It's simple to make low-carb cinnamon rolls using coconut flour fathead dough. Serve them warm with melted cream cheese icing on top. They are a heavenly treat any time of day.
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.
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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!