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Get It NowEasy keto cinnamon rolls (a.k.a. fathead cinnamon rolls) might just be one of the greatest low carb keto breakfasts of all time. Unlike fathead bagels and fathead pizza (which are totally delicious in their own right), this recipe puts a sweet spin on this classic dough. It’s fluffy and aromatic with a layers of the best keto brown “sugar”, cinnamon, melted butter… and of course, a drizzle of icing at the end. You would never be able to guess that these low carb cinnamon rolls have just 2.6 grams net carbs. It’s a healthy treat that everyone loves!
You might know already that fathead dough and I are kind of BFF’s. And clearly we’re not exclusive, because your most visited recipes on the blog happen to be fathead recipes like keto dinner rolls and fathead crackers.
So now, say hello to a new keto cinnamon rolls recipe!
I’ve actually had a version of these low carb cinnamon rolls on the blog for a couple years now, using ground macadamia nuts for the dough. But, I kept being asked over and over, how to make keto cinnamon rolls with almond flour? When I developed my Besti Brown Sweetener, low carb cinnamon rolls were the perfect candidate to put on the packaging — you’ll find the recipe on the back of the bag.
So, I incorporated this keto brown sugar into the cinnamon filling and re-worked the recipe to use almond flour. (Don’t worry, if you want to use macadamias like the old recipe did, you still can — see the FAQs below.)
The process for how to make keto cinnamon rolls is similar to fathead bagels and fathead pizza. So, be sure to check those recipes for tips on working with the fathead dough. If you really want to master it and make half a dozen chewy baked goods in the process, I have a comprehensive guide on fathead dough in my Easy Keto Cookbook. It’s a bit more work than similar recipes like keto peach cobbler, but well worth the gooey, chewy results.
This low carb cinnamon rolls recipe takes just 40 minutes from start to finish. It’s longer than most recipes I have, but it really isn’t a lot for cinnamon rolls. Most cinnamon roll recipes take at least an hour! Just one of the reasons why I think you’ll agree, this is the best keto cinnamon rolls recipe.
If you don’t have 40 minutes and are looking for a super quick breakfast recipe, you’ll love these keto pancakes. And if you’re craving more warm cinnamon flavors, try my cinnamon flax mug muffin or keto graham crackers.
How To Make Keto Cinnamon Rolls
Fathead cinnamon rolls take a little time, but they are so worth the wait!
- Make fathead cinnamon rolls dough. Unlike bagels and pizza, the dough for fathead cinnamon rolls is sweet. But, it doesn’t actually need to be that sweet, as most of the sweetness will come from the filling. Grab your food processor and pulse together almond flour, Besti Monk Fruit Allulose Blend, baking powder, eggs and vanilla, until smooth.
- Melt the cheeses. Heat the mozzarella and cream cheese until you can stir them together. Either the microwave or a double boiler on the stove works fine.
- Combine. Add the melted cheese to the food processor, pushing it down onto the blade before you start processing, and process to form the dough. Sometimes you have to stop and push the cheese toward the blade to mix well.
FYI: The dough will be sticky and a little rough – this is normal.
- Chill. We have to refrigerate the dough before moving on, because it will be too sticky to work with right away. Usually, 30 minutes to an hour is enough time to make it more manageable, but some stickiness is normal.
- Roll out dough. Roll the fathead cinnamon roll dough into a rectangle between two greased or oiled pieces of parchment paper. Also use some melted butter or oil to coat the ball of dough before rolling, to help prevent sticking.
- Make filling for our low carb cinnamon rolls. Mix together Besti Brown Monk Fruit Allulose Blend and cinnamon. Brush the rectangle with melted butter, reserving 1-2 tablespoons, then sprinkle with cinnamon mixture.
- Roll the rectangle into a log. This can be a little difficult, so cover your hands with more melted butter as you roll, carefully peeling the dough away from the parchment as you go along. If you get any cracks, just seal them back together.
- Arrange. Slice the log into slices and place them into a stoneware baking dish, about 1/2 inch apart.
TIP: Pay attention to the spacing here! Fathead cinnamon rolls will expand and rise during baking. Putting them too close together won’t give them room to expand, but too far apart and they will spread instead of rising.
- Bake. Bake your keto cinnamon rolls until they are nice and golden. Let them cool a bit to firm up and set the dough.
- Make icing. Whisk together Besti Powdered Monk Fruit Allulose Blend and 1 tablespoon heavy cream, adding more if needed to make it a good consistency for drizzling. Drizzle icing over the low carb cinnamon rolls.
Frequently Asked Questions
Are cinnamon rolls keto?
Regular cinnamon rolls are definitely not keto friendly. They are loaded with flour and sugar.
Fortunately, these sugar free low carb cinnamon rolls are keto! Each roll with icing has just 2.6 grams net carbs, compared to a typical frosted cinnamon roll that can contain up to 73 net carbs or more.
You would never guess they are that low in carbs because they taste SO good!
Can you make these with coconut flour?
There are several ways to make fathead dough, most commonly with either almond flour or coconut flour. The almond flour cinnamon rolls version is below, but if you want to use coconut flour, just use the dough ratio in my fathead pizza recipe and double it.
How do I use macadamia nuts like the original recipe?
As mentioned before, I originally made this recipe using ground macadamia nuts (have you tried my chocolate keto fat bombs with them?) to form the dough, avoiding any kind of flour altogether.
But because most of you have almond flour on hand, and because macadamia nuts can be price-y, I updated the recipe to use a super fine almond flour instead.
If you would like to use macadamia nuts, you just need to pulse them in a food processor until they reach a fine flour consistency. You’ll need the same amount by volume as the almond flour before – 1 1/2 cups ground macadamia nuts, measured after they are finely ground. You can start with 2 cups of nuts and see if you need more after grinding.
The macadamias do increase the fat content and reduce the carbs, compared to using almond or coconut flour. That’s a great thing for keto cinnamon rolls!
Can you make these with a different sweetener?
These are the sweeteners I recommend for the best keto cinnamon rolls, and the reasons:
- Besti Monk Fruit Allulose Blend – Makes moist baked goods and won’t crystallize. We use this in the fathead cinnamon roll dough.
- Besti Brown Monk Fruit Allulose Blend – Gives the cinnamon filling that brown sugar flavor. I couldn’t find another keto brown sweetener that has enough brown sugar flavor and moisture – that’s why I created this one.
- Besti Powdered Monk Fruit Allulose Blend – We’re using this for an ultra smooth sugar-free cinnamon roll icing. Powdered erythritol works just fine here as well, but may crystallize.
All of these work together to caramelize and make a rich flavor like real cinnamon rolls, without any odd aftertaste or sugar alcohols. If you would rather use other types, check out my keto sugar substitute guide, which has a conversion calculator, but just know the results may not be the same.
Storage Instructions
Can you make them ahead?
You can make these cinnamon rolls ahead, but I would recommend baking them right before serving. You can prep the keto cinnamon rolls fathead dough and even assemble the rolls. Store in the refrigerator until you bake.
How to store keto cinnamon buns:
Store these in the pantry for 2-3 days, or in the fridge for up to a week.
Can you freeze these?
Yes, you can also freeze these keto friendly cinnamon rolls for 2-3 months. To make things easy, wrap the rolls individually and then you can take them out of the freezer one at a time to thaw.
How to reheat keto cinnamon rolls:
The fastest way is to reheat them gently in the microwave, but you can also reheat them in a 325 degree F oven, until warm.
What To Serve With Keto Cinnamon Rolls
What do you need with your keto cinnamon roll? Not much! Perhaps a warm coffee or tea, or maybe some eggs. Here are a few options:
- Drinks – Keto coffee and drink recipes such as keto dalgona coffee, bulletproof coffee, and keto bulletproof tea are great options. If you like a simpler coffee, just add some keto coffee creamer. Or if you’re a coffee shop fan, check out my guide on how to order keto at Starbucks.
- Eggs – Egg and savory breakfasts such as a keto breakfast casserole, keto vegetable frittata, sous vide egg bites, and egg stuffed avocado pair very well with the best low carb cinnamon rolls!
- Bacon – If you want a really hearty breakfast or even brunch, pair your low carb cinnamon rolls with eggs your favorite way + bacon in the oven.
- Fruit – Check the keto fruit guide for the best choices.
More Keto Fathead Recipes
If you like this fathead cinnamon rolls recipe, you’d also love some of my other fathead dough recipes:
- Fathead Pizza Crust – Just 4 ingredients to make this easy crust that tastes like the real thing!
- Fathead Bagels – One of the most popular recipes on Wholesome Yum with 1,000+ 5-star ratings!
- Keto Soft Pretzels – If you find yourself missing oversized soft pretzels, try this fathead version.
- Keto Hot Dog Buns – These fathead dough buns are soft and perfect for hot dogs, brats, sausages, or subs.
- Keto Garlic Cheese Bread – Fluffy fathead pull-apart cheese bread with either almond or coconut flour. Just 3 grams net carbs.
- Fathead Gnocchi – Find it in my Easy Keto Cookbook!
Tools To Make Low Carb Cinnamon Rolls
Tap the links below to see the items used to make this recipe.
- Food Processor – I use my food processor ALL THE TIME! It makes prepping foods super easy and is a breeze to clean. This is a must for making the keto cinnamon roll dough easily.
- Rolling Pin – I love this one because it has natural anti-stick properties.
- Parchment Paper – Parchment makes all the difference in keto baking! These rolls are virtually impossible to roll out without it.
- Baking Dish – This one is the best size for these (almost) carb-free cinnamon rolls.
Fathead Keto Cinnamon Rolls Recipe - Quick & Easy
Get Besti Brown Keto Sweetener For Your Keto Cinnamon Rolls!
Meet Besti Brown Monk Fruit Allulose Blend, the brown sugar replacement that has the moisture, color and flavor of brown sugar - with NO aftertaste & 0 net carbs!
GET IT HEREKeto Cinnamon Rolls (Soft, Chewy, & Sweet!)
Make the BEST keto cinnamon rolls recipe - just 2.6g net carbs each! These low carb cinnamon rolls are chewy & sweet, with brown sugar flavor.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Dough:
Filling:
Icing:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Make fathead dough:
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Pulse the almond flour, Besti Crystallized, baking powder, eggs and vanilla in a food processor, until smooth.
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Melt the mozzarella and cream cheese together in the microwave for 60-90 seconds, or in a double boiler on the stove, until easy to stir. Stir until smooth.
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Add the cheese mixture to the food processor. Pulse until a uniform dough forms. Refrigerate dough for 60 minutes, until no longer sticky.
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Meanwhile, preheat the oven to 375 degrees F (190 dgrees C).
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Place the dough between 2 pieces of greased or oiled parchment paper. Use a rolling pin like this to roll out into a 14x10 inch rectangle, about 1/4 to 1/3 inch thick.
Make & add filling:
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Brush the dough rectangle with most of the remaining melted butter, leaving aside about 1-2 tablespoons.
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Stir together the Besti Brown and cinnamon. Sprinkle the mixture evenly over the rectangle.
Assemble:
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Oil your hands with the remaining melted butter. Roll up the dough tightly into a log. As you go along, oil the underside of the log as you peel it away from the parchment.
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Slice the log into 1” thick pinwheels. Place them flat into a stoneware baking dish.
Bake:
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Bake for about 25 minutes, until cinnamon rolls are golden. Cool to firm up.
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Meanwhile, whisk together Besti Powdered and 1 tablespoon heavy cream, adding more if needed to thin out. Drizzle icing over cinnamon rolls.
Last Step: Leave A Rating!
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Recipe Notes
Serving size: 1 keto cinnamon roll
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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182 Comments
Linda Smith
1Making these rolls for the second time … they’re so good!
Nancy Ouellette
1Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and would be chewy and have the right texture. Oh my these are delicious! Fathead dough is getting easier the more I work with it. The only mod I made is that I topped them with cream cheese icing instead of the vanilla icing in the recipe.
Hannah
0Made these for the first time last night – in my opinion they outshine all the other Cinnamon Roll recipes by far! It's so good to feel like you're not missing out on genuinely yummy sweet treats.
I made them by the book, except for the frosting. I used a tbsp cream cheese with a dash of cinnamon, and about a tbsp of my favourite Vanilla Coffee Creamer (from The Skinny Food Co)… absolutely delicious! I'll be making these regularly. Thank you so much.
Rebecca
0Is there a dairy free version of these? I’ve been searching for a good cinnamon bun recipe, but it needs to be dairy free for us. I’d love it if you could help us!
Wholesome Yum A
0Hi Rebecca, I do not have a dairy free version of these cinnamon rolls, but some readers have told me that they’ve used dairy-free cheese substitutes with success.
Carrie Priest
0Question-Can you recommend a pan that is less heavy and won’t stick. I am looking for something to make casseroles in as well. Will Ceramic work like 9X13? I made them on an oiled cookie sheet and not only did they spread instead of rise but they stuck horribly. I would say they are very tasty, hard to eat just one!
Wholesome Yum D
0Hi Carrie, Here is the baking dish I use.
Carol
0They taste pretty good… but didn’t rise as much as your photo shows. The texture seemed a bit too dense not quite bread like texture… so wondering how long do you pulse the dough? Maybe I over pulsed/mixed?
I refrigerated for at least an hour. It was messy rolling up but finally used a non stick spatula to “push” the dough into the roll and it worked much easier than using my hands.
The flavour is there so I will try again but this batch was a bit “flat”
Wholesome Yum D
1Hi Carol, Sorry this recipe didn’t meet your expectations. You should mix the dough until smooth and well combined. I would also check the expiration date of the baking powder to make sure it is still fresh.
Letha
0They were yummy but I had issues from the start.
First off I don’t have a food processor so I tried by hand then mixer which did mix it in together. Made ball put in frig 30 min then rolled between parchment paper but even with buttery hands it did not roll into log very well. Cut into 14 pinwheels like it says and now baking but looking like blobs on the sheet as they are baking.
Okay, all done and they are deliciously ugly lol
Making keto cream cheese frosting now.
Wholesome Yum D
0Hi Letha, I reserve the star rating for readers who followed the recipe as written. As stated in the post, a food processor is a must for making the keto cinnamon roll dough and is the main reason for the issues that you faced.
Rikesha
0I don’t have a stoneware baking dish. Any adjustments needed for a glass baking dish?
Wholesome Yum D
1Hi Rikesha, No, adjustments should be needed.
Jordan
0I didn’t have a blender so I kneaded by hand, and I added Blueberries. The hardest part was rolling, I made about 12 I think the log wasn’t long enough but each roll I cut was near 2 inches thick. I just used Duncan Hines keto vanilla frosting and they were perfect! I have Been craving some keto cinnamon rolls and even bought some on Etsy and they never arrived so I desperately needed to find my own recipe. I loved these thank you so much!
Donna
0The dough is chilling now. I think I am going to make small crescents to avoid dough breaking.
Karen Gratwick
0Hi, These look amazing, and I’m really keen to bake them, but we can’t get allulose in the UK (at least not without paying about $40 to import a 400g bag in 2 months’ time! Which sweetener would you recommend as a next-best? Unfortunately my family and I can’t take sugar alcohols very well… Thanks.
Wholesome Yum D
0Hi Karen, You can use a sweetener that is available to you in the UK, see my sweetener conversion chart and that will compare all of the types of sweeteners so you can decide which is best.
Bailey
0There used to be a non fathead dough version of these? I made it many times…where did it go 😭? I don’t tolerate dairy well. Is it gone forever? I know it wasn’t an easy recipe, but I had it dialed in.
Maya | Wholesome Yum
0Hi Bailey, My other keto cinnamon roll recipe is in the Wholesome Yum app, available on iPhone or Android.
KT
0I’m planning to make these when we go visit family on Christmas day! But I have questions about the sizes of everything. You wrote that the cinnamon rolls should be spaced properly in order for them to rise rather than spread. So I definitely want to use the right size baking dish with the right size and number of rolls!
The instructions say to roll the dough into a 14”x10” rectangle, brush, sprinkle, roll it up, and slice into 1” pinwheels. It wasn’t clear which direction to roll, the long way or the short way, so I read through the entire blog, looked at all the photos, and watched the video, hoping to see if you ended up with 14 or 10 rolls, and then I’d know which way to roll it. But the photos show a baking dish with 12 rolls in it, and the video shows a small baking dish with 8 rolls. So I was still uncertain!
Then I tried to figure out the size of your baking dish, as there was no way to tell from the photos/instructions, so I clicked the “stoneware baking dish” link in your instructions to see if I could find out. The linked Amazon dish has red handles, so definitely not the same white dish pictured in your photos or your video. But I hoped maybe it was still the right size, so eventually I found buried in the Amazon Q&A that the interior measurements of that dish are 9.5”x14”. Is this the same size as the dish you used in your photos and recipe testing? The dish that you’re holding in your video is definitely much smaller than 9.5”x14”; perhaps you made only a half recipe there?
So my questions remain. If I want to make a full recipe of cinnamon rolls, should I plan to end up with 12 rolls? Which direction did you roll the rectangle to accomplish this? Did you roll a skinny 14” log and cut 12 skinny tall pinwheels a little over 1 inch thick each? Or did you roll a fat 10” log and cut 12 fat short pinwheels a little less than 1 inch thick each? And should I put my 12 pinwheels in a 9.5”x14” baking dish or use a different size?
It would be so helpful if these details were included in the recipe, so that we are more likely to end up with results similar to yours. Thank you for any insight on these questions! And thank you so much for all your wonderful low-carb recipes!
Wholesome Yum D
0Hi KT, This recipe makes 14 rolls. I recommend rolling the long way to get the most rolls out of the dough. A large baking dish would work just fine for you.
Cathy
0What if you don’t have a processor
Wholesome Yum M
0Hi Cathy, Fathead dough can be made with a stand mixer, food processor, or by hand. Any of these options will work great, but it will take the longest to combine the cheese and almond flours together when doing this by hand. Be sure to knead until the ingredients are fully incorporated into a cohesive dough.
Mimi
0Big WY fan here. This recipe was such a disaster for me, I’m sorry to say.
Usually baking is a relaxing time for me but these cinnamon rolls were just not willing to cooperate on any level.
I don’t think the fat head dough is my friend as I even broke my food processor blade on another recipe. :/
The dough was so sticky even after chilling and doing the best I could to salvage, baked little globs that scorched inevitably and the end result was mediocre.
The family did sample the goods but they didn’t say much and that’s saying a lot.
I appreciate all the wonderful recipes but I suppose there has to be a miss here and there. We are not in a perfect world but most other things I’ve made have been amazing! Will carry on and make lots of other things.
Wholesome Yum M
0Hi Mimi, Sorry these didn’t turn out as expected. It sounds like the dough wasn’t fully combined and ended up being sticky and unworkable. I like to use a food processor to make fathead dough. You can also use a stand mixer with a paddle. If you don’t have access to these options, then you can bring the dough together by kneading with your hands, but it will take a bit of patience to do this.
Lisa Doyle-Bell
0Love the original but just did a variant that is a winner. Make the dough skip use brown sugar such as Swerve in place of white 1/2 the amount, use maple flavor instead of vanilla. Then while your dough is cooling cook strip bacon in a cast iron frying pan and cool. bacon drain the grease but leave the bits in the pan. Roll out the dough, as above, and layer with the bacon strip, cubed 2 oz of cream cheese and top the bacon, put the parchment back down and lightly roll to spread the cheese. Roll up, cut and put back in the skillet, bake as above
Heather Day
0Hello. I could have sworn the old recipe had egg whites and no mozzarella cheese? I know I’ve made them like that before. Is there a way to access the old recipe?
Thanks!
Heather
Maya | Wholesome Yum
0Hi Heather, That was a different recipe, and is available in the Easy Keto App. You can get it on iPhone here or Android here.
Krista
0How disappointing! I hate fathead dough & that other recipe was the bomb!
Christina A Novak
0I haven’t made this yet because I’m wondering about the cheese. Are bagged mozzerella OK or should I buy a block and shred it myself? Thanks
Wholesome Yum M
0Hi Christina, Both bagged or freshly grated mozzarella will work in this recipe! If you are concerned about the starches used on the pre-shredded cheese, then feel free to shred your cheeses at home before making the recipe.
Darrell Roch
0I love your recipes but all the commentary especially in the app slows down the process. I would pay for the app if it was a direct link to the recipes ingredients and instructions. I know that a lot of this is for the web so your website tracks higher with searches.
Wholesome Yum M
0Hi Darrell, Thanks for your feedback. You can use the ‘Jump to Recipe’ button to be taken directly to the recipe card if you’d like to skip the post. I hope this is helpful to you.
Jessica
0I’m so excited about these but I feel like I did something wrong. Maybe I didn’t roll them tight enough? They flattened out and took a lot longer to cook..about 45 minutes to brown and get the dough cooked. They taste good but they look like they melted! Lol. Not sure if I used too much butter when rolling them out?
Wholesome Yum M
0Hi Jessica, The rolls do flatten out a bit as they bake. Bake times may vary a bit due to hot or cold spots in the oven, but an extra 20 minutes is a lot of difference. Make sure you are not overbaking so they don’t dry out.
beesnberries
0The instructions say to roll the dough into a 14″ X 10″ rectangle. To make 14 pinwheels, 1″ each, you need to roll the dough so the resulting length of the log is 14″. In the video, the dough is rolled so that the log length is 10″. I followed the video rather than thinking it through. My cuts were slightly more than 1″, so I made 9 pinwheels/rolls. That makes a big difference in nutritional information. The video only showed 8 pinwheels, not 14.
Neither the instructions nor video say whether to remove the dough from the food processor bowl before refrigerating. That might be why some people have a mess on their hands. The nice round dough ball in the video should be made before refrigerating the dough, not afterward. I put the dough on a big piece of plastic wrap as I glopped it out of the bowl. Then I worked it into a ball with the plastic wrap around it.
Room temperature will impact how quickly the dough will get too sticky to work well. I was busy, so my dough was in the refrigerator for about 2 1/2 hours. Room temperature was 74 F. I’ve never had dough work so easily! I broke the ball into two pieces to make it easier to work with at first, and then just rolled over the gap to make one 14 X 10 rectangle. As instructed, I buttered the parchment paper and the dough ball before starting to roll.
For the icing, I used 1/3 cup monk fruit sweetener/erithrytol granular sweetener and pulsed it in the coffee grinder to powder it. I didn’t dilute it to “drizzle” stage. 2 1/2 tablespoons whipping cream made a nice smooth icing that I spread on the hot rolls. It was at least twice as much icing as I needed, but I only made 9 rolls, not 14.
They are delicious. Thank you.
Lynn Weddle
0Count me among those who eagerly tried this recipe only to end up with a clumpy, sticky mass, albeit delicious! I used deli mozzarella that I grated- maybe too much liquid? Next time I will add more almond flour. Wowo the taste is fab though. In the end I just gathered it all up and plopped it into the pan and spread it out with my fingers. Not pretty at all!
Wholesome Yum M
0Hi Lynn, For the best results, please use low moisture block mozzarella in the recipe. Anything else and your will not form a cohesive dough to roll out.
Angel
0New to keto and was wondering if I can make the dough and pinwheels the night before and bake in the morning? Thank you in advance, I look forward to trying this recipe!!!!!
Wholesome Yum M
0Hi Angel, I don’t recommend doing this. The baking powder will react while the rolls sit overnight in the fridge, so they won’t rise during baking the next day. For the best results, bake them right away and re-heat the next morning.
Jay
0Hey Maya. Thank you so much for another incredible recipe I love cinnamon rolls and these are awesome. Had a couple issues first I found the dough ripped a bit when rolling not sure if I used to much butter when brushing I used 1/4 cup or if I should have left dough in fridge longer than 60 minutes. Also the icing I put on when the rolls were hot I think maybe I should have waited for them to cool. Can you let me know otherwise I would highly recommend these. Just amazing. Thanks again for all your recipes.
Debbie
0First of all, thanks for all these great recipes! If I want to freeze these cinnamon rolls, for the best results, should I bake and ice them before freezing? Or ice later just before serving? Also, can I freeze a whole pan together? Just want to give them the best possible result! Thanks!
Wholesome Yum M
0Hi Debbie, It is best not to ice these cinnamon rolls if you are going to freeze them. Wrap them up individually, this will make them easier to portion and reheat. Once they are defrosted and warmed you can ice them before serving. I hope this helps!
Lee Ann
0I don’t have a food processor. Can I use a regular blender?
Wholesome Yum M
0Hi Lee Ann, I don’t think this will work in a regular blender. It may work in a high powered blender or one that has a wide base, like this model.
Raquel
0Made a few changes substituting butter for Salvadoran cream in the filling and adding the same cream to the icing. Sooooo yummy
Shannon
0I made this for Christmas. It was a hit! And I rolled out the dough on top of parchment paper and I used the parchment paper to roll it similar how you roll a sushi roll. it rolled perfectly that way if I hadn’t used the parchment to aid in rolling it it probably would have broken apart but with the parchment I was able to wrap it nice and tight like a sushi roll. Love this recipe.
LBM035
0I’m new to Keto cooking and decided to try these without much hope they would be a tasty replacement for the super high carb real thing. I’m happy to say they were great. Had more of a “bread” taste than other baked goods I’ve tried and I plan to use this dough for other items now. Thank you for the effort used in creating this recipe.
barbara harvey
0watched video of cinnamon rolls. it shows pulsing macadamia nuts but there are none listed in the recipe. am i missing something?
Wholesome Yum M
0Hi Barbara, The video is from an older version of the recipe which was made from macadamia nuts. The version can be found in the notes section of the recipe card if you are interested. The revised version of the recipe is made with almond flour. Enjoy!
Jennifer
0Hi, is it possible to use nondairy cheeses in this recipe.
Thank you.
Wholesome Yum M
0Hi Jennifer, I have not personally tested this, but other readers have commented on making fathead dough with non-dairy shredded cheeses. Best wishes!
Jeanne Moster
0I was so excited to try this recipe because I have really missed cinnamon rolls on the keto diet. However, despite following the recipe exactly, the dough remained very sticky after being in the refrigerator for one hour and fell apart when trying to roll it up. Then when I sliced the roll into pieces, it truly fell apart. So I practically threw it in the pan and hoped for the best. Well, it smelled great coming out of the oven and it tastes great despite the sad looking rolls that they are. They spread in the pan but did not rise. At least they are edible.
Any suggestions to improve the outcome if I dare to make them again would be appreciated. Thanks.
I have really enjoyed some of your other recipes. Thanks for working on all these keto recipes.
Wholesome Yum M
0Hi Jeannne, I am sorry this recipe didn’t turn out as expected. Did you use a food processor to combine the fathead dough? It sounds like the almond flour didn’t fully incorporate with the mozzarella which could cause it to fall apart.
Alisa
0Made the dough yesterday, rolled and baked today. As mentioned it didn’t rise as much but what they lacked in volume they more than made up for in flavor. So satisfying! My very picky boys also really liked these. I saved half of the roll to bake fresh in the morning, which should make a nice treat. Also added a dash of vanilla to the icing which was good. I sprayed the parchment with avocado oil before rolling the dough and had almost zero sticking, and used the bottom parchment to help roll. I was nervous but it worked great. Thanks for this delicious recipe, it’s a keeper!
Carole
0First of all, “Easy” is the wrong title….Incredibly hard and frustrating would be more like it. I decided to do it in stages as I was so frustrated after the first part making the dough that I left it in the frig for 2 days before going back to the next step. This was partly my fault for using too small of a food processor to begin with. That being said, it was soooo sticky, that the dough was very hard to work with. I did use parchment to roll out and that was a big plus. I also used dental floss to cut the log into pieces as I had read to do on another site. For “newbie” cooks, I’d give more detail in the instructions like cut the from the “long end”. I also wondered if spacing them out more would have helped in the cooking. Mine didn’t even look brown after 25 minutes. I added at least 10 more minutes. As far as the icing goes, it was WAY too sweet for my liking. I used half of the recommended 1/3 cup of sweetner. I still thought it was sweet but I know that is subjective. I added chopped nuts on top to cut down on the sweetness. All in all, I think it was a LOT of work, so I’ll probably not try it again.
Wholesome Yum M
0Hi Carole, I am sorry you struggled with this recipe. Leaving the dough in the fridge for 2 days probably made it more difficult to roll out, cut, and possibly to bake though. Did you happen to watch the video before starting the recipe? Although the recipe base has changed slightly (from using macadamias to almond flour) the process is still the same for creating the dough, rolling the cinnamon rolls, and placement on the baking pan. The visuals may have helped you to know how to slice the cinnamon rolls and how to space them on the pan. I hope you decide to give this recipe a try another time. Best wishes!
Kathy Lowe
0This was fantastic. It just seemed very labor intensive. Much of the work, measuring, could be done ahead of time. I just did not figure that out before I got started, which made it a little more stressful to pull everything together after the cheese was melted with the cream cheese. I’ll probably make it again because it gave me the cinnamon fix I had been looking for but might make it into rolls or some other easy shape without all the work.
Thank you for putting this together for us!
Ajane
0Hi, I was wondering if we could always use this method to make fathead dough? Mine came out so much better with the food processor and the tips for the oil are great. The times in the past I made it it was very frustrating and breaking apart, but it came together beautifully this time.
PS Thank you SO much for these recipes. I’ve always dreamed of baking for my friends and family and myself of course, and love baked goods, but thought I had to give it up until now. You’re changing lives!
Wholesome Yum M
0Hi Ajane, Yes! You can always use a food processor to make fathead dough. It definitely helps with getting an even consistency!
Cristi Wells
0Well this didn’t work out so well for me. Dough was too sticky yet falling apart when I tried to roll it. Trying to bake it now.
Wholesome Yum M
0Hi Cristi, If the dough is too sticky, stick it in the fridge for 10 – 15 minutes. I hope they turned out great!
Jessica Formicola
0We had these over the weekend and they were absolutely incredible! They will definitely be on our regular breakfast rotation!
Emily Liao
0Wow, these cinnamon rolls were so delicious! The texture was soft and the cream was delicious.
Sara Welch
0I can practically smell all the sweet aromas through my computer! Looking forward to enjoying these for breakfast tomorrow!
Lisalia
0You keep knocking it out of the ball park with your recipes! You’re my family’s go-to website. Thanks for another winner. These cinnamon rolls are PERFECT!!
Taylor Geyton
0So I did EXACTLY what the recipe said. My dough never formed to dough. It was a mushy mess I refrigerated it and hoped for the best. It came out stiffer, not sticky on top.
I scooped it onto the parchment paper and spread it out, used a rolling pin, and rolled it out and when I pulled the top paper off I knew it wasn’t gonna do right. It was just too mushy and not solid… I tried brushing with butter and adding the cinnamon mixture and way…couldn’t roll it so I used a spoon and scrapped my buttery cinnamony sugary dough into some cupcakes tins, made some cinnamon cupcake things. ….they weren’t good, I don’t know what went wrong. I’m pretty sad about it though.
Wholesome Yum M
0Hi Taylor, I am sorry this recipe didn’t turn out as expected. It sounds like the dough still needed to chill for longer, or the parchment paper and/or your hands needed to be oiled more, or all of the above. I’ve recently updated this recipe, so please check the new instructions and step-by-step pictures. Hope this helps!
Ashley
0This recipe was really good I was just wondering if there were any other artificial sweeteners that you might recommend that may not have as much of an aftertaste?
Wholesome Yum M
0Hi Ashley, At the time when you posted your comment, this recipe used a different sweetener. I highly recommend that you try my line of Besti sweeteners – these have no aftertaste and the recipe now uses these: monk fruit allulose blend for the dough, brown monk fruit allulose blend for the filling, and powdered monk fruit allulose blend for the icing.
Kevin M
0Hi!
I tried the recipe, and a lot of stuff was different from the demonstration video. When I added the mozzarella mixture, it didn’t mix as well with just a few pulses like in the recipe. I had to kneed it down and stand there pulsing it over and over for a good half hour before it was combined, and it didn’t look like the mixture in the video either. I chilled it over night. After I rolled it up into a log and cut them, they didn’t really cut neatly and the cinnamon lines didn’t show through very well. The rolls came out of the oven more like flat and crumbly biscuits. The cheese taste was also pretty overwhelming. I don’t know if I just have bad luck, but I wouldn’t have known these were cinnamon rolls if they were given to me without my knowledge.
I have some experience with making the fathead dough, as the pizza I made with your pizza recipe was absolutely fantastic. Is there anything I’m missing? Did leaving it over night in the fridge do anything? That’s pretty much the only thing I did different from the recipe. It’s too crumbly and cheesy-tasting, and I would really like this to work since my girlfriend is doing keto and she deserves sweets as sweet as her heart!
Thank you!
Wholesome Yum M
0Hi Kevin, Leaving the dough to sit overnight was probably too long. The baking powder had worn off, leaving you with flat, crumbly rolls. It is best to make these cinnamon rolls all in the same day to be sure the baking powder reacts during baking.
Heather Martinez
0Hi there!
Thank you for your recipe! I am not an expert in Sugar Free baking, so bear with me. I had some Stevia that I used in the recipe instead of Erythritol. I notice that the cinnamon roll has a little bit of a bitter taste. Would this be because of the Stevia? Thanks!
Wholesome Yum M
0Hi Heather, Yes. Baking with stevia can leave behind a bitter aftertaste. You can find my premium line of keto sweeteners here.
Lily
0I have an allergy to macadamia nuts, is there any other nut I could use ?
Wholesome Yum M
0Hi Lily, Yes! This recipe has been updated to use almond flour actually. 🙂
Mary C Ekroos
0Your video still shows the macadamia nuts at the beginning of the recipe! was a bit confused!
Thanks, Mary
Wholesome Yum M
0Hi Mary, Sorry about that! The recipe was just updated to include almond flour. The original recipe contained macadamia nuts.