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    Home » Breakfast & Brunch Recipes » Keto Cinnamon Rolls

    Keto Cinnamon Rolls

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jan 22, 2018 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for cinnamon rolls

    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.

    Two cinnamon rolls on a white plate on top of a floral placemat

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

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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)!

    A hand holding a cinnamon roll with a bite out of it

    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!

    a glass pie plate full of iced gluten free 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.

    A series of shots showing how to roll the dough for the gluten free cinnamon rolls

    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.

    overhead shot of baked uniced cinnamon rolls in a glass pie plate

    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.

    a cinnamon roll with a bite out of it on a white plate

     

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    a cinnamon roll with a bite out of it on a white plate

    Keto Cinnamon Rolls

    These healthy gluten free keto fathead cinnamon rolls are perfect for lazy Sunday mornings. They have all the flavor without any sugar or grains. Low Carb, Keto, THM S.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 10 minutes
    Course: Breakfast, brunch, Dessert
    Cuisine: American
    Servings: 12 cinnamon rolls
    Calories: 189
    Author: Taryn

    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
    US Customary - Metric
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    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

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 189 | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 196mg | Potassium: 178mg | Fiber: 3g | Sugar: 1g | Vitamin A: 395IU | Calcium: 175mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

     

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    Comments

    1. Sarah says

      May 06, 2022 at 1:24 pm

      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?

      Reply
      • Taryn says

        May 06, 2022 at 1:37 pm

        Yes

        Reply
    2. Jennifer klecan says

      February 08, 2022 at 6:00 pm

      I assume you can sub 1 cup of the THM baking blend for free almond flour, coconut flour and flax?

      Reply
      • Taryn says

        February 09, 2022 at 9:18 am

        Yes, I'd use a scant cup though. Oat fiber which is the first ingredient is drier.

        Reply
    3. Karen says

      February 05, 2022 at 2:23 pm

      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.3 stars

      Reply
      • Taryn says

        February 05, 2022 at 9:27 pm

        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.

        Reply
    4. Michelle says

      December 17, 2021 at 1:41 am

      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?

      Reply
      • Taryn says

        December 17, 2021 at 10:27 am

        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.

        Reply
    5. Erica says

      July 28, 2021 at 7:54 pm

      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!

      Reply
      • Taryn says

        July 28, 2021 at 8:03 pm

        Yes, in step 2. Both the mozzarella and cream cheese go into the microwave together.

        Reply
    6. Julia says

      April 04, 2021 at 11:10 am

      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 yumm5 stars

      Reply
    7. Lisa S says

      December 23, 2020 at 8:03 am

      Super excited to make these. What is best to use in place of Stevia and how much? I can’t stand stevia aftertaste.

      Reply
      • Taryn says

        December 23, 2020 at 1:16 pm

        You can use a 1:1 sweetener like xylitol, allulose, or erythritol but will need more. I suggest 1.5 times the amount listed.

        Reply
    8. Bob says

      December 19, 2020 at 12:02 pm

      These are great!5 stars

      Reply
    9. Terrie says

      November 05, 2020 at 8:39 am

      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?

      Reply
      • Taryn says

        November 05, 2020 at 11:43 am

        You could add another egg. Did you shred your own cheese or use the pre-shredded cheese?

        Reply
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