These low carb and keto-friendly cinnamon rolls are soft, chewy, filled with swirls of cinnamon and topped with cream cheese frosting. They are perfect for your next brunch or breakfast.
I have been determined to create keto-friendly cinnamon rolls. I don’t have as much time to recipe test these days, so I had to split my testing over several days. But I’m really happy with how these turned out, just in time for the long weekend.
The base of the cinnamon rolls is the popular fathead dough. Fathead dough is made with melted mozzarella and cream cheese, almond flour, baking powder and eggs. The dough comes together very easily and is very versatile, working for both sweet and savory recipes.
If you’ve ever made fathead dough, then you know it’s quite sticky, which makes using it for cinnamon rolls a little trickier since cinnamon rolls require you to roll out the dough and re-roll it up. But it’s definitely possible and I provide plenty of step by step photos and tips below.
How to Make Keto Cinnamon Rolls
- All the dough ingredients can be pulsed together in a food processor until a dough forms. The dough will be very sticky which is normal.
- The dough needs to be rolled out to a rectangle that is 10 inches by 13 inches. In order to do this, line your pastry or cutting board with plastic wrap and also cover the top of the dough with plastic wrap.
- Use a rolling pin, roll out the dough between the sheets of plastic wrap. The plastic wrap should prevent the dough from sticking and should make it easy for you to roll out the dough. It’s okay if your edges are a little rough and not perfectly straight. When you’re done rolling, remove the top layer of plastic wrap.
- Next, cover the dough with the cinnamon paste.
- Coat your fingers in a little oil and carefully peel one inch of the dough from one end from the plastic wrap. You only need to peel enough dough off of the plastic wrap so that you can make the first roll.
- After the initial roll, you can use the plastic wrap to help you roll up your cinnamon roll log. Push the dough up with the help of the plastic wrap and only release the dough from the plastic wrap when needed so that it doesn’t go into the rolled up section. Make sure to keep your rolls tight. You don’t want air pockets between the layers.
Tips for cutting the cinnamon rolls
- Use a very sharp knife
- Do not cut the dough with just one knife cut. Doing so will squish the dough too much. Instead, move your knife back and forth (like cutting with a saw) several times as you slowly apply pressure. This will preserve the layers and swirls.
- After you cut each roll, make sure to wipe your knife clean as there will be some dough sticking to it.
Low Carb Cream Cheese Frosting
Whether you prefer thick frosting or thin icing, I’ve covered both in this recipe. The cream cheese frosting starts off super thick but can easily be thinned out for those who prefer a thinner icing.
To make the frosting, you need cream cheese, butter and powdered sweetener and vanilla. To thin it out, you just need to add some almond milk.
Keto Cinnamon Rolls
- 3 cups shredded part skim low moisture mozzarella cheese
- 2 oz cream cheese
- 2 large eggs
- 2 cups superfine almond flour
- 1 tbsp baking powder aluminum free
- 2 tbsp erythritol granular
- 6 tbsp brown sugar alternative
- 2 tsp cinnamon
- 4 tbsp unsalted butter melted
Cream Cheese Frosting
- 4 oz cream cheese
- 4 tbsp unsalted butter softened
- 1/2 tsp vanilla
- 6 tbsp powdered erythritol or more as needed
- almond milk optional, to thin out frosting
- Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper.
- Add mozzarella and cream cheese to a large microwave-safe bowl. Cover the cream cheese with mozzarella so that it is not exposed in the microwave. Melt cheeses in the microwave at full power in 30 second intervals. Stir after each 30 seconds and continue cooking until cheeses are completely melted and form a uniform cheese dough. This should take around 2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
- Add melted cheese to food processor with dough blade attachment. Add in eggs, almond flour, baking powder, 2 tbsp erythritol. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
- Roll out the dough into a 10 inch by 13 inch rectangle. To do this, first line your pastry board with plastic wrap. The plastic wrap should be large enough to cover the dough once it is rolled out. Use a spatula to scoop out the dough from the processor and onto the plastic wrap.
- Place another large sheet of plastic wrap (enough to cover 10 x 13 inches of dough) on top of the dough. Roll out the dough evenly in between the sheets of plastic wrap using a rolling pin until it is 10 x 13 inches. Then remove the top sheet of plastic wrap from the dough.
- Make the cinnamon filling. Combine all ingredients into a medium bowl. Mix until evenly combined and thick paste forms.
- Using a spatula, spread the cinnamon filling evenly across the surface of the dough.
- Roll your dough into a log. To do this, start with one of the long (13 inch) ends. Coat your fingers lightly with oil. Very carefully, lift about 1 inch of the end of the dough from the plastic wrap. You only need to lift just enough dough to make the initial roll. See photo for reference.
- After the first swirl/roll, use the plastic wrap to help you continue to roll up the dough. Push/roll the dough up with the help of the plastic wrap and only release the dough from the plastic wrap when needed so that it doesn’t go into the rolled up section. Make sure to roll tightly. You don’t want air pockets between the layers.
- Using a sharp knife, slice off the uneven ends of the log. Then slice the log into 12 same-sized rolls (each one should be about 1 inch thick). When slicing, don't make the slice in one knife cut. Instead, move your blade back and forth (like when using a saw) and slowly apply pressure. This will preserve the layers of the cinnamon swirl. Place each roll into prepared baking sheet, spacing them evenly apart.
- Bake for about 25 minutes or until rolls are golden brown and dough is finished cooking.
- While rolls are baking, make your frosting. Add all frosting ingredients except almond milk into a mixing bowl. Beat on high speed until creamy. If desired, beat in almond milk (1 tbsp at a time) to thin out frosting to desired consistency. Frost cinnamon rolls before serving.
- Make sure to use pre-shredded mozzarella. Regular mozzarella blocks or balls have too much moisture and will make the dough too sticky to work with.
- If you don't own a food processor, you can try mixing the dough by hand.
- For the cinnamon filling, I used sukrin gold brown sugar alternative* which works a lot like regular brown sugar. You can substitute with other brown sugar alternatives. You can also use erythritol granular.
- For the cream cheese frosting, make sure to use powdered sweetener. I used So Nourished powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- The estimated nutrition is only for a roll without any frosting since it is difficult to determine how much frosting is on each roll. The estimated carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.