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Keto Cinnamon Rolls 🥧

Published: · Updated: by · 13 Comments

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Are you looking for a perfect companion for your hot beverage in the morning or evening? If so, our yummy low-carb Keto Cinnamon Rolls are here for you. Giving the keto-twist to the classic cinnamon roll, we have created this easy keto cinnamon rolls recipe. In this recipe, the gooey cinnamon-infused rolls are topped with yummy cream cheese icing. Let's dive in!

Keto Cinnamon Rolls closeup with cream cheese drizzle
These are a true game-changer. We love a nice warm cinnamon roll with our morning coffee. There is just something about the bitterness of black coffee paired with the sweetness of this cream cheese-glazed confection that is absolutely perfect.

Fun fact: Here, we are using the famous low-carb Fathead dough. Also, we have used the base recipe for our Keto Dinner Rolls, with a few modifications to make the shift from savory to sweet.

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Preparation and cooking overview

Preparing these yummy cinnamon rolls is a breeze. You start by melting mozzarella and cream cheese to form a gooey paste. Then, add almond flour, baking powder, and egg and form a fathead dough. Chill the dough for 8 hours or overnight. Then it only takes 30 minutes to make these rolls!

Chef's note

Experiment with different keto-friendly fillings like chopped pecans or a sprinkle of unsweetened cocoa powder for an extra burst of flavor. Feel free to get creative with your toppings.

  • Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 9 hours
  • Difficulty Level: Easy
  • Recipe Makes 12 Servings

🥧 Ingredients for this keto cinnamon rolls recipe

Dough

  • 8 ounces full-fat cream cheese block style
  • 3 cups part-skim low-moisture shredded mozzarella
  • 4 large eggs
  • 1 ⅓ cup packed almond flour
  • ¼ cup Swerve powdered or granulated
  • 2 tablespoons baking powder

Filling

  • ¼ cup unsalted butter, melted
  • ½ cup brown swerve
  • 2 tablespoons ground cinnamon

Icing

  • ¼ cup full-fat cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ¼ cup powdered Swerve
  • ½ teaspoon vanilla extract

Ingredient substitutions

  • Cream cheese: Opt for an equal amount of dairy-free cream cheese alternatives, such as almond or coconut.
  • Mozzarella cheese: Use mild, melty cheeses like Monterey Jack or provolone instead of mozzarella cheese.

Additional ingredients

Here are some additional ingredients you can add to enhance the flavors and textures:

  • Chopped nuts: You can sprinkle keto-friendly nuts, such as walnuts or pecans, over the filling before rolling the dough.
  • Unsweetened shredded coconut: For a tropical twist, sprinkle some unsweetened coconut along with the cinnamon and sweetener.
  • Lemon zest: If you enjoy citrusy flavors, add some finely grated lemon zest to the dough or the icing.
  • Sugar-free chocolate chips: You can sprinkle some sugar-free chocolate chips over the filling before rolling the dough.

Cooking tools required

To make this Keto Cinnamon Rolls recipe, you will need the following tools:

  • Small pot
  • Large bowl
  • Rolling pin
  • Parchment paper
  • 10.5" Cast iron skillet
  • Sharp knife

Tools substitute options

  • Parchment paper: Use a silicone baking mat or lightly greased aluminum foil.
  • Cast iron skillet: If a cast-iron skillet is unavailable, use a heavy-bottomed stainless steel pan, Dutch oven, or a glass baking dish.

How to make Keto Cinnamon Rolls: step-by-step guide

cinnamon roll dough topped with cinnamon and brown erythritol
rolling up cinnamon roll dough
rolled up cinnamon roll dough
Keto Cinnamon Rolls cut in skillet

Cooking methods

  • Baking

Preparation steps

  1. Gather all the ingredients for the dough.
  2. Measure the almond flour, Swerve, and baking powder.
  3. Prepare the dough as described below, and chill for 8 hours or overnight.
  4. Once you're ready to bake the rolls, grease the cast iron skillet ahead of time and cover it with a lid or plastic wrap.
  5. Clear a workspace and have your rolling pin ready for use.

Cooking instructions

  1. In a small pot over low heat, melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
  2. Add the melted cheeses to a large bowl along with the baking powder, almond flour, ¼ cup Swerve, and eggs. Mix until smooth and chill in the refrigerator for one hour.
  3. Place a large sheet of parchment paper down and sprinkle with a bit of almond flour. Place the dough on the parchment and cover with another piece of parchment. Use a rolling pin to roll the dough into a large ¼″ thick rectangle. Remove the top piece of parchment.
  4. Brush the melted butter over the dough, sprinkle with the brown swerve and the cinnamon.
  5. Using the bottom piece of parchment as your guide, roll the dough into a log starting from the longest side. Twist the ends of the parchment so that the dough is wrapped tightly, and carefully transfer it to the refrigerator to chill overnight (for at least 8 hours).
  6. Preheat the oven to 400° F and grease a 10.5″ cast iron skillet.
  7. Unwrap the dough and, using a sharp knife, carefully cut it into 12 rolls. Arrange the rolls in the skillet and transfer to the oven for 25-30 minutes or until the tops are golden. Let cool completely before icing.
  8. To make the icing, simply beat together all of the ingredients until smooth. Drizzle over the tops of the cooled rolls before serving.

Chef's pro tip

Slowly melt the cream cheese and mozzarella to achieve the perfect gooey texture. Also, try not to overbake the rolls, as they can turn out super dry. Insert a toothpick into the center of a roll—if it comes out clean or with a few moist crumbs, they are ready.

Keto Cinnamon Rolls in cast iron skillet

How to make it healthier

  • Opt for organic cream cheese, mozzarella cheese, and eggs.
  • Use low-sodium or sodium-free baking powder, and choose unsalted butter.
  • Replace swerve powdered or granulated sweeteners with natural sweeteners like stevia or monk fruit extract.
  • You can add ground flaxseed into the dough for extra fiber.
  • Add crushed walnuts or pecans to the filling for texture and healthy fats.

What can I prepare ahead of time?

  • If you have time the night before, prepare the dough and shape it into rolls. Instead of chilling for 8 hours, you can refrigerate the shaped rolls overnight.
  • Prepare the filling mixture by combining the brown Swerve and ground cinnamon in a small bowl. Store it in an air-tight container or a ziplock bag.
  • Make the icing in advance and store it in the refrigerator.

Storage and reheating instructions

Storage instructions

  • Fridge storage: You can store these keto rolls in an air-tight container or wrap them tightly with plastic wrap and keep them in the refrigerator for 3-4 days.
  • Freezer: Individually wrap each roll tightly in plastic wrap. Place the rolls in a freezer-safe bag or container, and store them for 2-3 months.

Reheating instructions

  • Oven: Preheat your oven to a low temperature, around 300°F (150°C). Then, place the cinnamon rolls on a baking sheet and warm them in the oven for about 5-10 minutes until heated.
  • Microwave: Place individual cinnamon rolls on a microwave-safe plate and heat them in 20-30 second intervals until warm.

Recipe wrap-up and conclusion

Keto Cinnamon Rolls with cream cheese frosting are ooey-gooey delights made with the famous low-carb fat head dough. The most satisfying part is that these rolls are very easy to make.

So, make your batch of low-carb cinnamon rolls and tell us how they turned out. Also, don't forget to share this recipe and your baking success with your friends and family.

Frequently asked questions

Rolling the dough too thin can cause the cinnamon rolls to break or become too crispy. On the other hand, rolling the dough too thick may result in undercooked centers. So, always roll dough in a uniform thickness of about ¼ inch.

If you put too much filling in the rolls, they might come undone while baking. This can make them very sweet and gooey. It's important to use the right amount of filling to avoid this.

Greasing the skillet properly prevents the rolls from sticking. If you forget to grease the skillet, it can be hard to remove the baked rolls without them breaking or tearing.

Chilling the dough allows the flavors to develop and the dough to firm up. So make sure to let the dough rest in the fridge for at least 8 hours.

When slicing the rolled dough into individual rolls, cutting them evenly ensures they bake at the same rate.

📖 Recipe

Keto Cinnamon Rolls closeup with cream cheese drizzle

Keto Cinnamon Rolls

These Keto Cinnamon Rolls are totally easy, based on the famous low-carb Fat Head dough, and made in a cast-iron skillet! Perfect with lots of cream cheese icing.
4.78 from 9 votes
Print Rate Pin Recipe
Course: Breakfast
Cuisine: American
Keyword: baking, comfort, keto, low carb
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling: 8 hours
Total Time: 9 hours
Servings: 12
Calories: 307kcal

Ingredients

Dough:

  • 8 ounces full-fat cream cheese block style
  • 3 cups part-skim low-moisture shredded mozzarella
  • 4 large eggs
  • 1 ⅓ cup packed almond flour
  • ¼ cup Swerve powdered or granulated
  • 2 tablespoons baking powder

Filling:

  • ¼ cup unsalted butter melted
  • ½ cup brown Swerve
  • 2 tablespoons ground cinnamon

Icing:

  • ¼ cup full-fat cream cheese softened
  • ¼ cup unsalted butter softened
  • ¼ cup powdered Swerve
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

  • In a small pot over low heat melt the cream cheese and mozzarella together. It should resemble a thick gooey paste. You can also use the microwave.
  • Add the melted cheeses to a large bowl along with the baking powder, almond flour, ¼ cup Swerve and eggs. Mix until smooth and chill in the refrigerator for one hour.
  • Place a large sheet of parchment paper down and sprinkle with a bit of almond flour. Place the dough on the parchment and cover with another piece of parchment. Use a rolling pin to roll the dough into a large ¼″ thick rectangle. Remove the top piece of parchment.
  • Brush the melted butter over the dough, sprinkle with the brown Swerve and the cinnamon.
  • Using the bottom piece of parchment as your guide roll the dough into a log starting from the longest side. Twist the ends of the parchment so that the dough is wrapped tightly and carefully transfer to the refrigerator to chill overnight (for at least 8 hours).
  • Preheat the oven to 400° F and grease a 10.5″ cast iron skillet.
  • Unwrap the dough and using a sharp knife carefully cut into 12 rolls. Arrange the rolls in the skillet and transfer to the oven for 25-30 minutes or until the tops are golden. Let cool completely before icing.
  • To make the icing simply beat together all of the ingredients until smooth. Drizzle over the tops of the cooled rolls before serving.

Notes

Nutritional info is for one roll (1/12th of the recipe)

Nutrition

Nutrition Facts
Keto Cinnamon Rolls
Amount Per Serving
Calories 307 Calories from Fat 248
% Daily Value*
Fat 27.5g42%
Carbohydrates 5.6g2%
Fiber 1.8g8%
Protein 13.6g27%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. Deb Patterson says

    Can I substitute coconut sugar?

    Reply

    • Alex Lester says

      It would increase the carbs by 400% but yes, technically you can use coconut sugar.

      Reply

  2. Laura says

    The dough lists swerve (powdered or granulated) but the directions do not mention when to include.

    Reply

  3. Ellen MacLean says

    One hour in the refrigerator isn't nearly enough. I basically smeared the dough on the parchment, threw it on a cookie sheet and put it back in the refrigerator to harden so I could roll it. Next time I may try overnight. If there is a next time.

    Reply

    • Alex Lester says

      Oh no! I'm curious if you used part skim, low-moisture mozzarella?

      Reply

  4. Ruth Turner says

    My husband made this as a nice treat for us. He realized the Swerve goes into the dough even though it is not included in the instructions. The cinnamon rolls are delicious! I just wanted more cinnamon flavor & my husband said he'll definitely add more cinnamon next time.

    Reply

  5. Michele Lawford says

    I haven't made this yet, but it sounds delicious. I can't use Swerve because it has erythritol in it and it causes massive gastric distress. Can I substitute monk fruit and how much would I use?

    Reply

  6. Christine says

    I loved these! But, next time I will be sure to refrigerate the dough overnight so it will hold up better - they kindof ran together. I was in a hurry so only did the one-hour refrig time before rolling. Time could be added to that as well.
    I will definitely make these again following directions! They tasted delicious!

    Reply

  7. Ruth says

    Can you use yeast in this recipe?

    Reply

  8. N says

    Once the dough is shaped and off to the fridge overnight, can you freeze it so it can be ready to slice and bake? Plan is to make a few batches of these at one time and take them out as I want/need...

    Reply

    • Cast Iron Keto says

      We haven't tried freezing the raw dough, the dough can be kept in the refrigerator for a few days though. If you try freezing the dough please do let us know how they turn out!

      Reply

  9. Shasta says

    I was wondering if anyone else has tried this and the dough was more like cake batter? Once I put the 4 eggs in there, it became extremely runny. I left it in the fridge for 3 hours but it was a disaster 😔...I looked up other recipes and none required 4 eggs. Can someone help?

    Reply

    • Cast Iron Keto says

      Hi Shasta, our recipe does indeed need 4 eggs. Did you use the right types of cheeses? How about packed almond flour? Let us know and we can try to help troubleshoot!

      Reply

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