Keto cinnamon rolls are honestly one of those things you think will never quite taste like the “real” thing…until you actually get it right. You know that moment when Sunday morning hits and all you want is something fluffy and sweet, but you also want to stick with your low-carb goals? It’s rough! I’ve had disasters—sad half-baked rounds, rock-hard lumps—and then, finally, I found a perfect way that you could almost fool a carb-lover. If you’re all about finding more low-carb breakfast wins, check out the breakfast keto recipes that have actually worked for me.
Tips for Perfect Keto Cinnamon Buns
Let me be straight: keto cinnamon rolls do take a little practice. Not hard, just…different. My first tries were a mess (sticky dough, cinnamon filling everywhere but where I wanted it). Here’s what I learned on my cinnamon roll “quest”:
You gotta use almond flour (not almond meal for Pete’s sake) for the texture. Coconut flour makes it dry, at least for my taste. If you’re working with almond flour for the first time, check out these Easy Almond Flour Bagels to get familiar with the texture.
Don’t overdo the sweetener. Too much, and things get strangely grainy. I stick with a blend of erythritol and a pinch of stevia.
When you’re rolling out the dough, a piece of parchment paper is your best friend. Seriously, just trust me and don’t skip this.
If your filling oozes out? No big deal. Mush it back in or drizzle it on top later. They’ll still taste like a five-star restaurant treat.
And this is huge: give them a minute to cool before you eat. They firm up, and the gooey-ness gets just right.
“I’d honestly given up on keto cinnamon rolls until I tried this way. They’re shockingly soft, no weird aftertaste, and the family ate half the pan before dinner. Life-changing for my Sunday brunch.”
How to Make Keto Cinnamon Rolls (Step-by-Step)
Alright, this is where it gets real. Don’t worry, I’ll break it down (plain English, promise).
Start with your dough—you’ll melt some mozzarella and cream cheese together. (Yep, cheese in dough. Sounds odd, but just go with it.)
Mix the warm cheese with eggs, almond flour, baking powder, and a little sweetener. Knead it by hand or mix with a spatula. It gets sticky. If you panic, add a sprinkle more almond flour until it’s just workable.
Roll it out flat between two sheets of parchment. You might want to say a few words of encouragement to the dough if it sticks (I do).
Spread a simple filling of melted butter, cinnamon, and sweetener over your dough. Go bold with the cinnamon—more is good.
Roll it up from the short edge. Doesn’t need to be pretty. Slice into thick coins.
Place them, swirl-side-up, on a lined pan. Bake at 350F for roughly 20 minutes, but peek at 18—mine sometimes cook quick.
Don’t forget frosting. Mix cream cheese, a bit more sweetener, and a drop of vanilla until smooth. Spread over while they’re warm, but not hot.
I’m just sayin’, you’ll want to eat one right out of the pan.
Equipment Needed
You honestly don’t need fancy gadgets here. The basics will absolutely do the trick.
Grab a mixing bowl for your dough. One is plenty.
A microwave or stovetop for melting the cheese and cream cheese. If you use a microwave, zap it in short bursts to avoid weird lumps.
Parchment paper—I call this one “non-negotiable.” Without it, you’ll have more dough on your countertop than in your rolls.
A baking tray or pie dish to bake them on. I’ve used a cast iron skillet too—gives crispy bottoms, love it.
Sharp knife to slice the rolls, and that’s about it! No need for a bread machine or any wild equipment.
Variations
What I love about keto cinnamon rolls is how “tweakable” they are. Oh, you’re in a chocolate mood? Toss a tablespoon of chopped dark chocolate in the filling. Want something even more special for a holiday morning? Sprinkle chopped pecans over the cinnamon. Even better with a drizzle of sugar-free caramel (that’s how my cousin became obsessed).
Once, feeling extra, I swirled in a smidge of pumpkin puree, and oh boy—it was autumn in a bite. Speaking of pumpkin flavors, this Keto Pumpkin Pie is another seasonal treat you’ll crave. Other times, I’ve swapped out half the cinnamon for cardamom (surprisingly good, a little Scandinavian flair). If you like cream cheese frosting, make it almost as thick as the roll itself—nobody’s judging here.
And for anyone who wants a totally different main course after their treat, try pairing these with a cheesy spaghetti squash keto casserole for a full feast. Find what makes you happy. That’s the joy of keto kitchen experiments. For more sweet almond flour treats, try these Almond Flour Blueberry Muffins that use similar baking techniques.
Storage and Reheating
Nobody likes a sad, dry roll the next day. Here’s how I keep my keto cinnamon rolls tasting fresh.
After baking, let them cool down (if you can resist). Store in an airtight container in the fridge. Two to three days is best. Any longer, and they dry fast.
To reheat, microwave for about 12-15 seconds each. Don’t nuke them to death or they’ll get rubbery. For more “fresh out of the oven” vibes, cover with foil and warm in the oven at 300°F for a few minutes.
If you want to freeze them, wrap them tightly with plastic wrap, then foil. Thaw overnight in the fridge, then warm gently. Frost them after reheating for the best texture.
Most days, if there’s any leftover (rarely at my house), they get snacked on cold, but they’re honestly tastier warm.
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Serving Suggestions
- Pair with black coffee or your go-to bulletproof blend for a full café-at-home vibe.
- Fresh berries on the side add a nice bite and a little color—if you’re feeling fancy.
- Want more breakfast ideas? Browse the breakfast keto collection for meal inspiration.
- Serve warm for the best ooey-gooey experience, but, hey, I’ve eaten them cold from the fridge and regretted nothing.
- For another sweet baked treat to serve alongside, try this Keto Blueberry Bread that’s perfect for brunch gatherings.
- If you prefer a lighter, sweet option in the morning, this Healthy Donut Chaffle satisfies those bakery cravings in minutes.
Common Questions
Can I use coconut flour instead of almond flour?
Not really. Coconut flour soaks up way more liquid. If you must, use way, way less of it and maybe add another egg. It’s tricky to swap without totally changing the texture.
Is there a dairy-free version?
Sort of, but dairy makes these soft and sweet. You could try dairy-free cheese and cream cheese for a similar feel, but the taste does shift.
Why is my dough so sticky?
That’s normal. Keto cinnamon roll dough is stickier than you expect, especially when warm. Let it cool a bit before rolling, and use parchment to avoid a dough disaster.
How do I keep my rolls from spreading too much when baking?
Pop them close together in the pan, leaving just a little space. They’ll puff up and help hold each other’s shape.
Can I prep them ahead of time?
Yes! Prep, slice, and stash in the fridge overnight. Bake fresh in the morning. Works like a charm.
Ready for the Best Keto Cinnamon Rolls of Your Life?
Don’t be shy—jump in and try these keto cinnamon rolls for yourself. Seriously, it’s less complicated than you think and twice as rewarding. If you’re like me, you’ll end up making them almost every week. And if you want to probe deeper, take a peek at these other keto cinnamon roll recipes over at BakeToBeFit or see what Bobbi’s Kozy Kitchen suggests—so many variations! Or go down the rabbit hole with reviews at r/ketorecipes. Trust me, once you give these a shot, your breakfasts might never look the same again.
Keto Cinnamon Rolls
Ingredients
Dough Ingredients
- 1 cup shredded mozzarella cheese Melted with cream cheese
- 2 oz cream cheese Melted with mozzarella
- 2 large eggs
- 2 cups almond flour Do not use almond meal
- 1 tbsp baking powder
- 1 tbsp sweetener blend Erythritol and a pinch of stevia
Filling Ingredients
- 1 tbsp butter Melted
- 2 tbsp cinnamon More is better for flavor
- 1 tbsp sweetener
Frosting Ingredients
- 2 oz cream cheese
- 1 tbsp sweetener
- 1 tsp vanilla extract For flavor
Instructions
Preparation
- Melt mozzarella and cream cheese together in a microwave or stovetop.
- Mix warm cheese with eggs, almond flour, baking powder, and sweetener until a dough forms.
- Knead by hand or mix with a spatula. If it's too sticky, add a little more almond flour.
- Roll the dough flat between two sheets of parchment paper.
- Spread melted butter, cinnamon, and sweetener over the rolled dough.
- Roll the dough from the short edge and slice into thick coins.
- Place rolls, swirl-side-up, on a lined baking pan.
- Bake at 350°F for about 20 minutes, checking at 18 minutes.
Frosting
- Mix cream cheese, sweetener, and vanilla until smooth.
- Spread the frosting over warm rolls.
