This super easy recipe for keto cinnamon rolls rocks! We use coconut flour fathead dough for an insanely soft texture. Serve 'em warm with melted cream cheese icing on top for a heavenly treat the whole fam will devour!
Why you'll love this recipe for keto cinnamon rolls
- My fluffy cinnamon rolls are a keto version of a breakfast favorite! They are soft, buttery, and bursting with warm cinnamon flavor.
- This cinnamon roll recipe uses the fathead dough from my low-carb bagels.
- Add chopped pecans or sugar-free chocolate chips for texture and flavor. Get creative with seasonal spices like pumpkin pie spice or nutmeg for an extra twist!
- The dough is light and fluffy, just like Cinnabon rolls. However, these are gluten-free and have only 3 grams of net carbs per serving.
- These coconut flour cinnamon rolls make a great brunch option or a special holiday treat.
- You can serve them plain or top with cream cheese frosting, which adds a delicious tangy contrast to the sweet rolls.
- These keto cinnamon rolls can be made ahead of time and stored in the fridge or freezer. Just pop them in the microwave for 45 seconds and enjoy!
Ingredients needed
There are three parts to these cinnamon rolls – the dough, the filling, and the icing. Here's everything you'll need to make this delicious keto-friendly treat:
Cinnamon roll dough
To make the base of this cinnamon roll recipe, I used a low-carb fathead dough. It's a great dough recipe to have handy when making baked goods like soft pretzels and deep-dish pizza!
I use a combination of cheeses (cream cheese and mozzarella cheese) with coconut flour to help keep it thick.
To make the dough rise really well, there's also some baking powder and eggs added.
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.
To give the fathead dough a hint of sweetness, I added some pure vanilla extract as well as some of my favorite keto sugar substitute!
Sugar-free cinnamon filling
Just like with traditional cinnamon rolls, I used softened butter and ground cinnamon with some brown sugar substitute.
Cream cheese frosting
I made a homemade 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 and vanilla cake.
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.
Baking tips
- 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.
How to make the best cinnamon rolls
Are you ready to make sugar free cinnamon rolls for breakfast? Here's a step-by-step guide on how to make them:
Step 1: Make the fathead 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 slightly wet and sticky. If it's too dry, add an extra egg or more butter. If it's too wet, let it sit for a few minutes to absorb the liquid. Another trick is to chill the dough briefly in the fridge.
Step 2: Roll out cinnamon roll dough
Roll out the dough into a big rectangle using a rolling pin on a piece of parchment paper. Make it roughly the same size as the baking pan.
Note:
If the dough gets too sticky, you can put it between two pieces of parchment paper to make it easier to roll out.
Step 3: 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. Then, spread the butter evenly over the dough.
Tip: 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.
Step 4: Roll and cut dough
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.
Step 5: Bake cinnamon rolls in oven
Place the raw cinnamon rolls 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.
Step 6: Make cream cheese frosting
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.
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.
Note:
If the icing seems too thick, add in a little low-carb milk (coconut or almond work well) to reach the desired consistency.
What to serve with keto cinnamon rolls recipe
These keto cinnamon rolls are delicious on their own, but they can also be paired with other tasty treats for a complete breakfast or brunch spread.
Adding some crispy bacon and fluffy eggs to your plate will provide protein and fat to keep you full and satisfied. You can also serve them with a side of fresh berries for some added nutrients and fiber.
For a drink option, a hot cup of gingerbread coffee, some creamy eggnog, or bulletproof tea would pair perfectly with the warm and comforting flavors of these cinnamon rolls.
FAQs
Here are the questions I hear the most about my keto cinnamon rolls recipe. If you don't see your questions answered here, please leave them for me in the comments below.
You can store these low-carb fathead cinnamon rolls in the fridge for up to a week to indulge at 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!
Recipe variations
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 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.
Love This Keto Cinnamon Rolls Recipe? Try These!
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!
- Keto Chocolate Donuts are made with almond flour and sugar-free chocolate chips, making them gluten-free and only 3g net carbs per serving!
- Starbucks Breakfast Sandwich uses eggs, bacon, and cheese as the filling, sandwiched between two slices of keto croissants.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Cinnamon Rolls Recipe
Video
Ingredients
Dough:
- 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
Filling:
- ¼ 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
- ¼ cup Swerve Confectioners Powdered Sweetener
- ¼ teaspoon vanilla extract
- low carb almond or coconut milk if needed
Instructions
- 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.
Notes
- For extra sweet rolls, you may want to increase the amount of sweetener. I would play around with liquid sweetener until you reach your desired taste.
- If you want something gooey, add some sugar-free maple syrup or fiber syrup to the butter layer. This will make the rolls extra gooey and increase the sweetness as well.
- Nuts are a great addition. Simply add your favorite chopped nuts to the cinnamon mixture sprinkled on before you roll up the dough log. Pecans add a lovely taste!
- You can store these low-carb fathead cinnamon rolls in the fridge for up to a week to indulge at 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!
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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.
Copyright
© 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.
Mindy Welsh
Can you recommend an alternative option for coconut flour? I can’t use anything with coconut, I am allergic.
The Low Carb Cook
Have you tried to substitute it with almond flour?