Keto Cinnamon Rolls – Soft, Fluffy & Guilt-Free Comfort

Hey there! I’m Emeli, and if there’s one thing I’ve learned from my years in the kitchen from scrambling eggs as a kid to exploring global street food it’s that the best recipes are born from longing. And let me tell you, when I went keto, I longed for cinnamon rolls. Those pillowy, sweet spirals of comfort that remind you of lazy Sunday mornings? Yeah, I missed them desperately.

So I did what any passionate home cook would do: I got creative. After countless experiments (and a few hilariously flat attempts), I cracked the code on Keto Cinnamon Rolls that actually taste like the real deal. No cardboard texture, no weird aftertaste just warm, gooey, cinnamon-spiced perfection that happens to be low-carb. This recipe delivers soft, tender rolls with a buttery cinnamon filling that melts in your mouth, all while keeping you in ketosis.

In this guide, I’ll walk you through everything: selecting the right ingredients for keto baking, mastering the fathead dough technique, cooking tips that guarantee success, and creative variations to make these rolls your own. Whether you’re new to keto or a seasoned pro, you’re about to discover that giving up carbs doesn’t mean giving up comfort food.

Why This Keto Cinnamon Rolls Recipe Works

This isn’t just another keto dessert that promises the world and delivers disappointment. These Keto Cinnamon Rolls work because they’re built on a proven foundation: fathead dough. This magical combination of mozzarella and almond flour creates a surprisingly pliable, bread-like texture that actually rolls without cracking. Here’s why this recipe has become a FoodFansy favorite:

• Uses simple, keto-friendly ingredients you probably already have in your pantry no obscure substitutes or specialty items
• Comes together in under 45 minutes from start to finish, making it perfect for weekend brunch or a spontaneous sweet craving
• Delivers authentic cinnamon roll texture that’s soft, slightly chewy, and wonderfully satisfying not dense or rubbery like many keto baked goods
• Keeps you in ketosis with only 3-4g net carbs per roll, so you can indulge guilt-free

Choosing the Right Ingredients for Keto Cinnamon Rolls

When it comes to keto baking, ingredient quality makes all the difference between success and a kitchen disaster. Let me share what I’ve learned through trial and error.

Best Ingredients for This Keto Cinnamon Rolls Recipe

Almond flour is your foundation here, but not all almond flours are created equal. Look for finely ground, blanched almond flour (not almond meal, which is too coarse). Brands like Bob’s Red Mill or Anthony’s deliver consistent results. The fine texture ensures your dough rolls smoothly without cracking.

Mozzarella cheese should be low-moisture, whole milk mozzarella the kind you shred yourself from a block, not the pre-shredded stuff. Pre-shredded cheese contains anti-caking agents that can make your dough grainy and difficult to work with.

Cream cheese adds richness and helps bind the dough. Full-fat is essential here; reduced-fat versions have added stabilizers that affect texture.

Brown-style keto sweetener mimics the molasses notes of traditional brown sugar. Brands like Lakanto Golden or Swerve Brown work beautifully. If you only have granular sweetener, add a tiny splash of molasses extract.

Buying Tips for Keto Cinnamon Rolls Ingredients

• Check your almond flour’s texture: Squeeze a pinch between your fingers. It should feel like soft powder, not gritty sand.
• Buy mozzarella in blocks: Pre-shredded cheese will compromise your dough’s elasticity. Trust me on this one I learned the hard way.
• Verify net carbs: Some “keto” sweeteners still contain hidden carbs. Read labels carefully.

Substitutions for Keto Cinnamon Rolls

• Can’t do dairy? Swap the cheeses for a paleo-friendly version using coconut flour (though the texture will be slightly different expect denser rolls).
• Nut-free option: Sunflower seed flour works, though it may turn slightly green due to a harmless reaction with baking powder (still tastes great!).
• Sweetener alternatives: Any 1:1 sugar substitute works erythritol, monk fruit, or allulose all perform well.

Ingredients & Prep for Keto Cinnamon Rolls

Getting your mise en place right is half the battle with this recipe. Here’s how to set yourself up for success.

Meat Prep Essentials… Wait, Dough Prep Essentials for Keto Cinnamon Rolls

(Let’s talk dough, not meat we’re making cinnamon rolls!)

For the Dough:

• 1½ cups almond flour (finely ground, blanched)
• 2½ cups shredded mozzarella cheese (low-moisture, whole milk)
• 2 oz cream cheese
• 2 large eggs
• 1½ teaspoons baking powder
• Pinch of salt

Key prep step: Bring eggs to room temperature. Cold eggs can seize up your melted cheese mixture, creating lumps that are impossible to smooth out.

Cinnamon Filling & Sweet Additions for Keto Cinnamon Rolls

For the Filling:

• 4 tablespoons butter, softened (not melted!)
• 2 tablespoons ground cinnamon
• ⅓ cup brown-style keto sweetener
• 1 teaspoon vanilla extract

Pro tip: Mix the softened butter with the sweetener and cinnamon until it forms a spreadable paste. This prevents the filling from oozing out during baking.

Pantry Staples for Keto Cinnamon Rolls

Keep these essentials on hand:

• Parchment paper (crucial for rolling the dough don’t skip this!)
• A reliable keto sweetener (erythritol-based sweeteners work best for baking)
• Pure vanilla extract (not imitation the flavor matters in keto baking where we have fewer ingredients)
• Fine sea salt (enhances the sweetness and balances flavors)

Step-by-Step Cooking Instructions for Keto Cinnamon Rolls

Let me walk you through this process like we’re cooking together in my kitchen. Take your time with each step fathead dough is forgiving, but it does require a bit of patience.

Pre-Cooking Prep for Keto Cinnamon Rolls

First, preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, letting the edges hang over the sides (this makes removal so much easier later).

Bring all your ingredients to room temperature. This is especially important for the eggs and cream cheese. Cold ingredients don’t incorporate well with the melted cheese base, and you’ll end up fighting with lumpy dough.

Measure out your cinnamon filling ingredients and mix them together in a small bowl. Having this ready means you can work quickly once your dough is rolled out timing matters because the dough is easiest to work with when it’s still slightly warm.

Cooking Method for Keto Cinnamon Rolls

Step 1: In a microwave-safe bowl, combine the shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. This usually takes about 90 seconds total. The mixture should be glossy and stretchy like a cheese fondue.

Step 2: Working quickly while the cheese is still warm, add the almond flour, baking powder, and eggs. Mix vigorously with a spatula or your hands (yes, get in there!) until a uniform dough forms. If the cheese starts to cool and becomes difficult to mix, pop it back in the microwave for 10-15 seconds.

Step 3: Place your dough ball between two sheets of parchment paper. Roll it into a rectangle about 12×8 inches and roughly ¼-inch thick. The parchment prevents sticking and makes transferring the rolls to your pan infinitely easier.

Step 4: Peel off the top layer of parchment. Spread the cinnamon filling evenly across the entire surface, leaving a ½-inch border along one long edge (this helps seal the roll).

Step 5: Here’s the tricky part rolling. Starting from the long edge opposite your border, use the bottom parchment paper to help you roll the dough tightly into a log. Roll slowly and firmly, but not so tight that the filling squeezes out. If the dough cracks, gently press it back together with your fingers.

Step 6: Using a sharp knife (or unflavored dental floss for cleaner cuts seriously!), slice the log into 8 equal rounds. Place them cut-side up in your prepared baking dish.

Step 7: Bake for 20-25 minutes. You’re looking for lightly golden tops and edges that are just beginning to brown.

Doneness Check for Keto Cinnamon Rolls

Your Keto Cinnamon Rolls are ready when they’re lightly golden brown on top and firm to the touch. Press gently on the center of a roll it should spring back slightly but still feel soft inside, not hard or crispy. The edges will be slightly darker than the centers, which is exactly what you want.

If you have an instant-read thermometer, the internal temperature should reach about 190-195°F. But honestly, the visual and touch tests are more reliable for these rolls.

Resting Keto Cinnamon Rolls

This step separates good cinnamon rolls from great ones: let your Keto Cinnamon Rolls rest for 5 minutes before adding any icing. This brief rest allows the internal structure to set while keeping the rolls soft and tender. It also prevents your icing from immediately melting into a puddle (though if you want that melty look, ice them while they’re still piping hot!).

The residual heat continues to cook the rolls gently, and the moisture redistributes throughout, giving you that perfect pull-apart texture we’re chasing.

Pro Tips for Perfect Keto Cinnamon Rolls

After making hundreds of these rolls (no exaggeration I was obsessed during recipe testing), here are the tricks that guarantee success.

Avoiding Tough or Crumbly Keto Cinnamon Rolls

Don’t overmix the dough: Once your ingredients come together, stop. Overworking keto dough develops the proteins in the almond flour and makes your rolls dense and tough.

Work quickly with warm dough: Fathead dough is most pliable when it’s still slightly warm from melting the cheese. If it gets too cool and stiff while rolling, microwave it for 10 seconds to make it cooperative again.

Don’t overbake: These rolls continue cooking from residual heat after you remove them from the oven. Pull them when they’re just golden, not deeply browned, or they’ll dry out.

Tool Recommendations for Keto Cinnamon Rolls

• Parchment paper: Absolutely essential for rolling the dough without it sticking to everything
• Microplane grater: For the finest almond flour texture if you’re grinding your own
• Kitchen scale: Keto baking is more precise than regular baking; weighing ingredients gives consistent results
• Bench scraper or offset spatula: Makes spreading the filling evenly so much easier

Storage & Reheating Keto Cinnamon Rolls

Room temperature: Cover and store for up to 2 days. These are best enjoyed fresh, though.

Refrigerate: Keep in an airtight container for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds.

Freeze: Wrap cooled rolls individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven for 10 minutes, or microwave for 30-45 seconds.

Flavor Variations for Keto Cinnamon Rolls

Once you’ve mastered the classic version, these Keto Cinnamon Rolls become a canvas for creativity.

Sweet Variations for Keto Cinnamon Rolls

Cream Cheese Frosting: Mix 4 oz softened cream cheese, 2 tablespoons softened butter, ½ cup powdered keto sweetener, and 1 teaspoon vanilla. Spread generously over warm rolls.

Maple Pecan: Replace half the cinnamon with maple extract and sprinkle chopped pecans over the filling before rolling.

Pumpkin Spice: Add 2 tablespoons pumpkin puree to the dough and use pumpkin pie spice instead of plain cinnamon in the filling.

Chocolate Lovers’ Keto Cinnamon Rolls

Chocolate Chip: Sprinkle 2-3 tablespoons sugar-free chocolate chips over the cinnamon filling before rolling. The chips melt slightly during baking for pockets of chocolate goodness.

Mocha: Add 1 tablespoon instant espresso powder to the cinnamon filling and drizzle with sugar-free chocolate glaze.

Global-Inspired Keto Cinnamon Rolls

Cardamom Orange: Replace cinnamon with ground cardamom and add 1 tablespoon orange zest to the filling for a Scandinavian twist.

Chai Spice: Use a blend of cinnamon, cardamom, ginger, and cloves in the filling, and add a splash of chai tea concentrate to your icing.

Serving Suggestions for Keto Cinnamon Rolls

These Keto Cinnamon Rolls shine brightest at breakfast and brunch, but honestly, I won’t judge if you eat them for dinner (I definitely have).

Perfect pairings:

• Hot black coffee or bulletproof coffee (the fat content complements the rolls beautifully)
• Unsweetened almond milk for a lighter option
• Sugar-free vanilla latte for extra indulgence
• Fresh berries on the side for a pop of color and freshness
• Scrambled eggs with chives for a balanced keto breakfast

Make it a feast: Serve alongside keto bacon, avocado slices, and a spinach salad with lemon vinaigrette for a complete low-carb brunch spread.

Beverage pairings: A dry sparkling wine or champagne cuts through the richness beautifully if you’re celebrating. For non-alcoholic options, herbal tea especially cinnamon or chai echoes the warm spices in the rolls.

FAQs About Keto Cinnamon Rolls

Can I use frozen mozzarella for Keto Cinnamon Rolls?

Yes, but thaw it completely and squeeze out excess moisture before using. Frozen cheese releases water when melted, which can make your dough too wet and sticky.

How do I fix dough that’s too sticky for my Keto Cinnamon Rolls?

Add almond flour one tablespoon at a time until the dough is workable. Alternatively, if the cheese is still warm, let it cool for a few minutes the dough firms up as it cools.

Can I make Keto Cinnamon Rolls ahead of time?

Absolutely! Prepare the rolls up to the point of baking, cover tightly, and refrigerate overnight. Let them sit at room temperature for 20 minutes before baking, and add 5 minutes to the baking time.

Are Keto Cinnamon Rolls safe during pregnancy?

Yes, all ingredients are pregnancy-safe. Just ensure your eggs are fully cooked (they will be after baking) and use pasteurized dairy products.

Why did my Keto Cinnamon Rolls turn out flat?

This usually happens when the baking powder is old or the dough was overworked. Check that your baking powder is fresh (test it by adding a pinch to hot water it should fizz). Also, handle the dough gently after adding the baking powder.

Can I double this Keto Cinnamon Rolls recipe?

Yes! Mix two batches separately rather than doubling in one bowl fathead dough is easier to handle in smaller portions. Bake in two separate pans or one large pan with a few extra minutes of baking time.

Let’s Make Keto Magic Together

There you have it my tried-and-true guide to Keto Cinnamon Rolls that actually deliver on the promise of low-carb comfort food. These rolls have saved countless Sunday mornings in my house and converted more than a few skeptics who swore keto baking couldn’t possibly taste good.

Fire up your oven, gather your ingredients, and treat yourself to warm, gooey, cinnamon-swirled perfection. And when you pull these golden beauties from your oven and that intoxicating cinnamon aroma fills your kitchen, snap a photo and tag me I live for seeing your FoodFansy creations!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Keto Cinnamon Rolls – Soft, Fluffy & Guilt-Free Comfort

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• Author: Jacob Morgan
• Total Time: 40
• Yield: 8 1x

Print Recipe

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Description

Soft, gooey Keto Cinnamon Rolls with only 3-4g net carbs per roll! These low-carb cinnamon rolls use fathead dough to create an authentic texture that rivals traditional rolls. Perfect for weekend brunch or a guilt-free sweet treat.

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Ingredients

Scale 1x2x3x

1½ cups almond flour (finely ground, blanched)

2½ cups shredded mozzarella cheese (low-moisture, whole milk)

2 oz cream cheese

2 large eggs (room temperature)

1½ teaspoons baking powder

Pinch of salt

4 tablespoons butter, softened

2 tablespoons ground cinnamon

⅓ cup brown-style keto sweetener (Lakanto Golden or Swerve Brown)

1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.

2. In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until completely melted and smooth (about 90 seconds total).

3. Add almond flour, baking powder, and eggs to the melted cheese mixture. Mix vigorously until a uniform dough forms. If cheese cools and becomes difficult to mix, microwave for 10-15 seconds.

4. Place dough between two sheets of parchment paper. Roll into a 12×8-inch rectangle, about ¼-inch thick.

5. Mix softened butter, cinnamon, brown keto sweetener, and vanilla extract until it forms a spreadable paste.

6. Peel off top parchment. Spread cinnamon filling evenly across dough, leaving a ½-inch border along one long edge.

7. Using bottom parchment paper, roll dough tightly into a log from the long edge opposite the border.

8. Slice log into 8 equal rounds using a sharp knife. Place cut-side up in prepared baking dish.

9. Bake for 20-25 minutes until lightly golden and firm to the touch.

10. Let rolls rest for 5 minutes before adding optional icing.

Notes

Work quickly with the dough while it’s still warm from melting the cheese for best pliability.

Use block mozzarella that you shred yourself—pre-shredded cheese contains anti-caking agents that affect texture.

Bring all ingredients to room temperature before starting for smooth incorporation.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual rolls in microwave for 15-20 seconds.

To freeze: Wrap cooled rolls individually in plastic wrap and freeze for up to 3 months.

For cream cheese frosting: Mix 4 oz softened cream cheese, 2 tbsp butter, ½ cup powdered keto sweetener, and 1 tsp vanilla.

• Prep Time: 15
• Cook Time: 25
• Category: Breakfast, Dessert, Brunch
• Method: Baking
• Cuisine: American, Keto

Nutrition

• Serving Size: 1
• Calories: 245
• Sugar: 2
• Sodium: 310
• Fat: 20
• Saturated Fat: 8
• Unsaturated Fat: 10
• Trans Fat: 0
• Carbohydrates: 8
• Fiber: 3
• Protein: 12
• Cholesterol: 85

Keywords: keto cinnamon rolls, low carb cinnamon rolls, fathead dough cinnamon rolls, sugar free cinnamon rolls, almond flour cinnamon rolls, keto breakfast, keto dessert