This Low Carb Cinnamon Rolls Recipe is a sweet and gooey recipe, which is made with fathead dough and cinnamon sweetener. It’s the ultimate keto breakfast treat, ready in about 35 minutes.
Low Carb Cinnamon Rolls Recipe Ingredients
The Dough
- 175 g shredded mozzarella (1 ½ cups) – See tips on type
- 80 g almond flour (extra fine) (¾ cup)
- 2 tablespoon cream cheese
- 1 egg, room temperature
- ½ teaspoon baking powder
The Filling
- 2 teaspoon water, boiled (or melted butter for richness)
- 2 tablespoon granulated sweetener (Erythritol or Monk Fruit)
- 2 teaspoon cinnamon
The Frosting
- 2 tablespoon cream cheese
- 1 tablespoon greek/full fat yoghurt
- 2 drops vanilla stevia (or vanilla extract)
How To Make Low Carb Cinnamon Rolls Recipe
- Preheat: Pre-heat the oven to 180 Celsius/360 Fahrenheit.
- Melt the cheese: Melt the shredded mozzarella and 2 tablespoons of cream cheese in a non-stick pot over low heat or in a microwave (approx. 1 ½ minutes, stirring halfway through). Take off the stove; ensure the cheese is completely melted and pliable, but not bubbling or burnt.
- Mix the dough base: Stir in the egg immediately. Then, add the almond flour and baking powder. Start to combine using a fork to incorporate the dry ingredients into the cheese.
- Knead: Use your hands to knead the mixture into a ball of smooth, uniform dough. Tip: This can be easier if you lightly oil your hands first to prevent sticking.
- Shape the rolls: Divide the dough into 6 balls of approximately 50g each. On a silicone mat or parchment paper, form each ball into a long roll (about 40cm), then flatten it out with your hands or a rolling pin. Make the dough strips as thin as you can without tearing.
- Fill: Prepare your cinnamon filling: boil the water, then stir in the sweetener and cinnamon to make a paste. (Alternatively, use melted butter). Spread the cinnamon paste evenly over the flattened dough strips.
- Roll and cut: Roll each strip up into a bun. Cut each bun sideways in half to create two smaller rolls from each strip. You now have 12 buns. Place them on a non-stick baking sheet or in a pie dish lined with parchment paper.
- Bake: Bake for 20 minutes or until golden brown and firm to the touch.
- Frost: While the rolls are in the oven, prepare the frosting by mixing the cream cheese, yoghurt, and stevia. Spread over the warm rolls and serve immediately.
Recipe Tips
- Mozzarella Matters: This recipe works best with pre-shredded mozzarella (low-moisture part-skim). Fresh white mozzarella balls contain too much liquid and will result in a runny, unworkable dough.
- Sticky Dough: Fathead dough gets sticky as it cools. Oil your hands lightly. If the dough cools down too much and becomes stiff/hard to roll, pop it back in the microwave for 10-15 seconds to soften it up.
- Filling Variation: The recipe calls for water to keep the calories low, but using melted butter instead creates a richer, more traditional buttery cinnamon filling flavor.
- Sweetener: Using a “Brown” sugar substitute (like Swerve Brown) in the filling mimics the caramel flavor of traditional cinnamon rolls better than white granular sweetener.
- Almond Flour: Use extra-fine almond flour. If you have coarse almond meal, you may need to add an extra tablespoon to get the right dough consistency.
What To Serve With Low Carb Cinnamon Rolls Recipe
These mini rolls are a delightful breakfast or snack.
- Coffee: A hot cup of black coffee or keto coffee.
- Eggs: Scrambled eggs or bacon for a savory contrast.
- Berries: A small side of raspberries.
- Almond Milk: A cold glass of unsweetened vanilla almond milk.
How To Store Low Carb Cinnamon Rolls Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat: Reheat in the microwave for 15-20 seconds. This softens the cheese dough and makes them gooey again. They are much better warm than cold.
- Freeze: You can freeze the baked rolls (frosted or unfrosted). Wrap tightly and freeze for up to 2 months. Thaw and reheat before eating.
Low Carb Cinnamon Rolls Recipe Nutrition Facts
- Calories: 94
- Total Fat: 7.2g
- Saturated Fat: 2.3g
- Cholesterol: 25mg
- Sodium: 98mg
- Total Carbohydrates: 2.1g
- Dietary Fiber: 0.8g
- Sugar: 0.4g
- Protein: 6.2g
- Net Carbs: 1.3g
Nutrition information is estimated per roll (based on 12 small rolls).
FAQs
Can I use coconut flour?
Yes, but in much smaller quantities. If substituting, use about 3 tablespoons of coconut flour instead of the almond flour, as it is very absorbent. You may need to add another egg.
Why is my dough hard?
The cheese cooled down too much. Fathead dough must be worked while warm. Reheat it briefly.
Is this Keto?
Yes. With only 1.3g net carbs per roll, these fit perfectly into a keto diet.
Low Carb Cinnamon Rolls Recipe
Description
Soft, chewy, and sweet keto cinnamon rolls made with a mozzarella dough base and topped with a tangy cream cheese icing.
Ingredients
Instructions
- Melt mozzarella and 2 tbsp cream cheese.
- Stir in egg, almond flour, and baking powder; knead to a ball.
- Divide into 6 balls; flatten into strips.
- Mix water (or butter), sweetener, and cinnamon.
- Spread filling on strips; roll up.
- Cut rolls in half to make 12.
- Bake at 180°C/360°F for 20 minutes.
- Mix remaining cream cheese, yoghurt, and stevia.
- Frost warm rolls.
Notes
- This recipe works best with pre-shredded mozzarella; fresh contains too much liquid.
- Oil your hands if the dough is sticky.
- Warm the dough up if it becomes hard to handle.
- Using butter instead of water in the filling adds a richer taste.
Low Carb Cinnamon Rolls Recipe
