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

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 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.
  • 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.

How to make keto cinnamon rolls

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.
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 (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


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

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 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
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Free email series!

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.


    Bread Breakfast Gluten Free Recipes Keto Recipes Muffins and Cakes recipe



    40 thoughts on “Keto Cinnamon Rolls

    1. 5 stars
      I have made these cinnamon rolls so many times. I have celiac disease and they are the best gluten free dessert. They taste like the real deal.

    2. I’m totally confused…..What is type of measurements are these? I’ve never seen

      3.2 tbsp tapioca flour (tapioca starch)
      0.27 tsp baking soda
      0.53 tsp salt
      2.13 large eggs
      0.27 cup coconut oil melted
      2.13 tbsp keto maple syrup * See notes
      1.07 tsp vanilla extract
      2.13 tbsp cinnamon
      0.27 cup
      How do you get 2.13 eggs? or .27 cups of anything? I’m assuming 3.2 Tbsp is 3 1/4 Tbsp?

    3. 5 stars
      I’ve made these twice now and they taste amazing! I have major issues rolling them and both times they really didn’t end up looking the pictures. The dough becomes quite crumbly and I end up putting pieces of the dough together like a puzzle. It’s more than frustrating. I will take any suggestions on how to make these look better.

    4. 5 stars
      I’m really wanting to try to make keto baked items but I can’t have nuts… have you ever worked with sunflower seed meal or pumpkin seed meal? Maybe I will give this a go one day. If anyone is familiar with baking with seed meal I would love to know! 🙂

    5. 5 stars
      I’m confused. The last step says ‘frost’. Frost with what? I didn’t see instructions for frosting. I’m really keen to make these.

    6. 5 stars
      I would be very grateful if you answered this! Which cinnamon roll on you site is the best? I have no dietary constraints but I am not opposed to one that has them if it’s the best:) I tried your amazing cinnamon roll for one but would like something a little more fluffy for when I have more time.
      Thank you Arman!

    7. 5 stars
      Hi! Excited to have seemingly found an easy dairy-free recipe, but curious about what you use to frost? I don’t see it in the recipe card. Thanks!

    8. 5 stars
      Hello I made this tonight. The flavor was actually really good. I didn’t had any problems with rolling the dough. My thing is even though I cut them small, I only got like 9. They sure not look like the picture at all

    9. Do you cook the rolls with the parchment paper or do you remove the parchment paper before cooking?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating