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!

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.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥧 Ingredients for this keto cinnamon rolls recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Cinnamon Rolls: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage instructions
- Reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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.
🥧 Ingredients for this keto cinnamon rolls recipe
Dough
Filling
Icing
Ingredient substitutions
Additional ingredients
Here are some additional ingredients you can add to enhance the flavors and textures:
Cooking tools required
To make this Keto Cinnamon Rolls recipe, you will need the following tools:
Tools substitute options
How to make Keto Cinnamon Rolls: step-by-step guide




Cooking methods
Preparation steps
- Gather all the ingredients for the dough.
- Measure the almond flour, Swerve, and baking powder.
- Prepare the dough as described below, and chill for 8 hours or overnight.
- 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.
- Clear a workspace and have your rolling pin ready for use.
Cooking 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 it 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 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.
- 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.

How to make it healthier
What can I prepare ahead of time?
Storage and reheating instructions
Storage instructions
Reheating instructions
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
📖 Recipe

Keto Cinnamon Rolls
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
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.
Deb Patterson says
Can I substitute coconut sugar?
Alex Lester says
It would increase the carbs by 400% but yes, technically you can use coconut sugar.
Laura says
The dough lists swerve (powdered or granulated) but the directions do not mention when to include.
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.
Alex Lester says
Oh no! I'm curious if you used part skim, low-moisture mozzarella?
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.
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?
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!
Ruth says
Can you use yeast in this recipe?
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...
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!
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?
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!