Keto Cinnamon Rolls – Soft, Swirly, and Low-Carb Comfort

Skip the bakery line and make these soft, swirly Keto Cinnamon Rolls at home. They’re tender, buttery, and full of classic cinnamon-sugar flavor without the sugar spike. If you miss warm, gooey rolls on a low-carb diet, this recipe will feel like a win.

The dough comes together fast, and the filling and glaze deliver all the cozy vibes you want. Serve them for brunch, a holiday morning, or whenever you want something sweet that still fits your goals.

What Makes This Recipe So Good

• Low-carb and gluten-free: Almond and coconut flours keep the carbs down while adding great texture.
• Real cinnamon-roll flavor: A buttery cinnamon filling and vanilla cream cheese glaze hit all the nostalgic notes.
• Easy, reliable dough: A “fathead” style dough gives a soft, bread-like bite with simple ingredients.
• Quick bake time: Ready in under an hour, start to finish.
• Make-ahead friendly: You can prep the rolls the night before and bake in the morning.

Shopping List

• For the dough:
• Almond flour (fine blanched)
• Coconut flour
• Mozzarella cheese (low-moisture, shredded)
• Cream cheese (block, not whipped)
• Eggs
• Baking powder
• Vanilla extract
• Pinch of salt
• For the filling:
• Unsalted butter
• Brown sugar substitute (erythritol/monk fruit blend works well)
• Ground cinnamon
• Pinch of nutmeg (optional)
• For the glaze:
• Cream cheese (softened)
• Powdered sugar substitute
• Heavy cream or unsweetened almond milk
• Vanilla extract
• Pinch of salt
• Helpful tools: Parchment paper, rolling pin, sharp knife or dental floss for slicing, 9-inch baking pan.

How to Make It

1. Preheat and prep: Heat oven to 350°F (175°C). Line a baking pan with parchment or lightly grease it.
2. Melt the cheeses: In a microwave-safe bowl, combine shredded mozzarella and cream cheese.

   Microwave in 30-second bursts, stirring between each, until smooth and stretchy.

3. Mix dry ingredients: In another bowl, whisk almond flour, coconut flour, baking powder, and a pinch of salt. Stir in the melted cheese mixture, then add one beaten egg and a splash of vanilla. Knead with clean hands or a spatula until a smooth dough forms.
4. Roll the dough: Place the dough between two sheets of parchment.

   Roll into a rectangle about 10×14 inches. Peel off the top parchment.

5. Make the filling: Stir melted butter with brown sugar substitute, cinnamon, and a pinch of nutmeg if using. It should be spreadable.
6. Spread and roll up: Spread the filling evenly over the dough, leaving a small border on one long edge.

   Using the parchment to help, roll the dough tightly from the opposite long side toward the border. Seal the edge.

7. Slice: Use a sharp knife or unflavored dental floss to cut 9 to 10 rolls. Place them cut-side up in the prepared pan, leaving a little space between each.
8. Bake: Bake 18–22 minutes, until lightly golden on the edges.

   Don’t overbake or they’ll dry out.

9. Make the glaze: Beat softened cream cheese with powdered sweetener, vanilla, a pinch of salt, and just enough cream or almond milk to reach a pourable consistency.
10. Glaze and serve: Cool the rolls for 10 minutes, then spoon the glaze over the warm tops. Serve right away for maximum gooey goodness.

How to Store

• Fridge: Store leftover rolls in an airtight container for up to 4 days. Reheat gently in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes.
• Freezer: Freeze unglazed rolls (baked) for up to 2 months.

  Thaw overnight in the fridge, warm through, then glaze.

• Make-ahead: Assemble, slice, and place in the pan. Cover and refrigerate overnight. Bake the next morning and glaze fresh.

Why This is Good for You

• Lower in carbs: Almond and coconut flours replace wheat flour, keeping net carbs in check.
• Better blood sugar control: Sugar substitutes help reduce spikes and crashes.
• Healthy fats and protein: Cheese, almond flour, and eggs make these more filling and satisfying.
• Gluten-free option: Great for those who avoid gluten, as long as all ingredients are certified gluten-free.

Pitfalls to Watch Out For

• Dough too sticky: Chill it for 10 minutes or add 1–2 teaspoons more almond flour.

  Work between parchment to prevent sticking.

• Overbaking: These brown quickly. Pull them when lightly golden to keep the centers soft.
• Gritty sweetener: Use a powdered or brown-style erythritol/monk fruit blend for a smooth filling and glaze.
• Rolls unravelling: Roll tightly and seal the seam. Place the seam side against another roll or the pan edge.
• Salty flavor: Low-moisture mozzarella can vary in salt.

  Taste your dough and adjust with an extra pinch of sweetener or vanilla if needed.

Variations You Can Try

• Pecan crunch: Sprinkle chopped pecans over the filling before rolling.
• Maple glaze: Add a few drops of keto-friendly maple extract to the glaze for a diner-style vibe.
• Sticky bun style: Dot the pan with butter, brown sweetener, and pecans, then place rolls on top and bake. Invert while warm.
• Pumpkin spice: Add 1–2 teaspoons pumpkin pie spice to the filling and a spoonful of pumpkin puree to the dough. Increase bake time by a couple minutes if needed.
• Cardamom twist: Swap half the cinnamon for cardamom for a Scandinavian-inspired flavor.

FAQ

Can I use only almond flour and skip the coconut flour?

Yes, but the texture changes.

Coconut flour adds structure and helps the rolls hold shape. If skipping it, add more almond flour gradually until the dough is workable, and expect a slightly denser roll.

What sweetener works best?

A brown-style erythritol/monk fruit blend is ideal for the filling. Use powdered sweetener for the glaze to avoid grit.

Allulose also works and gives a softer, gooey texture, but it browns faster.

How do I prevent the dough from tearing when rolling?

Roll between parchment, don’t roll too thin, and keep the dough slightly warm and pliable. If it cools and cracks, microwave for 5–10 seconds to relax it, then continue.

Can I make these dairy-free?

It’s tricky because the dough relies on mozzarella and cream cheese for structure and richness. You can try a dairy-free mozzarella and a thick dairy-free cream cheese, but results will vary.

How many carbs are in each roll?

Exact numbers depend on brands and portion size.

As a ballpark, most keto cinnamon rolls land around 3–5g net carbs per roll when made with almond/coconut flours and keto sweeteners. Use a nutrition calculator with your specific ingredients for accuracy.

Can I prepare the dough ahead?

Yes. Make the dough, roll, fill, and slice.

Cover tightly and refrigerate up to 24 hours. Bake straight from the fridge, adding a couple extra minutes if needed.

Final Thoughts

Keto Cinnamon Rolls prove you don’t have to give up classic comfort to stay low-carb. With a reliable dough, a cozy cinnamon swirl, and a creamy glaze, they feel special without being fussy.

Keep a batch in the freezer for easy weekend treats, or bake fresh for brunch. Once you’ve got the method down, play with the variations and make them your own. Warm, sweet, and satisfying—this is the kind of recipe that sticks.