Keto Cinnamon Rolls


5 from 987 votes
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These easy keto cinnamon rolls are perfectly fluffy in the middle and require NO yeast to make! Ready in just 20 minutes, they make a fabulous low carb breakfast.

Keto Cinnamon Rolls

The Best Keto Cinnamon Rolls

Breakfasts that start off on a sweet note are always the best. Even those who follow a keto diet can partake, and our favorites include keto French toast and keto pancakes. Recently, we’ve added cinnamon rolls to the mix.

Why you’ll love this recipe

  • No yeast. Traditional cinnamon rolls are made with yeast but not these ones. For those of you wary of using yeast, you have nothing to worry about!
  • 2 grams of carbs. No fear of being kicked out of ketosis with these.
  • Made with almond flour. My favorite keto flour to bake with, using almond flour guarantees fluffy and tender cinnamon rolls every single time.
  • Perfect hot or room temperature. Enjoy these rolls fresh out of the oven or let the frosting firm up over them and enjoy at room temperature.
  • Ready in 20 minutes. No resting time and no kneading is required- Simply prepare, roll, slice and bake!

What I love about this recipe is just how much they look and taste like real cinnamon rolls. Even those who don’t watch their carbs are obsessed with them!

Ingredients to make low carb cinnamon rolls

For the dough

  • Almond flourBlanched almond flour is a must, not almond meal. The blanched variety yields a lighter crumb and fluffier dough.
  • Baking powder– The leavening agent used to give the rolls some rise and fluffiness.
  • Sugar substitute– I used allulose, but erythritol works.
  • Mozzarella cheese– Always use low moisture mozzarella cheese. This will make a more durable dough.
  • Cream cheese– Full fat cream cheese from a block, not a spread. Be sure to use one that has also been softened to room temperature.
  • Eggs– Room temperature eggs.

For the filling

  • Butter– Salted and melted butter.
  • Brown sugar substitute– A keto alternative to brown sugar.
  • Cinnamon– The key ingredient to give these rolls the lovely cinnamon flavor.


  • Cream cheese– Softened to room temperature.
  • Powdered sugar substitute– Homemade keto powdered sugar.
  • Butter– Salted butter that has been softened to room temperature.
  • Milk– Optional, but only needed to thin out the frosting.

How to make keto cinnamon rolls

Step 1- Prep the ingredients

Start by whisking together the almond flour, baking powder, and sweetener in a small bowl and set aside. In a microwave-safe bowl, add the shredded mozzarella cheese and cream cheese and microwave in 20-second spurts until mostly melted, then whisk them both together until smooth.

Step 2- Make the dough

Next, transfer the melted cheeses into a food processor, add the eggs and the dry ingredients, and mix until the dough is smooth. Transfer the dough onto a flat kitchen surface and roll it out into a large, rectangular shape. Brush with the melted butter, then sprinkle with the brown sugar substitute and cinnamon. Roll the dough into a large log and, using a sharp knife, slice it into 12 pieces.

Step 3- Bake the cinnamon rolls

Now, transfer the rolls into a greased 8 x 13-inch baking dish. Bake the cinnamon rolls for around 20 minutes, or until the dough is cooked and the tops are lightly golden.

Step 4- Frost and serve

Finally, prepare the frosting by whisking everything together until the desired thickness is achieved. Spread over the tops of the still-warm cinnamon rolls, then serve immediately.

How to make keto cinnamon rolls

Can I make this overnight?

To make overnight cinnamon rolls, prepare the dough as instructed. After you have them prepped, cover the dish and place it in the refrigerator.

When ready to bake, let the dish sit at room temperature for 30 minutes.

Tips to make the best recipe

  • Do not over-bake the cinnamon rolls as they should be fluffy in the middle. If they feel soft in the middle, remove them from the oven!
  • Using part skim low moisture mozzarella cheese in the dough helps keep it soft, instead of gummy or elastic.
  • If you find the dough to be quite sticky, lightly oil your hands to make it easier to shape and roll it up.

Storing, freezing, and reheating instructions

Wondering what’s the best way to store leftover cinnamon rolls? Here are best practices:

  • 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 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.
  • Reheating: For an instant hit, microwave the cinnamon rolls in 20-second spurts until warm.
Low carb cinnamon rolls

More keto breakfast recipes to try

Frequently Asked Questions

How many carbs are in a Pillsbury cinnamon roll?

A single Pillsbury cinnamon roll contains 24 grams of carbs and over 9 grams of sugar.

Does Cinnabon have keto?

Cinnamon does not have any keto-approved or keto-friendly products. All of their cinnamon rolls and variations are extremely high in carbs, with most averaging around 75 grams of carbs per serving.

Is cinnamon okay on a keto diet?

Cinnamon is a fantastic spice to incorporate into a ketogenic diet. It has barely any calories and almost zero carbs. It’s perfect to sprinkle over oatmeal or use in baking, like keto banana bread, muffins, and cinnamon bread.

keto cinnamon rolls recipe.

Keto Cinnamon Rolls

5 from 987 votes
These keto cinnamon rolls are fluffy, and the dough takes just 1 minute to make! No yeast needed, they make a fantastic low carb breakfast!
Servings: 12 Rolls
Prep: 2 minutes
Cook: 20 minutes
Total: 22 minutes


For the dough

For the filling

For the frosting


  • Preheat the oven to 180C/350F. Line a 9 x 13-inch baking dish with parchment paper and set aside.
  • In a small bowl, whisk together the almond flour, baking powder, and sugar. In a microwave-safe bowl, combine the mozzarella cheese and cream cheese and microwave in 20-second spurts until warm. Whisk together until combined and smooth.
  • Transfer the melted cheese into a food processor, add the eggs and dry ingredients, and blend until the dough is smooth.  
  • Roll out the dough into a large rectangle. Brush the top with melted butter, then sprinkle with the brown sugar substitute and cinnamon. Roll the dough into a log. Using a sharp knife, slice off the uneven ends of the roll. Slice the log into 12 rolls. Place the rolls into the baking dish.
  • Bake the cinnamon rolls for 20-25 minutes, or until golden and the dough is cooked. 
  • Remove the cinnamon rolls from the oven and frost them.
  • To make the frosting, whisk together the cream cheese, butter, and powdered sugar. Add the milk, as needed, until thick and creamy.


* 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.


Serving: 1Cinnamon RollCalories: 174kcalCarbohydrates: 5gProtein: 6gFat: 15gSodium: 108mgPotassium: 9mgFiber: 3gVitamin A: 36IUCalcium: 51mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 987 votes (955 ratings without comment)

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Recipe Rating


  1. 5 stars
    It rolls better if dough is still warm. I put parchment paper on bottom & top then used a rolling pin. Used parchment paper to roll into log. Maybe I’ll add a Zanthan gum next time and use a less bitter sweetener.

  2. I’m extremely allergic to nuts. I can’t use almond flour. What can I use as a replacement? Thank you. Connie Herrick

  3. How do I measure out 2.17 cups and so forth?? Usually measurements are listed as 2 1/4 c and so on. The other ingredients you listed are listed the same way. Please explain. Thank w

  4. 5 stars
    This is a versatile base recipe. Just don’t tell people it is cheese based. My particular food processor hates it. My old Cuisinart would have worked well with it using the dough blade. My KitchenAid stand mixer mixed the dough well with the paddle but not the dough hook. Kneading entirely be hand gets the job done for any one with out small appliances. Lastly the dough kneads on a silicone pastry mat without flour or sticking.

  5. 5 stars
    I made these and they tasted great… my problem was my dough was very wet and impossible to roll out or work with… what did I do wrong? Could it have been the type of mozzarella cheese that I used ?

  6. 5 stars
    Great recipe! If there are any french canadadians on here these are EXACTLY like des pets de soeurs. Dough was super easy to manipulate. I cut it up before rolling and it was perfect, made exactly 12. Some did lose shape in the oven so i will try next time to place them in big muffin tins instead to keep the round shape

  7. Hi! I noticed that this picture is the same as your air fryer cinnamon rolls? I would like to see what they actually look like, because this picture makes them look light and fluffy, but being keto I am assuming they are not?
    Thanks, Cara

  8. Hi.

    It would be really nice if you added a button too your recipes that would make us chose between metric and imperial measurements. I’ve seen loads of pages starting to offer such a thing, so maybe it’s not the worst operation to apply it?

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