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    Home » Recipes » Keto Breakfast

    Keto Cinnamon Rolls

    Published: Jul 6, 2022 · Modified: Nov 21, 2024 by Dane & Becky · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These are the best Keto Cinnamon Rolls ever! We've perfected this recipe, that uses a sweet yeast dough and a buttery cinnamon sugar filling. No cheese, no fathead dough. Only tender, fluffy sweet rolls.

    Two cinnamon rolls topped with cream cheese frosting on a plate. More cinnamon rolls in the background.

    Topped with a rich cream cheese frosting, you'll have a hard time believing that these are low carb.

    We also love topping our keto pumpkin bars with cream cheese frosting.

    Jump to:
    • Why you'll love this recipe
    • Key ingredients
    • Cream cheese frosting ingredients
    • How to make keto cinnamon rolls
    • Expert tips
    • FAQs
    • Storage instructions
    • Related recipes
    • 📖 Recipe

    Why you'll love this recipe

    This recipe is different from others you'll find. While you can make keto cinnamon rolls with fathead dough, that heavy, bready dough just isn't what we were after with this recipe.

    Instead, we are making a low-carb yeast dough that will rise up to make fluffy, tender sweet rolls that are just as good as the real thing. No cheese in this recipe.

    Fathead dough is perfect for Keto Pizza and Keto Hamburger Buns, but it's not the right choice for Keto Cinnamon Rolls.

    A blend of almond and coconut flours gives the best texture, and the ground flax seed increases the fiber, keeping the net carbs low.

    Are these a carb-free dessert? Nope, but they are the best tasting low carb cinnamon rolls we've ever had, so let's get baking!

    Looking for more keto breakfast and brunch treats? Check out Keto Coffee Cake. These would be amazing for a holiday brunch or a lazy Saturday morning.

    Key ingredients

    The ingredients needed to make keto cinnamon rolls, all measured into small individual bowls.

    For the Dough:

    Warm Water - You want to start with water that is slightly warmer than room temperature. The warm water will activate the yeast and get them working faster.

    Active Dry Yeast - You should use a tablespoon of yeast in this recipe. We suggest buying the jar rather than the packets - it's just easier that way to know how much you're using.

    Almond Flour and Coconut Flour - We find that this combination gives the best texture. Use superfine almond flour for baking please!

    Ground Flax Seed - To add fiber to the recipe, flax seed is perfect. Look for golden flax seed to keep the color of your rolls light.

    Baking Powder and Xanthan Gum - These two finalize the dry ingredients in our dough. Super important for achieving the right texture.

    Apple Cider Vinegar - Vinegar in cinnamon rolls? Yes! This mildly acidic add in, helps to increase rise and has overall positive effects on the texture of the cinnamon roll dough.

    For the Cinnamon Sugar Filling:

    Softened Butter, Granulated Sweetener, and Ground Cinnamon create a warm and delicious swirl inside of our keto cinnamon buns.

    Seeing that you love the flavor of cinnamon, make our keto cinnamon sugar donuts next. Serve with coffee and our keto coffee creamer.

    Cream cheese frosting ingredients

    The ingredients needed to make keto cream cheese frosting, all measured into small bowls.

    We'll blend together cream cheese, unsalted butter, powdered sweetener, vanilla extract, a pinch of salt, and heavy cream to make a keto-friendly cream cheese frosting that is out of this world delicious.

    If you have any questions, please leave a comment below and we will get back to you.

    Use your leftover cream cheese and make our pillowy soft keto cream cheese cookies.

    How to make keto cinnamon rolls

    Yeast in a glass bowl of warm water.
    Glass bowl with the dry ingredients being whisked together.

    Step 1: Add warm water to a small bowl and sprinkle the yeast over the top. Set aside to proof and foam for 10 minutes.

    Step 2: In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, sweetener, ground flaxseed, baking powder, xanthan gum, and salt). Create a well in the center of the dry ingredients with a spoon.

    Eggs, cream, melted butter, vinegar and vanilla being added to the glass bowl with proofed yeast.
    The wet and dry ingredients being mixed together with a spatula in a glass bowl.

    Step 3: Once the yeast has proofed, add the eggs, cream, cooled melted butter, vinegar, and vanilla to the yeast and whisk until well combined.

    Step 4: Add the wet ingredients to the well that you created in the dry ingredients and stir until thoroughly incorporated.

    The cinnamon filling ingredients being mixed together with a spatula in a bowl.
    The keto cinnamon roll dough laying on a piece of parchment paper.

    Step 5: Let the dough rest for 5 minutes before moving on, and keep in mind that it will be very sticky. While the dough is resting, mix the ingredients for the cinnamon filling together in a small bowl.

    Step 6: Add oil to you hands, and shape the dough into a ball. Place on a sheet of parchment paper on a flat surface.

    A rolling pin rolling the dough between two layers of parchment paper.

    Step 7: Place the ball between two large pieces of parchment paper, and use a rolling pin to roll the dough into a rectangle that is approximately 14 inches long by 10 inches wide.

    Step 8: Remove the top piece of parchment paper.

    The cinnamon sugar filling mixture spread over the dough, except for the left long edge.
    The keto cinnamon roll being rolled into a tight log, using the parchment paper as an aid.

    Step 9: Carefully spread the cinnamon sugar butter mixture over the dough, leaving a 1-inch space on one long edge empty.

    Step 10: Using the parchment paper as an aid, roll the dough tightly into a log, starting from the long edge with the cinnamon sugar, and ending with the empty edge.

    The crosswise cut log laying on parchment paper.
    Nine cut cinnamon rolls in a parchment lined cake pan.

    Step 11: Use wet fingertips to seal the edge closed so that none of the filling spills out. Cut the log crosswise into 9 equal pieces.

    Step 12: Transfer the rolls to the prepared cake pan.

    Nine fully risen cinnamon rolls in a cake pan, ready to be baked.
    A glass bowl with the cream cheese, butter and sweetener mixed together. The vanilla, cream and salt are in individual bowls next to it.

    Step 13: Cover with a clean kitchen towel and place in a warm spot for 45-60 minutes, or until the dough has nearly doubled in size. Bake as directed.

    Step 14: While baking make your cream cheese frosting. Add the softened cream cheese, softened butter, and powdered sugar to a mixing bowl and use an electric mixer to whip until light and fluffy.

    The vanilla and salt being mixed into the cream cheese mixture in a glass bowl. A separate bowl of cream sits next to it, waiting to be added.
    The fully baked and cooled keto cinnamon rolls, still in the cake pan, being iced with an offset spatula. A glass bowl of cream cheese frosting sits next to them.

    Step 15: Mix in vanilla and salt, then add heavy cream, 1 tablespoon at a time, until a thick, spreadable icing comes together.

    Step 16: Cool the rolls completely before icing them.

    For the complete list of ingredients and instructions for making keto cinnamon rolls, please see the printable recipe card below.

    We also love a cream cheese frosting on our low carb carrot cake bars.

    Expert tips

    Room temperature ingredients. Yeast performs best when your dough is at the perfect temperature. So for the fluffiest rolls, you need to use room temperature eggs and butter. Plus they also mix easier.

    Don't kill your yeast. Never use hot water when proofing your yeast. Your water should be warm, around 110 F degrees.

    Our keto waffles recipe is the perfect addition to any brunch.

    FAQs

    Do you roll keto cinnamon rolls tight or loose?

    You want to roll up your dough into a tight log, using your fingers to pinch the edges to seal them.

    How do I keep my cinnamon rolls from being undercooked on the bottom?

    There a few things you can do to ensure you end up with the perfect result:
    1. Bake on the middle rack. This keeps the top of your cinnamon rolls away from the most intense heat in your oven.
    2. With about 10 minutes of bake time remaining, start checking frequently. If the tops are browned enough, cover with foil to stop from burning. Then return to the oven for the remaining time.

    a round pan of keto cinnamon rolls with cream cheese frosting

    Storage instructions

    We suggest eating these cinnamon rolls while they're fresh. They are just so good, we doubt you'll be able to wait!

    Leftover keto cinnamon rolls can be stored in the fridge for up to three days though, if needed.

    You can reheat them in the microwave, but that will be easier if they are unfrosted. Plan ahead if you know there will be leftovers and keep the frosting and rolls stored separately in the refrigerator.

    Related recipes

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      Keto Banana Bread
    • A wedge slice of two layer keto carrot cake being removed from the whole cake. Carrot cake is topped with frosting, chopped walnuts and carrot curls.
      Keto Carrot Cake
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      Almond Flour Scones
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    LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.

    Did you make these Keto Cinnamon Rolls? Please leave a comment and let us know what you thought!

    📖 Recipe

    a single frosted keto cinnamon roll on a small plate

    Keto Cinnamon Rolls - No Cheese

    Dane & Becky
    These are the best Keto Cinnamon Rolls! It's the perfect recipe with a sweet yeast dough, a buttery cinnamon sugar filling, and a rich cream cheese frosting. No cheese, no fathead dough.
    5 from 2 votes
    Print Recipe Pin Recipe
    Subscribe to Four Score LivingFor the latest recipes and more!
    Prep Time 1 hour hr 10 minutes mins
    Cook Time 20 minutes mins
    Proofing and Resting 1 hour hr 15 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Course Breakfast
    Cuisine American
    Servings 9 rolls
    Calories 322 kcal

    Equipment

    • 9 inch springform pan

    Ingredients
      

    For the Rolls

    • 3 tablespoon warm water
    • 1 tablespoon active dry yeast
    • 1 cup fine almond flour
    • ⅓ cup coconut flour
    • ¼ cup granulated sweetener such as Swerve or Lakanto
    • 2 tablespoon ground flax seed golden preferably for best color
    • 2 teaspoon baking powder
    • 1 teaspoon xanthan gum
    • ½ teaspoon salt
    • 3 large eggs room temperature
    • 2 tablespoon heavy cream
    • 3 tablespoon butter melted and cooled
    • 1 tablespoon apple cider vinegar
    • 2 teaspoon vanilla extract

    Cinnamon Filling

    • ¼ cup unsalted butter room temp
    • ¼ cup granulated sweetener such as Swerve or Lakanto
    • 3 tablespoons ground cinnamon

    Cream Cheese Frosting

    • 4 ounces cream cheese room temperature
    • 2 tablespoons unsalted butter softened
    • 2 tablespoons powdered sweetener such as Swerve or Lakanto
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 2-3 tablespoons heavy cream
    Prevent your screen from going dark

    Instructions
     

    • Line the bottom of a cake pan with parchment paper; set aside. Place warm water in a small bowl and sprinkle yeast over the top. Set aside to proof and foam for 10 minutes.
    • Meanwhile, in a large bowl, whisk together the almond flour, coconut flour, ¼ cup granulated sweetener, flaxseed, baking powder, xanthan gum, and salt. Create a well in the middle of the dry ingredients with a spoon.
    • Once the yeast is proofed, add in eggs, 2 tablespoons heavy cream, 3 tablespoons cooled melted butter, vinegar, and 2 teaspoons vanilla and whisk well until combined. 
    • Add wet ingredients to the flour mixture and stir until thoroughly incorporated. Rest for 5 minutes. The dough will be very sticky.
    • Mix Cinnamon Filling ingredients together in a small bowl.
    • With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle approximately 14 inches long by 10 inches wide. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
    • Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips. 
    • Cut the log crosswise into 9 equal pieces and transfer rolls to prepared pan. Cover with a kitchen towel and place in a warm space for 45-60 minutes until the dough has almost doubled in size. 
    • While dough proofs, preheat oven to 400 degrees F. 
    • Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
    • Meanwhile, make the glaze by combining cream cheese, butter, and sweetener in a mixing bowl. Use an electric mixer to whip until light and fluffy. Mix in vanilla and salt; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
    • Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
    • Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving.

    Notes

    • Room temperature ingredients. Yeast performs best when your dough is at the perfect temperature. So for the fluffiest rolls, you need to use room temperature eggs and butter. Plus they also mix easier.
    • Don't kill your yeast. Never use hot water when proofing your yeast. Your water should be warm, around 110 F degrees.
    • This dough can be sticky. Add a small amount of oil to your hands to reduce sticking, and be sure to use parchment paper to roll the dough.
    • Roll the dough into a tight log and seal the edges to stop any leakage.
    • Check frequently towards the end of baking. If tops look perfectly brown, cover loosely with foil and return to oven. This prevents burning and allows the bottom to finish cooking.

    Nutrition

    Serving: 1Calories: 322kcalCarbohydrates: 12gProtein: 8gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 13gCholesterol: 115mgSodium: 404mgFiber: 4gSugar: 4g
    Tried this recipe?Let us know how it was!
    Thanks for sharing!

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    Reader Interactions

    Comments

    1. Missy

      December 10, 2023 at 5:20 am

      I don't have powdered sweetener. Would it work to put my granulated sweetener in a coffee/spice grinder and make some that way?

      Reply
      • Four Score Living

        December 10, 2023 at 9:39 am

        Hi Missy,

        Yes, you can use a grinder or magic bullet to make powdered sweetener. If you normally use it for coffee, I suggest you clean it our well before grinding the sugar.

        The Four Score Living Team

        Reply
    5 from 2 votes (2 ratings without comment)

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