Keto Cinnamon Rolls

These easy keto cinnamon rolls are perfectly soft and fluffy in the middle and require NO yeast to make! Ready in just 20 minutes, they are topped with a simple and sugar free cream cheese frosting.

Keto Cinnamon Rolls

Weekend breakfasts are a BIG DEAL in my family.

Even since going keto, they’ve made an effort to go that extra mile. Instead of the typical bacon and eggs, they whip up some breakfast cookies, breakfast muffins, and when the weather cools down, keto oatmeal.

However, the creme de la creme of all breakfasts would have to be cinnamon rolls. If there is one way to make sure people are out of bed and at the dining table in record time, have your home smelling like cinnamon rolls!

Now, besides my sister and I, no one else follows a low carb diet, but even my parents are obsessed with these. My father considers himself a cinnamon roll connoisseur and even he thinks these are up there with the best.

Why this keto cinnamon roll recipe will also leave you mesmerized-

• 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!
• Made with almond flour. My favorite keto flour to bake with, using almond flour guarentees 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. Don’t let the ingredients fool you into thinking otherwise- My family and many of my friends have tried it and they could NOT believe these were low carb. In fact, my mom reckons they taste just like Cinnabon!

Ingredients you’ll need to make this recipe

For the dough

• Almond flour– Blanched 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.
• Granulated sweetener of choice– I used allulose, but erythritol can also be used.
• Mozzarella cheese– Low moisture mozzarella is preferred, as it will yield the best overall texture.
• Cream cheese– Full fat cream cheese from a block, not a spread. The cream cheese should be softened to room temperature.
• Eggs– Room temperature eggs.

For the filling

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

For the frosting

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

How do you make keto cinnamon rolls?

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.

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.

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.

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.

Can I make these keto cinnamon rolls overnight? 

These cinnamon rolls aren’t the best to be prepared the night before. They have no yeast or wheat to provide stability. You can, however, prepare these rolls up to 3 hours in advance.

Tips to make the best almond flour cinnamon rolls

• Do not overbake the cinnamon rolls as they should be soft and fluffy in the middle. Once they begin to feel slightly tender when touched, they are ready to be removed from the oven.
• Use part skim low moisture mozzarella cheese in the dough helps keep it soft and fluffy, 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

• 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.
• Reheating: Microwave the cinnamon rolls in 20-second spurts until warm.

More keto breakfast recipes to try

• Banana pancakes
• Pancakes
• Breakfast muffins
• Smoothie
• Blueberry pancakes

Frequently Asked Questions

Keto Cinnamon Rolls (No yeast)

These keto cinnamon rolls are soft, fluffy, and ready in just 20 minutes! No yeast needed, they are topped with a simple and sugar free cream cheese frosting.

4.99 from 166 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 2 minutes

Cook Time: 20 minutes

Total Time: 22 minutes

Servings: 12 Rolls

Calories: 174kcal

Author: Arman

Ingredients

For the dough

• 2 cups almond flour
• 1 tablespoon baking powder
• 2 tablespoons erythritol or any granulated sweetener of choice
• 3 cups shredded mozzarella cheese low moisture
• 2 ounces cream cheese
• 2 large eggs

For the filling

• 1/4 cup butter melted
• 1/3 cup brown sugar substitute
• 1 tablespoon cinnamon

For the frosting

• 4 ounces cream cheese
• 1/2 cup butter softened
• 2 cups powdered sugar substitute
• 1-2 tablespoons milk * see notes

Instructions

• 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.

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.

Nutrition

Serving: 1Cinnamon Roll | Calories: 174kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Sodium: 108mg | Potassium: 9mg | Fiber: 3g | Vitamin A: 36IU | Calcium: 51mg | Iron: 1mg | NET CARBS: 2g

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