Fathead Keto Cinnamon Rolls Recipe – Quick & Easy

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I’m at a conference in Utah this week, so no cooking for this girl until Sunday. I’ll admit it’s nice to have a break sometimes, and by now I’m used to finding low carb options just about anywhere. I’ll be back just in time for Mother’s Day. I can’t wait to see my girls again and make fathead keto cinnamon rolls for them!

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!

If you’re looking for a super quick breakfast recipe, you’ll love these keto pancakes.

My Other Low Carb Recipes:

My Other Low Carb Recipes:

Inspiration for Fathead Cinnamon Rolls

I actually have an older recipe for healthy cinnamon rolls on the blog already. They were pretty good, because really, the flavors are just incredible no matter how you make your keto cinnamon rolls. Cinnamon rolls and crepes are two of the best breakfasts.

Still, I always felt like something was missing. They were good, but I wanted better. I was probably just being picky, but couldn’t shake the notion that they could be.

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 bagels and fathead pizza.

So now, say hello to a new fathead cinnamon rolls recipe!

Keto Fathead Dough without Special Flour

There are several ways to make fathead dough, most commonly with either almond flour or coconut flour. For these keto cinnamon rolls, I wanted to test avoiding a specialty flour altogether. People don’t always have them around.

Since I’ve been loving macadamia nuts lately (have you tried my new chocolate keto fat bombs with them?), I used them in these fathead cinnamon rolls instead of flour. The flavor from the buttery macadamias makes the dough taste amazing.

And, they increase the fat content and reduce the carbs, compared to using almond or coconut flour. That’s a great thing for keto cinnamon rolls!

Still, if almond flour is what you have, you can certainly use that as well. Use the same amount by weight.

How To Make Keto Cinnamon Rolls

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.

Since we are dealing with whole macadamia nuts, run them through a food processor first, to make fine crumbs. We’ll be using the food processor to form the fathead dough, too. Try to pulse, and don’t overdo it, or you’ll end up with nut butter!

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. Pulse in some erythritol and baking powder, then eggs and vanilla.

Heat the mozzarella and cream cheese until you can stir them together. Either the microwave or a double boiler on the stove works fine.

Add this to the food processor, pushing it down, and process to form the dough. Sometimes you have to stop and push the cheese toward the blade to mix well.

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 the dough into a rectangle between two pieces of parchment paper. Using some melted butter to coat the dough can help make it less sticky.

Time to add the filling for our low carb cinnamon rolls! Brush the rectangle with more melted butter, then sprinkle with a mixture of erythritol and cinnamon.

Now comes the challenging part. 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.

Slice the log into slices and place them onto a lined baking pan, so that they are almost touching.

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.

Admittedly I had them a tad too far apart for the pictures but re-tested again to make sure almost touching is the best way. Don’t worry, they will still be delicious if the distance isn’t quite right!

Bake the keto cinnamon rolls for about 25 minutes, until they are nice and golden. It’s important to let them cool a bit before adding icing, not until they are cold of course, but until warm and not hot. Partly this is because they need to firm up at the end, and also to prevent the icing from soaking in.

Fathead cinnamon rolls are so worth the wait!

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Fathead Keto Cinnamon Rolls Recipe - Quick & Easy:
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RECIPE CARD

4.82 from 16 votes

Fathead Keto Cinnamon Rolls Recipe - Quick & Easy

Everyone loves these keto cinnamon rolls! Only 40 minutes to make, with simple ingredients (no special flour!), and they're totally delicious. For an amazing low carb dessert or keto breakfast, try this fathead cinnamon rolls recipe.

Course Breakfast, Dessert

Cuisine American

Keyword cinnamon rolls, cream cheese frosting, gluten-free, keto, low carb, sugar-free, vegetarian

Calories 321 kcal

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Maya Krampf from WholesomeYum.com

Servings 14 cinnamon rolls

★ Review Print

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Ingredients

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• 2 cup Macadamia nuts (10 oz)
• 1/4 cup Erythritol
• 1 tbsp Gluten-free baking powder
• 2 large Egg
• 1 tsp Vanilla extract (optional)
• 4 cup Mozzarella cheese (shredded)
• 4 oz Cream cheese

Filling

• 1/4 cup Butter (melted)
• 1/2 cup Erythritol
• 2 tbsp Cinnamon

Icing

• 1/3 cup Sugar-free cream cheese frosting
• 1 tbsp Unsweetened almond milk (or any milk of choice)

Click to convert between US & metric measurements:

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Instructions

More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!

1. Place the macadamia nuts into a food processor fitted with an S knife blade. Pulse just until the nuts reach a fine crumbly consistency, without large pieces. Make sure to pulse, don't leave the food processor running, to try to make flour and not nut butter. Scrape the sides as needed. The nuts may still begin to form nut butter a little, but try to avoid as much as possible.

2. Add the erythritol and baking powder. Pulse a couple times, just until mixed.

3. Add the eggs and vanilla. Pulse a couple times again, just until mixed.

4. Heat the mozzarella and cream cheese in the microwave for about 2 minutes, stirring halfway through and at the end, or on the stove in a double boiler, until easy to stir. Stir until smooth.
5. Add the cheese mixture to the food processor. Push the cheese mixture down into the nut/egg mixture. Pulse/puree until a uniform dough forms, scraping down the sides as needed. If you have trouble getting it to mix, you can knead a little with a spatula and then pulse some more.

6. Refrigerate the dough right in the food processor for about 30-60 minutes, until the top is firm and not sticky.

7. Meanwhile, preheat the oven to 375 degrees F (191 degrees C). Line a 9x13 in (23x33 cm) baking pan with parchment paper.

8. Take the dough out onto a large piece of parchment paper (not the one on the baking sheet). It will still be fairly sticky. Use a little bit of the melted butter on your hands to prevent sticking as you spread it into a rectangle. Place another piece of parchment on top and roll out to a thinner rectangle, about 14 in (36 cm) long by 10 in (25 cm) wide, and 1/3 to 1/2 in (8 to 13 mm) thick.

9. Brush the dough rectangle with most of the remaining melted butter, leaving aside about 1-2 tablespoons. Stir together the erythritol and cinnamon for the filling. Sprinkle the mixture evenly over the rectangle.
10. Oil your hands again with the melted butter. Starting from a long side of the rectangle, roll up the dough into a log. As you go along, oil the underside of the log as you peel it away from the parchment underneath during rolling. (This is to prevent cracking and sticking.)

11. Slice the log into 1 in (2.5 cm) thick slices, which will look like pinwheels. Place the pinwheels flat onto the lined baking pan, almost touching but not quite.

12. Bake for about 25 minutes, until the keto cinnamon rolls are golden on top. Cool for at least 20 minutes, until firm.

13. Meanwhile, making the icing. Beat almond milk into the frosting a tablespoon at a time, until the icing is thin enough to drizzle. When the keto cinnamon rolls are firm enough, drizzle the frosting over them.

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Recipe Notes

Serving size: 1 cinnamon roll

Video Showing How To Make Keto Cinnamon Rolls:

Click or tap on the image below to play the video. It's the easiest way to learn how to make Keto Cinnamon Rolls!

NUTRITION INFORMATION PER SERVING

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 321

Fat 29.5g

Protein 11g

Total Carbs 5g

Net Carbs 3g

Fiber 2g

Sugar 1g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

More Low Carb & Keto Support!

If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:

Low Carb & Keto Diet Plan
Starter Guide Sweetener Conversion Calculator Keto Low Carb Macro Calculator Low Carb Keto Food List

© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.

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