Keto Cinnamon Rolls
Kick off your morning with these Keto Cinnamon Rolls. They’re perfect for anyone on the keto diet, and a great way to enjoy a gooey cinnamon roll without guilt. Everyone agrees that these are the perfect addition for cozy Sunday mornings or even a sweet treat for the holiday season. You’ll be hooked the first time you make these low carb cinnamon rolls.
I honestly think that these are some of the best keto cinnamon rolls, ever. You can enjoy them warm, or at room temperature, because any way is the perfect way. They taste like traditional cinnamon buns while still being delicious for the low carb diet.
I’ve made these delicious keto cinnamon rolls for Christmas morning. You just can’t beat that cinnamon aroma. They turn out wonderful every single time. People who don’t live the keto lifestyle will likely think that these are traditional cinnamon rolls.
Be sure to try my Pumpkin Spice Cinnamon Rolls and these Keto Sausage Rolls for two other breakfast options.
Ingredients
- Mozzarella cheese – For the dough.
- Cream cheese – Adds texture and richness, and is also used to make the icing. I prefer full fat cream cheese.
- Egg – The main binding agent for the dry ingredients and wet ingredients.
- Almond flour – To make the dough.
- Coconut flour – Also for the dough.
- Joy Filled Eats Sweetener – My go-to sweetener.
- Vanilla extract – For flavor.
- Baking powder – Adds texture.
- Butter – For the filling.
- Molasses – This is optional, but it does add a nice flavor.
- Cinnamon – For flavor.
See recipe card for quantities.
How to Make Keto Cinnamon Rolls
Preheat the oven to 350 degrees.
Step One: Put the cheese into a microwave-safe bowl and heat for one minute. Stir, then microwave for 30 seconds. Stir. The cheese should be melted, but you need to microwave it for another 30 seconds for it to be warm and gooey.
Step Two: Mix in the vanilla extract, egg, some sweetener, baking powder, and two flours. It will be a little sticky.
Step Three: Press the dough into a 9X12-inch rectangle on parchment paper. This type of dough is commonly called fathead dough and is great for pastries (and pizza without the sweetener and vanilla)!
Step Four: Mix the sweetener, cinnamon, and molasses in a small bowl. Spread some butter over the dough and sprinkle with the cinnamon filling mixture.
Step Five: Roll up the long side. Slice it into thick slices.
Step Six: Put them in a baking pan or pie plate.
Step Seven: Bake until golden brown. Meanwhile, make the icing, then set it aside.
Step Eight: Let the keto cinnamon buns cool, then spread the cream cheese frosting on top. Serve warm.
Top Tip💡
You can make this keto cinnamon roll recipe ahead of time and then store it in the fridge covered with plastic wrap. You can then bake when ready, or if already baked, reheat in the microwave.
Substitutions
- Flours – I haven’t tested other flours like wheat flour or all-purpose flour, so I’m not sure if they will work. They would also change the carb level of these soft cinnamon rolls.
- Low-carb sweeteners – Any sweetener can be used to make these easy keto cinnamon rolls. Swerve brown, another brown sugar sweetener, or an allulose erythritol combo works well.
Variations
- Chocolate chips – If you want to add some sweetness to these warm cinnamon rolls, you can’t go wrong with sugar-free chocolate chips.
This Keto Cinnamon Bread is also a great choice!
Equipment
All you need to make these fluffy cinnamon rolls is a stand mixer and mixing bowl, a pan or pie dish, and measuring cups.
Storage
Once you make these low-carb cinnamon rolls, store any leftovers in an airtight container and keep them in the fridge. You can then reheat in the microwave when you’re ready to enjoy again.
I don’t typically freeze these, but if you do, just be sure that they’re airtight in a freezer-safe container.
Common Questions
They are. My recipe is keto-friendly and gluten-free, but if you make substitutions, both of those things change. This is hands-down one of the easiest ways to make breakfast without gluten.
A little bit, but not in a bad way. The cream cheese and mozzarella cheese do add a different taste, but not a big enough one for it to make the cinnamon roll dough taste that much different. Once you add the icing, literally no one is going to think twice about it. They’ll actually be shocked that people can enjoy eating this while eating low carb or even trying to eat better for weight loss.
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Keto Cinnamon Rolls
Ingredients
Dough Ingredients:
- 8 oz shredded mozzerella (about 2 cups)
- 2 oz cream cheese
- 1 egg
- 2/3 cup almond flour
- 1/3 cup coconut flour
- 2 tsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 tsp vanilla
- 1 tbsp baking powder
Filling:
- 2 tbsp butter softened
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) or my sweetener
- 1/2 tsp molasses (optional but this tiny amount adds negligible carbs and gives a nice flavor)
- 2 tsp cinnamon
Cream Cheese Icing:
- 3 oz cream cheese softened
- 1 tbsp butter softened
- 1/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 1 tsp vanilla
Instructions
- Preheat oven to 350.
- Put cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gooey (it should look like cheese fondue at this point).
- Mix in the egg, vanilla, 2 teaspoons of sweetener, baking powder, almond flour, and coconut flour. Or pulse in a food processor until thoroughly combined. (If mixing by hand, you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients).
- Once the dough is a uniform color wet your hands and press it out into a 9×12 ish rectangle on parchment paper.
- Mix the sweetener, cinnamon, and molasses (if using). Spread 2 tablespoons of butter over the dough and sprinkle with the filling.
- Roll up along the long side. Slice into 3/4 inch thick slices.
- Put them in a greased baking dish or pie plate. Bake for 35-40 min until golden brown.
- Meanwhile, make the icing. Mix the cream cheese, butter, sweetener, and vanilla with an electric mixer until smooth. Set aside.
- Let the cinnamon buns cool for 5 min and spread the icing over the top. Serve warm. You can reheat leftovers in the microwave.
Notes
Nutrition
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Originally Published January 22, 2018. Revised and Republished March 27, 2026.
If I forgot to add the baking powder, think I could still try folding it in after the rest of the ingredients are already combined?
Yes
I assume you can sub 1 cup of the THM baking blend for free almond flour, coconut flour and flax?
Yes, I’d use a scant cup though. Oat fiber which is the first ingredient is drier.
I bake a lot, and these looked pretty simple to make, but they were actually labor intensive and took a long time to make. My dough wouldn’t roll right, kept crumbling and breaking apart. I finally got them somewhat together by piecemealing, let them cool, and then my husband and I both tasted them. His response was “another sawdust recipe, tastes just like the other sawdust baked stuff you’ve made” , and I had to agree. I don’t know if it’s the almond flour, or the flaxseed that causes this, but at least now I’ve made these, and won’t want to make them again. Seriously not trying to be rude and I love so many of your recipes, but this just wasn’t for us. I end up throwing so many baked goods away because of that “sawdust” texture. I have found a few that don’t have that weird texture, but not many. Do you have any suggestions on how to avoid that sawdust taste/texture? I would love to find a few more baked good recipes that don’t have that texture. Thanks.
Mozzarella dough does having a learning curve when baking. The cheese has to be melted thoroughly to work properly. If anything this can be too sticky. It should be too dry. Eating these types of baked goods also has a learning curve. Even after many years I tend to prefer cheesecakes and desserts that aren’t almond flour based most of the time. Next time you try one swap out the flax for more almond flour. I think some of the ‘sawdust’ texture is from the flax.
P.S. you said you love so many of my recipes. I’d appreciate reviews on the ones you like too. If everyone just leaves critical reviews it hurts my ratings.
These look delish!
Can you make them to the point of putting them in the dish and keep them overnight in the fridge? Or freeze them?
Mozzarella dough is best made and baked fresh. If you do want to prep them the night before let them come to room temperature before baking. They freeze ok, but not great.
Did I miss where the cream cheese is put in the dough? It lists 2oz of cream cheese but I’ve read the instructions a few times and don’t see when I was supposed to put it in. Does it go with the mozzarella cheese in the microwave? So basically both cheeses go in together?
Thanks!
Yes, in step 2. Both the mozzarella and cream cheese go into the microwave together.
This is the best recipe I’ve tried yet for cinnamon rolls, I did a thing I omitted the sweetener and vanilla but added garlic and used for pizza crust yumm
Super excited to make these. What is best to use in place of Stevia and how much? I can’t stand stevia aftertaste.
You can use a 1:1 sweetener like xylitol, allulose, or erythritol but will need more. I suggest 1.5 times the amount listed.
These are great!
I am getting ready to put these in the oven. So far the dough is delicious but it seems a little dry, so the rolls cracked along the way. Any suggestions? I measured by weight and I am a baker so I’m wondering what I did wrong 🤷🏻♀️ I was thinking maybe add another egg white? I make cinnamon rolls (with flour) and never have a problem rolling them…any suggestions?
You could add another egg. Did you shred your own cheese or use the pre-shredded cheese?
I just love this recipe. I have a sweet tooth that I can’t turn off. Been doing the keto diet for several months and changing the way that my husband and I have been eating for 37 years. These cinnamon rolls are absolutely delicious. I added a bit more cinnamon, and for the frosting I use the swerve powered sugar. Thank you again.
Hi,
Isn’t 8 oz equal to one cup not two? This may be the problem for those of us who put in 8oz.
Thanks for the recipe!
Liz
No, 8 oz of shredded cheese comes to 2 cups in volume.
Are these freeze-able?? They were delicious when I made them but would love to gift them to a friend who is gluten sensitive.
Pastries made with mozzarella dough freeze ok but not great. They are better fresh.
These were very tasty. I had a bit of trouble rolling it up cause it was kind of crumbly. I added a little extra butter and cooked them a shorter time. I enjoyed them.
Can this be made without a microwave? I do not even own one. Thanks!
Yes, melt the cheese in a frying pan over low heat.