This post may contain affiliate links. See my disclosure policy.
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.
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 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.
- 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.
Frosting
- 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.
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.
More keto breakfast recipes to try
Frequently Asked Questions
A single Pillsbury cinnamon roll contains 24 grams of carbs and over 9 grams of sugar.
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.
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
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.
Out of this world! Better than the real thing. Can’t believe it’s low card. Almost feeling guilty eating them! Coming out perfect and beautiful! The best low card recipe ever!!!
These cinnamon rolls are amazing! Look no further if you want big, soft and delicious cinnamon rolls! Mine looked exactly like in the picture. Thank you!
The best low carb cinnamon rolls I’ve ever made!!!
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.
OMGOSH, these are amazing. I added chopped pecans to the filling too. So easy to make and all who ate them said they were the best cinnamon rolls they ever had. Thank you for sharing.
I’m extremely allergic to nuts. I can’t use almond flour. What can I use as a replacement? Thank you. Connie Herrick
Sunflower seed flour should work!
Hey, would lupin flour or coconut flour bring similar results?
Not sure- have only tried it as written.
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
Easy to make and they turned out great! Tastes great!
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.
Excellent and economical snack/dessert/breakfast!
OH MY GOODNESS!
Ridiculously good!!
It’s sticky so you need to work fast with
wet hands!
Totally worth it!
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 ?
Yes! Use low moisture mozzarella or lower fat mozzerella 🙂
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
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
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?
We shall see. It’s something we may look to include for all recipes soon.
I’ve made these three times now, the first two times I halved the recipe, but the last time I made the whole batch and it worked better. The dough is SOOOO sticky when I tried it the first two times with parchment paper it stressed me out and stuck so much…still tasted good. Perhaps spraying it with a little oil spray. But this last time we tried silicone baking mats and holy cow – 100% easy and no sticking. Also, I also think there is way more frosting than you need, but made the whole batch anyway, but I couldn’t believe that the frosting would call for two cups of powdered sugar, I used 1/2 cup and found it to be a bit too sweet. I would recommend a 1/3 cup and trying it. But some people like it sweeter. Thanks for the recipe!