These Keto Cinnamon Rolls are my go-to weekend treat when I want something pillowy, cinnamon-swirled, and low on carbs. They use a cheese-based dough that’s forgiving and quick to pull together — no long rises or sticky, flour-dusted counters. If you follow the steps, you’ll get soft, golden rolls with a creamy frosting that melts into the spirals.
I tested the recipe twice before posting: once to dial in handling, and once to time everything so you can pop them in the oven right after your kids’ cartoons or between errands. The dough is slightly tacky but usable; parchment paper becomes your best tool for rolling and shaping. The filling is straightforward: butter, brown sugar substitute, and cinnamon.
This post walks you through ingredients, exact steps, swaps if you’re short on something, and answers the questions I always get about reheating and storage. No fluff — just practical tips so your first batch comes out as intended.
Gather These Ingredients
Ingredients
- 2 cups almond flour — provides the low-carb structure for the dough.
- 1 tablespoon baking powder — helps the rolls rise a bit and stay light.
- 2 tablespoons allulose or any granulated sweetener of choice — sweetens the dough without adding sugar.
- 3 cups low-moisture mozzarella cheese shredded — the primary binder in the cheese dough; use low-moisture for best texture.
- 2 ounces cream cheese — blended with mozzarella to make the dough pliable and tender.
- 2 large eggs — adds structure and helps bind the dough.
- 1/4 cup butter melted — used to brush the dough so the filling sticks and yields a rich flavor.
- 1/3 cup brown sugar substitute — the filling’s sweet component; pick one that browns or granularly resembles brown sugar for best texture.
- 1 tablespoon cinnamon — the aromatic spice that defines the filling.
- 4 ounces cream cheese — for the frosting; gives a tangy, creamy finish.
- 1/2 cup butter softened — folded into the frosting for richness and spreadability.
- 2 cups powdered sugar substitute — sweetens and thickens the frosting; use a powdered erythritol blend or powdered allulose for best mouthfeel.
- 1–2 tablespoons milk — added to the frosting to reach a spreadable consistency; add gradually, 1 tablespoon at a time.
Keto Cinnamon Rolls in Steps
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking dish with parchment paper and set aside.
- In a small bowl, whisk together 2 cups almond flour, 1 tablespoon baking powder, and 2 tablespoons allulose (or preferred granulated sweetener). Set the dry mixture aside.
- Place 3 cups shredded low-moisture mozzarella and 2 ounces cream cheese in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the cheeses are melted and smooth. Let the melted cheese cool 1–2 minutes until just warm.
- Transfer the warm melted cheese to a food processor. Add the reserved dry mixture and 2 large eggs. Process until the ingredients form a smooth, uniform dough.
- Place the dough between two sheets of parchment paper and roll it into a large rectangle roughly the size of the baking dish (about 11 x 9 inches). If the dough resists, press and shape with the parchment to form an even rectangle.
- Brush the top of the rolled dough evenly with 1/4 cup melted butter. Sprinkle 1/3 cup brown sugar substitute and 1 tablespoon cinnamon evenly over the buttered surface.
- Using the bottom sheet of parchment to help, roll the dough tightly into a log. Trim the uneven ends, then slice the log into 12 equal rolls. Place the rolls seam-side down into the prepared 9 x 13-inch pan.
- Bake the rolls on the middle oven rack for about 20 minutes, or until they are golden and cooked through. Remove from the oven.
- While the rolls bake or immediately after removing them, make the frosting: in a bowl, beat or whisk together 4 ounces cream cheese and 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar substitute and mix until smooth. Add 1–2 tablespoons milk, as needed, 1 tablespoon at a time, until the frosting reaches a thick, spreadable consistency.
- Let the baked rolls cool for about 5 minutes, then spread the frosting evenly over the warm rolls. Serve warm.
Why It Deserves a Spot
These rolls bring the familiar comfort of a classic cinnamon roll while keeping carbs low. The texture is surprisingly close to traditional dough because the melted cheeses give elasticity and structure. They’re quick compared to yeast-based recipes — you don’t wait for rises — and the frosting is indulgent without refined sugar.
Make them for a weekend brunch, a sugar-conscious celebration, or when you need a handheld treat that won’t spike your blood sugar. They travel well to potlucks if you bring the frosting separately to avoid sogginess.
Budget & Availability Swaps
Ingredient availability and prices can vary. Here are safe swaps and notes that won’t change the recipe mechanics:
- Low-moisture mozzarella — If you can’t find low-moisture mozzarella, regular shredded mozzarella can work, but it may release more moisture; drain if it feels wet and use well-shredded, refrigerated cheese.
- Allulose or granulated sweetener — The recipe uses allulose in the dough. Erythritol or monk fruit blends usually substitute 1:1, but check the package for sweetness equivalence.
- Brown sugar substitute — Use any granular brown sugar replacement. If yours is very coarse, pulse it briefly in a food processor to integrate better.
- Powdered sugar substitute — If you only have granular sweetener, grind it into a powder before mixing with the frosting to avoid gritty texture.
- Milk — Any milk will work (dairy or unsweetened plant milk). Add sparingly to achieve the right frosting texture.
Kitchen Gear Checklist
- Microwave-safe bowl — for melting the mozzarella and cream cheese quickly.
- Food processor — turns the melted cheese and dry ingredients into a smooth dough.
- Parchment paper — essential for rolling the sticky dough and transferring the log.
- 9 x 13-inch baking dish — fits the 12 rolls snugly for even baking.
- Sharp knife or dental floss — for cleanly slicing the log into equal rolls.
- Mixing bowls and whisk or hand mixer — for the frosting and dry ingredient prep.
Easy-to-Miss Gotchas
- Don’t overheat the cheese: Melt until smooth but let it cool 1–2 minutes before processing. Too-hot cheese can cook the eggs when combined, which alters dough texture.
- Measure almond flour carefully: Pack-free or spoon into the cup and level. Too much almond flour will dry the dough and make rolling difficult.
- Roll between parchment: The dough is tacky. If you try rolling on a counter without parchment, you’ll fight it. Use two sheets and peel the top off gently.
- Slice with care: Use a sharp knife or unflavored dental floss pulled tight under the log for even cuts without squashing the spirals.
- Frosting timing: Spread when the rolls are warm (not piping hot) so the frosting softens and fills the crevices. If rolls are too hot, frosting will melt thin and run off.
Warm & Cool Weather Spins
Temperature affects handling and storage. In warm kitchens, the cheese dough will be softer and stickier; chill the dough briefly (5–10 minutes) between parchment sheets to firm it before rolling. In cool kitchens it becomes firmer and easier to shape — but don’t let it cool so much that it cracks when rolled.
For serving outdoors on a warm day, keep the frosting in a small cooler or apply it just before serving. On cool mornings, the frosting will set more quickly; warm it slightly by letting the rolls rest for a minute or two after baking before spreading.
Method to the Madness
Why the cheese dough works
Melted mozzarella and cream cheese form a pliable matrix when combined with almond flour and eggs. The cheese acts like a gluten-free binder, giving elasticity and structure. Processing the warm mix creates a smooth dough that behaves like a traditional roll dough when rolled between parchment.
Rolling and sealing
Brush melted butter evenly so the sugar and cinnamon stick uniformly. Roll tightly to create defined spirals. Place rolls seam-side down in the pan so they hold their shape during baking.
Baking & finishing
Bake until golden. Timing is short — about 20 minutes — so don’t walk away. The frosting is classic cream cheese + butter + powdered sweetener, thinned with 1–2 tablespoons of milk to a spreadable consistency. Spread when rolls are warm to allow the frosting to nestle into the cuts.
Storage & Reheat Guide
Store: Cool the rolls completely if you won’t eat them the same day. Wrap tightly and refrigerate for up to 4 days. The frosting helps keep them moist, so if you plan to store long, place a sheet of parchment between layers to avoid sticking.
Freeze: For longer storage, freeze un-frosted rolls in a single layer on a baking sheet until solid, then transfer to a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge and warm gently before frosting.
Reheat: To reheat from chilled, microwave a single roll for 25–35 seconds on medium power or warm in a 300°F (150°C) oven for 8–10 minutes until warmed through. If frozen, let thaw fully and then use the same reheating methods. Add a few extra seconds if you like the frosting more melty.
FAQ
Q: Can I make the dough without a food processor?
A: A food processor gives the smoothest result, but you can mix in a sturdy bowl with a spatula or use a stand mixer. The dough will be stickier and less uniform; pressing and shaping between parchment still works.
Q: My rolls were gummy in the center. What happened?
A: Gummy centers usually mean the log was sliced too thick or the rolls need a little more time in the oven. Make sure the oven is preheated and that you slice evenly into 12 pieces. If your oven runs cool, add 3–5 minutes and watch for golden edges.
Q: Can I use a different cheese?
A: Low-moisture mozzarella is recommended for its melting behavior and mild flavor. Other cheeses may change taste and texture significantly.
Q: Any tips for making the frosting less sweet or thicker?
A: Reduce powdered sugar substitute slightly for less sweetness, but note it will thicken more slowly. For thicker frosting, use less milk; for thinner glaze, add an extra teaspoon at a time.
Next Steps
Ready to bake? Gather your ingredients and set a 45–60 minute block on the calendar — this includes melting, processing, rolling, baking, and frosting. Start with the cheese melting step so it cools slightly while you measure the dry ingredients. If you like, bookmark this page and print the steps list (the ordered list above is exactly what you need).
Tell me how your first batch turns out: any texture quirks, timing notes for your oven, or favorite swaps. I read every comment and will answer practical, tested suggestions. Happy baking — and enjoy the cinnamon-scented kitchen.
Keto Cinnamon Rolls
Ingredients
Ingredients
- 2 cupsalmond flour
- 1 tablespoonbaking powder
- 2 tablespoonsalluloseor any granulated sweetener of choice
- 3 cupslow moisture mozzarella cheeseshredded
- 2 ouncescream cheese
- 2 largeeggs
- 1/4 cupbuttermelted
- 1/3 cupbrown sugar substitute
- 1 tablespooncinnamon
- 4 ouncescream cheese
- 1/2 cupbuttersoftened
- 2 cupspowdered sugar substitute
- 1-2 tablespoonsmilk* see notes
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking dish with parchment paper and set aside.
- In a small bowl, whisk together 2 cups almond flour, 1 tablespoon baking powder, and 2 tablespoons allulose (or preferred granulated sweetener). Set the dry mixture aside.
- Place 3 cups shredded low-moisture mozzarella and 2 ounces cream cheese in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the cheeses are melted and smooth. Let the melted cheese cool 1–2 minutes until just warm.
- Transfer the warm melted cheese to a food processor. Add the reserved dry mixture and 2 large eggs. Process until the ingredients form a smooth, uniform dough.
- Place the dough between two sheets of parchment paper and roll it into a large rectangle roughly the size of the baking dish (about 11 x 9 inches). If the dough resists, press and shape with the parchment to form an even rectangle.
- Brush the top of the rolled dough evenly with 1/4 cup melted butter. Sprinkle 1/3 cup brown sugar substitute and 1 tablespoon cinnamon evenly over the buttered surface.
- Using the bottom sheet of parchment to help, roll the dough tightly into a log. Trim the uneven ends, then slice the log into 12 equal rolls. Place the rolls seam-side down into the prepared 9 x 13-inch pan.
- Bake the rolls on the middle oven rack for about 20 minutes, or until they are golden and cooked through. Remove from the oven.
- While the rolls bake or immediately after removing them, make the frosting: in a bowl, beat or whisk together 4 ounces cream cheese and 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar substitute and mix until smooth. Add 1–2 tablespoons milk, as needed, 1 tablespoon at a time, until the frosting reaches a thick, spreadable consistency.
- Let the baked rolls cool for about 5 minutes, then spread the frosting evenly over the warm rolls. Serve warm.
Equipment
- 9 x 13-inch baking dish
- Parchment Paper
- Small Bowl
- Whisk
- Microwave-safe Bowl
- Food Processor
- Oven
Notes
* You may need more if you prefer a thinner frosting.
TO STORE
: Store leftovers in a sealable container, in the refrigerator. They will keep well for up to 5 days. Any longer and the glaze will begin to seep into the rolls.
TO FREEZE
: Place cooled cinnamon rolls in a ziplock bag and store them in the freezer for up to 2 months. If possible, keep them unfrosted.
TO REHEAT
: Microwave the cinnamon rolls in 20-second spurts until warm.
