Low Carb Cinnamon Rolls

These low carb cinnamon rolls are the perfect way to start the day! Soft fathead dough is rolled up with a buttery cinnamon filling, baked until golden, and finished with an easy cream cheese frosting, all for about 1g net carbs per roll.

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I'm a big fan of fathead dough. It's so versatile that I wrote The Ultimate Guide to Fathead Dough to cover everything you can do with it! Most fathead recipes are savory, like pizza crust and bagels, so it was time to mix it up a bit and turn it into a sweet breakfast treat.

I didn't change the basic dough recipe at all, and it doesn't taste as cheesy as you might think! You can tell that the dough itself is savory, so if that might bother you, add a teaspoon or two of sweetener to the dough. But the overall taste is sweet, filling, and definitely comforting. These fathead dough cinnamon rolls are the kind of thing you make on a slow weekend morning when everyone is home and you want something that feels like a treat.

Key Ingredients & Substitutions

• Shredded mozzarella. This is the backbone of fathead dough, and it's what makes the rolls soft and stretchy. Use pre-shredded low-moisture mozzarella (the kind sold in bags), not fresh mozzarella, which is far too wet.
• Cream cheese. A couple of tablespoons in the dough keeps it tender, and a little more goes into the frosting. Full-fat block cream cheese works best in both.
• Almond flour. Use a fine, blanched almond flour for the smoothest dough. Almond meal will work but gives a grainier texture. Coconut flour isn't a one-to-one swap, since it absorbs far more moisture.
• Egg. One beaten egg binds the dough so it holds together when you roll it up and slice it.
• Butter and cinnamon. Together with the sweetener they make the gooey filling. Be generous with the cinnamon; it's the star of the show!
• Sweetener. I use Lakanto Classic monk fruit sweetener in the filling and Lakanto powdered sweetener in the frosting. Any granulated or powdered monk fruit or stevia blend will work; just use the powdered kind in the frosting so it isn't gritty.
• Vanilla and almond milk. A splash of each loosens the frosting into a drizzle. Heavy cream works in place of the almond milk for a richer frosting.

How to Make Low Carb Cinnamon Rolls

Make the fathead dough base by combining the shredded mozzarella and cream cheese in a bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until melted.

Add the almond flour and a beaten egg, and stir to combine. It might not look much like dough at this point! Allow the dough to cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.

Place the dough on a large silicone mat and roll it into a rectangle using either your hands or a non-stick rolling pin.

To make the filling, combine the butter, sweetener and ground cinnamon in a small saucepan. Cook over low heat until the butter has melted and the sweetener has dissolved. Allow the mixture to cool for 5-10 minutes so that it thickens up slightly, then spread it over the dough, going right to the edge on three sides and leaving one long side clear.

Roll up the dough starting from the filled long side, rolling towards the clear edge, and press the seam to seal.

Use a non-sharp palette knife or spatula to cut the log into 16 slices, then place the slices in a greased baking dish (I love my Le Creuset!). Bake at 350°F for 15-18 minutes, or until the rolls are cooked through and golden brown on top.

For the frosting, combine the cream cheese, butter, powdered sweetener, vanilla extract and unsweetened almond milk in a small saucepan. Cook over low-medium heat until a smooth sauce has formed. I like to serve the frosting separately, because sweetness preferences vary wildly in our house! Want a thinner drizzle instead? Try my low carb icing and glaze.

Helpful Tips

Knead while it's warm. Fathead dough is easiest to work with while it's still warm and pliable. If it stiffens up before you've finished kneading or rolling, pop it back in the microwave for 10-15 seconds to soften it again.

Let the filling thicken. If you spread the cinnamon butter while it's piping hot, it runs straight off the dough. Give it those 5-10 minutes to cool so it turns spreadable and stays inside the swirl.

Roll it tight and keep it even. Aim for a rectangle about ¼ inch thick so every slice bakes at the same rate. A silicone mat or a sheet of parchment underneath helps you lift and roll the dough without it tearing.

Cut with a blunt edge. A sharp knife tends to drag the soft dough and squash the swirls. A palette knife or thin spatula pressed straight down gives you neater rounds.

Pack them snugly. Placing the slices close together in the dish helps them hold their shape and keeps the sides soft as they bake, just like traditional cinnamon rolls.

Variations

• Pumpkin spice cinnamon rolls. Swap half of the cinnamon for pumpkin pie spice and add a pinch of nutmeg to the frosting. It's a cozy fall breakfast without the pumpkin, so the carbs stay put.
• Maple pecan cinnamon rolls. Stir ¼ teaspoon of maple extract into the frosting and scatter chopped toasted pecans over the filling before rolling. For extra crunch, top the frosted rolls with my low carb caramelized pecans.
• Orange cinnamon rolls. Add a teaspoon of finely grated orange zest to the filling and a little more to the frosting for a bright, fresh twist.
• Chocolate cinnamon rolls. Sprinkle a tablespoon of sugar-free chocolate chips over the filling before rolling it up.
• Sweeter dough. If you'd like the dough itself to taste less savory, knead a teaspoon or two of granulated sweetener and ½ teaspoon of vanilla into it.

Serving Ideas

Serve these rolls warm, with the frosting drizzled over the top or in a little jug on the side so everyone can add as much as they like. Your guests and family are going to love them!

Since each roll is small, a serving of two to four with a cup of coffee makes a lovely breakfast. For a more filling weekend brunch, pair them with something savory like keto breakfast sausage and scrambled eggs. Looking for more ideas for a crowd? Check out all my low carb brunch recipes!

Storing & Freezing

Keep leftover cinnamon rolls in an airtight container in the fridge for up to 4 days. Store the frosting separately in a small jar. Reheat the rolls in the microwave for 15-20 seconds or in a 300°F oven for about 5 minutes so the dough softens up again, then warm the frosting gently and drizzle it on. You can also prepare the rolls ahead: assemble them in the baking dish, cover, and refrigerate for up to 24 hours, then bake as directed, adding a few minutes if they go into the oven cold.

To freeze, let the baked rolls cool completely, then wrap them individually or freeze them on a tray before transferring to a freezer bag. They'll keep for up to 2 months. Thaw overnight in the fridge, or reheat straight from frozen in a 300°F oven for 10-12 minutes. The frosting is best made fresh, but it can be frozen too; thaw it in the fridge and whisk it smooth over low heat before serving.

More Low Carb Cinnamon Treats

If you loved these cinnamon rolls, here are a few more recipes you might enjoy:

• Low Carb Tortilla Cinnamon Roll-Ups
• Keto Cinnamon Toast Dessert
• Keto Apple Cinnamon Donut Bites
• Low Carb Danish "Pastries"
• Low Carb French Toast Sticks

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Cinnamon Rolls

4.82 from 11 votes

Soft, buttery low carb cinnamon rolls made with fathead dough, a sweet cinnamon swirl and an easy cream cheese frosting. Just 1g net carbs per roll, so they're a keto-friendly weekend breakfast treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Makes: 16 cinnamon rolls

Net Carbs: 1

Calories: 124

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

For the filling

• 1½ oz butter 3 tbsp
• ¼ cup classic Lakanto or another granulated monk fruit or stevia sweetener
• 1 tablespoon ground cinnamon

For the dough

• 1½ cups shredded mozzarella
• 2 tablespoon cream cheese
• 1 cup almond flour blanched, finely ground
• 1 egg beaten

For the frosting

• 1½ oz cream cheese about 3 tbsp, softened
• 2 tablespoon butter softened
• 1 tablespoon Lakanto powdered sweetener or another powdered monk fruit or stevia sweetener
• ¼ teaspoon vanilla extract
• 1 tablespoon unsweetened almond milk

Equipment

• AmazonBasics Silicone Baking Mat Sheet, Set of 2
• Le Creuset Oval Au Gratin Dish, 1.7-Quart, Marseille

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 350°F (175°C) and lightly grease a medium baking dish (about 1.5 to 2 quarts).
2. To make the filling, combine the butter, granulated sweetener and ground cinnamon in a small saucepan.
3. Cook over low heat, stirring, until the butter has melted and the sweetener has dissolved. Let the mixture cool for 5-10 minutes so it thickens slightly and becomes spreadable.
4. To make the dough, combine the shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until fully melted.
5. Add the almond flour and beaten egg and stir until combined.
6. Let the dough cool enough to handle, then knead until smooth. If it is still sticky or stringy, add a little extra almond flour.
7. Place the dough on a large silicone mat (or a sheet of parchment) and roll it into a rectangle about ¼ inch (6 mm) thick, using your hands or a non-stick rolling pin.
8. Spread the cinnamon mixture over the dough, going right to the edge on three sides and leaving a ½ inch strip clear along one long side. Starting from the opposite long side, roll the dough up tightly towards the clear edge and press to seal.
9. Use a non-sharp palette knife or spatula to cut the log into 16 slices. Arrange the slices cut side up in the prepared baking dish.
10. Bake for 15-18 minutes, or until the rolls are cooked through and golden brown on top.
11. For the frosting, combine all the frosting ingredients in a small saucepan and cook over low-medium heat, stirring, until smooth. Drizzle over the warm cinnamon rolls or serve on the side.

Nutrition

Serving: 1rollCalories: 124kcalCarbohydrates: 2gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0gMonounsaturated Fat: 2gTrans Fat: 0gCholesterol: 33mgSodium: 113mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 257IUVitamin C: 0mgCalcium: 81mgIron: 0mgNet Carbs: 1g

Notes

This recipe makes 16 small rolls, and the nutrition is per roll, frosting included. Most people eat 2 to 4 rolls as a serving.

The sweeteners (monk fruit with erythritol) are left out of the nutrition calculation because they don't affect net carbs.

Make ahead: assemble the rolls in the baking dish, cover and refrigerate for up to 24 hours, then bake as directed, adding a few extra minutes if they go in cold.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.