Keto Cinnamon Rolls
Published
This keto cinnamon rolls recipe is a quick, low-carb treat with a soft, chewy texture and a classic cinnamon swirl. Made with superfine coconut flour and no yeast, these sugar-free cinnamon rolls come together in just 30 minutes and are perfect for an easy breakfast or cozy weekend bake.
I’ve tested these keto cinnamon rolls multiple times to get that soft, chewy texture just right using fathead dough made with mozzarella cheese and superfine coconut flour. Yes, most of the dough is made from cheese, but you truly wouldn’t know once they’re baked. Fathead dough is a reliable gluten-free method I use often for recipes like keto bagels and pizza dough, but it behaves differently from traditional dough. Especially when using coconut flour, which absorbs liquid much faster than almond flour recipes. That’s why this recipe moves quickly—once the dough is mixed and shaped, the rolls should go into the oven right away so they hold their structure and bake up properly.
These rolls will puff up slightly, but they won’t rise like classic cinnamon rolls, or even gluten-free cinnamon rolls, made with yeast. Though this recipe uses baking powder and baking soda for lift, yeast is not recommended. Coconut flour doesn’t pair well with yeast in terms of flavor or structure. Instead, these rolls rely on the melted mozzarella and cream cheese to create structure, giving the dough its soft, chewy texture without needing a traditional rise. To tie it all together, the classic cinnamon swirl is completely sugar-free, so choosing a brown sugar substitute you actually enjoy is key to getting the best flavor. And, I added a traditional cream cheese frosting option if you’re looking for that classic cinnamon roll finish.
What I Learned While Testing
- Have everything prepped before you start. Once the baking powder and baking soda are added, the dough needs to be worked quickly and baked right away, so measure ingredients and set up your tools ahead of time.
- Use superfine coconut flour only for the right texture. Regular coconut flour can taste gritty and won’t absorb liquid properly, which leads to a dry, crumbly dough. You may need to blend the flour in a food processor first and sift through a fine mesh strainer before using the coconut flour in this recipe.
- Work quickly once the leavening is added. The baking powder and baking soda activate immediately, so the dough needs to go into the oven right after shaping for the best rise and structure.
- Measure coconut flour carefully—it’s easy to overdo it. Coconut flour is highly absorbent, so even a little too much will make the dough dry and hard to work with. If you’re not using a scale, spoon the flour into the measuring cup instead of scooping directly from the bag to avoid packing in too much.
- Let the melted cheese cool slightly before adding eggs. If the cheese is too hot, it can scramble the eggs and affect the final texture of the dough.
- Expect a more delicate dough than almond flour versions. Coconut flour doesn’t have the same fat content or flexibility, so the dough is softer, slightly more fragile, and can crack when rolling.
- Use a guide when rolling out the dough. A silicone mat with measurements makes it easy to get the dough to the right 12×10-inch size. If you don’t have one, mark the dimensions on parchment paper and place a clean sheet on top to roll the dough evenly.
- Don’t worry about small cracks—they’re normal. If the dough splits while rolling, just use lightly oiled hands to gently press and patch it back together.
- Choose a sweetener you actually enjoy the taste of. Since this is a sugar-free recipe, the flavor of the sweetener really comes through. Take your time testing brown sugar substitutes and figuring out which one you like. Some can have a cooling or artificial aftertaste.
- The dough will feel different, but it bakes up beautifully. It may seem softer or slightly sticky compared to traditional dough, but once baked, the rolls turn out soft, chewy, and cohesive.
Keto Cinnamon Rolls
Equipment
- 1 8-inch cake pans
Ingredients
For the Filling
- 1 cup brown sugar substitute, zero-calorie sweetener
- ¼ cup unsalted butter, softened to room temperature or partially melted
- 1 tbsp ground cinnamon
For the Rolls
- 2½ cups shredded low moisture mozzarella cheese, moisture under 45%
- 2 oz. full fat cream cheese
- 4 large eggs, room temperature
- 1½ tbsp baking powder
- 1 tsp xanthan gum
- ¼ tsp baking soda
- 1 tbsp apple cider vinegar
- 1 cup superfine coconut flour
For the Cream Cheese Frosting
- 2 oz. full fat cream cheese, softened to room temperature
- ¼ cup icing sugar substitute, zero calorie sweetener
- 2 tbsp unsalted butter, softened to room temperature
- 1 tsp vanilla extract
Instructions
- Read instructions and notes fully before getting started. Have all of your ingredients measured out in advance and have your silicone mat or parchment paper ready for rolling out the dough. Once the leavening ingredients (baking powder and baking soda) are added to the dough, you want to work fast to get the keto cinnamon rolls rolled out and into the oven.
- Preheat oven to 400°F.
- Spray an 8×8” cake pan with non-stick baking spray. Set aside for now.
Filling
- In a medium bowl, combine the brown sugar substitute, butter, and cinnamon. Mix on high speed with an electric mixer until well combined. Set aside for now.
Cinnamon Rolls
- In a large bowl, combine the shredded mozzarella cheese and cream cheese.
- Place the bowl of cheeses into the microwave and heat on high for 1 minute. Remove from microwave and stir. If the cheese isn’t completely melted, heat for an additional 30 seconds, then stir again.
- Let the melted cheese cool a bit (this is important so the eggs don’t cook into the melted cheese when added). Let the cheese cool for 3 to 4 minutes.
- Add eggs, baking powder, xanthan gum, baking soda, and lastly, add apple cider vinegar. Beat on high speed until well combined. The mixture will look lumpy (broken up melted cheese), but that’s okay.
- Add the coconut flour and mix gently on low speed just until combined. Do not overmix.
- On a silicone mat or a sheet of parchment paper, gently spray a little non-stick baking spray on the work surface and on your clean hands, and knead the dough a bit (into a ball) then use a rolling pin (sprayed lightly with non-stick baking spray) to roll the dough out to a rectangle shape 12” long and 10” high. The dough will be about ¼” thick.
- Spread the cinnamon mixture filling evenly over the dough, leaving about a ½” space at the top of the rectangle so it doesn’t spill over once rolled up.
- With lightly greased hands, roll the dough up to create one long cinnamon roll (lengthwise this will be 12” long). If the dough starts to crack when rolling it up (common with this type of dough), use hands sprayed lightly with non-stick baking spray to gently pinch broken pieces back together.
- Use a sharp knife to cut the cinnamon roll log into 9 rolls. With a 12” roll, each roll should be about 1.3”.
- Place cinnamon rolls into the prepared cake pan.
- Place in oven and bake for 5 minutes at 400°F. Without opening the oven door, reduce the heat to 350°F and bake for an additional 12 minutes. Cinnamon rolls are done when outside edges start to look very lightly toasted (dough still soft but with a slightly firmer bite on the outside – think lightly toasted bread).
Frosting (optional)
- Combine cream cheese, icing sugar substitute, butter and vanilla extract and beat on medium speed until fully combined.
- Spread desired amount over cinnamon rolls.
Notes
- Check all of your ingredients to ensure they are gluten-free and keto-friendly. Don’t forget to read the cross-contamination warnings on packages as well.
- Not all keto-friendly flours are the same. This recipe is written specifically for use with superfine coconut flour. Different types of keto-friendly flours absorb liquid differently, so using any flour other than superfine coconut flour in this recipe will not give you the same results.
- The frosting in this recipe is optional. I prefer the keto cinnamon rolls without the frosting, but the choice is up to you. Again, the type of zero-calorie sweetener will make a big difference in how this frosting tastes, so do some sugar substitute taste testing before starting this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Keto Cinnamon Rolls Step by Step
Gather the ingredients: Preheat your oven to 400°F and lightly grease an 8×8-inch baking pan with nonstick spray. Read instructions and notes fully before getting started. Make sure all ingredients are measured and ready before you begin, since once the baking powder and baking soda are added, the dough needs to be shaped and baked right away for the best structure.
Make the filling: In a medium bowl, combine 1 cup (100g) brown sugar substitute, ¼ cup (57g) softened unsalted butter, and 1 tbsp (8g) ground cinnamon, then beat on high speed until the mixture is smooth, creamy, and easy to spread without clumps. Set aside.
Melt the cheese: In a large microwave-safe bowl, combine 2½ cups (225g) shredded low-moisture mozzarella cheese and 2 oz. (57g) cream cheese, then microwave on high for 1 minute and stir. If the cheese isn’t fully melted, heat for an additional 30 seconds and stir again until the mixture is smooth, glossy, and stretchy rather than clumpy. Let the melted cheese cool for about 3–4 minutes until it is warm but not hot, which prevents the eggs from scrambling when added.
Add the wet ingredients: Mix in 4 large room temperature eggs, 1½ tbsp (14g) baking powder, 1 tsp (3g) xanthan gum, ¼ tsp (1½g) baking soda, and 1 tbsp (15 ml) apple cider vinegar, then beat on high speed until fully combined—the mixture may look slightly lumpy from the cheese, which is completely normal.
Add coconut flour: Add 1 cup (120g) superfine coconut flour and mix on low speed just until combined, being careful not to overmix. The dough should come together soft and slightly tacky but still easy to handle, not dry or crumbly.
Roll out the dough: Lightly spray a silicone mat or parchment paper, your hands, and a rolling pin with nonstick spray, then gently knead the dough into a ball and roll it into a 12×10-inch rectangle about ¼-inch thick. If the dough sticks, lightly grease your hands again, and if small cracks form, gently press them back together as you go.
Add the filling: Spread the cinnamon filling evenly over the dough, leaving about a ½-inch border along one long edge so it doesn’t spill out when rolling.
Roll into a log: Using lightly greased hands, roll the dough into a tight 12-inch log, and if any cracks form (which is common with coconut flour dough), simply pinch them back together with oiled hands.
Slice the rolls: Use a sharp knife to cut the log into 9 even rolls, about 1.3 inches thick each, slicing gently to keep their shape and wiping the knife between cuts if needed for cleaner edges.
Bake the rolls: Place the rolls into the prepared pan and bake at 400°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F and continue baking for another 12 minutes. The rolls are done when the edges look lightly golden and set while the centers remain soft, similar to lightly toasted bread.
Make the frosting (optional): In a medium bowl, beat together 2 oz. (57g) cream cheese, ¼ cup (36g) powdered sugar substitute, 2 tbsp (30g) softened butter, and 1 tsp (5 ml) vanilla extract until smooth and creamy.
Frost and serve: Spread the frosting over the rolls while they’re still warm for the best texture. Serve and enjoy!
Serving Suggestions
I love serving these keto cinnamon rolls warm for breakfast or brunch with a hot cup of coffee. When I want to make it more of a complete meal, I’ll pair them with a slice of crustless zucchini quiche for something savory to balance the sweetness. They’re also great alongside coconut yogurt with keto granola for a lighter option that still feels satisfying.
Storage Instructions
You can make these keto cinnamon rolls ahead by preparing the dough and rolling it out a few hours in advance, then covering and refrigerating until you’re ready to bake. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the baked rolls in a freezer-safe container for up to 2 months, keeping in mind the texture may soften slightly after thawing. To reheat, warm in the microwave for 20–30 seconds or in a 300°F oven until heated through.
More Keto Baking Recipes to Try
- Keto Cornbread: This keto cornbread is soft, fluffy, and lightly sweet, making it a great savory balance to these cinnamon rolls. It’s another easy low-carb bake that proves you don’t have to miss classic comfort foods on a keto diet.
- Keto Brownies: These keto brownies are rich, fudgy, and perfect when you’re craving a chocolate dessert to pair with your cinnamon rolls. Made with simple ingredients and a gooey center, they’re an easy low-carb treat that always hits the spot.
- Keto Cheesecake: This keto cheesecake is creamy, rich, and completely sugar-free, making it a great make-ahead dessert to serve alongside these cinnamon rolls. It’s a classic low-carb option that’s easy to love and perfect for any occasion.
