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!




Keto Cinnamon Rolls Recipe
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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