Keto Cinnamon Rolls
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My 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.
Breakfasts that start on a sweet note are always the best. Even those who follow a keto diet can partake, and nothing beats my keto cinnamon rolls.
Ooey and gooey in the middle with lashings of cream cheese frosting, these are so easy to make and have just 2 grams of carbs each.
Table of Contents
Why I 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!
- 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!
If you are after other sweet keto breakfasts, try my keto French toast or keto breakfast muffins.
Key Ingredients
- 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 is used to give the rolls some rise and fluffiness.
- Sugar substitute. I like to use allulose because it dissolves like sugar, but monk fruit sweetener or swerve should also work well.
- Mozzarella cheese. Always use low-moisture mozzarella cheese. This will make a more durable dough. And no, it won’t taste like cheese!
- 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, please.
- Filling. I use a mix of butter, keto brown sugar, and cinnamon.
- Frosting. Full-fat softened cream cheese, powdered sugar substitute, and butter. Nothing different from a traditional cream cheese frosting.
How to make keto cinnamon rolls
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. Whisk the dry ingredients, then melt the shredded cheese and cream cheese. Combine the two, then add everything to a food processor with the eggs and blend until a dough remains.
Step 2- Assemble. Transfer the dough onto a flat kitchen surface and roll it out into a rectangular shape. Brush with the melted butter, then sprinkle with the brown sugar substitute and cinnamon.
Step 3- Slice. Roll the dough into a large log and, using a sharp knife, slice it into 12 pieces.
Step 4- Bake. Transfer the rolls to a greased baking dish. Bake the cinnamon rolls for 20 minutes or until the dough is cooked and the tops are lightly golden.
Step 5- Frost. Spread the frosting over the tops of the still-warm cinnamon rolls, then serve immediately.
Arman’s recipe tips
- 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!
- Use the right cheese. 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.
Storage 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 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.
Frequently asked questions
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, keto banana muffins, and keto cinnamon bread.
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.
More keto breakfast ideas
Keto Cinnamon Rolls
Video
Ingredients
- 2 cups almond flour
- 1 tablespoon baking powder
- 2 tablespoons allulose or any granulated sweetener of choice
- 3 cups low moisture mozzarella cheese shredded
- 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 allulose. 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 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 substitute. Add the milk, as needed, until thick and creamy.
Notes
Nutrition
Originally published July 2022, updated and republished February 2025
I just made these today and they are delicious!!! They taste just like the real deal!!
these were easy to make and my family loved them. Next time, I will reduce the icing by half – it made way too much.
Can the dough be made and frozen ahead of time without changing the texture?
Made these this morning and I’m still drooling. Fan-freaking-tastic! Thank you so much!!!
what if you don’t have a food processor?
You could try a mixing bowl but it will be super sticky
So amazing the way these puff up when they are cooking. Pretty easy to fix except the dough is sticky and does not want to get rolled up. Way too much buttercream frosting. I cut the frosting recipe in half and still have a ton left over for dipping. You can leave the frosting recipe plain or add a little vanilla or lemon extract. These are very delicious little pastries
Great recipe! took me a bit longer to make them the first time. My husband liked them! I didn’t use brown sugar replacement or cream cheese, next time I will. Awesome recipe, A Keeper! I was looking at Highfalutin youtube and thanks to him I was directed to your website and have now signed up. Thanks
This made my holidays! Always have cinnamon rolls for Thanksgiving & Christmas mornings. Thought I might have to not have them this year as other recipes I tried werent even close. This was spot on and fills the empty spot perfectly.
Thank you, Rachel!
What size baking pan do you use? Thank you
9 x 13-inch 🙂
Hi!
I swapped tapioca flour for cassava, coconut oil for grass-fed ghee and for the filling just used coconut sugar and cinnamon…rolled it up and they turned out! Phew! lol
Hi. Can I half the recipe ?
I was wondering how to store these once baked. Thank you.
Refrigerator, covered, for up to 1 week.
What size baking dish and which side to roll up?
Hi Lex- 9 x 13-inch 🙂
Can these be frozen then baked?
Not this recipe 🙂
Hi ! I love your recipes thank you for sharing them. I am strict keto what can I substitute the tapioca flour ( starch) with ?
Thanks a lot!
Recipe updated without tapioca starch 🙂