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!
These sugar free cinnamon rolls are one of the most popular keto breakfast recipes on my website. Over the years, the recipe has been shared over 200 000 times and it has many 5-star reviews by readers, such as this one:
"These are the best cinnamon rolls I have ever tried! Thank you!" (Merja)
I have just updated the post with more tips, tricks and details to make sure the rolls turn out perfectly every single time. The recipe itself has not changed at all - it was perfect all along!
Jump to:
Why I Love This Recipe
The aroma. When you bake them, your kitchen fills with gorgeous warm cinnamon scent. To me, it smells like happiness!
The texture & taste. My cinnamon rolls are soft and chewy, just like good cinnamon rolls should be. The sweet cinnamon swirl adds wonderfully gooey goodness.
The genius keto ingredients. This keto cinnamon rolls recipe uses the famous "Holy Grail of Keto dough", which contains mozzarella cheese as a base. It was originally conceived as a pizza base. But, with a few tweaks it makes a brilliant dough for sweet pastry as well. By using mozzarella dough and sweetener instead of wheat and sugar, each cinnamon bun is only 1.3g net carbs.
Ingredients
Here are the ingredients you'll need for low-carb cinnamon rolls:
- Shredded mozzarella - This recipe works best with low moisture pre-shredded mozzarella from the supermarket. Fresh mozzarella contains too much liquid and is too runny. You can also use a (firm) mozzarella block and grate it yourself.
- Almond flour - I used extra fine almond flour. If you are using almond meal or ground almonds, add an additional 2 tablespoons. Or, add one additional tablespoon of coconut flour.
- Cream cheese - should be full fat.
- Egg - large and room temperature
- Baking powder
For the filling:
- Water (or butter) - I preferred the version with water, but both work well.
- Granulated sweetener - I like a golden erythritol monk fruit sweetener blend here, such as Lakanto Gold. It has a taste very similar to brown sugar that works great with cinnamon. You can also use Swerve, xylitol, Bocha Sweet or allulose.
- Cinnamon
For the cream cheese frosting:
- Cream cheese
- Greek yogurt - or use more cream cheese or softened butter
- Vanilla stevia - or powdered sweetener
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Melt the mozzarella and the cream cheese in a large bowl in the microwave. Or, melt it in a non-stick pot on the stovetop over low heat.
The mixture must be melted but not bubbling hot. We don't want to cook the egg! Add the egg and stir with a spatula until combined.
Step 2: Add the dry ingredients - almond flour and baking powder - to the mixture. Continue mixing with the spatula. Then knead with your hands until a smooth dough forms.
Step 3: Form 6 dough balls.
Step 4: Roll each dough ball into a log...
Step 5: ...flatten the log with your hands. Then, spread the cinnamon filling on top and roll up.
Step 6: Cut each roll in half with a sharp knife.
Step 7: Place the cinnamon rolls in a baking pan lined with parchment paper. Make sure you leave space between the rolls so they can expand during baking.
Bake in the preheated oven until golden.
Step 8: While the rolls are baking, prepare the frosting. In a small bowl, mix the cream cheese, yoghurt and vanilla stevia with a fork until smooth. Spread the frosting over the warm rolls end enjoy.
Katrin's Top Tips
#1 The cinnamon roll dough can be sticky. I find that lightly oiling my hands prevents the dough from sticking to them. I used walnut oil, but you can use any neutral-tasting oil.
#2 As the dough cools down, it becomes firmer. Warming it back up makes it easier to work with. This makes it soft again. I put it in the microwave for around 10 seconds. Or, gently heat it on the stovetop.
#3 The log method I use to create the cinnamon rolls makes them look pretty, like rosettes. I also think it helps them rise better. But it does take a little longer.
If you are short of time, you can also use the traditional way of making cinnamon rolls. Roll out the dough between 2 sheets of parchment paper into a large rectangle. Spread the cinnamon filling on top. Then, roll the dough into one large log and cut it into slices.
Variations
DOUGH
If you don't have extra fine almond flour and are using almond meal or ground almonds, add an additional 2 tablespoons of almond meal/ground almonds or 1 tablespoon of coconut flour so the cinnamon rolls keep their shape.
FILLING
You can use salted or unsalted butter instead of the water in the cinnamon filling. This 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!
FROSTING
If you do not have vanilla-flavoured stevia for the frosting, use powdered sweetener instead and add a few drops of vanilla extract.
I liked the fresh flavor of the Greek yogurt in the frosting. However, you can use all cream cheese.
Instead of frosting, why not make a simple sugar-free icing to top the cinnamon rolls? Mix three tablespoons of powdered sweetener with two teaspoons of water until smooth. Then, pipe or drizzle the icing over the cooled rolls.
Recipe FAQs
Yes. You can prepare the dough a day or 2 ahead and store it in the fridge. Let it come to room temperature before baking.
Use ¼ cup or 30 grams of coconut flour in place of the almond flour. Or, use a blend of sesame seed and sunflower seed flour.
Try keto caramel! You can also add crushed pecans to the cinnamon filling for keto cinnamon buns.
This is a yeast-free recipe. But you can add a sprinkle of instant active yeast to the dough. This will add yeast flavor to the cinnamon rolls.
Serving Suggestion
We love these low-carb cinnamon rolls with a steamy cup of coffee or an almond matcha latte.
Whether you eat them for breakfast, brunch or in the afternoon, the rolls are best enjoyed warm. Then, they are soft inside and have the most tender crunch on the outside. They firm up as they cool.
Storage
Refrigerator: Should you have any leftovers, keep the rolls in an airtight container in the fridge. You can store them for up to 1 week.
Freezer: It is possible to freeze these cinnamon rolls for up to 3 months. Defrost overnight, then reheat them in the microwave.
Reheat individual rolls in the microwave for 10 - 15 seconds. To reheat multiple rolls, warm them in the oven or in the air fryer for 3-5 minutes. I recommend a temperature of 180C or 350F.
More Keto Breakfast Recipes
Here are more sugar free breakfast recipes with cinnamon:
- Keto Cinnamon Bread1 Hours
- Keto Cinnamon Muffins35 Minutes
- Keto Cinnamon Roll Pancakes16 Minutes
- Keto Cereal Recipe22 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Cinnamon Rolls
Video
Ingredients
- 175 g shredded mozzarella (see notes!) (1 ½ cups)
- 80 g almond flour (extra fine) (¾ cup)
- 2 tablespoon cream cheese
- 1 egg room temperature
- ½ teaspoon baking powder
For the filling:
- 2 teaspoon water boiled
- 2 tablespoon granulated sweetener
- 2 teaspoon cinnamon
For the frosting:
- 2 tablespoon cream cheese
- 1 tablespoon 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 50g each.
- Form long rolls (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 lined with parchment paper.
- Bake for 20 minutes or until golden brown.
- While the rolls are in the oven, prepare the frosting: Mix cream cheese, yoghurt and stevia. Spread over the warm rolls and serve.
The Nicols
Tried these for the first time and my husband and I liked them, overall. I did end up needing to make more filling and icing; I guess we like them more filled and topped. I didn’t have yogurt, so I subbed sour cream for the icing, which was fine. Next time, I will add extra sugar to the filling (they could be sweeter for my taste) and I will roll out all of the dough under parchment - rolling out six separate pieces took much longer than I expected. Regardless, it’s nice to have something sweet for breakfast again without paying for it in loads of carbs and sugar! Many, many thanks!
Eunice
I tried making these and mine also flattened out. I will try increasing the temperature on my next batch. But they taste delicious. Thanks
Katrin
Hi Eunice, I hope they'll keep their shape next time around!
Hana
Hi
I tried the recipe and firstly although I followed the steps and the measurements the dough was wet and I ended up adding few spoons of almond flour to dry the dough a bit.
Then I struggled with shaping the dough. I managed to put them in the oven. I left them for longer than 20 minutes. They came out decent in taste but not in shape .
Can you please advice on how should I amend the recipe?
I love your recipes a lot.. Much appreciated.
Hana
Katrin
Hello Hannah, fathead dough can be a little tricky to work with, if you’re not used to it. It’s important to use pre-shredded mozzarella, which is harder than the white mozzarella we use for salads. And if they do is too hard, it becomes difficult to roll out. Then you need to warm it up again so you can work with it. I hope this answers your question, please let me know if there is anything else I can help with
Rebecca
Love love love these, thank you for a wonderful easy recipe that tastes as good as the real thing, this is what I was missing when I went low carb
My swwet tooth is a bit more than yours so I just increased the amount of sweetener to my tastes, instead of using vanilla stevia on the frosting I used 1 tbsp of powered swerve and vanilla extract and it made a much sweeter frosting
Thanks again
Katrin
We all have different ideas of what's the perfect level of sweetness! I'm glad you made the recipe work for you 🙂
Holly
These were fantastic even without the frosting, will definitely be making again! Are there any savoury options I could try?
Katrin
You could make pizza rolls by leaving out the sweetener and cinnamon and adding tomato sauce, ham or salami pieces and topping them with parmesan. Or simply try my low carb pizza!
Marc
Mine are in the oven and as another person mentioned, they seem to have flattened a bit.
I am thinking it is likely because I went too literal and rolled out the dough as thin as possible before rolling into a log for slicing.
Ok, maybe not paper thin, but not far off.
The dough may need to be a bit thinker for stability.
My attempt made about 20 smallish ones plus two small ones from the ends of the roll.
Katrin
Hi Marc, yes it sounds as if your rolls may have been a little too fragile. You managed to make 20, almost twice as many as I made. Try rolling the dough a bit thicker next time and maybe the rolls will then keep the shape you want. How was the taste? Did you enjoy them?
Hannah Carrie-Marie
why does this recipe have mozzarella cheese in it? I've never heard of this in cinnamon buns
Katrin
When I first heard of this kind of dough, I also thought it was very curious indeed. But if you are willing to take a leap of faith, I think you will be pleasantly surprised. We all know that mozzarella is pretty neutral in taste, and it is a bit of a miracle that by adding almond flour you end up with dough that bakes into delicious rolls, savoury and sweet. I always think that mozzarella dough mimics yeast dough, it is substantial in a similar way.
Lark
Would it be possible to make these without the mozzarella?
Katrin
Hi there, you would need a completely different recipe. There are some online, you'd have to have a search.
Joan
My cinnamon rolls flatten when I bake them. Your pic shows its still up and the roll is defined. What am I doing wrong?
Katrin
Hi Joan, it could have a few reasons. I'm using extra fine almond flour in the recipe. If your almond flour is not extra fine this could make the dough less stable and the mozzarella could cause the rolls to flop. If you don't want to change your almond flour (if you're using ground almonds or almond meal, for example), you could increase the amount of flour by a bit. Also, if your egg is super large, this may make the dough softer than mine. A third issue I can think of is that if your oven temperature is lower than you think, the outside of the rolls would not firm up quick enough and cause the flattening. So you could try increasing your oven temperature by 10 degrees Celsius or putting the rolls in on a higher shelf. I really hope this helps you to figure out what to change to be able to nail them!! 🙂
Larry Mayer
I believe that was my issue as I used my not reliable toaster oven with an oven thermometer. I hate to beat up a huge oven for 12 tiny but yummy buns.
Tali
Be careful with preshredded cheeses, they often contain corn starch. I think I will have to find a different recipe since I don't know if I can shred fresh mozzarella, but they do look good.
Katrin
In some countries you can buy the harder mozzarella that can be shredded in a log. I think it was a reader from Canada who mentioned it.
Pamela Shorland
Hi Katrin,
My Cinnamon Rolls were divine in flavour though also flattened out, though I wasn’t able to bake them straight after assembling so perhaps that is a reason. I will experiment with your above suggestions.
Previous to going Keto, I used to spread the ‘pastry’ with cold cooked mashed pumpkin that had cinnamon in it. I sprinkled shredded cheese on it before rolling and slicing and once the pinwheels were on the baking tray, sprinkled them with parmesan cheese.
Everywhere i took them they were devoured before any other food on offer - there were never enough!
Also , in response to another comment: Here in Australia we can but the firmer yellow mozzarella in a block and it is easy to shred.
I love fathead dough recipes so buy a 550 g block and cut it into 4/5 pieces, wrap in waxed cotton and freeze. It defrosts in the fridge in a few hours, but can also be shredded frozen with a little patience - it may influence the wet-ness factor though i have shredded it frozen for pizza without it becoming too moist.
Katrin Nürnberger
Hi Pamela,
your pumpkin cinnamon rolls sound divine! I think those flavours would be amazing together. I must experiment. Thank you for sharing!
Do you have Sukrin in Australia? That's the almond flour I used. It's super fine and I think that's the main reason my rolls did not flatten out. And lucky you Australians for being able to buy mozzarella in a block! I have never seen it here in the UK.