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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!
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. The amount used for each ingredient is listed in the printable recipe card at the bottom of this post.
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 the 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.
Carbs in each roll
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! But if you need to watch portions, try mini cinnamon roll waffles made with a mini waffle maker.
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
Recipe Video (Click on Image to Play)
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 Low Carb 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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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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
Evelyn Patterson
After being on Clean Keto for 4 months with no type of sweets what so ever, I found this recipe via YouTube (High Falutin’ Low Carb). I decided was time to treat myself and boy was this a treat! These were so delicious, it was so hard to keep from eating more than 2 at once! And the frosting- omg! Unlike the previous reviews, we had no problems rolling the dough. We did have to add the extra egg as directed, to moisten up the dough enough to roll, but they turned out perfectly and you would not even know these were keto! Thank you so much, we will be making these VERY often 😋
Blaine
It is impossible to roll this into cinnamon buns LOL i bake keto desserts very frequently and work with fathead dough all the time..this does not work!!!!!
Lisa MarcAurele
Unfortunately, the absorbency of coconut flour can vary so you may need to add a little more if the dough isn’t workable. I have found that using wet hands helps.
Debi Briggs
I’ve been baking and cooking for 40 years, so I tried to make these today and the dough is way to sticky. It just falls apart, sticks to the parchment, and will not roll up. I followed the recipe exactly, even chilled the dough. What a waste of ingredients and time. Very disappointed.
Lisa MarcAurele
Fathead dough tends to be sticky and needs to be rolled out warm so the cheese stays melted. It’s best to work it with wet hands. But you can add a little bit more coconut flour if it’s too sticky.
Misty
So I made these this morning and the dough was way too sticky for me to roll. I even used a scale so I was using the exact measurements.
I ended up just spreading it the best I could in the bottom of a pan and marking it like bar cookies. I topped it and iced it and it tasted absolutely amazing. Any advice on being able to handle it so I can roll it next time?
Lisa MarcAurele
I find it best to wet your hands so the dough doesn’t stick to your fingers. You could add in a little more flour if it’s really sticky.
Tiffanie WHITE
Super delicious! I used a little maple syrup. But I must admit these hit the spot. I’ve been craving a cinnamon roll.
Sarah
Absolutely delicious! Made according to recipe but used Lakanto monkfruit sweetener (white granulated for dough, golden for filling, and powdered for icing). I bake a lot, and my family said these are better than any non-keto cinnamon buns I have baked in the past.