Soft and Gooey Keto Cinnamon Rolls
Warm, buttery cinnamon rolls that don’t blow your carbs? Yes, it’s absolutely possible. These soft and gooey keto cinnamon rolls have the nostalgic flavor you love without the sugar crash.
The dough is tender, the swirls are rich with cinnamon, and the icing melts into every nook. They’re easy enough for a weekend morning and special enough for holidays. If you’ve missed cinnamon rolls on keto, this recipe will be your new go-to.
What Makes This Recipe So Good
- Real cinnamon-roll texture: Melted mozzarella “fathead” dough bakes up tender and soft, not dry or crumbly.
- Low in carbs: Each roll keeps net carbs in check, thanks to almond flour and zero-sugar sweeteners.
- Easy-to-find ingredients: Everything is available at most grocery stores or online.
- Sweet but not artificial: The mix of erythritol or allulose and vanilla gives a bakery-style taste without aftertaste.
- Make-ahead friendly: Freeze before or after baking for stress-free brunch planning.
What You’ll Need
- For the dough:
- 2 cups finely ground almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol or allulose
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 cups shredded low-moisture part-skim mozzarella
- 3 tablespoons cream cheese, softened
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the filling:
- 4 tablespoons unsalted butter, very soft
- 1/3 cup brown erythritol or allulose (brown-style)
- 1 1/2 tablespoons ground cinnamon
- Pinch of salt
- For the icing:
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 cup powdered erythritol or allulose (sifted for smoothness)
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream (to thin)
- Pinch of salt
- Helpful tools:
- Parchment paper
- Rolling pin
- 9-inch round or square baking pan
- Microwave-safe bowl
- Hand mixer (optional, for icing)
How To Make These Keto Cinnamon Rolls
- Prep the pan and oven: Line a 9-inch baking pan with parchment or lightly grease it.
Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined.
- Melt the cheeses: In a microwave-safe bowl, add mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between, until fully melted and stretchy. Do not overheat.
- Combine dough: Add the melted cheese mixture to the dry ingredients.
Add eggs and vanilla. Mix with a sturdy spatula or lightly oiled hands until a cohesive dough forms. If sticky, let it rest for 2–3 minutes to firm up.
- Roll out the dough: Place the dough between two sheets of parchment.
Roll into a rectangle about 10×14 inches. Peel off the top parchment.
- Make the filling: In a small bowl, stir together softened butter, brown-style sweetener, cinnamon, and a pinch of salt until smooth and spreadable.
- Spread and roll: Gently spread the filling over the dough, leaving a 1/2-inch border on one long edge. Using the parchment to help, roll up tightly from the opposite long side toward the border.
- Slice the rolls: Use a sharp knife to cut 9–10 rolls.
If the dough is soft, chill the log for 10 minutes before slicing.
- Arrange and bake: Place rolls cut-side up in the pan with a little space between each. Bake 18–22 minutes, until set and lightly golden. Do not overbake; they’ll firm as they cool.
- Make the icing: Beat cream cheese and butter until smooth.
Add powdered sweetener, vanilla, salt, and 2 tablespoons cream. Beat until fluffy, adding more cream if needed for a thick, spreadable glaze.
- Frost while warm: Let rolls cool for 5–10 minutes, then spread icing over the tops so it melts into the swirls. Serve warm and gooey.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
Reheat gently in the microwave for 15–20 seconds.
- Freezer (unbaked): Slice and freeze the raw rolls on a sheet pan until firm, then store in a freezer bag for up to 2 months. Bake from frozen at 325°F, adding 5–8 minutes.
- Freezer (baked): Freeze baked, unfrosted rolls up to 2 months. Thaw overnight, warm in the oven at 300°F for 8–10 minutes, and add icing just before serving.
Health Benefits
- Low-carb and keto-friendly: Almond and coconut flours keep net carbs low while providing fiber and fat for steady energy.
- No refined sugar: Using erythritol or allulose helps support stable blood sugar and reduces cravings.
- Gluten-free: Natural gluten-free flours make this a great option for those avoiding wheat.
- Higher in protein and fat: Mozzarella, eggs, and cream cheese help with satiety and make these rolls surprisingly filling.
Common Mistakes to Avoid
- Overheating the cheese: Scorched cheese makes the dough oily and hard to work with.
Melt gently and stir often.
- Skipping the parchment: The dough is soft. Parchment makes rolling, lifting, and slicing much easier.
- Rolling too thin: If the dough is paper-thin, it can tear. Aim for a sturdy but pliable 1/4-inch thickness.
- Overbaking: Keto doughs dry out fast.
Pull the rolls when just set and lightly golden.
- Using the wrong sweetener: Granular erythritol can re-crystallize in frosting. For icing, use powdered sweetener for a smooth finish.
Recipe Variations
- Pecan crunch: Sprinkle 1/3 cup chopped toasted pecans over the filling before rolling.
- Sticky bun style: Spread the pan with 2 tablespoons butter and 2 tablespoons brown-style sweetener before adding the slices for a gooey base.
- Maple glaze: Add 1/2 teaspoon maple extract to the icing for a cozy twist.
- Pumpkin spice: Swap 1 teaspoon cinnamon with 1 1/2 teaspoons pumpkin pie spice in the filling.
- Dairy-light option: Use lactose-free mozzarella and cream cheese, and coconut cream in the icing as needed.
FAQ’s For Keto Cinnamon Rolls
Wrapping Up
These soft and gooey keto cinnamon rolls bring the bakery experience home without the carb overload. The dough is simple, the filling is fragrant, and the icing ties it all together. They’re perfect for lazy Sundays, brunch with friends, or whenever you need a cozy treat.
Keep a batch in the freezer, and warm one up anytime cravings hit. Enjoy every warm, cinnamon-swirled bite.
Soft and Gooey Keto Cinnamon Rolls
Indulge in soft and gooey keto cinnamon rolls—sweet, fluffy, and low-carb! A crave-worthy treat that tastes just like the classic.
Equipment
- 1 9-inch round or square baking pan with parchment paper
- 1 Rolling Pin
- 1 Microwave-safe bowl
- 1 Hand mixer (optional, for icing)
Ingredients
- 2 cups finely ground almond flour
- 2 tbsp coconut flour
- 2 tbsp granulated erythritol or allulose
- 2 tsp baking powder
- ½ tsp fine sea salt
- 2 cups shredded low-moisture part-skim mozzarella
- 3 tbsp cream cheese, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 4 tbsp unsalted butter, very soft
- ⅓ cup brown erythritol or allulose (brown-style)
- ½ tbsp ground cinnamon
- 1 Pinch of salt
- 3 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ½ cup powdered erythritol or allulose (sifted for smoothness)
- 1 tsp vanilla extract
- 3 tbsp heavy cream (to thin)
Instructions
- Prep the pan and oven: Line a 9-inch baking pan with parchment or lightly grease it. Preheat oven to 350°F (175°C).
- Mix dry ingredients: In a large bowl, whisk almond flour, coconut flour, granulated sweetener, baking powder, and salt until well combined.2 cups finely ground almond flour, 2 tbsp coconut flour, 2 tbsp granulated erythritol or allulose, 2 tsp baking powder, ½ tsp fine sea salt
- Melt the cheeses: In a microwave-safe bowl, add mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between, until fully melted and stretchy. Do not overheat.2 cups shredded low-moisture part-skim mozzarella, 3 tbsp cream cheese, softened
- Combine dough: Add the melted cheese mixture to the dry ingredients.Add eggs and vanilla. Mix with a sturdy spatula or lightly oiled hands until a cohesive dough forms. If sticky, let it rest for 2–3 minutes to firm up.2 large eggs, room temperature, 1 tsp vanilla extract
- Roll out the dough: Place the dough between two sheets of parchment. Roll into a rectangle about 10×14 inches. Peel off the top parchment.
- Make the filling: In a small bowl, stir together softened butter, brown-style sweetener, cinnamon, and a pinch of salt until smooth and spreadable.4 tbsp unsalted butter, very soft, ⅓ cup brown erythritol or allulose (brown-style), ½ tbsp ground cinnamon, 1 Pinch of salt
- Spread and roll: Gently spread the filling over the dough, leaving a 1/2-inch border on one long edge. Using the parchment to help, roll up tightly from the opposite long side toward the border.
- Slice the rolls: Use a sharp knife to cut 9–10 rolls.If the dough is soft, chill the log for 10 minutes before slicing.
- Arrange and bake: Place rolls cut-side up in the pan with a little space between each. Bake 18–22 minutes, until set and lightly golden. Do not overbake; they’ll firm as they cool.
- Make the icing: Beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, salt, and 2 tablespoons cream. Beat until fluffy, adding more cream if needed for a thick, spreadable glaze.3 oz cream cheese, softened, 2 tbsp unsalted butter, softened, ½ cup powdered erythritol or allulose (sifted for smoothness), 1 tsp vanilla extract, 3 tbsp heavy cream (to thin)
- Frost while warm: Let rolls cool for 5–10 minutes, then spread icing over the tops so it melts into the swirls. Serve warm and gooey.
