This easy keto cinnamon rolls recipe uses 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!
Coconut flour cinnamon rolls make for a delicious grab-and-go breakfast, or the perfect treat to savor alongside your morning coffee. It’s one of my favorites!
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 try and make a new version of my cinnamon rolls recipe using 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.
Tip: If eating them later, I recommend reheating them in the microwave for about 40 seconds.
The main ingredient in this keto cinnamon roll recipe is fathead dough. That means it uses mozzarella cheese to thicken it. It also means you don’t have to wait for the dough to rise, so it’s a quicker recipe than traditional cinnamon rolls.
There are three parts to these cinnamon rolls – the dough, the filling, and the icing.
Low-Carb Cinnamon Roll Dough
I used a combination of cheese (cream cheese and mozzarella cheese) with coconut flour. To make the dough rise really well, use baking powder.
For the butter, don’t use margarine! Make sure you are using real unsalted butter. It has a better taste and the healthy fats you need.
Just like with traditional cinnamon rolls, I used softened butter and ground cinnamon with some brown sugar substitute.
I made a cream cheese frosting to go on top of the cinnamon rolls!
Keep this recipe safe because you’ll use this icing on other things too – like these keto zucchini cupcakes.
For the icing, you just need some cream cheese, butter, powdered sweetener, and vanilla extract.
If your icing ends up being too thick, you can thin it down with some almond or coconut milk.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Use extracts for flavor. Add peppermint extract to the icing instead of vanilla if you want a peppermint cinnamon roll.
- Add pecans. If you want your cinnamon rolls to have a little crunch, add some chopped pecans to the filling.
- Dough should be wet and sticky. If the dough is too dry, add another egg or a little more butter.
All of the steps and details for these low carb cinnamon rolls are in the printable recipe card at the bottom of this post. First, here are some helpful tips and step-by-step pictures- This is a super-easy recipe.
Note: Keep reading to see the detailed instructions for each step. The amount used for each ingredient is listed in the printable recipe card at the bottom of this post.
Prepare the dough
The very first step is to prepare the coconut flour fat head dough. To do this, you mix the dry ingredients together in a large bowl first and set them aside.
Then, melt the two types of cheese in a bowl. You want them to be completely melted and gooey.
After the cheese is melted, stir in the dry ingredient mixture as well as the beaten eggs, melted butter, and vanilla. Mix together until a dough is formed.
Note: The dough should be a little 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 large rectangle with a rolling pin on a piece of parchment paper. It should be 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.
Add the cinnamon filling
After the dough is rolled out, you are ready for the filling. This is a really easy step!
Just mix the brown low-carb sweetener with the cinnamon. Set this aside.
Then, 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. Finally, sprinkle the cinnamon and sweetener mix on top of the butter spread.
Roll And Cut
Starting at one of the shorter ends of the dough, roll it into a log.
Once fully rolled, slice the dough with a sharp knife into 12 rounds, each about 1-inch thick.
Bake The Keto Cinnamon Rolls
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.
Remove from the oven and allow to cool slightly in the baking pan on a wire rack.
Make Low-Carb Cream Cheese Icing
While the cinnamon rolls are baking, make your cream cheese icing!
To do this, I like to use an electric mixer. I’m sure you can do it by hand, but it takes so much longer.
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.
The entire recipe is just a little bit further below. First, here are a few of the most frequent questions about keto cinnamon rolls.
You can store these low-carb 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.
Each roll has just 3g net carbs after subtracting 1g of fiber. 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!
There are a few ways you can play around with this recipe to create the perfect low-carb cinnamon rolls.
- 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! But, if you need to watch portions, try mini cinnamon roll waffles made with a mini waffle maker.
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.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Keto Cinnamon Rolls
- 60 grams coconut flour about ½ cup
- ¼ cup low carb sugar substitute
- 2 teaspoons baking powder use a little more for a better rise
- 250 grams mozzarella cheese shredded about 2-½ 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
- ½ teaspoon vanilla extract optional
- ¼ cup Low Carb Brown Sweetener
- 1 teaspoon cinnamon
- 3 tablespoons butter softened (can be omitted but gives a better filling taste)
- 3 ounces cream cheese softened
- 3 tablespoons butter softened
- ¼ cup Swerve Confectioners Powdered Sweetener
- ¼ teaspoon vanilla extract
- low carb almond or coconut milk if needed
- Preheat oven to 400°F and grease a 9x13-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 9x12 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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 209 [carbohydrates] => 4 [protein] => 7 [fat] => 17 [saturated_fat] => 10 [cholesterol] => 90 [sodium] => 262 [potassium] => 249 [fiber] => 1 [sugar] => 1 [vitamin_a] => 590 [calcium] => 213 [iron] => 0.6 [serving_unit] => roll )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission 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 on March 12, 2018. Updated on March 23, 2021, with new images and additional recipe information.
I really wanted to like these, especially after watching them being prepared on Highfalutin Keto......but the dough was pretty awful. It needed way more flavor and sweetener. It was, however, very tender and the icing was delicious. I put chopped pecans on top and more cinnamon and it still did not help. Sorry. Just being honest.
These sound wonderful. When I first met cinnamon rolls (about 55 years ago) it was a Bisquick recipe, which meant that the rolls were essentially made of pie crust, which is how I still like them. Is there a keto recipe for cinnamon rolls that comes out more like pie crust? If not, I would definitely try these the next time I crave cinnamon rolls. I have saved the recipe.
there a product out called Carbquik that you can buy at Walmart. If you'll follow her filling and icing recipes, Gould have low carved for those. use the Carbquuk the way you used Biquick.
please excuse typos
it should have said, if you'll use her filing and icing recipe, you'll still have a low carb recipe. But get you pie crust texture with Carbquik.
I saw this recipe on Highfalutin and made them this morning. They were nice and sticky like they were suppose to be, but they ended up very dry.
I have not found a keto cinnamon roll recipe yet that was not dry.
They icing was awesome though.
Too much coconut flour in the dough was likely the reason for dryness. You would need to add more eggs and or liquid. Coconut flour can vary in absorbency so you may need to adjust flour amount.
I tried this twice today. First try dough was a big goopy mess. Second time, it was still sticky and I couldn’t roll it out. I’m so bummed and can’t figure out where I went wrong.
If the dough is too sticky, you can add in a little more coconut flour. It also helps to dust the rolling pin and the surface you are rolling out on with a little coconut flour. If working with your hands, you can wet them to prevent the dough sticking to your hands.
I don't normally rate recipes, but...
THIS RECIPE IS AMAZINGLY DELICIOUS!
I made my first batch last week. I added some sugar-free maple syrup & crushed pecans to the filling ( brushed the dough) and added some of that maple syrup (& 1/4 cup real bourbon-- just had to do it!) to the frosting as well. I refrigerated them (after eating 2 right away, of course!) and they kept very well for several days. I found I was sad after eating the last one.
I just made a second batch ( now I feel like a pro ~lol). They are in the oven right now and my apartment smells extraordinary. Thanks, Lisa!!
Happy to share the recipe. I need to make these again as I agree that they are super delicious!
Thanks for the recipe, Lisa. Mine turned out fine, in fact, looked just like the photo. I had been craving a cinnamon roll for weeks. This hit the spot. Now the dough was very sticky but the parchment paper worked well to spread out the dough, (could not roll, it out), and then roll it up with the cinnamon mixture inside. Good job, Lisa.
Excited to try your recipes. Would help cravings. Like your page when you can jump right to the recipe, and very easy to read!
I watched highfalutin low carb's video today and decided I simply must make these. Yum. I can't imagine low carb cinnamon rolls being much better than these. Enjoyed his video and your recipe yummy!
I thought this looked like a huge amount of baking powder, so after checking similar recipes, I went with 2 teaspoons instead instead of 2 tablespoons, and it seemed to work fine. Is 2 tablespoons a mistype? I wonder if this is the weird flavor some of the comments are reporting. I might go with 1 tablespoon next time, but two seems a lot.
Other than that, I made the recipe as written, and they were amazing. The kids loved them for Christmas breakfast. VERY sweet, and you can probably cut down the sweetener quite a bit if you're accustomed to less sweet.
The dough was kind of difficult to work with. I rolled it out between two pieces of parchment, and the bottom piece was extremely helpful for rolling it up. Still fell apart a bit, but frosting fixes everything.
The recipe should work fine with 2 teaspoons. I usually use a little more. 2 tablespoons is a lot more than needed so the recipe has been modified.
followed the recipe and looked in at 4 minutes to go and it looked like a pizza all melted together in one flat goo slab. Don't know why I keep baking people's recipes and they never come out like stated. After 14 min took them out. It was now a sheet good. edges were dark brown and crusty, the center had liquid, I assume, butter rivers in it. very very soft to touch I let it sit for a bit mixed up the topping and spread it over set it outside on porch to cool (40*) Taste test time. Not good - I thought the blend of everything would have least made a big fudgy cinimon roll taste but instead a doughy bland oily taste
Im very frustrated. It seems like way to much butter maybe. The cream cheese frosting tasted like bitter butter
Results can vary because of the coconut flour. I have tried various brands and I recommend using the one that is linked in the recipe card. It's well known that coconut flour varies in absorbency so it sounds like you are using a coconut flour that isn't as absorbent as the one used to test the recipe.
Is there a replacement for the mozza cheese ? Like maybe more cream cheese ?
I can have dairy , and so curious if I could replace it with something else ?
Mozzarella is the best cheese to use to give you the elasticity needed. I don't recommend leaving it out unless you can find a similar style cheese.
Hello, I just ate the first one and it was amazing - moist, sweet, soft, fluffy for a fathead dough. Yum.
I tried a different coconut flour fathead dough recipe a couple weeks back and maybe I just overbaked it, but it wasn't nearly as soft and fluffy as this.
I scaled the recipe down to two eggs and only used 1 tablespoon (14 g) of baking powder (instead of 4/3 tbsp). Made 8 rolls that came out of the oven looking absolutely beautiful.
I will be making these again. Maybe even for christmass, in that case I would spread the dough thinner, roll along the long side and cut to at least twice as many (24 from 3 eggs). How should I adjust the baking time, if I do that?
I'd start looking at them after about 7 minutes to check for doneness. My guess is that they will take about ten minutes or so.
I Love the idea of using the Coconut Flour instead of Almond Flour. I've tried other recipes and they ended up sad and dry. These were moist in the dough, not just the filling.
Wow! You are brilliant. This was my first time making cinnamon rolls (keto or otherwise). They are great! And easy! Thank you so much for the work that goes into creating.
Yay! So happy the recipe was a success for you!
Can you prepare these the day/night before and store in the refrigerator and bake the next morning?
The keto cinnamon rolls can be prepared ahead and stored in either the refrigerator or freezer. Hope you give them a try!
The cream cheese in NZ is too soft to shred. Can I use pre-shredded instead? (I think it has been floured to keep it separated, though not 100% sure).
Are you talking about mozzarella cheese? I use preshredded mozzarella (despite the carbs added) because it is tough to shred a soft cheese.
Can i get the Keto Cinnamon Rolls recipe and the recipe for Keto Cheese Danish with Cloud Bread
The recipe for the cinnamon rolls is right here (above). Here's a link to the other: keto danish
I came here from Highfalutin’ Low Carb and I’m going to make these today. My husband misses donuts (this is close enough) and I love cinnamon rolls. King Arthur makes a sweetener that’s a combo of monk fruit, erythritol, allulose and stevia but for now it’s granular but this is what I use because it’s the closest thing to the sugar taste I can find. (I know I can pulverize it but you don’t end up with much…and I use granular much more than confectioner’s.) I might do it for this icing, though.
I made your fathead dough cinnamon rolls today, they were delicious. When I entered the recipe into carb manager it said they had 45 carbs each. So now I am worried about eating them. Can you help or explain why the difference?
I believe that carb manager counts the erythritol carbs unless you request net carbs.
27g over 45g
86g left 7g
99g left 17g
1172 left 310
Patti, Those numbers are not the correct net carb count per serving. There is no way calories and net carbs would be that high. Did you use the 12 people serving size for the recipe?
Just wanted to let you know, your count is certainly correct. I checked the recipe as entered in Carb Manager, they did not enter the ingredients in correct measurements. I edited it and it came out correct 2G net carbs. So glad as they are delicious.
I am anxious to try some of your other recipes.
Just took these out of the oven. So hard to wait til they're cooled to ice them. But they look delicious!
I never cook or bake using sugar replacements. To me keto is about getting rid of my sugar addiction.
If you can go without sweets, you are MUCH better off on keto.
Does it help to read about sugary baked goods like these then? Just wondering why you are here if you don’t eat things like this. I wish I could do what you’re doing but I also need to be realistic and this helps me stay on keto. I was low carb in the 70’s and again in the early 90’s for five years each time and it was hard. The only dessert was whipped cream mixed with cream cheese and a little Splenda. Saccharin was all we had in the 70s.