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.
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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
- ⅓ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup ground golden flax (or additional almond flour)
- 2 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon vanilla
- 1 tablespoon baking powder
Filling:
- 2 tablespoon butter softened
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) or my sweetener
- ½ teaspoon 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 teaspoon cinnamon
Cream Cheese Icing:
- 3 oz cream cheese softened
- 1 tablespoon butter softened
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) finely ground
- 1 teaspoon 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 teaspoon 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 ¼ cup gentle sweet, stevia, cinnamon, and molasses (if using). Spread the dough with 2 tablespoon of butter and sprinkle with sweetener combo. Roll up along the long side. Slice into ¾ 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
Sarah says
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?
Taryn says
Yes
Jennifer klecan says
I assume you can sub 1 cup of the THM baking blend for free almond flour, coconut flour and flax?
Taryn says
Yes, I'd use a scant cup though. Oat fiber which is the first ingredient is drier.
Karen says
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.
Taryn says
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.
Michelle says
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?
Taryn says
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.
Erica says
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!
Taryn says
Yes, in step 2. Both the mozzarella and cream cheese go into the microwave together.
Julia says
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
Lisa S says
Super excited to make these. What is best to use in place of Stevia and how much? I can’t stand stevia aftertaste.
Taryn says
You can use a 1:1 sweetener like xylitol, allulose, or erythritol but will need more. I suggest 1.5 times the amount listed.
Bob says
These are great!
Terrie says
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?
Taryn says
You could add another egg. Did you shred your own cheese or use the pre-shredded cheese?