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Keto 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.
Free Printable: Low Carb & Keto Food List
Get It NowHow 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)
By
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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Dough:
Filling:
Icing:
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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.
218 Comments
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.