Keto Cinnamon Rolls
Soft, pull-apart cinnamon rolls with a buttery cinnamon swirl and a thick cream cheese icing. The dough is mozzarella-based, which gives them a tender, bready chew.
Nutrition per serving
1 roll- Net carbs
- 3.7g
- Calories
- 289kcal
- Protein
- 11g
- Fat
- 25g
- Total carbs
- 19 g
- Fiber
- 2.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Cinnamon pecan: Toasted pecans scattered over the cinnamon filling add crunch and a buttery, praline-like flavor.
- Sprinkle the chopped pecans over the cinnamon sweetener before rolling up the log, and scatter any that fall out over the tops of the rolls.
Nut-free (coconut flour): More coconut flour replaces the almond flour for a nut-free roll. The dough is a little firmer, so roll it while it is warm.
- Use 6 tablespoons of coconut flour in total. Let the kneaded dough rest 2 minutes before rolling, and patch any cracks as you roll up the log.
- Dough
- Cinnamon filling
- Cream cheese icing
- Dough
- Cinnamon filling
- Cream cheese icing
- Also add
- Dough
- Cinnamon filling
- Cream cheese icing
Estimated cost $10.32 for 8 servings ($1.29 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C) and butter a 9-inch (23 cm) round cake pan. Whisk the almond flour, coconut flour, baking powder and 2 tablespoons granulated sweetener together.
-
Melt the mozzarella and cream cheese in a large microwave-safe bowl: 1 minute, stir, then 20–30 second bursts until smooth. Add the flour mixture, egg and vanilla and knead with oiled hands into a smooth dough.
-
Roll the warm dough between two large sheets of parchment into a 12 × 10-inch (30 × 25 cm) rectangle, about ¼ inch (6 mm) thick. Peel off the top sheet.
-
Spread the soft butter over the dough, leaving a ½-inch (1 cm) bare strip along one long edge. Mix the ¼ cup sweetener with the cinnamon and sprinkle it evenly over the butter.
-
Starting from the other long edge, roll the dough up into a tight log, lifting the parchment to help it along. Pinch the seam closed. Chill the log for 15–20 minutes so it slices cleanly.
-
Cut into 8 equal rolls with a sharp knife or unflavored dental floss and set them cut-side up in the pan, with a little space between them.
-
Bake 22–25 minutes, until golden-brown on top, the filling is bubbling and the center rolls feel set when pressed. Cool 10 minutes.
-
For the icing, beat the cream cheese, powdered erythritol, cream and vanilla until smooth. Spread over the warm rolls.
Tips for success
-
Work with the dough while it is warm and pliable. If it cracks as you roll the log, press the cracks together — the icing hides everything. - For a gooier, brown-sugar-like filling, use allulose in the filling, but tent the pan with foil after 15 minutes because it browns quickly.
- Assemble the night before: cover the unbaked rolls in the pan and refrigerate, then bake straight from the fridge, adding 3–5 minutes.
Nice to have, not needed
- Unflavored dental floss cuts the log into neat rolls without squashing them — a very sharp knife works too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Warm 15–20 seconds in the microwave.
Prep tip: Freeze the rolls un-iced, then thaw, warm and ice them just before serving.
Refrigerate iced rolls in an airtight container up to 5 days; warm 15–20 seconds in the microwave. Freeze un-iced rolls up to 2 months.
Variations
2 variations, each with its own ingredients and macrosCinnamon pecan
FlavorToasted pecans scattered over the cinnamon filling add crunch and a buttery, praline-like flavor.
- + ½ cup pecans
4 g net · 337 kcal · 12 g protein · 30 g fat · ≈$1.51 per serving (+0.3 g net carbs vs the original)
Nut-free (coconut flour)
DietMore coconut flour replaces the almond flour for a nut-free roll. The dough is a little firmer, so roll it while it is warm.
- blanched almond flour → extra coconut flour
3.3 g net · 221 kcal · 8.8 g protein · 18 g fat · ≈$1.05 per serving (−0.4 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
