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

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.