These keto cinnamon rolls are the ultimate comfort food. They taste so good it's hard to believe they are sugar free, grain free, gluten free and come in at only 1.3 net carbs per roll!
How much do I love cinnamon rolls?
Where to begin.
First, the smell.
This beautiful warm smell of cinnamon and baked goodness that fills the house and wraps itself around you like a fluffy warm duvet. Smelling cinnamon rolls releases my happy hormones, just like stroking kittens does, sleeping in during the week or settling down to watch Outlander on Amazon Prime.
Then, the swirl.
Can it be that the swirl in a cinnamon roll has hypnotic properties? Think about it. Remember how Kaa the snake from the Jungle Book did this swirly-eye-thing to Mowgli and he would be at her mercy? That's what a cinnamon roll does to me. Somehow, I feel magically drawn towards it! Cinnamon rolls lure me in in, like a wonderful psychedelic maelstrom of promising pleasure. This swirl, it shuts off the logical thinking part of my brain. It has secret come-hither-powers that should never be underestimated.
And lastly, the taste.
The taste! Can you picture biting into a freshly baked cinnamon roll right now? Sinking your teeth into that fluffy, gooey goodness? I bite into a cinnamon roll and it's like I have arrived IN THE NOW. There are people that meditate for years to achieve this state of enlightenment. I am telling you. There's absolutely no need to travel to India and checking into the silent Ashram. No need to grow a beard or stop cutting your nails.
Bake cinnamon rolls.
Eat them.
Experience their certain je ne sais quoi.
Feel complete. Hallelujah!
My dear sugar free and low carb friends, I have tried many versions of healthified (meaning: no-wheat, no-yeast, no-grains, no-sugar) cinnamon rolls using grain free flours such as almond or coconut flour. They all taste great, but their texture is either too cakey or crumbly to truly resemble the original, badass cinnamon rolls of my youth.
Then I tried this recipe.
And I have to say.
Keto Cinnamon Rolls win by miles.
Just looking at the close-up above is making me salivate again. Keto cinnamon rolls are made using the Holy Grail of Keto dough, which is a truly genius invention using mozzarella cheese. It was conceived as a pizza base (I am talking about it in detail in my Genius Grain Free Pretzels post - I've traced the origins of the recipe as far back as I could). With a few tweaks it makes a brilliant dough for sweet pastry as well.
I'd go as far as saying this: Holy Grail dough (which has become famous as Fat Head dough) is the cleverest brainwave since the conception of low carb eating. I want to hug the person who thought of combining an Italian cheese with almond flour to create a dough that actually mimics the taste of wheat dough. How could you possibly come up with an idea like this? Was it a coincidence? Someone accidentally dropping flour into melted mozzarella? It's a bit like that person who banged two stones together and created fire. Boom, and the world is a better place.
The dough is a little tricky to handle - thanks to the inherent gooey-ness of mozzarella - but if you follow the instructions in the recipe section below, you should have no problems.
These Keto cinnamon rolls are best enjoyed warm, when they are soft on the inside and with the most tender crunch on the outside.
Should you have any leftovers, keep them in an airtight container in the fridge and do make the effort to heat them up again before eating.
Not likely there will be any leftovers though. One look at that swirl...
Keto cinnamon rolls - recipe tips and tricks
This recipe works best with pre-shredded mozzarella from the supermarket. Fresh mozzarella contains too much liquid and is too runny.
The dough is a bit tricky to work with. Do oil your hands if you find it too sticky (I used walnut oil). If it cools down too much, just warm it back up to make it easier to handle.
If you have it, use a brown sugar alternative such as Lakanto Golden to make the filling - it has a taste very similar to brown sugar that works great with cinnamon.
You can use butter instead of the water in the cinnamon filling, which gives the rolls a nice buttery taste. I made a few using butter, then decided to just dissolve the sweetener in water as the rolls are very high in fat already. The choice is yours!
If you do not have vanilla-flavoured stevia, you could add a bit of vanilla extract to your frosting.
If you don't have extra fine almond flour and are using almond meal or ground almonds, add an additional 2 tbsp of almond meal/ground almonds or 1 tbsp of coconut flour so the cinnamon rolls keep their shape.
Another option to make the rolls is to roll out the dough between 2 sheets of parchment paper into a large rectangle. Spread the cinnamon filling on top, roll into a log and cut into slices.
Try my other Fathead dough recipes:
- Easy Low Carb Pizza Recipe (Keto Fathead Crust!!)
- Keto Low Carb Tortilla Chips
- Genius Grain Free Pretzels (Fathead dough)
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Keto Cinnamon Rolls
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 175 g shredded mozzarella (see notes!) (1 ½ cups)
- 80 g almond flour (extra fine) (¾ cup)
- 2 tbsp cream cheese
- 1 egg room temperature
- ½ tsp baking powder
For the filling:
- 2 tbsp water
- 2 tbsp granulated sweetener
- 2 tsp cinnamon
For the frosting:
- 2 tbsp cream cheese
- 1 tbsp greek/full fat yoghurt
- 2 drops vanilla stevia
Instructions
- Pre-heat oven to 180 Celsius/360 Fahrenheit.
- Melt the mozzarella and cream cheese in a non-stick pot over a low heat or in a microwave (1 ½ minutes, stirring half way through). Take off the stove and/or make sure the cheese is melted, but not bubbling.
- Stir in the egg.
- Now add the almond flour and baking powder. Start to combine using a fork, then use your hands to make a ball of smooth dough. This can be easier if you lightly oil your hands first.
- Divide the dough into 6 balls of ca 50g each.
- Form long rolls (ca 40cm), then flatten out with your hands. Make the dough as thin as you can.
- Prepare your cinnamon filling: boil water, then stir in the sweetener and cinnamon.
- Spread the cinnamon paste over the flattened dough rolls.
- Roll each into a bun and cut sideways in half.
- Now you have 12 buns which you place on a non-stick baking sheet or in a pie dish.
- Bake for ca 20 minutes.
- While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia.
- Spread over the warm rolls and serve
Video
Notes
Nutrition
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Ashley Dubolsky says
These look amazing! I’m wanting to make a batch for my church’s sunrise service but it’d be too early to make them the morning of. Could I make them the night before and stick them in the fridge? Could ai reheat them in the oven the morning of? If so, what temperature should I reheat them at and for how long?
Thanks!
Ashley
Katrin Nürnberger says
Hi Ashley, I would bake them the night before, then either keep them covered on the counter overnight or in the fridge. Then reheat at 180C / 350F for 3-5 minutes depending on whether they are room temperature or fridge cold.
Ashley Dubolsky says
Thanks so much!
Ashley
Jacqueline Leitch says
Hi, thanks for sharing this fab recipe. I’ve made this a few times already! They’re so good! I was just wondering whether these buns can be stored in the freezer? Thanks.
Katrin Nürnberger says
Yes, you can freeze them!
Aimee Nurmi says
What could i use instead of cream cheese please? Cream? Or sour cream?
A x
Katrin Nürnberger says
You could try sour cream, that would be the most similar to cream cheese. Make sure it's firm and not liquid.
Denise E Rodriguez says
Do you think it would work to roll this out as one big piece of dough, spread the cinnamon mixture out, roll it up, and THEN cut it into slices to make the rolls? Or is the dough too sticky for all that? (Could roll between two pieces of parchment, perhaps?)
Katrin Nürnberger says
Hi Denise, yes, that would work too.
Pat Kaufman says
Can’t wait to try this!
Teresa Stowe says
Not bad. I added a few pecan pieces to a few of them. And if you have the urge for some comfort foods. I used monk fruit both golden and white. Golden in the filling and I added white to the topping. I think I’ll add white to the mixture next time. But, seriously not bad coming from a sugarholic.
Juanita says
Hi Katrin,
I've just found you and, boy, am I glad!
I have questions about substitutions for a couple of ingredients:
1) I have MANY, MANY sweeteners on hand - but none of them are liquid. What powdered sweetener can I sub for liquid Stevia? I've tried to Google it and only get ads for powdered sweeteners...which I have in abundance!
2) I always have Heavy Cream on hand (yup, live in the States) but almost NEVER plain yogurt. In fact, that can be a bit hard to find if you're rural since the stores like to stock the yogurt that's been ruined by the addition of sugars and candies. May I sub Heavy Cream 1:1 for the yogurt?
Thank you.
Juanita
Katrin Nürnberger says
Liquid sweeteners I like are the Lakanto Maple Syrup, Sukrin Fibre Syrup and So Nourished sugar free pancake syrup and the NOW stevia glycerite. Best sub for plain yoghurt is Greek yoghurt. You could sub cream, but this would depend on the recipe - you'd be adding more fat and this may affect the texture of bakes. Though probably fine in mousses, frostings etc.
Karen de Wet says
Perfect recipe, truly wonderful results. Hold a lot of appreciation and respect for your know how and recipes. Very grateful too - thank you!
Sandra Flanagan says
Your recipes look fantastic! I am planning to make you Keto Almond bread tomorrow (too late tonite). I will leave feedback on that particular page. These cinnamon rolls will be my next adventure & I will also let you know how the do for me. I am interested in your Keto Bread made easy cookbook, but would only want it in hands-on copy. If it's only available as a download, I guess I'll just keep coming back to your site for my recipes. LOL Thank you for using grams in your recipes, I find them much more accurate.
Katrin Nürnberger says
Glad you are enjoying the website!
Hope says
Great recipe, thanks a lot! That dough is a revelation!
A couple of tips for others trying it - I found that my (slightly blunt) knife squished one side of the rolls so they came out a bit like cones! Bit more faff but I'd recommend cutting the dough into strips before you roll 🙂
Then secondly I'm only a month or so into keto and still have a bit of a sweet tooth, and for me these measurements were low on sweetness. I ended up doubling the amount of granulated sweetener in the filling, and the Stevia in the frosting. Also for me the yoghurt taste was strong so next time I might reduce it or lose it completely.
Thanks again for this recipe - I'll be returning to it a lot and trying others too, you've made it much easier to stick to this lifestyle
Marg says
Your instructions say to melt the mozzarella and cream cheese together, but in the video I see it is added separate and not melted.
I melted them together and it seemed fine.
Also if you can't use all the frosting at one time, can you put it in the fridge covered for a few days?
Great recipe. They taste good.
Katrin Nürnberger says
Yes, both ways work just as well. And you can store the frosting for about 3 days 🙂
Christie says
These are very good! I like them cold too!
Shell says
Hi! Would this recipe work with vegan mozzarella and cream cheese?
Katrin Nürnberger says
Other readers have tried it and said that it works 🙂
Randelle Niski says
Katrin,
Merry Christmas!! Thank you for such an amazing recipe!
How did you make your cream cheese frosting so smooth? No matter how much I whisked the cream cheese, yogurt, vanilla extract, and Swerve, mine still has lumps.
Wishing you a prosperous Mew Year!
Katrin Nürnberger says
Merry Christmas and happy new year to you too! I think some brands are just firmer than others and can end up a little lumpy. But an electric mixer should be able to sort it!
Angela Callick says
If your cream cheese is fridge cold it can be very difficult to get a smooth finish, letting it come to room temperature first can make a huge improvement
Diane says
Hi,
Are you able to prepare these ahead of time? Wondering if I can make the rolls, then bake Christmas morning.
Katrin Nürnberger says
I would probably make them now, freeze them and then defrost on the 24th. And heat them up in the oven on the 25th. But you can also prepare them a day ahead and then bake from scratch on the 25th. Just make sure they are at room temperature before you put them in the oven, so they rise well.
Jadzia says
Hi I was wondering if I were to change the almond flour for oat flour, should I change any ingredients or the measurement?
Katrin Nürnberger says
The internet says you can replace it 1:1, although I have never tried it 🙂
Lucy says
Do you have a substitute for Almond flour/meal?
Most of your recipes call for that but we are nut free. I have tried some of your coconut flour recipes with success, thanks
I would like to try some other flours just to get away from the coconut flavour.
Thanks for any suggestions.
Katrin Nürnberger says
You can use sunflower seed meal or sesame seed flour instead of almond flour. It is a 1:1 substitution. I just buy the seeds and grind my own.