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Easy keto cinnamon rolls (aka 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 crackers.
So now, say hello to a new fathead cinnamon rolls recipe!
I’ve actually had a version of these keto 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.
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.
This keto cinnamon rolls recipe was originally published on May 9 2018, and the post was republished in October 2020 to add updated pictures, useful tips, and some improvements to fathead dough cinnamon rolls, like switching to almond flour and including my Besti Brown Monk Fruit Allulose Blend. Here is one of the original photos, if you’re curious:
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.
Fathead Cinnamon Rolls FAQs
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 sweetener guide, which has a conversion calculator, but just know the results may not be the same.
Low Carb Cinnamon Rolls 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 Easy 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 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:
Click 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:
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Fathead Keto Cinnamon Rolls Recipe - Quick & Easy
Everyone loves this keto cinnamon rolls recipe! Low carb fathead cinnamon rolls are chewy and sweet, with a brown-sugar-flavored cinnamon swirl and only 2.6g net carbs each.
Recipe Video
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PrintIngredients
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Dough:
Filling:
Icing:
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Click 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.
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Recipe Notes
Serving size: 1 keto cinnamon roll
Video Showing How To Make Keto Cinnamon Rolls:
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Nutrition Information Per Serving
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. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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146 Comments
Lynn Weddle
Count 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
Hi 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
New 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
Hi 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
Hey 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
First 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
Hi 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
I don’t have a food processor. Can I use a regular blender?
Wholesome Yum M
Hi 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
Made a few changes substituting butter for Salvadoran cream in the filling and adding the same cream to the icing. Sooooo yummy
Shannon
I 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
I’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
watched video of cinnamon rolls. it shows pulsing macadamia nuts but there are none listed in the recipe. am i missing something?
Wholesome Yum M
Hi 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
Hi, is it possible to use nondairy cheeses in this recipe.
Thank you.
Wholesome Yum M
Hi 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
I 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
Hi 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
Made 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
First 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
Hi 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
This 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
Hi, 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
Hi Ajane, Yes! You can always use a food processor to make fathead dough. It definitely helps with getting an even consistency!
Cristi Wells
Well 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
Hi Cristi, If the dough is too sticky, stick it in the fridge for 10 – 15 minutes. I hope they turned out great!
Jessica Formicola
We had these over the weekend and they were absolutely incredible! They will definitely be on our regular breakfast rotation!
Emily Liao
Wow, these cinnamon rolls were so delicious! The texture was soft and the cream was delicious.
Sara Welch
I can practically smell all the sweet aromas through my computer! Looking forward to enjoying these for breakfast tomorrow!
Lisalia
You 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
So 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
Hi 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
This 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
Hi 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
Hi!
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
Hi 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
Hi 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
Hi Heather, Yes. Baking with stevia can leave behind a bitter aftertaste. You can find my premium line of keto sweeteners here.
Lily
I have an allergy to macadamia nuts, is there any other nut I could use ?
Wholesome Yum M
Hi Lily, Yes! This recipe has been updated to use almond flour actually. 🙂
Mary C Ekroos
Your video still shows the macadamia nuts at the beginning of the recipe! was a bit confused!
Thanks, Mary
Wholesome Yum M
Hi Mary, Sorry about that! The recipe was just updated to include almond flour. The original recipe contained macadamia nuts.
Helen Wang
Thank you for sharing this recipe. I love cinnamon rolls but can’t have the regular ones on Keto.
I don’t consume dairy products, can I substitute cream cheese with vegan cream cheese? Also what can I use to substitute mozzarella cheese? Hope you will say Yes because I really want to make them!
Thank you!
Wholesome Yum M
Hi Helen, Although I have not personally tested this, many readers have had success replacing mozzarella with shredded vegan cheese in fathead recipes. Vegan cream cheese will work just fine too! Enjoy.
Patty
These are wonderful! I’m used to making fathead pizza crust (with coconut flour) but this was the first time I attempted cinnamon rolls! Like some others, I put the individual rolls into a nonstick muffin tin and they came out puffed up like cinnamon buns! The icing is fantastic too! Dumb question: Can I freeze the icing for future use and thaw enough to ice one bun? I am going to freeze the buns since it’s only me here and I certainly don’t want to eat a whole batch!
Thanks!
p.s. I bought your book at B&N and it’s great!
Wholesome Yum M
Hi Patty, Cream Cheese does not defrost very well from the freezer, it tends to lose much of its texture and volume. I suggest making small amounts of this frosting at a time, perhaps just a serving or two, and store it in the fridge while you keep your rolls in the freezer.
Patty
Thank you that’s good to know! I’ll store the rest of the icing in my fridge and I’ll guess I’ll just have to eat the cinnamon rolls all week. It’s a tough job but I’ll do it! : )
Jo Sullivan
Hi all. I have used baking paper as we dont seem to have “parchment” paper in NZ, and I figured it should be the same thing. Problem is when I use it for Fathead pizza and cinnamon rolls, it sticks to the bottom when cooking, and I cannot get it off, and end up eating my new recipes with paper on! HELP!!
Wholesome Yum M
Hi Jo, I think they are supposed to be the same product as well. Check the box to make sure your baking paper is double-sided. If it is, then you may want to lightly grease your paper before using it in the oven. I hope this helps!
Michelle
Hi! What is the recipe for this if I use coconut flour?
Melissa
Hi Michelle, I would start with this recipe for Coconut Flour Fathead Dough and change the servings to 20. That will get you a similar yield to the cinnamon roll recipe. Once you make the dough from the link above, you can proceed with the Keto Cinnamon Roll recipe as written. Enjoy!
Mys Teri
Loved these! So did hubby!! My only issue was that I think I should’ve buttered the bottom sheet of parchment paper prior to spreading the dough on it. The dough stuck and melting and tore some when trying to roll even with buttered hands. I wrapped in the parchment paper and placed in the freezer for a few minutes. They are delicious. I like macadamia nuts but didn’t have any so I used almonds. My husband said “they’re really good, but something’s different this time”. He thought I’d made regular cinnamon rolls with Swerve!
Sherry Odom
Can I use almonds and pecans instead of macadamia nuts. I have the almonds and pecans already.
Wholesome Yum M
Hi Sherry, I have not tested this recipe with that combination of nuts, but I think it would still turn out fine.
Shimoketozawa
I love these cinnamon rolls. I was wondering if I could get your permission to translate this recipe into Japanese on my keto Instagram along with some instructions on Japanese alternative products (ie, we can easily get lakanto– monk fruit sugar, but we can’t get erythritol in stores). Of course, I will give you full credit for the recipe and link back to your site. Please let me know. Thanks!
Wholesome Yum M
Hi Shimoketozawa, Thanks so much, I am thrilled you love the recipe! Please use the contact form at the bottom of the page under ‘Information’ then ‘Contact’ so we can chat further.
Denise
Omg! I was Christmas baking with my friend. I made keto rumballs and started my keto pumpkin pie crust while he whipped up this recipe. At first I was a bit skeptical: Mozzarella cheese? O M G! These are award winning. No lie. I was sent home with a small batch of them and I am hoarding them lol. MINE! All mine lol . The rest of my non-keto family better stay away!
Pearl
This recipe has me in keto heaven!
Hippychick
Can I just say that almond and coconut flours are pretty main stream in my small town, and macadamia nuts are not? Also, with the convenience of these flours, I’d rather scoop out some flour rather than process macadamia nuts. I’d love to see the alternative recipe using almond flour.
Argia
Hi, I’m getting ready to make these cinnamon rolls. But I just realized after chopping the macadamia nuts that there’s more than two cups. So my question is, is your recipe calling for 2 cups of whole macadamia nuts chopped, or 2 cups of chopped macadamia nuts after processing. Thank you
Wholesome Yum
Hi Argia, you’ll start with two cups of whole nuts. Check the video at the bottom of the recipe card for a visual guide!
Tamara Graham
OMG!!! I made these and cannot believe how they taste like regular cinnamon rolls! I individually wrap and freeze them so I can pop just one in the microwave for 10 seconds to enjoy a decadent treat any time. Even my non keto family liked them! Thank you for the recipe!!! I love all your recipes and plan on getting your cook book too!
#WholesomeYum
Maya | Wholesome Yum
Thank you so much, Tamara! That means a lot!
Amy
Can I do this without a food processor??
Maya | Wholesome Yum
Hi Amy, You can use a high-power blender instead.
Maria Blanco
How do you store these? How long are they good for? Can the unused dough be kept in fridge and how long?
Maya | Wholesome Yum
Hi Maria, You can store them in the fridge for about a week, or freeze them. You can store unused dough in the fridge for a while, but it might not rise quite as much as fresh dough.
Beverly
I’m making these for the first time, and they’re in the oven baking now. Smells wonderful! Thank you! I’m a bit confused as to how to make the frosting, though. Can you explain?
Maya | Wholesome Yum
Hi Beverly, I’m glad they smell great and can’t wait for you to try them! The instructions to make the icing are on the recipe card – it’s just the last step of the instructions. Is there something confusing I can help clarify there?
Debbie
Do you have to put the nuts in?
Maya | Wholesome Yum
Hi Debbie, Yes, they are a main component in the dough.
Deanna
I just made these and I’m not sure what I did wrong but the dough was so I couldn’t get them to roll right. I did what I could and baked them and they tasted ok but looked horrible. Any ideas what I did wrong??
Maya | Wholesome Yum
Hi Deanna, I have some tips for sticky dough in the fathead pizza recipe here. It’s also possible the dough wasn’t mixed enough or uniform. Did you watch the video to see what went differently for you?
Donna
I don’t use ground macadamias. I tried it and hated it. I replace the nuts for almond flour (same amount) and they are amazing! The filling in this batch is butter, confectioners swerve, swerve brown sugar and pecans.
Laurie
Hi Maya
I just purchased some swerve brown sugar so I am going to try these by first making some brown sugar and melted butter on the bottom of the pan. That way I can then place some pecans on top of that mixture, then put the rolls on that. I am hopeful that they will turn out like the caramel pecan rolls my Mom used to make.
Maya | Wholesome Yum
Thank you for sharing, Laurie! Sounds delicious!
MJ
These are so good that my family didn’t even believe they’re low carb! Thanks, Maya!
Mary Thorman
How do you store them?
Maya | Wholesome Yum
Hi Mary, Store them in the refrigerator or freeze them.
Susan Friar
I don’t eat cheese. Any suggestions for a substitute?
Maya | Wholesome Yum
Hi Susan, I haven’t tried it but have heard some people have had success with fathead dough using vegan cheese substitutes.
Abbey H
I can’t wait to make these! I have a Ninja system that includes a food processor with both knife and dough S blades. After chopping the nuts with the knife blade do you keep the knife blade for the rest of the recipe or would you switch to the plastic one? I only ask bc it seems like in most other “dough” recipes you’re not wanting to cut through it but mix it. Then again I’m not quite used to making many Keto doughs yet. 🙂
Maya | Wholesome Yum
Hi Abbey, I usually keep the metal S blade the whole time just to have fewer things to wash, and it works fine with fathead dough, but you could also switch to the plastic dough S blade if you want to.
Terri Toscani
Hi Maya! So I have my very picky 8 year old granddaughter over and she wanted breakfast. Of course I’m doing keto, so no cereal or sweets in my house. There was no better time than today for me to try making these cinnamon rolls and little Miss picky not only enjoyed helping to make them, but ate one and loved it! As did my hubby and of course… Me. There only thing I did different was I put the dough in the freezer vs. fridge to speed up the coolng time (she was starving). They were amazing girl! Keep making amazing recipes for me because I come to you for easy peasy delish recipes!!! Thanks!
Maya | Wholesome Yum
I am so happy you liked and your granddaughter liked them, Terri! Thank you!
Jeanne
This recipe is perfect. I did half a batch and made six rolls. I used the correct amount of almond flour simply because I didn’t have the nuts in my pantry. These rolls are perfect and moist. I also added some pieces of chopped apple as a treat because it’s apple season and my goal was low carb not Keto. I’m so happy I found this recipe. With winter coming this will be a great treat.
Maya | Wholesome Yum
I am so happy you liked them, Jeanne! Thanks for stopping by!
Kate Lamb
These sound AMAZING!!!! I would like to use superfine almond flour instead of the macadamia nuts. Would you still use 2 cups? I measure my flours for baked goods now in grams. Any chance you could give me how much almond flour either in cups and/or gram weight? Thank you!
Wholesome Yum A
Hi Kate, you can use the same amount of almond flour to substitute. If you’d like to measure by weight, click the metric button right above the ingredients list to get the measurements in grams.
Lauryn
Can you make the dough ahead of time? Or bake the rolls and reheat?
Maya | Wholesome Yum
Hi Lauryn, You could do either but I recommend baking and reheating. The baking powder’s efficacy is reduced if the dough sits unbaked for a while.
Crystal Pokorny
Is it ok to use the salted roasted macadamia nuts to grind up for this? That’s what the link sends me to. I have a big bag from Costco.
Maya | Wholesome Yum
Hi Crystal, Yes, that’s fine! Mine were salted too, but both salted or unsalted work.
Christina Best
Hi, is the dough supposed to form a ball in the food processor? Mine is just a big sticky mess.
Maya | Wholesome Yum
Hi Christina, Sometimes it does but it doesn’t need to. It will firm up during the refrigerating step. Oiling your hands later when working with it also helps with the stickiness.
Rachel
I will be using almond flour for this recipe (which looks delicious) so could you tell me if I use 2 cups of almond flour since you posted 2 cups of macadamia nuts?
Thanks so much!
Maya | Wholesome Yum
Hi Rachel, You can use the same amount by weight – 10 oz.
Dayna
Would 10 oz of the superfine powdery almond flour be too much or should I use a bit less?
Maya | Wholesome Yum
It should be the same amount.
M. Livingston
How do you make the cinnamon rolls using coconut flour instead of using macadamia nuts?
Maya | Wholesome Yum
It’s not a straightforward conversion. You can try almond flour instead and in that case the amount is the same by weight.
Vic
Lovely recipe! Wouldn’t want want to clean off any present salt from the macadamia nuts first? Wipe them in a dish towel? I would. Also, two cups of macadamia nuts can support an extra half Tablespoon baking powder for a much puffier result. I often add more to other Fathead recipes (rule of thumb: increase by half), with great success.
Maya | Wholesome Yum
Thank you, Vic! I didn’t find the need to wipe the macadamia nuts, though you can if you want. The recipe is tried and tested with the amounts listed, but feel free to experiment if you’d like. Hope you like the keto cinnamon rolls!
Marilyn Brennan
This is my go to recipe for having an afternoon snack. It is delicious, yet filling. I keep coming back to this recipe and love it!
Maya | Wholesome Yum
I am so happy you liked the cinnamon rolls, Marilyn!
Viana Vallejo
This recipe looks amazing! I’ve noticed that erythritol baked goods usually have that odd cooling effect. I was wondering if anyone has noticed this being the case with this recipe, so that I know if these are best served warm or cold.
Thanks so much!
Maya | Wholesome Yum
Thank you, Viana! The cooling effect is usually more prominent with a lot of sweetener and also varies depending on the type of baked goods. I don’t detect it at all in these cinnamon rolls. I like them both warm and cold!
Jeanette Clayton
I had just made myself an LSA mugcake for lunch and I ended up having 2 slices with Vege spread and two slices with cinnamon and xylitol mix after reading your recipe…I will definitely be making these soon…
Maya | Wholesome Yum
I hope you like them too, Jeanette!
Alyssa
Could I switch the macadamia nuts out for walnuts?
Maya | Wholesome Yum
Hi Alyssa, I haven’t tried it with walnuts, but think the flavor is too strong for them to work well here. You can try another more neutral tasting type of nut, like almonds.
Doreen
I cannot believe these are only 3 carbs!! They taste so delicious! Thank you for sharing!
Doreen
Woah! Bliss! Sin on a Sunday!!! Thank you! Delicious…
Maya | Wholesome Yum
Yay, thank you, Doreen!
Terri
I made these with an under powered food processor (I don’t recommend this lol) they still turned out pretty darn good. The icing is the best cream cheese icing I’ve ever tasted!! What brand of food processor do you use?
Maya | Wholesome Yum
Hi Terri, I’m glad you liked them! I have this food processor and it has been so worth it.
Terri
Thank you!
Amanda
Can these be made nut free? Maybe coconut flour instead?
Maya | Wholesome Yum
Hi Amanda, You could try with about 1/2 cup coconut flour instead of the macadamias (you’d need much less for the right ratio), but I haven’t tested it so can’t say for sure. That would just be my first guess at where to start. You’d end up with fewer cinnamon rolls, though.
Ronalyn Hurley
This recipe sounds (and looks) delicious. I’ve always adored good cinnamon rolls like my grandmother and mother used to bake. Sadly, those aren’t possible anymore. I’m hopeful that this recipe will come fairly close. I know confectioners Lakanto isn’t on your sugar replacement list but my question is, will using it change the outcome of the rolls? I have a large bag of the confectioners and none of the granular.
Maya | Wholesome Yum
Hi Ronalyn, I haven’t tried it with confectioners sweetener but it should probably work. You might need just a little less – use scant measuring cups. Let me know how it goes if you try!
Sparrow
I made these yesterday with almond flour. Used a stand mixer instead of a food processor and they turned out amazing. My non keto boyfriend said they were really good, and he’s super picky. Def making these again.
Maya | Wholesome Yum
Thank you so much! I’m glad you both liked them.
Lara
These look so freaking delicious! I can’t wait to try them.
Maya | Wholesome Yum
I hope you like them, Lara! Thanks for stopping by!
Kelley
Ok…these are so good!! I’ve had one and have 13 left. What is your recommendation for saving them and reheating? Next time I may just bake half and freeze the rest, but for the already cooked ones I’m not sure. I’d hate for them to go to waste!! They are so rich and satisfying!
Maya | Wholesome Yum
Hi Kelley, I’m glad you liked them! They are good in the fridge for about a week, or you can freezer them for longer (even after baking). You can reheat them if they are without frosting, or just let them sit at room temperature if they already have frosting.
Hilary
My first attempt resulted in some tasty macadamia nut butter, but after that everything went smoothly. They were SO good. Well worth the effort and a nice Mother’s Day treat! Thank you!
Maya | Wholesome Yum
Thank you so much, Hilary! Happy Mother’s Day!
Krista Boutilier
Here in Nova Scotia, macadamia nuts are so much. Could I use almond flour for this? if so how much do you think I’d need? Looks sooo yummy!
Maya | Wholesome Yum
Hi Krista, Yes, you can! It would be the same amount by weight – 10 oz.
Rose
She said in the recipe that you go by weight. 10oz of almond flour or 10oz of macadamia nuts.
Linda Arreguin
Can you substitute another nut for the macademia nuts??
Maya | Wholesome Yum
Hi Linda, Yes, you can! Higher fat nuts that have a neutral flavor, like macadamias or almonds, work best. The dough will come together with most nuts, but if you pick ones with stronger flavor you’ll be able to taste that.
Jessica
I’ve never been able to find erythritol anywhere where I live, it’s hard enough finding gluten free products sadly (I’m celiac), but I would love to try these as I really miss cinnamon rolls. Would truvia work as a substitute for that?
Maya | Wholesome Yum
Hi Jessica! You can buy erythritol online if you want to, using the link on the recipe card. Yes, you can use Truvia in this recipe as well – just use scant measurements because it’s slightly sweeter than pure erythritol. I hope you like it!
Marcella Rice
For Jessica – You can use any of the sweeteners appropriate for keto recipes. (Xylitol has a higher glycemic index.) I do not understand why recipes always call for a specific low carb sweetener – unless it is because whoever posted the recipe gets a commission if you buy the product they recommend. As a matter of fact I have a conversion chart for Natural Low Carb Sweeteners that came from Wholesome Yum!
Maya | Wholesome Yum
Hi Marcella, Not all recipes can use sweeteners interchangeably, though many can. I do talk about this in the sweetener guide you mentioned. The reason for specific sweeteners in recipes is mainly because I can only 100% vouch for the way I tested the recipe, with my specific ingredients. Sweeteners also provide bulk, so sometimes changing to a different one does change the result as well. In the case of these cinnamon rolls, though, there isn’t a lot of sweetener in the dough, so they do work fine with almost any sweetener you like.
Roberta
I wish I could prepare this recipe for my beloved mum next Sunday (I can imagine she won’t even notice that it’s a low carb recipe! She’s always so skeptical to these kind of recipes), and share a cinnamon roll with her, but unfortunately I struggle with dairy. I’d think to substitute butter with ghee (the only dairy product I consume without problems), cream cheese with coconut cream (adapting the amount, should be enough reducing 1/3), but what about mozzarella? Any suggestion? (No cashews please.) Thank you in advance if you can help me. Your blog is always a wonderful source of inspiration 🙂
Maya | Wholesome Yum
How thoughtful of you, Roberta! That sounds like a lot of changes so I can’t vouch for the results. You might want to try my other cinnamon roll recipe instead, made with psyllium. Otherwise if you’re set on this one, I’ve heard of people making similar fathead dough with vegan cheese and cream cheese products, so you could try those.
Pam
This sounds so yummy. I don’t have the macadamia nuts and can’t afford to buy any at present. Can these be made with almond flour instead and if so, how much flour? Thanks.
Maya | Wholesome Yum
Hi Pam, Yes, you can use almond flour. It would be the same amount by weight, which is 10 oz.
Laura
This looks so good! I’m new to Keto/low carb so I have a question: I don’t have straight erythritol. I have stevia, Swerve granular and confectioner, xylitol and Lakanto classic (monkfruit/erythritol combo). Can any of these be used in place of the erythritol in your recipe, and if so, which is best, and is the amount the same or does it need adjustments? Thank you so much!
Maya | Wholesome Yum
Hi Laura, Yes, you can use other sweeteners. For this recipe either Swerve granular or Lakanto Classic would both work great. You’d need close to the same amount, just maybe a tiny bit less since they’re slightly sweeter than straight erythritol. Just use scant measuring cups and you should be good.
anonymous
Dear Maya, my consistency of the mixture is SUPER chunky. I am about to put it in the oven now. What to expect?
Wholesome Yum M
Hi, If your dough is chunky, it may not be well incorporated enough. This could result in flat cinnamon rolls.