Keto Cinnamon Rolls – Soft, Sweet, and Low-Carb

If you’ve been missing warm, gooey cinnamon rolls on a low-carb lifestyle, this recipe will feel like a hug. These keto cinnamon rolls have a soft, tender dough, a buttery cinnamon swirl, and a creamy glaze that hits all the nostalgic notes. No complicated steps, no strange ingredients—just smart swaps.

They bake up beautifully, smell incredible, and taste like the real thing. Whether it’s a lazy weekend morning or a special brunch, these are the kind of rolls you’ll want to make again and again.

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Keto Cinnamon Rolls - Soft, Sweet, and Low-Carb

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the Dough:
• 1 1/2 cups almond flour (super-fine works best)
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
• 2 ounces cream cheese, cubed
• 1 large egg
• 1 teaspoon vanilla extract
• For the Filling:
• 3 tablespoons unsalted butter, softened
• 1/3 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 1 tablespoon ground cinnamon
• Pinch of salt
• For the Glaze:
• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup powdered erythritol or allulose
• 1–2 tablespoons heavy cream (to thin)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Tools: Mixing bowls, microwave-safe bowl, spatula, rolling pin, parchment paper, 9-inch round pan (or 8x8-inch), knife or bench scraper.

Method

 

1. Prep the pan and oven: Line a 9-inch round baking pan with parchment or lightly grease it. Preheat the oven to 350°F (175°C).
2. Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. Melt the cheeses: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until fully melted and stretchy. This usually takes 60–90 seconds.
4. Bring the dough together: Add the melted cheese to the dry ingredients. Add egg and vanilla. Mix with a sturdy spatula until a dough forms. If it seems too sticky, let it rest 2–3 minutes so the flours hydrate.
5. Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10x12 inches, roughly 1/4 inch thick. Peel off the top parchment.
6. Make the filling: Stir together softened butter, sweetener, cinnamon, and a pinch of salt until smooth. Spread evenly over the dough, leaving a small border along one long edge.
7. Roll it up: Starting from the long side, use the parchment to help you roll into a tight log. If the dough cracks slightly, press it back together with your fingers.
8. Slice the rolls: Use a sharp knife or unwaxed dental floss to cut 8–10 even rolls. Transfer them cut-side up into the prepared pan, leaving a little space between each.
9. Bake: Bake 18–22 minutes, or until the tops are lightly golden and the centers look set. Avoid overbaking—these are best a touch soft.
10. Make the glaze: While they bake, beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, salt, and just enough heavy cream to reach a pourable, creamy consistency.
11. Glaze and serve: Let the rolls cool 5–10 minutes. Spread the glaze over warm rolls so it melts slightly into the swirls. Serve right away.

What Makes This Recipe So Good

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• Low-carb, high-satisfaction: Each roll is made with almond and coconut flour, so you get the classic taste without the sugar crash.
• Real cinnamon roll texture: The dough is soft and slightly chewy, thanks to melted mozzarella and cream cheese—no gluten needed.
• Quick to make: No yeast, no long rise times. You can have warm cinnamon rolls on the table in under an hour.
• Simple ingredients: Everything is easy to find, and most of it you probably already have in a keto kitchen.
• Customizable: Add nuts, change the glaze, or shape them into mini rolls—plenty of room to play.

What You’ll Need

• For the Dough:
• 1 1/2 cups almond flour (super-fine works best)
• 2 tablespoons coconut flour
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 1/2 cups shredded low-moisture part-skim mozzarella cheese
• 2 ounces cream cheese, cubed
• 1 large egg
• 1 teaspoon vanilla extract
• For the Filling:
• 3 tablespoons unsalted butter, softened
• 1/3 cup granulated erythritol or allulose (or your preferred keto sweetener)
• 1 tablespoon ground cinnamon
• Pinch of salt
• For the Glaze:
• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup powdered erythritol or allulose
• 1–2 tablespoons heavy cream (to thin)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Tools: Mixing bowls, microwave-safe bowl, spatula, rolling pin, parchment paper, 9-inch round pan (or 8×8-inch), knife or bench scraper.

How to Make It

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1. Prep the pan and oven: Line a 9-inch round baking pan with parchment or lightly grease it.

   Preheat the oven to 350°F (175°C).

2. Mix dry ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, and salt. Set aside.
3. Melt the cheeses: In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring in between, until fully melted and stretchy.

   This usually takes 60–90 seconds.

4. Bring the dough together: Add the melted cheese to the dry ingredients. Add egg and vanilla. Mix with a sturdy spatula until a dough forms.

   If it seems too sticky, let it rest 2–3 minutes so the flours hydrate.

5. Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10×12 inches, roughly 1/4 inch thick. Peel off the top parchment.
6. Make the filling: Stir together softened butter, sweetener, cinnamon, and a pinch of salt until smooth.

   Spread evenly over the dough, leaving a small border along one long edge.

7. Roll it up: Starting from the long side, use the parchment to help you roll into a tight log. If the dough cracks slightly, press it back together with your fingers.
8. Slice the rolls: Use a sharp knife or unwaxed dental floss to cut 8–10 even rolls. Transfer them cut-side up into the prepared pan, leaving a little space between each.
9. Bake: Bake 18–22 minutes, or until the tops are lightly golden and the centers look set.

   Avoid overbaking—these are best a touch soft.

10. Make the glaze: While they bake, beat cream cheese and butter until smooth. Add powdered sweetener, vanilla, salt, and just enough heavy cream to reach a pourable, creamy consistency.
11. Glaze and serve: Let the rolls cool 5–10 minutes. Spread the glaze over warm rolls so it melts slightly into the swirls.

    Serve right away.

How to Store

• Refrigerator: Store in an airtight container for up to 5 days. Reheat gently in the microwave for 15–25 seconds.
• Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm, then glaze.
• Make-ahead: Assemble and slice the rolls, place in the pan, cover tightly, and refrigerate up to 24 hours.

  Bake straight from the fridge, adding 2–3 extra minutes.

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Benefits of This Recipe

• Keto-friendly: Made without wheat flour or sugar, so it fits low-carb and gluten-free lifestyles.
• Balanced sweetness: You control the sweetener type and amount. No overpowering aftertaste when you use a powdered or granulated blend you like.
• Comfort food factor: Warm, spiced, and frosted—perfect for weekends, holidays, or whenever cravings hit.
• Protein and fiber: Almond flour and cheese add staying power, so you feel satisfied longer.

Common Mistakes to Avoid

• Overheating the cheese: If the cheese gets oily or scorches, the dough becomes greasy. Melt it gently in short bursts, stirring often.
• Skipping the parchment: The dough can be sticky.

  Rolling between parchment makes shaping easy and clean.

• Rolling too thin: Ultra-thin dough tears and overbakes. Aim for about 1/4 inch thickness.
• Overbaking: Dry rolls aren’t fun. Pull them when lightly golden and just set in the center.
• Using the wrong sweetener form: For glaze, use powdered sweetener to avoid a gritty texture.

Recipe Variations

• Pecan Crunch: Sprinkle 1/3 cup chopped toasted pecans over the filling before rolling.
• Sticky “Caramel” Drizzle: Mix 2 tablespoons butter, 2 tablespoons allulose, a splash of heavy cream, and a pinch of salt in a pan.

  Simmer until slightly thick, then drizzle over warm rolls.

• Maple-Vanilla Glaze: Add 1/2 teaspoon maple extract to the glaze for classic breakfast vibes.
• Extra Cinnamon Swirl: Increase cinnamon to 1 1/2 tablespoons for a bolder flavor.
• Mini Rolls: Roll the dough slightly thinner and cut into 14–16 smaller pieces. Bake 12–16 minutes.
• Dairy-Light Option: Use lactose-free cream cheese and mozzarella, and swap butter for ghee. Texture stays similar.

FAQ

Can I use only almond flour and skip coconut flour?

Yes, but the texture may be softer and a bit more delicate.

If skipping coconut flour, add 2–3 extra tablespoons of almond flour to help with structure.

What sweetener works best for the filling and glaze?

Allulose and erythritol blends both work well. Use granulated for the filling and powdered for the glaze. Allulose tends to be smoother and less cooling.

My dough is too sticky.

What should I do?

Let it rest a couple of minutes, then dust the parchment lightly with almond flour. Chilling the dough for 5–10 minutes can also help it firm up for rolling.

Can I make these dairy-free?

This specific dough relies on melted cheese for structure. For dairy-free, look for a nut-flour yeast dough recipe or use a tested dairy-free “fathead” alternative with vegan mozzarella and cream cheese.

How many carbs are in each roll?

It varies by brand and size, but most versions land around 3–5 net carbs per roll when sliced into 10 rolls and using low-carb sweeteners.

For exact numbers, plug your ingredients into a nutrition calculator.

Why did my rolls spread in the pan?

Warm dough can soften too much. Chill the sliced rolls for 10 minutes before baking, and make sure the pan isn’t overly greased. Also, cut even slices and pack them snugly.

In Conclusion

Keto cinnamon rolls don’t have to be a compromise.

With a simple, reliable dough and a classic cinnamon-butter swirl, you get that bakery-style taste without the sugar. Keep a batch in the fridge for quick breakfasts, or bake them fresh for weekend mornings. They’re cozy, satisfying, and easy enough for any skill level.

Once you try them, you’ll wonder why you waited so long.