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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
Mary Kaye
0For the Keto Cinnamon rolls, if you use coconut flour, do you use 4 eggs?
Wholesome Yum D
0Hi Mary Kaye, If you want to use coconut flour, just use the dough ratio in my fathead pizza recipe and double it.
Artem Goryunov
0Very tasty, the dough itself tastes like the normal one from cinnabon rolls except its less fluffy. And by the way, I made the dough without food processor and it came very beautiful, exactly like on the picture, the recipe is just straight 10/10, highly recommend.
Rebecca
0Is there a dairy free version of these? I’ve been searching for a good cinnamon bun recipe, but it needs to be dairy free for us. I’d love it if you could help us!
Wholesome Yum A
0Hi Rebecca, I do not have a dairy free version of these cinnamon rolls, but some readers have told me that they’ve used dairy-free cheese substitutes with success.
Carrie Priest
0Question-Can you recommend a pan that is less heavy and won’t stick. I am looking for something to make casseroles in as well. Will Ceramic work like 9X13? I made them on an oiled cookie sheet and not only did they spread instead of rise but they stuck horribly. I would say they are very tasty, hard to eat just one!
Wholesome Yum D
0Hi Carrie, Here is the baking dish I use.
Letha
0They were yummy but I had issues from the start.
First off I don’t have a food processor so I tried by hand then mixer which did mix it in together. Made ball put in frig 30 min then rolled between parchment paper but even with buttery hands it did not roll into log very well. Cut into 14 pinwheels like it says and now baking but looking like blobs on the sheet as they are baking.
Okay, all done and they are deliciously ugly lol
Making keto cream cheese frosting now.
Wholesome Yum D
1Hi Letha, I reserve the star rating for readers who followed the recipe as written. As stated in the post, a food processor is a must for making the keto cinnamon roll dough and is the main reason for the issues that you faced.
Rikesha
0I don’t have a stoneware baking dish. Any adjustments needed for a glass baking dish?
Wholesome Yum D
1Hi Rikesha, No, adjustments should be needed.
Donna
0The dough is chilling now. I think I am going to make small crescents to avoid dough breaking.
Karen Gratwick
0Hi, These look amazing, and I’m really keen to bake them, but we can’t get allulose in the UK (at least not without paying about $40 to import a 400g bag in 2 months’ time! Which sweetener would you recommend as a next-best? Unfortunately my family and I can’t take sugar alcohols very well… Thanks.
Wholesome Yum D
0Hi Karen, You can use a sweetener that is available to you in the UK, see my sweetener conversion chart and that will compare all of the types of sweeteners so you can decide which is best.
Bailey
0There used to be a non fathead dough version of these? I made it many times…where did it go ?? I don’t tolerate dairy well. Is it gone forever? I know it wasn’t an easy recipe, but I had it dialed in.
Maya | Wholesome Yum
0Hi Bailey, My other keto cinnamon roll recipe is in the Wholesome Yum app, available on iPhone or Android.
KT
0I’m planning to make these when we go visit family on Christmas day! But I have questions about the sizes of everything. You wrote that the cinnamon rolls should be spaced properly in order for them to rise rather than spread. So I definitely want to use the right size baking dish with the right size and number of rolls!
The instructions say to roll the dough into a 14”x10” rectangle, brush, sprinkle, roll it up, and slice into 1” pinwheels. It wasn’t clear which direction to roll, the long way or the short way, so I read through the entire blog, looked at all the photos, and watched the video, hoping to see if you ended up with 14 or 10 rolls, and then I’d know which way to roll it. But the photos show a baking dish with 12 rolls in it, and the video shows a small baking dish with 8 rolls. So I was still uncertain!
Then I tried to figure out the size of your baking dish, as there was no way to tell from the photos/instructions, so I clicked the “stoneware baking dish” link in your instructions to see if I could find out. The linked Amazon dish has red handles, so definitely not the same white dish pictured in your photos or your video. But I hoped maybe it was still the right size, so eventually I found buried in the Amazon Q&A that the interior measurements of that dish are 9.5”x14”. Is this the same size as the dish you used in your photos and recipe testing? The dish that you’re holding in your video is definitely much smaller than 9.5”x14”; perhaps you made only a half recipe there?
So my questions remain. If I want to make a full recipe of cinnamon rolls, should I plan to end up with 12 rolls? Which direction did you roll the rectangle to accomplish this? Did you roll a skinny 14” log and cut 12 skinny tall pinwheels a little over 1 inch thick each? Or did you roll a fat 10” log and cut 12 fat short pinwheels a little less than 1 inch thick each? And should I put my 12 pinwheels in a 9.5”x14” baking dish or use a different size?
It would be so helpful if these details were included in the recipe, so that we are more likely to end up with results similar to yours. Thank you for any insight on these questions! And thank you so much for all your wonderful low-carb recipes!
Wholesome Yum D
0Hi KT, This recipe makes 14 rolls. I recommend rolling the long way to get the most rolls out of the dough. A large baking dish would work just fine for you.
Cathy
0What if you don’t have a processor
Wholesome Yum M
0Hi Cathy, Fathead dough can be made with a stand mixer, food processor, or by hand. Any of these options will work great, but it will take the longest to combine the cheese and almond flours together when doing this by hand. Be sure to knead until the ingredients are fully incorporated into a cohesive dough.
Mimi
0Big WY fan here. This recipe was such a disaster for me, I’m sorry to say.
Usually baking is a relaxing time for me but these cinnamon rolls were just not willing to cooperate on any level.
I don’t think the fat head dough is my friend as I even broke my food processor blade on another recipe. :/
The dough was so sticky even after chilling and doing the best I could to salvage, baked little globs that scorched inevitably and the end result was mediocre.
The family did sample the goods but they didn’t say much and that’s saying a lot.
I appreciate all the wonderful recipes but I suppose there has to be a miss here and there. We are not in a perfect world but most other things I’ve made have been amazing! Will carry on and make lots of other things.
Wholesome Yum M
0Hi Mimi, Sorry these didn’t turn out as expected. It sounds like the dough wasn’t fully combined and ended up being sticky and unworkable. I like to use a food processor to make fathead dough. You can also use a stand mixer with a paddle. If you don’t have access to these options, then you can bring the dough together by kneading with your hands, but it will take a bit of patience to do this.
Lisa Doyle-Bell
0Love the original but just did a variant that is a winner. Make the dough skip use brown sugar such as Swerve in place of white 1/2 the amount, use maple flavor instead of vanilla. Then while your dough is cooling cook strip bacon in a cast iron frying pan and cool. bacon drain the grease but leave the bits in the pan. Roll out the dough, as above, and layer with the bacon strip, cubed 2 oz of cream cheese and top the bacon, put the parchment back down and lightly roll to spread the cheese. Roll up, cut and put back in the skillet, bake as above
Heather Day
0Hello. I could have sworn the old recipe had egg whites and no mozzarella cheese? I know I’ve made them like that before. Is there a way to access the old recipe?
Thanks!
Heather
Maya | Wholesome Yum
0Hi Heather, That was a different recipe, and is available in the Easy Keto App. You can get it on iPhone here or Android here.
Krista
0How disappointing! I hate fathead dough & that other recipe was the bomb!
Christina A Novak
0I haven’t made this yet because I’m wondering about the cheese. Are bagged mozzerella OK or should I buy a block and shred it myself? Thanks
Wholesome Yum M
0Hi Christina, Both bagged or freshly grated mozzarella will work in this recipe! If you are concerned about the starches used on the pre-shredded cheese, then feel free to shred your cheeses at home before making the recipe.
Darrell Roch
0I love your recipes but all the commentary especially in the app slows down the process. I would pay for the app if it was a direct link to the recipes ingredients and instructions. I know that a lot of this is for the web so your website tracks higher with searches.
Wholesome Yum M
0Hi Darrell, Thanks for your feedback. You can use the ‘Jump to Recipe’ button to be taken directly to the recipe card if you’d like to skip the post. I hope this is helpful to you.
Jessica
0I’m so excited about these but I feel like I did something wrong. Maybe I didn’t roll them tight enough? They flattened out and took a lot longer to cook..about 45 minutes to brown and get the dough cooked. They taste good but they look like they melted! Lol. Not sure if I used too much butter when rolling them out?
Wholesome Yum M
0Hi Jessica, The rolls do flatten out a bit as they bake. Bake times may vary a bit due to hot or cold spots in the oven, but an extra 20 minutes is a lot of difference. Make sure you are not overbaking so they don’t dry out.
beesnberries
0The instructions say to roll the dough into a 14″ X 10″ rectangle. To make 14 pinwheels, 1″ each, you need to roll the dough so the resulting length of the log is 14″. In the video, the dough is rolled so that the log length is 10″. I followed the video rather than thinking it through. My cuts were slightly more than 1″, so I made 9 pinwheels/rolls. That makes a big difference in nutritional information. The video only showed 8 pinwheels, not 14.
Neither the instructions nor video say whether to remove the dough from the food processor bowl before refrigerating. That might be why some people have a mess on their hands. The nice round dough ball in the video should be made before refrigerating the dough, not afterward. I put the dough on a big piece of plastic wrap as I glopped it out of the bowl. Then I worked it into a ball with the plastic wrap around it.
Room temperature will impact how quickly the dough will get too sticky to work well. I was busy, so my dough was in the refrigerator for about 2 1/2 hours. Room temperature was 74 F. I’ve never had dough work so easily! I broke the ball into two pieces to make it easier to work with at first, and then just rolled over the gap to make one 14 X 10 rectangle. As instructed, I buttered the parchment paper and the dough ball before starting to roll.
For the icing, I used 1/3 cup monk fruit sweetener/erithrytol granular sweetener and pulsed it in the coffee grinder to powder it. I didn’t dilute it to “drizzle” stage. 2 1/2 tablespoons whipping cream made a nice smooth icing that I spread on the hot rolls. It was at least twice as much icing as I needed, but I only made 9 rolls, not 14.
They are delicious. Thank you.
Lynn Weddle
0Count me among those who eagerly tried this recipe only to end up with a clumpy, sticky mass, albeit delicious! I used deli mozzarella that I grated- maybe too much liquid? Next time I will add more almond flour. Wowo the taste is fab though. In the end I just gathered it all up and plopped it into the pan and spread it out with my fingers. Not pretty at all!
Wholesome Yum M
0Hi Lynn, For the best results, please use low moisture block mozzarella in the recipe. Anything else and your will not form a cohesive dough to roll out.
Angel
0New to keto and was wondering if I can make the dough and pinwheels the night before and bake in the morning? Thank you in advance, I look forward to trying this recipe!!!!!
Wholesome Yum M
0Hi Angel, I don’t recommend doing this. The baking powder will react while the rolls sit overnight in the fridge, so they won’t rise during baking the next day. For the best results, bake them right away and re-heat the next morning.