These Keto Cinnamon Rolls with Cream cheese icing are absolute low-carb perfection and perfect for cozy weekend mornings.
These Keto Cinnamon Rolls 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.
This recipe uses the base recipe for our Keto Dinner Rolls, with a few modifications to make the shift from savory to sweet. We started testing this recipe last fall and after multiple unsuccessful attempts, it is finally ready for us to share with you guys!
Allowing the dough to chill adequately is really the key. If the dough hasn’t had enough time in the refrigerator to cool it is admittedly a pain to work with. If you’ve got the patience for the dough to firm up in the fridge the end result is totally worth it! The chilling time is mainly to help the dough be able to cut into clean rolls instead of smashing together from the pressure of a knife.
Cinnamon is one of those spices that is often overlooked as a spice that contains numerous health benefits (Turmeric gets all the glory), but Ancient Egyptians actually considered cinnamon more precious than gold.
Cinnamon has a ton of antioxidants but in order to receive the full spectrum of benefits, you’ll need to check the label to be sure you are using Ceylon cinnamon instead of the more common cassia (fake) cinnamon.
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, 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.
- 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!