These low carb tortilla cinnamon rolls are warm, soft tortillas brushed with butter, rolled in cinnamon "sugar" and drizzled with a sweet cream cheese glaze. They taste like churros, come together in about 12 minutes, and work out to less than 1g net carbs per serving!
Adapted from this recipe.
This post may contain affiliate links.
I've made low carb churros before, and we love them, but these tortilla cinnamon rolls are so much quicker. There's no dough to mix and nothing to fry. You just warm the tortillas, butter them, sprinkle on the cinnamon mixture and roll them up. It's the kind of dessert you can make on a weeknight when someone in the house suddenly wants "something sweet," and nobody feels like they're missing out.
Key Ingredients & Substitutions
- Low carb tortillas. These matter more than anything else here, because the tortilla is most of the dessert. The ones that work best are the small street-taco size (about 4.5 inches) zero net carb tortillas. I use La Banderita Carb Counter Street Taco tortillas, which are soft, roll up without cracking, and bring the net carbs down to almost nothing. They're not gluten free, so keep that in mind if you need to. You can use other low carb tortillas, but check the label: many "carb balance" style tortillas have around 4g net carbs each, which adds up fast when each serving is two roll-ups. Larger 8-inch tortillas also work; just cut them in half after rolling.
- Granular sweetener. Mixed with cinnamon, this makes the cinnamon "sugar" coating. I use Lakanto Classic monk fruit sweetener, but any granular monk fruit or stevia blend that measures like sugar will work.
- Powdered sweetener. Powdered (confectioners) sweetener dissolves into the cream cheese for a smooth glaze. I like Lakanto Powdered. If you only have granular, blitz it in a clean coffee grinder for a few seconds.
- Cream cheese. Full-fat cream cheese gives the glaze body and a little tang, a lot like the frosting on a classic cinnamon roll. Let it soften on the counter first so it beats smoothly.
- Unsweetened almond milk. This thins the glaze to a drizzle. Heavy cream works too and makes it richer.
- Butter and cinnamon. Softened butter helps the cinnamon mixture stick to the tortilla. Use a good, fresh ground cinnamon, since it's the main flavor.
How to Make Tortilla Cinnamon Rolls
Start with the glaze. Beat the softened cream cheese, powdered sweetener, almond milk and vanilla together until smooth. A hand mixer makes this quick, and you can add a little more sweetener or milk to get the consistency you like.
Next, make the cinnamon "sugar" by stirring the granular sweetener and ground cinnamon together in a small bowl.
Warm the tortillas in the microwave so they're soft and pliable, then spread each one with some of the softened butter.
Sprinkle the cinnamon mixture evenly over the butter.
Roll each tortilla up, cinnamon-side out, and set it seam-side down on a serving platter. Drizzle the glaze over the roll-ups, or pour it into a small bowl for dipping, and serve them warm.
Helpful Tips
Warm the tortillas first. Cold low carb tortillas tend to crack when you roll them. Wrap them in a damp paper towel and microwave for 15 to 20 seconds, and they'll be soft enough to roll tightly without splitting.
Try the air fryer for a crispy, churro-style finish. After buttering, sprinkling and rolling, place the roll-ups seam-side down in the air fryer basket and cook at 350°F for 3 to 4 minutes, until the outside is lightly crisp. Give them a minute to cool before glazing, because the sweetener coating gets very hot.
Make the glaze and cinnamon mix ahead. Both keep well, so you can mix them earlier in the day (keep the glaze in the fridge). Then the roll-ups take about five minutes when it's time for dessert.
Don't skimp on the butter. A thin, even layer of soft butter is what makes the cinnamon mixture stick. If the butter is too firm to spread, microwave it for a few seconds first.
Adjust the glaze to suit you. For a thick dip, use less almond milk. For a drizzle that runs down the sides like a real cinnamon roll, add a little more. Taste it as you go and add more sweetener if you like it sweeter.
Variations
- Pumpkin spice roll-ups. Swap the ground cinnamon for pumpkin pie spice (or use half and half) for a cozy fall version. A pinch of pumpkin spice in the glaze is lovely too.
- Maple glaze for fall. Replace the vanilla with 1 to 2 teaspoons of sugar free maple syrup (or a few drops of maple extract) and thin with almond milk. It tastes just like a maple-glazed donut.
- Caramel drizzle. Skip the cream cheese glaze and drizzle with warm low carb caramel sauce instead.
- Different glaze. For a simpler topping, try one of the options in my low carb icing and glaze guide.
- Chocolate cinnamon. Add a teaspoon of unsweetened cocoa powder to the cinnamon mixture for a Mexican hot chocolate feel.
Serving Ideas
These are best served warm, straight after rolling, with the glaze drizzled on top or in a little bowl in the middle of the platter for dipping. Kids love the dipping version, and it keeps the roll-ups from getting soggy if they sit out for a bit.
For a bigger dessert, serve two roll-ups alongside a scoop of sugar free no carb ice cream. They're also fun on a brunch table, or as a sweet finish after taco night. If you want something crunchy to go with them, my low carb cinnamon chips use the same flavors.
Storing & Freezing
Tortilla cinnamon rolls are really best eaten right away, while they're warm and soft. If you do have leftovers, store the roll-ups (without glaze) in an airtight container in the fridge for up to 2 days, and keep any leftover glaze in a separate container in the fridge for up to 5 days. Rewarm the roll-ups in the microwave for 10 to 15 seconds, or in the air fryer for 2 minutes, then add the glaze.
I don't recommend freezing the finished roll-ups, because the tortillas get chewy and the cinnamon coating goes damp once thawed. You can freeze the unopened tortillas, though, and the cinnamon "sugar" keeps in a sealed jar in the pantry for months, so you're always just a few minutes away from a batch.
More Low Carb Cinnamon Desserts
If you loved these tortilla cinnamon rolls, here are a few more you might enjoy:
- Low Carb Cinnamon Rolls
- Keto Cinnamon Toast Dessert
- Keto Apple Cinnamon Donut Bites
- Low Carb French Toast Sticks
📖 Recipe
Low Carb Tortilla Cinnamon Roll-Ups
Ingredients
Equipment
Step-by-Step Instructions
- Make the glaze: beat the softened cream cheese, powdered sweetener, unsweetened almond milk and vanilla extract together until smooth. A hand mixer makes this quick. Add a little more sweetener or almond milk to get the consistency you like.
- Prepare the cinnamon "sugar" by stirring the granular sweetener and ground cinnamon together in a small bowl.
- Wrap the tortillas in a damp paper towel and microwave for 15 to 20 seconds, until warm and pliable. Spread each one with some of the softened butter.
- Sprinkle the cinnamon mixture evenly over the butter.
- Roll up each tortilla, cinnamon-side out, and place it seam-side down on a serving platter. Repeat with the remaining tortillas.
- Drizzle the glaze over the roll-ups, or pour it into a small bowl for dipping. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!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.
Comments
No Comments