The Best Keto Cinnamon Rolls


I’ve been dying to bake the best keto cinnamon rolls yet, and once I perfected my fathead dough, I knew it was on. Big, fluffy, soft and ridiculously delicious. You’ll never need to go back to any other carb recipe once you try this one! Fathead dough is great for keto bread substitutes, try my keto biscuits, keto pizza dough or even keto everything bagels for another great fathead recipe.

History of the Cinnamon Roll

In the 17th Century the cinnamon bun was born as one of the least-changed cultural pieces brought by German and Swedish immigrants to America. German settlers around Philadelphia created their own spin, adding brown sugar, honey, and raisins to their buns. But the beginnings of the bun go way further than that! The Egyptians and Romans recorded eating sticky buns for centuries before the cinnamon roll, using honey, raisins, and dates for the flavor and gooey texture. Cinnamon was scarce, so it was not used for eating.

But as the Age of Exploration made cinnamon a more readily available spice throughout Europe, bakers began to add cinnamon to their already-sugary fritters, creating an early version of the cinnamon roll. In 1956, the Pillsbury Company began packaging and selling cinnamon rolls in refrigerated tubes, allowing generations to pop that can open and make it at home!

Ingredients for Keto Cinnamon Rolls

PREP TIME: 20 min

COOK TIME: 12 min

6 rolls


1 ½ cups shredded mozzarella
2 tbsp cream cheese
1 cup almond flour (+1/2 cup if it is too wet)
1 large beaten egg
1 tbsp baking powder
1/4 cup sweetener (I prefer allulose)
1/4 tsp vanilla extractt

Cinnamon Sugar
2 tbsp butter
1/2 cup granulated sweetener
1 tbsp cinnamon

Cream Cheese Frosting
2 tbsp cream cheese
2 tbsp powdered sweetener
1-2 tsp water


Per 1 serving (1 roll)
5g Net Carbs
36g Total Carbs
7g Fiber
21g Fat
11g Protein
256 Calories

Instructions for Keto Cinnamon Rolls

  • Measure and prep your ingredients. Preheat oven to 400 F and grease a small round pan.
  • Put the mozzarella cheese and cream cheese in a bowl and microwave for 1 minute. Stir and microwave an extra 30 seconds if needed to have all melted together.
  • Add the dry ingredients for the dough and egg and mix. (Edit: some almond flours are thicker than others, if your dough seems too sticky and wet, add more almond flour.) Set aside.
  • Make the cinnamon sugar by mixing the butter, granulated sweetener and cinnamon.
  • Roll out your dough to about 1/2 inch thick in a shape of a square. Spread the cinnamon sugar evenly over the dough and cut into strips. Taking one side, roll into a spiral and set in the round pan.
  • Use leftover egg in bowl (if any) or beat an additional egg and brush over the dough. Bake for 12-15 minutes or until the outside has browned.  
  • Make your cream cheese frosting by heating up the cream cheese and mixing in the sweetener. If too thick add water, one teaspoon at a time until thin enough to drizzle on top.
  • Let cool (but serve warm) and drizzle the frosting over and serve! Enjoy!
1 comment
  1. The cheese in the dough was intriguing. I thought 1 tablespoon of baking powder was a lot, is this correct or should it be teaspoon. The dough was very sticky so I rolled it out between two sheets of wax paper and chilled before adding cinnamon sugar and cutting into strips. I should have made 12 instead of 6 buns, since they stuck together and spread in the pan. The bottom of the rolls didn’t cook, so I turned upside down and put back in the over. I don’t have an opinion yet, I think I need to try again and see how the next batch turns out. Thank you for the recipe.

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