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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
Linda Smith
2Making these rolls for the second time … they’re so good!
Nancy Ouellette
2Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and would be chewy and have the right texture. Oh my these are delicious! Fathead dough is getting easier the more I work with it. The only mod I made is that I topped them with cream cheese icing instead of the vanilla icing in the recipe.
Robin
1These come out perfect. Taste like regular cinnamon roles to me. I did use a cream cheese icing though. It’s just my personal preference. Super easy. You do have to leave the dough in the fridge for an hour other than that pretty quick. Delicious! Great recipe hardly any carbs. Great for keto diet. Thanks.
Hannah
1Made these for the first time last night – in my opinion they outshine all the other Cinnamon Roll recipes by far! It's so good to feel like you're not missing out on genuinely yummy sweet treats.
I made them by the book, except for the frosting. I used a tbsp cream cheese with a dash of cinnamon, and about a tbsp of my favourite Vanilla Coffee Creamer (from The Skinny Food Co)… absolutely delicious! I'll be making these regularly. Thank you so much.
Carol
1They taste pretty good… but didn’t rise as much as your photo shows. The texture seemed a bit too dense not quite bread like texture… so wondering how long do you pulse the dough? Maybe I over pulsed/mixed?
I refrigerated for at least an hour. It was messy rolling up but finally used a non stick spatula to “push” the dough into the roll and it worked much easier than using my hands.
The flavour is there so I will try again but this batch was a bit “flat”
Wholesome Yum D
1Hi Carol, Sorry this recipe didn’t meet your expectations. You should mix the dough until smooth and well combined. I would also check the expiration date of the baking powder to make sure it is still fresh.
Mary
0Same thing happened to me. Baking powder still has 9 months before expiration. Could it be that the baking powder, after opening, gets older quicker? Should we store it in the fridge?
Wholesome Yum D
0Hi Mary, I suggest watching the video above the recipe card to make sure you are following the recipe correctly.
Jordan
1I didn’t have a blender so I kneaded by hand, and I added Blueberries. The hardest part was rolling, I made about 12 I think the log wasn’t long enough but each roll I cut was near 2 inches thick. I just used Duncan Hines keto vanilla frosting and they were perfect! I have Been craving some keto cinnamon rolls and even bought some on Etsy and they never arrived so I desperately needed to find my own recipe. I loved these thank you so much!
Charles Bonella
0I made your Keto cinnamon rolls for the first time. I only made half the amount as trial. I baked them in my air fryer (Tower, vortex oven type) and baked them at 160°C for 15mins.
I have to tell you they are amazing. Can’t believe they are sugar free as so low in carbs and they haven’t had any effect on my blood sugar either.
Will definitely be making them on a regular basis.
Thanks
Wholesome Yum D
0I’m happy the cinnamon rolls turned out so well for you, Charles! Making a half batch to test them was a great idea. Thanks for sharing your cooking time and temperature, too!
84patti
0I finally got all the ingredients together to make these cinnamon rolls and followed the directions to a T! Sadly, even after leaving the dough in the refrigerator for an hour and a half, the dough was extremely sticky and impossible to roll out. I tried adding some almond flour and then coconut flour so that I could maybe get it to the point where the dough would roll out. Not happening! I ended up pulling them into blobs and cooking them as a sticky bunch. I’d like to know what I did incorrectly. Maybe I had too much mozzarella cheese even though I scooped them out like three times to make sure I had just the right amount (2 1/2 c) of cheese. My cream cheese measured 2 oz. to the dot on my scale. I’m sooooo disappointed. It took me some time to buy all that I needed and then they just didn’t turn out. I feel like I wasted all that money and I don’t even know what I did wrong. Not sure they are edible! :-[. UGH!!! HELP!!!
Maya | Wholesome Yum
0Sorry to hear that, Patti! Did you by chance have streaks of cheese not incorporated with the flour mixture? That’s the most likely cause if it was still sticky after that long in the fridge. Also, make sure you roll between pieces of parchment paper.
Marie Zimmerman
0I love wholesome yum recipes but this one didn’t work out for me at all- it was a messy disaster!!!
Maya | Wholesome Yum
0Sorry to hear that, Marie! I’d love to help if you can explain more about what went wrong. It’s not really clear from your comment.
Abbeydove
0I did the coconut flour version of this recipe, since we’re allergic to nuts. I measured out the coconut flour very carefully, spooning it into the measuring cup so it would be fluffy and not compacted. Still, these came out very, very dry. Here’s my suggestions for others who are attempting the coconut flour version:
1. Consider adding an extra egg or some melted butter into the dough. I thought the dough seemed dry, but it looked like the pictures and this was my first attempt at fathead dough, so I didn’t trust my instincts. I also added a half teaspoon of cinnamon to the dough for more flavor. I think I could easily have gone up to a full teaspoon.
2. And/or, consider using the measurements by weight if you have a food scale, and THEN consider the moisture level in the dough. I used the cups/volume measurements, which may have been my downfall? I dunno.
2. Shape the dough into a log before you try rolling it out. Don’t do what I did and try rolling it out from a ball! That’ll just makes your life unnecessarily hard, lol!
3. Definitely do grease the parchment, because even after an hour in the fridge and a well greased parchment (I used butter, maybe try coconut oil?) it’s a bit tricky to get the dough to release as you roll it into the swirl shapes. But, that part was actually less of a challenge than I expected, based on other comments
4. Err on the side of a smaller pan. I used a 9×13 with a half inch between each roll. But they didn’t raise or spread that much, actually. If they were closer together, that probably would have preserved more moisture. I know Maya says to space them out by a half inch, but that might be more necessary for the almond flour version.
5. Err on the side of taking them out earlier. That should help preserve moisture, too.
6. Consider using marscapone instead of cream cheese (I didn’t, because it costs an arm and a leg). Maya says it’ll make the dough softer, and that softness would have been welcome in my final product.
7. Don’t skip the glaze, because again, more moisture. But maybe add some vanilla to it so it has a little more flavor.
Anyway, I might try this again with the above modifications, but I might not. I feel like I might get better results with less work from a simple coffee cake, y’know? Still, it would be so nice to have a great cinnamon roll!
Jennifer V
0Recipe turned out with good flavor but a little flat. Dough was tricky to work with but doable with patience. This was a Christmas treat for us. Don’t skip the frosting, it truly was the icing on the cake. I like others, added cream cheese to the frosting. Also roasted chopped walnuts to sprinkle on top. I would make these again. Thanks Maya, I hope your New Year is blessed! I love and trust your recipes.
Maya | Wholesome Yum
0Thank you for sharing, Jennifer! I’m so glad you liked these. It can help to reduce flattening if you put them pretty close together so they don’t have too much room to spread. Happy new year!
JulieJOY
0Really enjoyed these! I used my good old Cuisinart food processor and it incorporated the dough pretty well. I was patient and let it sit for a full hour plus in the fridge. That definitely made the dough more workable. I had to need it a little bit to get the last bit of mixing done. I rolled it out between greased parchment and a sheet of plastic wrap on top. As someone else commented, mine didn’t rise very much, but they were delicious and really hit the spot. I would definitely make these again.
Wholesome Yum D
0I’m so happy you enjoyed them, Julie! Great tip about chilling the dough, that really does make a difference. Rolling between parchment and plastic wrap is such a smart trick too. Thanks for sharing what worked for you!
Misty
0I’m making this right now and I forgot to grease the parchment paper I rolled it out between the 2 pieces and put in the fridge it still sticking the paper any ideals or should I scrape it and re do it?
Maya | Wholesome Yum
0Hi Misty, If it’s still sticking after refrigerating, you’ll need to redo it.
Joni
0I had a similar problem with them not rising. They look so pretty from the top but they’re super flat. I even bought brand new baking powder. They’re very tasty so I may give it another try but I’m not sure what to do differently!
Maya | Wholesome Yum
0Hi Joni, These don’t usually turn out super tall, but the main way to prevent them turning out too flat is to limit the space they have in the pan to spread. See my process pictures above — without too much extra space, they should still rise some and not just spread outward. Hope this helps.
Casey Cei
0Should you refrigerate before baking? I put 6 in using an 8 x 8 pan as a test run for my other 9. They didn’t rise at all! Were they too far apart?
Maya | Wholesome Yum
0Hi Casey, No, I would not refrigerate before baking, because in this recipe the baking powder will lose its effectiveness as it sits. Keto cinnamon rolls don’t rise nearly as much as traditional ones with flour. They should rise some, but they also spread, so if they were too far apart you’ll notice the spreading more than the rising. It does sound like you need them closer together next time. Also, make sure your baking powder is fresh, as it has to work a lot harder in this recipe than in traditional cinnamon rolls. Hope you liked them otherwise!
Joni
0So I’m confused. When I made them, they didn’t rise it all and they’re super flat. But I made them the night before and I put them in the refrigerator because in your notes you said you could do that! So I’m wondering if that’s why they didn’t rise appropriately when I baked them?
Maya | Wholesome Yum
0Hi Joni, Making them ahead can reduce the baking powder effects a bit, but more likely it’s the pan size, like I explained in my response to your other comment.
Cynthia Holthaus
0I usually love everything on WY. These did not work out for me and I followed the directions completely. The dough was really too sticky to roll. I chilled for an hour and used oil, butter, parchment paper to no avail. Perhaps I’ll try the macadamia nut one for better results. Bummed.
84patti
0Yes, Cynthia, I chilled the dough for an hour and a half and I could roll the dough out flat but then couldn’t roll the dough up for the rolls to be cut and placed in the pan. It was just too sticky! 🙁
Maya | Wholesome Yum
0Sorry to hear you had trouble, Cynthia! Yes, the sweet dough is more sticky than the ones that aren’t sticky. You might have needed to chill the dough for longer.
Holly
0Going to make these for thanksgiving morning breakfast. Have some people that are dairy free. Can I use coconut cream and dairy free mozzarella cheese and dairy free cream cheese?
Maya | Wholesome Yum
0Hi Holly, I haven’t made those substitutions but have had other readers tell me they worked with similar types of dough, so I think you can. Please let me know how it goes!
Elizabeth Nikolopoulos
0Can you make these with yeast?
Maya | Wholesome Yum
0Hi Elizabeth, Possibly, but I haven’t tested it to make a specific recommendation. Let me know how it goes if you try it out and find something that works.
Ronda
0Temperature? Time? Please 🙏
Maya | Wholesome Yum
0Hi Ronda, All this info is on the recipe card above. Make sure you read through it to ensure you don’t miss any steps and amounts. 🙂
Emilie
0what food processor do you have please? How big and strong is it? Thanks 😀
Maya | Wholesome Yum
0Hi Emilie, I have this 14-cup food processor. It’s very powerful. I’ve also had it for almost a decade and it’s still going strong. I love it. Highly recommend it if you’re looking for one!