45-Minute Sugar Free Cinnamon Roll Bread You’ll Crave

Oh, you’re going to love this sugar free cinnamon roll bread! I remember the first time I made it – my kitchen smelled like a cozy bakery, and I couldn’t believe something so delicious could be guilt-free. This recipe became my go-to when I wanted that classic cinnamon roll flavor without the sugar crash. The almond flour gives it this amazing texture that’s both tender and satisfying, while the erythritol keeps it perfectly sweet. Trust me, nobody will guess it’s sugar free when they take that first warm, cinnamon-spiced bite. It’s become my secret weapon for breakfasts that feel indulgent but won’t wreck your health goals.

Ingredients for Sugar Free Cinnamon Roll Bread

Gathering the right ingredients is half the battle with this recipe – and let me tell you, each one plays a crucial role! You’ll need:

• 2 cups almond flour (the fine, blanched kind works best)
• 1/4 cup erythritol (measure this like regular sugar)
• 1 tbsp baking powder (make sure it’s fresh!)
• 1/2 tsp salt (I like using fine sea salt)
• 2 large eggs at room temperature
• 1/4 cup melted butter (cooled slightly)
• 1/4 cup unsweetened almond milk
• 1 tbsp cinnamon (go for the good stuff – it makes all the difference)
• 1/4 cup chopped walnuts (optional, but adds lovely crunch)

Pro tip: Have all your ingredients measured and ready before you start – it makes the process so much smoother!

How to Make Sugar Free Cinnamon Roll Bread

Alright, let’s get baking! This sugar free cinnamon roll bread comes together so easily – it’s one of those recipes where you’ll think “That’s it?” when you see how simple the steps are. But oh, the magic that happens in that oven!

Preparing the Batter

First things first – preheat your oven to 350°F (175°C). While that’s warming up, grab a big mixing bowl and whisk together all your dry ingredients: almond flour, erythritol, baking powder, and salt. Get everything nice and evenly combined – no flour lumps allowed! In another bowl, beat the eggs lightly, then stir in the melted butter (not too hot now) and almond milk. Pour this into your dry ingredients and mix just until everything comes together. The batter should be thick but spreadable – kind of like a thick pancake batter. Don’t overmix or your bread might get dense!

Layering the Cinnamon

Here’s where the “cinnamon roll” magic happens! Pour half the batter into a greased loaf pan and smooth it out. Grab your cinnamon and sprinkle it evenly over the batter – I like to pretend I’m dusting snow over a winter scene! Then carefully spread the remaining batter on top. If you’re using walnuts, now’s the time to sprinkle them over everything. Gently press them in just a bit so they stick.

Baking and Cooling

Pop that beauty in the oven for 30-35 minutes. Around the 25-minute mark, start checking – when a toothpick comes out clean with just a crumb or two (not wet batter), it’s done! The hardest part? Letting it cool completely in the pan before slicing. I know, I know – the smell is irresistible! But trust me, waiting means perfect slices that won’t fall apart. About 20-30 minutes should do it.

Tips for Perfect Sugar Free Cinnamon Roll Bread

After making this bread more times than I can count, I’ve picked up some tricks that guarantee success every time! First – don’t overmix the batter once you add the wet ingredients. A few lumps are totally fine and will prevent that dreaded dense texture. When testing doneness, insert the toothpick near the center but not dead-center – that’s usually the last spot to bake through.

Here’s my favorite storage trick: wrap cooled slices individually in parchment paper before putting them in an airtight container. This way, you can grab one slice without the whole loaf drying out. And if you want that fresh-from-the-oven feel later? Just pop a slice in the toaster oven for a minute – the cinnamon aroma will fill your kitchen all over again!

Variations of Sugar Free Cinnamon Roll Bread

Oh, the fun part – making this recipe your own! Swap walnuts for pecans if you prefer that buttery crunch. For extra decadence, drizzle with a sugar-free glaze (just mix powdered erythritol with a splash of almond milk). Feeling adventurous? Add a teaspoon of vanilla extract to the batter – it’ll make the cinnamon flavor sing! The possibilities are endless.

Serving Suggestions for Sugar Free Cinnamon Roll Bread

Oh, nothing beats a warm slice of this bread with my morning coffee – the cinnamon just dances with the rich coffee flavors! For tea time, I love pairing it with a cozy chamomile. Spread a little sugar-free cream cheese on top if you’re feeling fancy, or try it with a smear of almond butter for extra protein. My kids go wild when I toast slices lightly and serve them with a dollop of whipped cream (the sugar-free kind, of course). Honestly? It’s delicious all by itself too – that cinnamon swirl is everything!

Storing and Reheating Sugar Free Cinnamon Roll Bread

Here’s the scoop on keeping your bread fresh! Once completely cooled, tuck it into an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze – just pop a frozen slice straight into the toaster when that cinnamon craving hits. Easy peasy!

Nutritional Information for Sugar Free Cinnamon Roll Bread

Here’s the best part – each delicious slice of this bread packs just 180 calories! You’re looking at 15g of healthy fats (mostly from the almond flour and walnuts), 6g of protein to keep you satisfied, and only 6g net carbs per serving. Now, these numbers can vary slightly depending on your exact ingredients – maybe you went heavier on the walnuts or used a different sugar substitute. But no matter what, you’re getting all that cinnamon roll goodness without the sugar crash. That’s what I call a win!

Frequently Asked Questions About Sugar Free Cinnamon Roll Bread

I get asked about this recipe all the time – here are the answers to the questions that pop up most often!

Can I Use Coconut Flour Instead of Almond Flour?

Oh honey, I wish it were that simple! Coconut flour absorbs liquid like crazy – if you try a straight swap, you’ll end up with dry bread crumbs. If you must use it, try just 1/3 cup coconut flour plus an extra egg and 1/4 cup more almond milk. But honestly? Almond flour gives the best texture here.

Is There a Substitute for Erythritol?

Absolutely! Monk fruit sweetener works beautifully – use the same amount. If you’re using stevia, check the conversion chart since it’s much sweeter. Just avoid regular sugar if you’re keeping it truly sugar free!

How Long Does This Bread Stay Fresh?

At room temp in an airtight container, it’s perfect for about 3 days. After that, pop it in the fridge for another 2-3 days or freeze slices for up to a month. Pro tip: Toast frozen slices straight from the freezer – tastes just-baked!

Share Your Sugar Free Cinnamon Roll Bread Experience

I’d love to hear how your cinnamon roll bread turns out! Did you add any fun twists? Leave a comment below – your tips might just inspire someone else’s baking adventure. Happy baking, friends!

Print