baking parchment/paper, start to roll the dough up along the longest side.
3: Make one long tube
Once you have rolled the dough into one long tub, get a sharp knife ready to cut the cinnamon rolls.
Continue to roll the cinnamon bun dough into one long roll, then cut into even slices.
Place each Chelsea bun into the oiled and lined ring tin with enough space to rise when cooking.
Low Carb Chelsea Buns
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Low Carb Chelsea Bun Dough
Low Carb Chelsea Bun Dough
- Place all the dry ingredients together in a bowl and mix well.
- Make a hole in the middle of the dry ingredients and add the egg whites and vanilla. Mix just a little so you can't see the egg whites any more.
- Add ⅓ the boiling water gently and slowly, mix. Add another ⅓, mix. Add the final ⅓ and mix until it looks like a sticky dough.
- If the dough looks too wet, add an extra tablespoon of psyllium husk, if too dry, add a teaspoon of water at a time.
- Pour the dough onto a large sheet of baking parchment/paper. Place another piece of baking parchment/paper on top.
- Press out with your hands until it is a rectangle shape and 1cm / ½ inch thick.
- Mix the cinnamon and sweetener together and sprinkle all over the rolled dough.
- Using the baking parchment/paper, start to roll the dough up along the longest side.
- Continue to roll it into one long roll, then cut into even slices.
- Place each slice in a ring tin that has been oiled and lined.
- Bake at 180C/350F for 20-30 minutes, or until golden, and baked in the centre of each Chelsea bun.
- Mix the powdered sweetener, vanilla and water together to make a liquid glaze.
- Drizzle, pour or spoon all over.
- Enjoy warm or cold.