Keto Cinnamon Rolls Recipe

by hungryelephant

Ok, I finally jumped on the keto cinnamon roll bandwagon! 

I TRIED to do it without using fathead, but in the end, they truly just didnt taste as great. I honestly think fathead cinnamon buns (at least these ones) rival Cinnabon!

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Trust me when I say – you do NOT taste the cheese in the dough. I realize that it seems like a lot of mozzarella but honestly, it gives the dough a moist texture without adding to the flavour! 

These are great to make on a Sunday for the week – just reheat and go! Super easy.

If you like this recipe, make sure to check out my cinnamon roll smoothie, cinnamon roll latte or my cinnamon roll waffles!




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Yield: 6

Keto Cinnamon Rolls Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Super easy and delicious keto cinnamon rolls. Topped with a cream cheese icing, these rival cinnabon!






  1. First lets make the cinnamon buns. In a microwavable bowl, stir together your mozzarella cheese and cream cheese.
  2. Microwave on high for 45 seconds to 1 minute until the cheese has melted.
  3. Pour in your almond flour, cinnamon, sugar substitute, baking powder and vanilla. Use a fork to mix the almond flour with the cheese.
  4. Crack in your egg and continue to mix until a dough forms.
  5. Place the dough between two pieces of parchment paper and use a rolling pin to roll it into a circle, similar to a pizza.
  6. For your filling, melt your butter, then add in the sugar substitutes and cinnamon. Whisk together.
  7. Pour the filling onto the dough and use a spatula to spread it around - like tomato sauce on a pizza!
  8. Take one edge of the dough and start rolling it to the opposite side - similar to rolling a carpet. Use the parchment paper to handle the dough if it's sticky.
  9. One the dough is a long roll, cut into 6 pieces.
  10. You can either place the rolls in a small, lined casserole dish, squishing them together, OR put each roll into a muffin tin, lined with parchment paper.
  11. Bake at 350°F/175°C for 25 minutes or until the top of the rolls have browned.
  12. Take out and let cool for at least 10-15 minutes.
  13. For the icing, place the cream cheese, sugar substitute, vanilla and heavy cream into a bowl. Microwave for 30-45 seconds.
  14. Stir together and pour into a piping bag (or a ziplock bag) and pipe onto the cinnamon buns.
  15. That's it! Enjoy!


This makes roughly 6 cinnamon buns.

Nutritional Information per bun:

  • CALS: 304
  • FAT: 27
  • CARBS: 5.1
  • FIBRE: 1.7
  • NET CARBS: 3.4
  • PROTEIN: 11.2

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Trudy Evans October 9, 2018 - 3:39 pm

Thank you very much for your yummy recipes. Very much appreciate all the work you do for us all. God Bless.

Dawn November 11, 2018 - 6:07 pm

My dough was stuck to the parchment paper. I didn’t make any changes to the recipe–it just wouldn’t roll. I basically just had to peel (scoop with spoon) the dough off the parchment paper.

Any idea what I may have done wrong?

hungryelephant November 12, 2018 - 2:40 pm

It may not have been mixed well enough or maybe the egg was too big? what size did you use? I found when using a large egg, the dough gets like that. you could try to oil the parchment paper with some olive oil before rolling.

Vic November 28, 2018 - 2:13 pm

Can you tell me how you arrived at the Total Carbs per serving? Curious, because the Brown sugar substitute has 8 carbs per 2 tsp. There are 12 tsp in 1/4 cup = 48 carbs in just that one ingredient. Divide that by the 6 cinnamon rolls and it’s 8 cabs per roll just for the Sukrin Gold.


hungryelephant November 28, 2018 - 2:26 pm

Hey Vic! So Sukrin Gold is made from erythritol which is a sugar alcohol (also known as polyols). Most sugar alcohols, erythritol specifically, aren’t absorbed by the body and are flushed out rather quickly. So I never usually include erythritol when I count macros. Other sites, such as Ruled.Me, do the same.

General rule of thumb, if a product has sugar alcohols (or polyols), you can subtract that number from the total carbs.

Hope that helps!

Jennifer February 23, 2019 - 1:57 pm

These had good flavor, but the texture came out horrible. My dough stuck to the parchment like the above lady. I don’t think I can recommend these and won’t make them again. I used monkfruit if that might have made a difference.

hungryelephant February 23, 2019 - 6:15 pm

sorry to hear! I’ll have to remake them and see if I did something wrong.


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