This easy keto cinnamon rolls recipe use coconut flour fathead dough for an amazingly soft texture. Serve warm with melted cream cheese icing on top for a heavenly treat the whole family will love!
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The first time I made low carb cinnamon rolls, I never shared them on my blog because I didn’t love the texture. Cinnamon rolls need to be soft and chewy. Otherwise, they just aren’t right.
But a few years later, I had the idea to use the fathead dough from my low carb bagels. That dough uses coconut flour, which I prefer to almond flour.
Sure enough, coconut flour was the answer! I was so impressed with how these keto cinnamon rolls turned out the second time. The dough is light and fluffy, like a traditional pastry, with just the right amount of sweetness.
These remind me so much of Cinnabon rolls, especially when served warm! They are amazing fresh out of the oven. If eating them later, I recommend reheating them in the microwave for about 40 seconds.
Coconut flour cinnamon rolls make for a delicious grab and go breakfast, or the perfect treat to savor alongside your morning coffee. They are also very straight-forward to make.
How to make keto cinnamon rolls
First, you’ll combine the melted cheese with the dry ingredients, eggs, and butter to create the dough. Then, you’ll roll the dough out, spread on the butter, and sprinkle on the cinnamon/sweetener mixture.
Finally, roll the dough up like a log, slice it into 12 rounds, bake, then top with your icing and enjoy!
Keep reading to see the detailed instructions for each step.
Preparing the coconut flour fathead dough
- Preheat the oven to 400°F and grease a 9×13-inch baking pan.
- In a small bowl, mix together the dry ingredients and set aside.
- Combine the mozzarella and cream cheese in a medium microwave-safe bowl. Microwave on high power for one minute, stir, then microwave one more minute. You want the cheeses to be completely melted and gooey.
- Stir in the dry ingredient mixture as well as the beaten eggs, butter, and vanilla.
- Mix together until a dough is formed. The dough should be a bit wet and sticky. If it seems dry, try adding in another egg or more butter. If it seems too wet, allow it to sit for a few minutes so the coconut flour can continue absorbing the liquid. You could also try chilling the dough for a few minutes.
- Roll the dough out into a rectangle about the same size as the baking pan. If the dough is too sticky, you can place it between two pieces of parchment paper to make it easier to roll out.
Making and baking the rolls
- In a small bowl, combine the brown low carb sweetener with the cinnamon.
- Spread the butter evenly over the dough. If it’s hard to spread the butter, you can also melt the butter and pour it over the dough. Then, sprinkle the cinnamon and sweetener mix on top of the butter spread.
- Starting at one of the shorter ends of the dough, roll it into a log.
- Once fully rolled, slice the dough into 12 rounds, each about 1-inch thick.
- Place the rounds into the prepared baking pan. Try to leave some room between each roll so they have space to expand as they bake.
- Bake at 400°F for about 14-16 minutes or until lightly browned.
- Remove from the oven and allow to cool slightly in the baking pan on a wire rack.
How to make low carb cream cheese icing
- In a medium mixing bowl, use an electric mixer to cream together the cream cheese and butter.
- Beat in the powdered sweetener and vanilla extract.
- If the icing seems too thick, add in a little low carb milk (coconut or almond work well) to reach the desired consistency.
- Once the rolls have cooled slightly (they can still be warm), spread the icing onto the rolls while they are still in the baking dish.
- Serve warm and enjoy!
Storing low carb cinnamon rolls
You can store fathead cinnamon rolls in the fridge for up to a week to indulge any time. If you’d like to store your cinnamon rolls for longer, you do have the option to freeze them.
When I freeze my fathead dough cinnamon rolls, I bake them first, then freeze them. Once I’m ready to eat one, I place it in the oven at 350°F for about 5 minutes. They turn out just as delicious, maybe even better!
I have not tried freezing the dough before baking, but it should turn out fine as well. If you freeze the dough, don’t thaw the dough before baking. Simply remove from the freezer, then slice and bake.
How many carbs in keto cinnamon rolls
This full recipe should yield 12 rolls. At that serving size, each roll is 4 grams of total carbs and 1 gram of fiber. So each keto cinnamon roll will come out to 3 grams of net carbs.
There are also 209 calories and 1 gram of sugar per cinnamon roll. Compare that to one Cinnabon Classic Roll, which has 880 calories, 125 grams of net carbs, and 58 grams of sugar!
Recipe variations
There are a few ways you can play around with this recipe to create your perfect low carb cinnamon roll.
- Extra sweet: If you are used to super sugary rolls, you may want to increase the amount of sweetener. I would play around with liquid sweetener until you reach your desired taste.
- Gooey cinnamon roll: If you want something gooey, add in some sugar free maple syrup or a fiber syrup to the butter layer. This will make the rolls extra gooey and increase the sweetness as well.
- Nuts: If you enjoy nuts on your cinnamon rolls, simply add them to the cinnamon mixture that is sprinkled on before you roll up the dough log.
There are so many ways to enjoy fathead cinnamon rolls! Which version is your favorite?
Other low carb easy breakfasts
Looking for a few other grab-and-go keto breakfast recipes? Check out a few of these favorites:
- Cranberry Orange Keto Scones are bursting with cranberries and a sweet orange flavor, perfect for a coffee shop experience right at home!
- Coconut Flour Banana Bread is a delicious, quick bread recipe with just the right amount of sweetness to enjoy for breakfast, a snack, or dessert.
- Blueberry Cream Cheese Muffins are like mini cheesecakes filled with blueberries for a super satisfying breakfast or snack!
- Low Carb Oatmeal packs in all the comfort of hot cereal without the sugar or the carbs for a warm and cozy winter breakfast.
- Coconut Flour Low Carb Donuts are topped with a chocolate icing for a super tasty special treat any time of day.
- Low Carb Granola is perfect served with milk or used to top off plain yogurt.
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Keto Cinnamon Rolls
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Ingredients
Dough:
- 60 grams coconut flour about 1/2 cup
- 1/4 cup low carb sugar substitute
- 2 tablespoon baking powder can be cut in half to reduce sodium but may not rise as well
- 250 grams mozzarella cheese shredded about 2-1/2 cups
- 55 grams cream cheese 2 ounces
- 3 large eggs beaten
- 2 tablespoons butter melted, add a bit more if needed and use unsalted to reduce sodium
- 1/2 teaspoon vanilla extract optional
Filling:
- 1/4 cup Sukrin Gold Brown Sweetener
- 1 teaspoon cinnamon
- 3 tablespoons butter softened (can be omitted but gives a better filling taste)
Icing:
- 3 ounces cream cheese softened
- 3 tablespoons butter softened
- 1/4 cup Swerve Confectioners Powdered Sweetener
- 1/4 teaspoon vanilla extract
- low carb almond or coconut milk if needed
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 400°F and grease a 9×13-inch pan baking pan if needed.
- Mix coconut flour, low carb sweetener, and baking powder in a small bowl. Set aside.
- Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
- Add in beaten eggs, butter, vanilla extract (if using), and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
- Roll dough out into a rectangle about 9×12 inches.
- In small bowl, combine the brown low carb sweetener with cinnamon. Spread butter evenly over the dough then sprinkle the cinnamon mix on top.
- Roll dough into a log starting at one of the shorter ends. Slice into 1-inch thick rounds.
- Rounds into prepared baking pan. Bake at 400°F for about 14-16 minutes or until lightly browned. Allow to cool slightly on a wire rack.
- In a medium mixing bowl, cream the cream cheese and butter with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little low carb milk (coconut or almond) if needed to thin the icing.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: March 12, 2018… Last Updated: December 17, 2019
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Sandra Anderson says
This recipe is great. I’ve tried others, but they were too dry. This one is just right. It is one of my go-to recipes. Looking forward to more of your delicious recipes.
Heather says
So yummy and easy. Closest thing to the real deal taste wise. I personally would add more cream cheese to the frosting and lessen the sweetener. I also didn’t add milk And it was perfect consistency. So delicious thanks for a great recipe.
Chris Peer says
Considering these are Keto friendly this is an outstanding option. Lots of fun making them and always good to cook homemade for your family. My family enjoyed them and we will make them again.
Michelle says
Does the coconut flour make them taste like coconut? Or is it masked by the cinnamon?
Lisa MarcAurele says
I’ve served these to many people and none of them have said they taste like coconut.
Roxanne says
Can you make these the night before and put them in the refrigerator over night before baking them in the morning?
Lisa MarcAurele says
You definitely can make the dough before and bake the next day. The baking time will just be a little longer if it’s cold.
Sue Denomy says
Yum. Tried these. Delicious.
Sue Denomy says
What is the best way to make these in advance? Can they be frozen before being baked? Then baked when needed. Or should you make them until complete and freeze once cooled? Any experience with this?
Thanks so much.
I want to have these for Christmas morning.
Lisa MarcAurele says
I’ve made them and then froze, but I’m pretty sure it would work to freeze before baking as well.
Adrienne Meier says
I just made these cinnamon rolls! I tweaked the filling added 1/4 t xanthan gum and mixed the butter with the other filling ingredients and added a T sugarfree syrup these came out great! I are 2 but they were sofilling i shoud have just eaten one slowly with coffee because i am so full! I love this recipe and your bagel recipe these will be staples in my household
diana says
I have to come back and make another comment. These were pretty amazing the first morning that I made them–soft, chewy, wonderfully flavored. Since I’m baking ahead for Thanksgiving, I really wanted to see what they’d be like after being frozen. I froze them and thawed one slowly this morning in the toaster oven for about 5 minutes at 350. Oh my goodness, they were even better than the day I made them! I’ve been looking for years for a good keto cinnamon roll, and I’ve finally found it! Thanks Lisa!
Lisa MarcAurele says
Thanks again for writing in Diana! I need to make a batch of these for myself to enjoy over the holidays. I’m so glad they were just as good after being frozen!
diana says
These were excellent! They smelled wonderful and had great flavor, while the texture was soft and chewy. I loved the cream cheese frosting and found that I only had to use a small amount for the rolls to be perfect. I am going to freeze the leftovers and see how they are heated up later.
I have a few tips for some of the problems that others have had with the dough sticking, not being the right consistency, etc.:
1. Weigh the ingredients! 60g of the coconut flour I used was closer to ¾ cup than ½ cup.
2. Spray your top and bottom pieces of parchment paper with nonstick cooking spray before rolling out the dough.
3. Lay down your 9×13” pan on top of the top sheet of parchment paper and trace around it. Then put your dough on the bottom piece and cover with the top piece that has the rectangle drawn on it. Makes a great guide for rolling out.
4. Pat your dough between the parchment papers into a rectangle roughly the right size, using the guide drawn on the top piece. Then use a rolling pin or cylindrical bottle to roll over the patted out rectangle to smooth out and even up the dough .
5. When you go to roll up the dough, use your bottom piece of parchment paper to push it forward and start it rolling (like you would use your sushi mat when making sushi).
6. Then keep rolling the dough gently, wetting your fingers often. I use a scraper tool to help release the dough from the bottom piece of parchment paper as I go.
7. Use a very sharp knife to cut the dough. Wet the blade in cool water between each slice. Slice slowly to get good, sharp cuts.
Thank you again, Lisa, for another wonderful recipe!
VIRGINIA LOGAN says
This recipe is a keeper!! Yum. Can’t believe it’s only 4 carbs!!
David says
I am allergic to whey and lactose intolerant so I think I will try this with Miyoko Vegan Mozz and Vegan Cream cheese. It works in other receipes I will report on it when I do.
But I had a bit of a crazy idea, what if you replaced the coconut flour with pork panko from baconheir like your pork rind keto bread? Seems no one else on the internet has even tried this from my searches.
Lisa MarcAurele says
Crushed pork rinds aren’t a good substitute for coconut flour without other changes. You’d likely need to use more and cut back on liquid/egg.
Lynette says
I love cinnamon rolls. Thanks for sharing.
Daniel says
Hi do these need any xanthan gum? i have some in the house and was curious if it would help the recipe or not? If so how much =o
Lisa MarcAurele says
Because of the mozzarella being stretchy, xanthan gum isn’t needed.
Christopher says
Sounds fun!
If I use swerves brown sugar, do I use an actual quarter cup Or use their conversion.?
Also, if I wanted to incorporate some yeast, when and how should I do it?
Lisa MarcAurele says
Swerve is equivalent to the Sukrin brown so it would be the same amount.
Betty burns says
These keto cinnamon buns are great!
Jackie says
Just made the cinnamon rolls today, they turned out great! We have been on Keto a couple of months and it is so nice to have a sweet treat. Thank you for sharing your recipe.
Faye Speer says
Do you think you could double this recipe with using a standing mixer?
Lisa MarcAurele says
Doubling the recipe shouldn’t have any issues as long as the dough is mixed well.
Susan says
Can you freeze these
Lisa MarcAurele says
They freeze well after baking and they may freeze well before too but I haven’t tried that.
Sarah says
Could you mix white sweetener and cinnamon if you don’t have brown sugar substitute? And could almond flour be used instead of coconut?
Thanks!
Lisa MarcAurele says
You can just use white sweetener instead of the brown one. But it won’t have that added molasses taste.
Karen J Dengel says
What if you added some molasses instead of br. sugar
Lisa MarcAurele says
You can definitely use a white sweetener with a little molasses mixed in.
Charlene Tuttle says
I just made these delicious cinnamon rolls, and they are incredible. Who needs carbs with amazing recipes like this one? Thank you sorry much for sharing it!
Corey Michael Hall says
This is the one that I think will get my wife to join me on my Keto life change. Thanks for such a great recipe!
Lisa MarcAurele says
Hope it works out for you!
Baker Judy says
Hi Lisa,
We had the cinnamon rolls at the brunch yesterday. I don’t think freezing them before baking worked out too well. Anytime a bread product is in the refrigerator (where they defrosted), there’s a definite flavor degrade (funny, Sheldon on Big Bang Theory explained why!).
I noticed my low carb bagels didn’t taste very good after defrosting in the fridge. The cinnamon rolls were also flat. Maybe I should have baked them right from the freezer? Defrosted on the counter overnight, covered? I baked them early morning. Or maybe baked them right away and rewarmed them before adding topping.
I would very much like to try making your recipe with yeast. I understand that I will need to add vital wheat gluten AND yeast. You probably didn’t want to do this so your recipe would be gluten free. But I would like a fluffy cinnamon bun. I used to sell my cinnamon buns to a coffee shop and at the farmers market, so I am very adept with yeast.
Any suggestions on how to do this? I’ve never changed a recipe. I might try a packet of yeast and 2 teaspoons of vital wheat gluten to start. Would love your comments.
Hugs to you! I admire what you are doing.
Judy
Simi Valley, CA
Lisa MarcAurele says
If you freeze before baking, you need to bake while frozen, not defrost in the refrigerator first. I don’t think you have to add gluten for yeast to perform well, but it does help to add a little sugar for the yeast to feed on.
Judy says
Thank you so much. For answering my question! I will try it again, straight from the freezer. I’m guessing I should cover it.
I will let you know how the yeast rolls go out. But I have a long list of your yummy recipes to try first!!! ???
rachel says
Hi Lisa!
Am planning to make these cinnamon rolls tomorrow. I do not have the brown sweetener, would a substitute of sonourished erythritol + blackstrap molasse be a good substitute? And if so how much should I used?
Thanks
Lisa MarcAurele says
I typically use the same amount oof sweetener or slightly more with erythritol and add only a touch (maybe 1/4 teaspoon) to give a little brown sweetener taste.
Baker Judy says
Hi Lisa, these sound wonderful!
I would like to bake and serve these at a brunch in 10 days. I think the smell of them baking will be awesome! They are replacing my plans for cupcakes.
I’m thinking of making them until they are sliced and still unbaked. Then freezing them until 2 days before the brunch. I would thaw in the fridge. Would that work, Lisa?
Thank you very much,
Lisa MarcAurele says
You can freeze them either unbaked or baked. I think unbaked would be better so you can bake them fresh just before using.
Baker Judy says
Fabulous, Lisa! I am so excited. This is my first recipe from your website. I heard about it from Wes at High Falutin Low Carb. I can’t wait. The guests think that I suffer because I eat low carb. I think they will be surprised.
Lisa MarcAurele says
Enjoy the low carb cinnamon buns!
Yolanda Burns says
Lisa, can you please give me instruction on the measurements for the Lakanto products. I love their products and have all 3 (golden, classic, & powdered). I would love to make these, just don’t want to make them too sweet or not sweet enough. Thank you!!! 🙂
Lisa MarcAurele says
The only amount you would change is for the powdered sweetener. Since Lakanto is twice as sweet as Swerve, you’ll only need half.
Andy says
I tried making this and while it was fairly simple to roll, it seemed very sticky, wet and soft. There was no way to really spread the butter on it before the cinnamon mix because of this softness. Unsure where I went wrong so when it was time to cut the roll, it just squashed down and didnt return to any sqirl shape. Any suggestions would be great.
Lisa MarcAurele says
The coconut flour should absorb the liquid. But you could melt the butter to drizzle it over instead of spreading.
Angel says
This is the first coconut flour recipe that actually worked for me. You are an amazing recipe developer. These are kid tested and family approved goodness. I did take High Faultin Low carb cooking advise and added half a packet of yeast for the “bread yeast” flavor. Thank you so much for this
Lisa MarcAurele says
I need to give the yeast a try as it would be nice to get that flavor. Thanks for the tip!
Mary says
The filling says 1/4 cup and nothing next to it . What is the shelf life?
tx
Lisa MarcAurele says
I keep the rolls in the fridge for up to a week. For longer storage, I freeze them. It’s brown low carb sweetener.
Sharon Wilson says
Can these be frozen and then thawed and re-heated? I need ideas for work lunches/breakfasts as well as a batch being to large for the two of us.
Lisa MarcAurele says
You can definitely freeze these and then thaw as needed.
Courtney says
These are amazing!! I am going to take your tip about the cheaper sweetener combo – I used three swerve products for this recipe. I really appreciate the less-sweet cinnamon roll and your plain cheesecake recipe. Thank you for posting, and I always appreciate the background info you provide! I learn a lot as a new keto-er!
Lisa MarcAurele says
Thanks so much for reading the additional information Courtney! Most people miss that.
Amy says
Made these yesterday. Love them! I heated them in the microwave with the icing (i made a double batch of icing for them)on top- so warm and gooey- just like Grandma used to make!
Angela says
I didn’t get to taste them yet but ended up having to make them in a pie pan. I had to extend the baking time and it seems like it’s going to turn into a cake type thing. I’m an idiot but it’s going to be a cinnamon roll iced cake lol
Ebby says
Saw your recipe on highfalutin lowcarb and had to try it. I must have done something wrong as it wouldn’t stay a roll, so I made them cinnamon bun bars instead. They taste absolutely delicious!
Lisa MarcAurele says
Maybe your dough had cooled too much before rolling? I’m glad they worked out as bun bars!
Shala says
This ought to be a crime it’s so good and healthy!!!!
– the one that ate 3 in one sitting
Ricky Peters says
I ended up with 9 rolls. If you start rolling at the shorter end it is only 9″ wide. Your pictures show 12 rolls. Is this a typo?
Lisa MarcAurele says
I got 12 rolls and roll on the long end.
wade says
I don’t have a low calorie brown sugar. Is there a sub, or can I just use a little extra confectioners swerve?
Lisa MarcAurele says
This is best with a brown sweetener, but the white works if you don’t have the brown.
Karolina says
Do you think this dough after rolling it with filling would bake fine without slicing it first? I’m planning to make a poppy seed roll for Easter using dough from this recipe. Appreciate your answer.
Lisa MarcAurele says
It should work as a rolled loaf. The baking time may just differ a bit.
Ereeka Ortega says
I don’t know what i did wrong but they did not turn out right ? my batter was sticky and did not roll good. They didn’t even look like cinnamon rolls.
Lisa MarcAurele says
Your cheese may not have been melted enough to mix in or your coconut flour may not have been absorbent as others. It also helps to wet your hands when working with the dough.
Helen says
I find it helps to let the dough cool some after the thorough mix. It should be firmer and less sticky when it comes to roll. I’ve made fat head dough several times and this works best for me.
Holly Gorrell says
I put the dough in the fridge for a bit, which made it easier to roll. I added nuts, which made it harder to roll. For those of you that like nuts on cinnamon rolls, sprinkling them on top would probably work better.
Jennifer Scheuermann says
These were absolutely EXCELLENT! Don’t let the recipe or video intimidate you- just go step by step and they turn out perfect! I will make these again and again and AGAIN!
Indigo Moon says
Fabulous recipe! I’ve been low carb/keto for about a year and a half. Of all the food bloggers, I trust you the most. Your recipes have never failed me & this one is a keeper. Thank you for everything you do- you are the BEST!
Lisa MarcAurele says
Awe… that really means A LOT to me! ?
dennis richards says
LOved the reicpe. Added 2 tbs nutritional yeast to make it more like regular taste. Dont know if it made any difference because i didnt try it without it. I just know i loved the way they turned out. I did have trouble getting it off the partachment paper. Next time i will put something on the paper. Recipes like these make it easier to stay on low carb eating way of life. It is just hard not to eat half a batch.
Lisa MarcAurele says
Agree! I have trouble with portions when I bake a batch of these keto cinnamon rolls.
Cherie says
Just made these and they were amazing! Thank you for this easy and delicious recipe!
Isabel Corona says
Awesome love it !
Patricia says
I made these today and they were great! One of the best L C deserts so far and I’ve tried a few! The texture & sweetness were on point! I try to be selective as ingredients can be costly but I will definitely be making this again. Thanks Lisa!
Lisa MarcAurele says
You’re very welcome Patricia! Enjoy the cinnamon rolls.
Danielle says
I have been keto since last April, and for some reason I have petrified about trying any fathead dough recipe. As a lifetime lover of cinnamon rolls though, I knew I needed to suck it up and give your recipe a try. I am so thankful I did, as these are incredible! I weighed the ingredients and everything turned out perfectly! My only change was adding a little extra sweetener to the frosting. Thank you again!
Lisa MarcAurele says
Yay! I’m so glad you stepped up to the challenge. 🙂
Misty says
My family loved these! I would love to make a few batches and freeze them before cooking them once they have been rolled and cut. Have you tried that before? Thanks for all of your recipes, they have made low carb eating so much easier for me.
Lisa MarcAurele says
I haven’t tried freezing them before, but it should work. Sounds like a great way to have a quick treat later on or giving as gifts.
Julia says
This is hands down the best keto dessert I’ve ever made! The coconut taste from the coconut flour makes it so yummy! I used truvia as my sweetener. Thank you so much!!
Lisa MarcAurele says
Good to know that Truvia works well too! I know it’s a little more concentrated.
Gina W says
Love this recipie!! I placed mine in a muffin pan to maintain shape. No surprise they came out looking like muffins. Once the icing was on they looked like cinnamon rolls again. Next time I will slice them thinner if I plan to use the muffin pan again.
Lisa MarcAurele says
A muffin top pan might be a better option.
Sara says
Made these tonight. The secret for me working with sticky dough is parchment paper. I rolled it innetween two sheets to the size I wanted, peeled back the top, spread the filling then used my secret jelly roll technique….used the parchment paper to guide the roll. Then the big secret…I freeze the dough for about 5 min to make the slicing easy.
As far as my oven and how it worked for me. I had to increase the temperature to 425 and bake for 30 minutes. Prior to this they were still super soft and uncooked. This might be my fault for some part of the recipe being altered with freezing my dough but they still turned out great!
Lisa MarcAurele says
Great tips! Thanks for sharing!
JoAnn says
This recipe is delicious! If I could have given you more Stars I would have. After I iced them I sprinkled a few raisins on a couple for my mom. My next yummy of yours will be the coconut flour Donuts with Chocolate icing. Thank you Lisa for your art of awesome eats!!
Lisa MarcAurele says
I was thinking the carbs wouldn’t be much if raisins were cut into small pieces and only a few used. That would definitely give a more authentic taste to the rolls. Enjoy the donuts!
Csilla says
I have used 2 table spoons of ‘Royal’ baking powder: the result awful taste.
Lisa MarcAurele says
As noted in the recipe, this can be cut in half.
Marcy Gorski says
They seem way to salty to me.
Lisa MarcAurele says
It could be the cheese you are using.
Nikki says
Wow, just made these and they are amazing! My recipe worked exactly as stated, I used the metric measurements. You would never guess they were made with mozzarella cheese… My husband loved them so much he had two portions at once. They’re so tasty that I’m not sure they will last very long but when I make some more, how would you recommend storing them? Thanks for the recipe.
Lisa MarcAurele says
I keep mine in the fridge or freezer.
Dianne Rodriguez says
I don’t use low carb sweeteners, but want to try this recipe for a friend who is gluten free. What would the substitution be for regular sugar?
Lisa says
Use the same amount of sugar for the low carb sweetener and the same amount of brown sugar for the brown low carb sweetener. The low carb sweeteners I use measure cup for cup in place of sugar.
Nicole says
Made these for my diabetic husband and he loved them! Thank you!
Lisa says
You’re welcome Nicole!
Ariel says
Hi! I can’t wait to try these! All I have is Swerve…do I use the same measurement of sweetener since you mentioned the Lakanto is twice as sweet as Swerve? Thank you!
Lisa says
If you only have Swerve, you’d need twice as much powdered sweetener and will need to add more liquid or cut back on the cream cheese and butter. It’s only the Lakanto powdered sweetener that is twice as sweet as Swerve.
Sami says
Hello i was wondering if we could use almond flour with this recipe instead of coconut flour?
Lisa says
You can just use an almond flour based Fathead dough instead with sweetener added. However, I find using coconut flour makes it much lighter like real pastry.
Robin says
I tried the Keto cinnamon rolls. It calls for mozzarella cheese but it didn’t say what to do with it in the instructions so I didn’t put it in. Also, the dough was so sticky that I ended up making it like a hamburger. Is there something that I can do next time so it won’t be so sticky?
Lisa says
Step 3 states to “Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.” Did you miss this step? The dough is a bit sticky and I’ve found working it with wet hands is best.
Joy says
I made this recipe and was VERY happy with the results….texture perfect, taste wonderful! (I did add a little more cinnamon.) Thank you so much for this recipe and the others on which you work so hard to tweak to perfection and share with all of us!
Lisa says
Thanks for writing in to let us know what you thought Joy! I’m so glad the recipe worked out well for you. 🙂
CarolynH says
Last week I discovered Walmart has a new cheese that is shredded mozarella blended with cream cheese. Picked it up, but haven’t tried it yet – making fathead dough was what popped in my head when I found it.
Lisa says
That does sound wonderful for making Fathead as the cream cheese is already included.
Steph says
Delicious!!!! It taste a little like keto but still passable as a nonketo dessert if no one knew 😉 Will definitely make again!!
Lisa says
I had others eating them up. They knew they were a little different but really enjoyed them even though they weren’t on keto.
Lara says
These look so good! I can’t wait to try them. I’m so happy I stumbled upon them!
Lisa says
Hope you love them as much as we do Lara!
Monika says
My dough was very “watery”.. added more flour but still didn’t get the same texture as in your pictures and due to that I could not roll it 🙁 in the end I made buns but they r quite hard … is it because I didn’t add so much sweetener? Thank you
Lisa says
It could be your coconut flour because that’s what absorbs the liquid in the dough.
Becca says
Mine turned into blobs, spread out way too much. Kind of looks like cinnamon roll cake. The dough seemed much too fluffy to me? I have made fathead dozens of times but not with coconut flour or baking powder – this was my first time. I let it sit for a while but boy it was wet.
The flavor was good but it was definitely not proper cinnamon rolls.
Lisa MarcAurele says
The absorbency of coconut flour can vary and letting it sit a while will allow more of the liquid to be absorbed by the flour. That may have been why you had more of a cake.
Rhonda says
Tried them last night and will be making these again (and again!). Turned out great, will add just a touch more sweetener next time. I used regular erythritol. Like most LC baked goods, they’re even better the next day. The texture is so much like the “real” thing, even my non-LC husband liked them. Thanks for all your great recipes and the hard work you do and then share with us!
Lisa says
Thanks for writing in Rhonda! I’m glad you and your husband enjoyed these. 🙂
Alicia says
Made these for dessert tonight. AMAZING my kids also approved! Shared this recipe and will absolutely make again!!!
Lidia says
I only had half the amount of mozzarella, so I halved everything else…except for the sweetener because I forgot! Of course, they were too sweet, so they don’t need icing. Also, the dough stuck to the parchment paper and didn’t want to roll nicely. Besides that they just melted into one big blob. I couldn’t find a pan small enough, so I just packed them into one side of a larger round pan. Obviously that was wrong. So my questions are when I make these again with the correct amount of ingredients, how should they be placed into the pan? Should they be touching? Also, how can I keep the dough from sticking? Thanks in advance for a response!
Lisa says
It’s a very sticky dough so you could try a silicone mat instead. I just scrape it off the parchment paper with a rubber spatula if it sticks. And I don’t have the rolls touching in the pan as they do expand during baking so I give them a little room for that.
Stefanie Breuer says
These are amazing, I cannot tell you how delicious these are! By far the BEST keto cinnamon rolls.
Jody says
Holy moly!!! I’m new to keto, just a few weeks, and still havent really gotten past missing carb filled sweet treats. Everything I have tried (except for a really good magic cookie bar recipie has been gross. Although it took me a really long time to make them, it was worth every second!!!! They are so good. This was my first time making fat head dough and I had to make it twice. I also calculated 8 net carbs per roll for mine. Anyway thann you so much for this recipie!!
Leah says
Hi! I made this today. Had I not been baking Fathead bagels and other things with almond and coconut flour, I would have thrown in the towel. This has been a work in progress to be patient with working with these flours. Also, I only had Powdered Stevia…I just.can’t.stand. it!! Is that why you chose Monk Fruit?? Please tell me it doesn’t leave that “burn” feeling in your mouth?!! I also used mostly date sugar with my butter & cinnamon filling. The frosting I used 1/2 tsp (TOTAL) of a combination of almond, lemon, and orange extract. Helps hide the Stevia until the Stevia burns happens. Thoughts?? Insights??
Lisa says
Monk fruit tastes much better than stevia to me. But I find it helps to have the bulk of erythritol for baking and making the filling and icing.
Leah says
Thank you! I meant to say, “Swerve”…not Stevia. But both I really can’t stand, sadly. I guess I’ll have to venture out with erythritol. I am intimated by that a bit. But…I’ll do it!!
Jenny Brown says
i have not tried this dessert, but as far as sweetners go I can weigh in on those. I like SUKRIN pretty well. I then tried Swerve and liked it a little bit better but still the cooling effect. I just recently tried the powder and granular MONK FRUIT and I AM IN LOVE WITH IT….it has the best taste, hands down, no cooling effect to me.
I made a simple icing with the powdered Monk Fruit, cream cheese and HWC and it was delicious.
Simonne says
I don’t own a microwave. How would I melt the cheese etc using any other cooking methods?
Lisa says
You could try a double boiler or a regular pot on the stove. However, I’ve always used the microwave.
A says
did it work without the microwave?
Michael says
I don’t use a microwave. Just low heat in a pan on the stove. Take off heat as soon as melted and combined.
Debbie says
If you do use a regular pan to melt the cheeses, I would recommend dumping it into a mixing bowl before you add the flour, eggs and butter/vanilla to it so you don’t have the hot pan affecting your dough. You have to mix the dough pretty hard and at the end I gave it a few bare hand kneads to finish it.
Mary Aghassi says
Can you add pecans to this? If so, at one point and do you have to do anything to them before adding?
Lisa says
I’d chop the pecan up and sprinkle over the cinnamon mix before rolling up the dough. I’d also sprinkle a few on top either under or over the icing.
Roberta says
Any dairy-free option suggestion…?
eva kay walsh says
A whole recipe of cinnamon rolls for just me will overload me on sweets because I miss them. SO, I’m going to make the bagel dough using half for bagels then add sweeteners to make the rest into these rolls. I’ll also cut the filling and frosting section in half. I don’t have the brown sugar sweetener. Can I use your trick of just a bit of black strap molasses for the flavor? I just love the bagels.
Lisa says
You can use a touch of blackstrap molasses with white granular as it doesn’t add much carbs.
Laura thacker says
This was easy, well written and worked out amazing. I am so glad I finally found something that tastes the way it should. Thank you.
Nell Clymer says
I made these cinnamon rolls today. Absolutely fabulous. Thank you!
Mark says
I followed the receipe exactly, both grams and cups, and found it needs a LOT more flour–at least twice what was asked for. It was a mess to roll-out and cut. Too moist for me.
Lisa says
Did you let the dough sit first to make sure the liquid was absorbed by the coconut flour? The dough will be too dry if you add that much coconut flour
Crissie says
I didn’t know to do that and my dough is stupid. The cheese melted but cooked too quickly and turned into a string mess.
Debbie says
Just put the cheese or the dough (if you have already added everything else) back in the microwave for 15-30 seconds until it is melty again. You have to work the dough pretty good. At times it can feel like it will not mix but keep going, you can’t really mess it up. Try using your hands. In the end you will still see some chunks of mozzarella in your dough. That is normal. Look at her pics or watch High Falutin’s Low Carb Cinnamon Roll Battle Video on YouTube.
Deborah says
Thank you! I would never have thought of using mozzarella cheese. They really look yummy?. Good luck on new adventures as you leave your current job!
Lisa says
Thanks Deborah!
Kim says
could I use the almond flour fathead dough for these
Lisa says
You probably can, but I didn’t because I prefer the texture and taste of coconut flour.
Deborah Kendryna Johnson says
No comment at this time have to try sounds good,
Dana Knowles says
Although your recipe looks wonderful I personally believe that 8 grams of carbs is too much to spend on one small roll when the total intake for carbohydrates is approximately 20 grams per day.
Lisa says
I redid the calc and it’s only 4 grams of carbs if you omit the erythritol since there’s no impact as well as not include the pecans. So, each roll is only 3 grams net carbs (4g total minus 1g fiber).
Teri says
Just finished baking. Followed recipe to the letter and came out perfect! I have been doing Keto since June and lost a lot of weight but this and chips and salsa are really the only two things I’ve missed most! THANK YOU THANK YOU!!!
Joyce Tye says
Thank you so much, I struggle daily to lose weight. I can’t wait to try the cinnamon rolls!
Donna Anderson says
Can’t wait to try the cinnamon rolls! Almost 3 months into the low carb lifestyle and although I’ve lost 15 lbs and am feeling pretty good, I still struggle with cravings!