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.
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.
Do you think these would freeze well? If so, at what point in the recipe would you do that and how would you reheat?
I followed the recipe exactly but ended up with very, very small rolls. We’re they supposed to be small?
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.
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!
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.
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 🙂
Can I use THM baking blend to sub for local baking blend?
Yes, use a little bit less.
Can I make these the night before and then bake in the morning?
Did you try this? How did it turn out?
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!
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.
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.
In the cinnamon roll dough, would it work to sub Greek yogurt for the 2 oz. of cream cheese?
I don’t think so. Maybe cottage cheese if you blended it smooth first.
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 ?
Nope, I just revised the instructions to clarify. Sorry about that. Just preheat the oven and bake at 350 for 35-40 min.
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.
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
Can you use the THM baking blend in your recipes? If so would it be a one to one ratio?
Yes. It should work in a 1:1 ratio.
So use one cup of thm baking blend instead of any of the flours?
I’d use a scant cup. Just scoop the cup and then take out a spoonful. It’s drier.
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.
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