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Get It NowKeto Cinnamon Rolls That Taste Like The Real Thing
I first made these keto cinnamon rolls as an experiment. I wanted to see if I could take my favorite fathead dough (the one I use for pizza and bagels!) and turn it into something sweet, chewy, and pillowy. When I launched Besti Brown Sweetener, I knew I had to revisit the recipe. I swapped in almond flour, added that deep molasses flavor to the filling, and it quickly became a favorite.
They take a bit more time than my usual breakfasts, but they’re ready in 40 minutes, which is still much faster than regular cinnamon rolls and totally worth it. Here’s why I think this is the best keto cinnamon rolls recipe:
- The texture is soft and chewy – I wanted these to feel like real cinnamon rolls, not eggs and cheese. The dough is pillowy, tender, and pulls apart just like the classic. Every time I make them for my family or bring them to brunch, no one believes they’re keto or gluten free.
- That gooey filling hits just right – My Besti Brown sweetener gives the filling that rich, caramelized flavor and gooey texture. It actually melts like sugar, which most keto sweeteners just don’t do.
- It’s easier than it looks – If you’ve made any of my other fathead recipes, you’ll feel right at home here. And even if you haven’t, I’ve included plenty of step-by-step tips to help you roll, slice, and bake like a pro.
- You can still make the original version – The first time I shared these, I used ground macadamia nuts instead of almond flour. If you’ve got them on hand, that version still works. Just check my recipe tips below for details.
Make them with me and see why this version made it onto the back of the Besti Brown bag and in my Easy Keto Cookbook!
Reader Review
“Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and still be chewy with the right texture. Oh my, these are delicious!” –Nancy
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto cinnamon rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fathead Dough:
- Wholesome Yum Almond Flour – Most fathead doughs use either almond or coconut flour, and this version uses almond for a softer, pillowy texture. If you prefer coconut flour, you can totally swap it. Just use the ratios from my fathead pizza recipe and double the amount.
- Besti Monk Fruit Allulose Blend – I use this one because it keeps the dough moist and doesn’t crystallize like other sweeteners can. You can use a different sugar substitute if you want, but the texture might change. (Check my keto sweetener guide if you’re swapping!)
- Baking Powder – Just make sure it’s fresh so your cinnamon rolls rise properly.
- Eggs – I use large eggs at room temperature, which helps the dough mix more evenly.
- Vanilla Extract – I recommend using a good quality one — you’ll taste the difference.
- Mozzarella Cheese – Sounds strange, but trust me! The cheese gives fathead dough its structure and stretch. Use pre-shredded, low-moisture mozzarella for best results.
- Cream Cheese – I use full fat cream cheese, cubed so it melts more evenly with the mozzarella. Mascarpone works as a sub, but the texture may be a little softer.
Filling:
- Unsalted Butter – I like to use grass-fed butter for the best flavor, but any unsalted kind works. Just make sure it’s melted so it blends smoothly into the filling and spreads easily over the dough.
- Besti Brown – This is what gives the filling that deep, caramelized brown sugar flavor and keeps it gooey. I actually created this sweetener because I couldn’t find any other keto brown sugar that tasted right and added moisture. Nothing else I tried came close.
- Cinnamon – We wouldn’t have keto cinnamon rolls without it! I use a generous amount for that warm, classic flavor in every bite.
Icing:
- Besti Powdered – I use this for an ultra smooth sugar-free cinnamon roll icing that actually dissolves. Powdered erythritol works too if that’s what you have, but it might crystallize a bit as it sits.
- Heavy Cream – This gives the icing that rich, creamy texture. You can also use coconut cream for a dairy-free option.
VARIATION: Want a frosting instead?
I love this simple glaze, but if you want something richer and a little tangy, try my keto cream cheese frosting instead because it really takes these rolls to the next level.
How To Make Keto Cinnamon Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dough. Add the almond flour, Besti, baking powder, eggs, and vanilla to a food processor and blend until everything’s smooth and combined.
- Melt the cheeses. Melt the mozzarella and cream cheese together until smooth and easy to stir.
- Bring it together. Add the melted cheese to the food processor, blend until uniform, and chill the dough until it’s no longer sticky.
- Roll it out. Place the dough between two sheets of parchment paper brushed with a little oil or cooking spray, then roll it out into a thin rectangle.
- Add the filling. Brush most of the melted butter over the dough, then mix Besti Brown and cinnamon and sprinkle it evenly on top.
- Roll and slice. Brush your hands with the last bit of butter, roll the dough into a tight log, and lift as you go so it doesn’t stick. Slice into pieces and place them in a baking dish.
- Bake and finish. Bake until golden and set, then let them cool slightly. Whisk Besti Powdered with a little cream until smooth and drizzle over the warm keto cinnamon rolls.
My Recipe Tips For The Best Keto Cinnamon Rolls
- A food processor isn’t required, but it definitely makes things easier. I used to mix the dough by hand, but now I always use my food processor because it gives a smoother, more even texture. I use either the dough blade or S-blade and scrape down the sides as needed. If it’s not coming together, try pushing the cheese closer to the blade so it blends faster.
- Make sure there aren’t any visible streaks of cheese, or your cinnamon rolls will bake up uneven. If you’re kneading by hand, squeeze the dough between your fingers until it all comes together. I also like to oil my hands first so it doesn’t stick.
- If the cheese starts to harden before it mixes in, pop the bowl in the microwave for a few seconds to soften it again. Make sure it blends smoothly into the dough, or it’ll be tough to roll out later.
- The sweetener makes this dough stickier than the savory versions, so chilling it is extra important. Pop it in the fridge for about 20-30 minutes before handling, and resist adding extra sweetener, or it’ll just get even stickier.
- Roll the dough between two pieces of parchment paper since it’s usually too sticky to roll on its own. I don’t recommend adding extra flour because it’ll make the dough dense. My marble rolling pin is my go-to here because it stays cool and keeps the dough from warming up.
- Want more tips for working with keto fathead dough? Check out my keto pizza and bagel posts, or grab my Easy Keto Cookbook for even more tricks to master the dough.
- Fathead cinnamon rolls puff up as they bake, so if they’re too close, they’ll crowd each other, but too far apart, and they’ll spread instead of rise. I place them about half an inch apart so they rise up instead of spreading out and keep their round shape. This baking dish is just the right size for that.
- Want to try the original version with macadamia nuts? Just pulse raw macadamias in a food processor until they’re as fine as flour. Use 1½ cups measured after grinding (you’ll need about 2 cups whole). They make the dough richer, higher in fat, and lower in carbs, and perfect for keto baking.
Keto Cinnamon Rolls (Just Like the Real Thing)
My keto cinnamon rolls are soft, gooey, and sweet enough to feel like a treat, but they're low carb and taste just like the real thing.
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Ingredients
Tap underlined ingredients to see the ones I use.
Dough:
Filling:
Icing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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 14×10 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.
Did You Like It?
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Maya’s Recipe Notes
Serving size: 1 keto cinnamon roll
- Tips: Check out my recipe tips above to help you mix the dough perfectly, keep it from getting sticky, and bake the softest, fluffiest keto cinnamon buns.
- Store: Keep leftover keto cinnamon rolls in an airtight container in the pantry for 2-3 days or in the fridge for up to a week.
- Meal prep: You can make the dough and even roll and slice the cinnamon rolls ahead of time. Just keep them covered in the fridge and bake them fresh when you’re ready.
- Reheat: I like to warm them up in the microwave or in the oven at 325 degrees F for about 5-10 minutes.
- Freeze: These freeze really well for a few months. I wrap them individually so I can grab one anytime. Just thaw and warm before serving.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Keto Cheat Sheet System, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cinnamon Rolls
Serving Ideas
If you’re wondering what to serve with your keto cinnamon rolls, I’ve got a few favorites that turn them into the perfect breakfast or brunch spread:
- Drinks – A warm drink always pairs perfectly! I love my pumpkin spice latte when I want something fancy, or bulletproof coffee and tea for that rich, creamy flavor. If you prefer to keep it simple, stir in a little keto coffee creamer to your regular brew.
- Make it Brunch – Add a hearty breakfast casserole, some fluffy egg bites, or a veggie-packed frittata. Don’t forget crispy bacon on the side and a bowl of keto-friendly fruit with my sugar-free fruit dip for a fresh, sweet finish.
213 Comments
Lara
0These look so freaking delicious! I can’t wait to try them.
Maya | Wholesome Yum
0I hope you like them, Lara! Thanks for stopping by!
Kelley
0Ok…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
0Hi 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
0My 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
0Thank you so much, Hilary! Happy Mother’s Day!
Krista Boutilier
0Here 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!
Rose
0She said in the recipe that you go by weight. 10oz of almond flour or 10oz of macadamia nuts.
Maya | Wholesome Yum
0Hi Krista, Yes, you can! It would be the same amount by weight – 10 oz.
Linda Arreguin
0Can you substitute another nut for the macademia nuts??
Maya | Wholesome Yum
0Hi 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
0I’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
0Hi 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
0For 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
0Hi 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
0I 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
0How 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
0This 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
0Hi Pam, Yes, you can use almond flour. It would be the same amount by weight, which is 10 oz.
Laura
0This 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
0Hi 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
0Dear 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
0Hi, If your dough is chunky, it may not be well incorporated enough. This could result in flat cinnamon rolls.