If there’s a better way to tempt a sleepy household out of bed than the smell of cinnamon, butter, and vanilla, I haven’t met it. These keto cinnamon rolls deliver all the ooey-gooey, bakery-case nostalgia you crave—without the carb crash. They’re tender, rich, and swirled with buttery cinnamon “sugar,” then topped with a tangy cream cheese frosting that melts right into the spirals. Sunday brunch? Sorted. Random Tuesday? Also sorted.
A tiny backstory
The first time I tried to recreate cinnamon rolls on keto, I produced something that could double as a doorstop. Tasty… but weaponized. The fix? A plush fathead-style dough fortified with almond flour, a whisper of coconut flour for structure, and a few small technique tweaks. The result is soft, rollable dough that bakes up into honest-to-goodness low-carb cinnamon rolls you’ll actually want to show off.
Why this recipe works
- Truly low-carb, truly delicious: Classic cinnamon roll flavor in a keto, gluten-free package.
- Fathead dough, optimized: Melted mozzarella + cream cheese makes a pliable, rollable dough that stays tender.
- Accessible ingredients: Almond flour, eggs, butter, cinnamon—no oddball gums required (optional xanthan-free).
- Dependably easy: Step-by-step process with real-world tips to prevent sticking, cracking, and chaos.
- Customizable: Swap sweeteners, adjust frosting, add nuts—your brunch, your rules.
Ingredients (US customary)
For the dough
- 2 1/2 cups shredded low-moisture mozzarella cheese
- 2 ounces cream cheese, softened
- 2 cups blanched, superfine almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar (optional, for lift)
For the cinnamon filling
- 4 tablespoons unsalted butter, very soft
- 1/2 cup brown sugar substitute (e.g., Swerve Brown or Lakanto Golden)
- 1 1/2 tablespoons ground cinnamon
- Pinch of salt
For the cream cheese frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/3 cup powdered sweetener (confectioners-style)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (to desired texture)
- Pinch of salt
Helpful equipment
- Parchment paper
- Rolling pin
- 9-inch round cake pan (or 8×8-inch baking pan)
- Unflavored dental floss or a very sharp knife
- Microwave-safe bowl (or small pot)
Instructions
You’ll make a quick fathead dough, roll it out between parchment, add the filling, and bake. Deep breath—you’ve got this.
- Prep
- Preheat the oven to 350°F. Grease and line a 9-inch round cake pan with parchment.
- Stir together almond flour, coconut flour, baking powder, and salt in a medium bowl.
- Melt the cheeses
- In a large microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts, stirring each time, until fully melted and smooth (about 1–2 minutes total). Alternatively, melt gently on the stovetop over low heat.
- Build the dough
- Quickly stir the dry ingredients into the warm cheese mixture.
- Add eggs, vanilla, and apple cider vinegar. Mix with a sturdy spatula, then knead with clean, slightly damp hands until a cohesive dough forms. If it’s sticky, let it rest 2–3 minutes.
- Roll it out
- Place the dough between two sheets of parchment. Roll into a 12×16-inch rectangle, about 1/4 inch thick. Peel off the top parchment.
- Add the filling
- Stir the brown sweetener, cinnamon, and a pinch of salt together.
- Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge.
- Sprinkle the cinnamon “sugar” evenly over the butter.
- Roll and chill
- Starting from the long edge opposite the border, roll into a tight log using the parchment to help. Seal the seam.
- Transfer the log to the freezer for 10 minutes to firm slightly (easier slicing).
- Slice
- Use unflavored dental floss to cut the log into 12 equal rolls: slide floss under the log, cross ends over the top, and pull tight to slice cleanly. Arrange rolls cut-side up in the prepared pan, leaving a little space between each.
- Bake
- Bake 22–26 minutes, until puffed, set, and lightly golden. If tops brown too quickly, tent loosely with foil for the last 5 minutes.
- Make the frosting
- Beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, and 2 tablespoons cream; beat fluffy, thinning with an extra tablespoon cream if desired. Season with a tiny pinch of salt.
- Frost and serve
- Cool rolls in the pan for 10 minutes. Spread frosting over warm rolls so it melts into the swirls. Serve warm. Swoon accordingly.
Tips, tricks, and easy variations
- Sweetener swaps: Allulose will brown more and keep the rolls softer; erythritol-based blends will be slightly crisper as they cool.
- Nut-free option: Replace almond flour 1:1 with sunflower seed flour; add 1 teaspoon lemon juice to the dough to prevent a green tint.
- Make-ahead: Assemble and slice, then freeze unbaked rolls on a sheet pan. Transfer to a bag once solid. Bake from frozen at 325°F for 28–32 minutes.
- Sticky bun vibe: Sprinkle 1/3 cup chopped pecans into the pan before adding the rolls. A little extra butter won’t hurt you either.
- Dough too sticky? Chill 5 minutes; lightly oil or dampen your hands. Too firm? Warm it for 10–15 seconds in the microwave.
- Storage: Refrigerate leftovers up to 4 days. Rewarm gently at 300°F for 8–10 minutes or microwave 15–20 seconds.
Nutritional information (approximate, per roll, 12 rolls)
- Calories: 250
- Fat: 20g
- Protein: 12g
- Total carbs: 6g
- Fiber: 2.5g
- Net carbs: 3.5g
Numbers will vary based on brands and exact measurements. Always check your labels.
Craving more low-carb comfort food?
If you make these keto cinnamon rolls, drop a comment and tell me how it went—questions, triumphs, and glorious fails all welcome. Snap a pic and share with your people, and then wander through more easy keto recipes on The Ketovore. Your brunch game just leveled up.