These healthy gluten-free keto cinnamon rolls are perfect for lazy Sunday mornings. They have all the flavor without any sugar or grains. They are Low Carb, Keto, Grain-Free, Sugar-Free, and a THM S.
Fathead Cinnamon Rolls
Last week was my birthday and for breakfast, I wanted cinnamon rolls. I found a recipe for some using sprouted wheat flour and almost made them for Christmas but they seemed like a lot of work. Too much work when I’d rather be relaxing in my PJs and playing with my children and their new toys. However, the cinnamon roll craving has stayed with me for the last few weeks.
This morning I finally decided I should make some gluten free cinnamon rolls (especially since it’s my birthday and my husband is off from work and he can wash the dishes)!
Have you realized yet that I love dessert? My favorite thing about the Trim Healthy Mama way of eating is that I can still eat dessert. Since getting back on plan 2 weeks ago I have dropped the 6 pounds I gained between Thanksgiving and Christmas (I’m sure half of it was inflammation but I’ll admit the other half was from too much pie and too many cookies). I have lost those 6 pounds despite eating lemon cheesecake, cranberry bliss bars, caramel pecan sticky buns, and cinnamon rolls!
Fathead Dough in Sweet Rolls
Yup! I promise these do not taste like cheese! The dough I used for these fathead cinnamon rolls was inspired by the first mozzarella dough I ever saw. The Cheese Danish on Up Late Anyway.
Can I freeze Keto Cinnamon Rolls?
These are best served fresh and warm. Mozzarella dough freezes ok but not great. If you have some leftover go ahead and freeze them but I wouldn’t make extra for that purpose. You can reheat leftovers in the microwave.
Yum. These were SO good. The cream cheese and the cinnamon. You absolutely cannot tell they are grain free or sugar-free. The taste like a Cinnabon.
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Ingredients
Dough Ingredients:
- 8 oz shredded mozzerella (about 2 cups)
- 2 oz cream cheese
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (or additional almond flour)
- 2 tsp Trim Healthy Mama Gentle Sweet or my sweetener
- 1 tsp vanilla
- 1 tbsp baking powder
Filling:
- 2 tbsp butter , softened
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1/2 tsp molasses (optional but this tiny amount adds negligible carbs and gives a nice flavor)
- 2 scoops Better Stevia using the included teeny tiny spoon (this comes to 90 mg of pure stevia if you are converting from another brand)
- 2 tsp cinnamon
Cream Cheese Icing:
- 3 oz cream cheese , softened
- 1 tbsp butter , softened
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener, 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 gloopy (it should look like cheese fondue at this point).
- Mix in the egg, vanilla, 2 tsp sweetener, baking powder, flours, and flax. 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 together the 1/4 cup gentle sweet, stevia, cinnamon, and molasses (if using). Spread the dough with 2 tbsp of butter and sprinkle with sweetener combo. Roll up along the long side. Slice into 3/4 inch thick slices. Put them in a greased baking dish or pie plate.
- Put the cinnamon buns into the oven. 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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Liz says
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
Taryn says
No, 8 oz of shredded cheese comes to 2 cups in volume.
Ashley says
Are these freeze-able?? They were delicious when I made them but would love to gift them to a friend who is gluten sensitive.
Taryn says
Pastries made with mozzarella dough freeze ok but not great. They are better fresh.
Marla says
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.
Barb says
Can this be made without a microwave? I do not even own one. Thanks!
Taryn says
Yes, melt the cheese in a frying pan over low heat.
Michelle L. says
Finally got around to making these. I use my own baking blend that is similar to THM blend. These were phenomenal!! My husband loved them and asked me to make them once a week.
Jodi says
Do you think these would freeze well? If so, at what point in the recipe would you do that and how would you reheat?
Talia says
I followed the recipe exactly but ended up with very, very small rolls. We’re they supposed to be small?
Taryn says
There is a photo of me holding one. They are about 3 inches across. This type of dough doesn’t expand the way a flour and yeast dough would.
Mary K. says
These were really tasty! My came out a bit dry as well. The dough cracked a bit as I was rolling up the dough. It might be I let the dough cool down too long before rolling. But they were still very yummy! Definitely will make these again! My family loved them! Thank you!
Beth says
Help!! I followed recipe to a “T” but my rolls were so dry I am literally choking them down. My BB doesn’t look like yours either. I used 1/3 CF, 1/3 AF, & 1/3Flax. What could the problem be? I was so excited about having cinnamon rolls.
Taryn says
Hi Beth, I’m not sure. These are based on the ‘fathead’ dough which is not dry. I use versions of it in many sweet and savory recipes. Have you tried this type of dough before? Baking with alternative flours does take some getting used to. It’s been on my to-do list to make this and take some new photos so I will troubleshoot while I do that. If my baby cooperates I may be able to do that today 🙂
Amy says
Can I use THM baking blend to sub for local baking blend?
Taryn says
Yes, use a little bit less.
Rebekah says
Can I make these the night before and then bake in the morning?
Bethany says
Did you try this? How did it turn out?
Katie says
Love the new design! I’ve made these twice and both times there was no rise to the dough after I baked them. Is this how yours looked? Thanks!
Taryn says
Thanks Katie! Mozzarella dough is more dense than a wheat and yeast dough and doesn’t rise much. I’m planning on trying them with a little baking powder to see if they rise a bit that way. If you try let me know how they turn out.
Emily says
Okay. Haha well, I tried it, and it seemed to work well…I’ll have to make them again with cream cheese and observe the difference.
Emily says
In the cinnamon roll dough, would it work to sub Greek yogurt for the 2 oz. of cream cheese?
Taryn says
I don’t think so. Maybe cottage cheese if you blended it smooth first.
Nancy Hukill says
If I’m reading correctly, when you say to put them in a baking dish in the oven and set the timer for 35 min then the next instructions you say to bake at 350 for 35-40 min. Are we letting them set in a cold oven for 35 min then turning the oven on and bake 35-40 min? Wanna make these this weekend ?
Taryn says
Nope, I just revised the instructions to clarify. Sorry about that. Just preheat the oven and bake at 350 for 35-40 min.
mamax3 says
making these now. would appreciate it if you would include the variety of cinnamon you are using for those who are trying to make a comparable cinnamon roll. your description of the cinnamon you use: “(I use a really strong, very fragrant cinnamon in these and grind it fresh-cinnamon is my favorite spice so I’m a bit of a cinnamon snob. If you are using a milder variety you might want to double it).” is not clear enough for those who are avid bakers and have access to wide variety of cinnamon. pls clarify the variety. i wasn’t sure if you’re using saigon or ceylon (based on that description). i used freshly ground ceylon today because i was hoping that was the variety you used – because it has a strong fragrance, but it does have a slightly milder flavor. . i went for aroma. .
pls give these details in your posts. they are very helpful.
Taryn says
Hi, if you click on the word Cinnamon it is linked to the one I use. I’m sorry if that wasn’t clear. I use this: https://www.penzeys.com/online-catalog/cinnamon-chunks/c-24/p-973/pd-s
Bobie Fredrikson says
Can you use the THM baking blend in your recipes? If so would it be a one to one ratio?
Taryn says
Yes. It should work in a 1:1 ratio.
Mary says
So use one cup of thm baking blend instead of any of the flours?
Taryn says
I’d use a scant cup. Just scoop the cup and then take out a spoonful. It’s drier.
Tina says
Just made your cinnamon rolls, They were delicious. Thank you so much!!!! Do you know the carb count and fat count. I may have missed what a serving is.
tweety4me says
Love the recipe and for the giveaway! I liked on FB, posted on FB, and I get your emails well I follow you so I guess I will get the emails. Budget is maxed out so I can’t order anything right now ☹ Thanks, Pat