Keto Cinnamon Rolls

These Keto Cinnamon Rolls provide a rich, sweet, and deeply comforting breakfast solution for your low-carb lifestyle. These simple soft-baked sweet rolls will instantly satisfy your cravings for bakery-style cinnamon buns without breaking your ketosis.

First, you will love how the tender Fathead dough pairs with warm cinnamon, brown sugar alternative, and a rich heavy cream drizzle.

Because you utilize fine blanched almond flour, shredded mozzarella, and zero-glycemic monk fruit allulose blends instead of wheat flour and refined sugar, you keep the carbohydrate count exceptionally low. Consequently, you achieve a bakery-quality, family-friendly centerpiece that delivers a true comfort food experience straight from your oven.

Ingredients & What You’ll Need

• Blanched almond flour: Forms the tender, grain-free flour foundation that mimics classic sweet yeast dough.
• Shredded mozzarella & cream cheese: Melt together to create a pliable “Fathead” dough that rolls smoothly without tearing.
• Besti Monk Fruit Allulose Blends: Uses crystallized in the dough, brown in the filling, and powdered in the icing for authentic sweet flavor with no cooling aftertaste.
• Ground cinnamon & butter: Melted and brushed across the dough rectangle to create a fragrant, spiced cinnamon swirl.
• Heavy cream: Whisked with powdered sweetener to form a smooth, velvety glaze drizzle.

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How to Make Keto Cinnamon Rolls

This method focuses on processing a cheese-based Fathead dough, chilling until workable, rolling out with sweet cinnamon filling, and baking until golden before drizzling with cream icing.

1. Prepare the Fathead Dough

Pulse the blanched almond flour, Besti Crystallized sweetener, baking powder, eggs, and vanilla extract in a food processor until smooth. In a microwave-safe bowl, melt the shredded mozzarella and cubed cream cheese for 60 to 90 seconds (or in a double boiler) until soft and pliable. Stir until uniform, then transfer the melted cheese into the food processor. Pulse continuously until a cohesive dough forms. Chill the dough in the refrigerator for 60 minutes until firm and no longer sticky.

2. Roll, Fill, and Assemble

Preheat your oven to 375°F (190°C). Place the chilled dough between two sheets of oiled parchment paper. Roll into a 14×10-inch rectangle (1/4 to 1/3-inch thick). Brush the top of the dough with most of the melted butter, reserving 1 to 2 tablespoons. Stir the Besti Brown sweetener and ground cinnamon together in a bowl, then sprinkle evenly across the buttered dough. Using oiled hands, roll the dough tightly into a log, peeling back the parchment as you go. Slice the log into 1-inch-thick pinwheels and place them flat into a stoneware baking dish.

3. Bake and Ice

Bake at 375°F for 25 minutes until the cinnamon rolls are puffed and golden brown. Remove from the oven and let cool slightly on the counter to firm up. Meanwhile, whisk the Besti Powdered sweetener with 1 to 2 tablespoons of heavy cream until a smooth, drizzly icing forms. Pour the icing generously over the warm cinnamon rolls and serve.

Tips and Notes

• Chill the Dough Fully: Mozzarella-based Fathead dough can be sticky when warm. The 60-minute fridge chill is necessary so you can roll and slice pinwheels without the dough tearing.
• Oil Your Hands and Knife: Keep your hands and slicing knife lightly oiled with melted butter or oil to prevent the cheese dough from sticking during rolling and cutting.
• Make Ahead & Reheating: Assemble and slice the unbaked rolls ahead of time, store covered in the fridge, and bake fresh in the morning! Reheat leftover baked rolls in the microwave for 15 seconds or in a 325°F (163°C) oven for 5 to 10 minutes to make them soft and gooey again.
• Freezer Friendly: Wrap individual baked rolls in plastic wrap and freeze for up to 3 months. Thaw at room temperature and warm up before eating.

Yield: 10 rolls

Keto Cinnamon Rolls

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This Keto Cinnamon Rolls recipe transforms almond flour, melted mozzarella, cinnamon brown sweetener, and heavy cream icing into soft-baked sweet rolls.

Prep Time 20 minutes

Chill Time 1 hour

Bake Time 25 minutes

Total Time 1 hour 45 minutes

Ingredients

Fathead Dough:

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• 1 1/2 cups blanched almond flour
• 1/4 cup Besti Monk Fruit Allulose Blend (crystallized)
• 1 tablespoon baking powder
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups mozzarella cheese, shredded
• 2 oz cream cheese, cubed

Filling:

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• 1/4 cup unsalted butter, melted (divided)
• 1/2 cup Besti Brown Monk Fruit Allulose Blend
• 2 tablespoons ground cinnamon

Icing:

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• 1/3 cup Besti Powdered Monk Fruit Allulose Blend
• 1-2 tablespoons heavy cream

Instructions

1. Blend Base: Pulse almond flour, crystallized sweetener, baking powder, eggs, and vanilla in a food processor.
2. Melt & Mix: Melt mozzarella and cream cheese in the microwave for 60–90 seconds; pulse into food processor until uniform. Chill dough for 60 minutes.
3. Roll & Fill: Preheat oven to 375°F (190°C). Roll dough between oiled parchment into a 14x10-inch rectangle. Brush with melted butter and sprinkle with cinnamon and brown sweetener.
4. Slice: Roll tightly into a log using oiled hands; slice into 1-inch thick pinwheels and place flat in a baking dish.
5. Bake: Bake for 25 minutes until golden brown. Cool slightly.
6. Glaze: Whisk powdered sweetener and heavy cream; drizzle over warm rolls and serve.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 220Total Fat: 18gSaturated Fat: 7gCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 1gProtein: 9g