These are the best Keto Cinnamon Rolls ever!

I've perfected this recipe, that uses a sweet yeast dough and a buttery cinnamon sugar filling.

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

closeup image of the texture of cinnamon rolls made with almond flour and coconut flour

KETO CINNAMON ROLLS RECIPE

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

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

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.

A blend of almond and coconut flours keeps this recipe low carb and gluten free, and keto sweetener instead of sugar means that the carb count is pretty low per serving.

Are these a carb-free dessert? Nope, but they are the best tasting low carb cinnamon rolls I'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.

BEFORE YOU START BAKING

Please be sure to review the whole recipe card including the ingredients and instructions before you get started. If you've made cinnamon rolls before, you might recognize some of this, but if this is your first time, you should take it slow.

I'll give you step by step instructions and some pictures to show you how to work with the dough. If you have any questions along the way, just leave them in the comment box!

The ingredients needed to bake keto cinnamon rolls, all measured into small bowls on the counter, viewed from above.

INGREDIENTS IN KETO CINNAMON ROLLS

There are quite a few ingredients in this recipe, but most of them are common low carb baking staples. Measure carefully, and take your time!

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. I 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 - These keto cinnamon rolls are mostly almond flour with a bit of coconut flour blended in. I find that this combination gives the best texture. Use fine-milled 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.

Granulated Sweetener - You can use any type of granulated keto sweetener that you like, as long as it's one that can be measured 1:1 like sugar. Swerve or Lakanto are both great options.

Baking Powder, Xanthan Gum, and Salt - These three finalize the dry ingredients in our dough. Salt is added for flavor, but the baking powder and xanthan gum are super important for texture.

Eggs - Let your eggs come to room temperature before making this recipe.

Heavy Cream and Melted Butter - These two add lots of yummy fat and moisture to the dough.

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.

Vanilla Extract - This is the thing that (along with the cinnamon) will make your kitchen smell amazing while these bake! Always use pure vanilla extract, and avoid imitations.

For the Cinnamon Sugar Filling:

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

For the Cream Cheese Frosting:

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 I will get back to you.

HOW TO MAKE KETO CINNAMON ROLLS

First, Make the Keto Cinnamon Roll Dough.

Line the bottom of a round cake pan with parchment paper. Add warm water to a small bowl and sprinkle the yeast over the top. Set aside to proof and foam for 10 minutes.
Meanwhile, 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.
Once the yeast has proofed, add the eggs, cream, cooled melted butter, vinegar, and vanilla to the yeast and whisk until well combined.
Add the wet ingredients to the well that you created in the dry ingredients and stir until thoroughly incorporated. 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.

a collage of six images showing how to make and shape keto cinnamon rolls

The Easiest Way to Roll Keto Cinnamon Rolls:

The images above are to illustrate the trickiest part of this recipe, which is working with the delicate, sticky dough.

Add oil to you hands, and shape the dough into a ball.
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. Remove the top piece of parchment paper.
Carefully spread the cinnamon sugar butter mixture over the dough, leaving a 1-inch space on one long edge empty.
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. Use wet fingertips to seel the edge closed so that none of the filling spills out.
Cut the log crosswise into 9 equal pieces.
Transfer the rolls to the prepared cake pan. 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 the rolls in a preheated oven as directed in the recipe below. The first 5 minutes, bake at 400°F, then reduce the oven temperature to 350°F for another 15-20 minutes, or until the rolls are golden brown. Let the rolls cool completely before adding cream cheese frosting.

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

a round pan of keto cinnamon rolls with cream cheese frosting

HOW TO MAKE KETO CREAM CHEESE FROSTING FOR CINNAMON ROLLS

These rolls are delicious without frosting, but if you're going to go through the trouble of making keto cinnamon rolls from scratch, I think you deserve the frosting too!

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. Mix in vanilla and salt, then add heavy cream, 1 tablespoon at a time, until a thick, spreadable icing comes together.
Cool the rolls completely before icing them.

If you prefer a runny glaze on your cinnamon rolls, add the frosting to them while they're still warm instead!

HOW DO I KEEP CINNAMON ROLLS FROM BEING UNDERCOOKED ON THE BOTTOM?

If it seems like the tops of your rolls are browned enough but the bottoms need more time in the oven, you can cover the rolls with foil to keep the tops from burning and give you some extra time to get the rolls cooked all the way through.

CAN I MAKE THIS RECIPE DAIRY-FREE?

I haven't tested this recipe for keto cinnamon rolls using dairy replacements, but I think that you could make it work!

Use a vegan butter in place of the butter in all parts of the recipe, and use coconut cream in place of heavy cream.

In the frosting, you can try using your favorite vegan cream cheese.

TIPS FOR WORKING WITH ALMOND FLOUR

If you store your almond flour in the fridge or freezer, allow it to come to room temperature before mixing your batter. Cold almond flour will not absorb the wet ingredients the way we want it to here.
When measuring almond flour, use a spoon to fill your measuring cup rather than scooping down into the container. This will ensure that you are getting a proper measurement and not compressing the almond flour too much.
I always suggest using a finely ground almond flour for baking. You'll get much lighter and fluffier baked goods this way.

STORING AND REHEATING

I suggest eating these cinnamon rolls while they're fresh. They are just so good, I 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.

two images of frosted cinnamon rolls. Title in center says Keto Cinnamon Rolls

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

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Keto Cinnamon Rolls

Name: Keto Cinnamon Rolls
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 9
Cuisine: American
Ingredients: 3 Tbsp warm water; 1 Tbsp active dry yeast; 1 cup fine almond flour; ⅓ cup coconut flour; ¼ cup granulated sweetener (such as Swerve or Lakanto); 2 Tbsp ground flax seed (golden preferably for best color); 2 tsp baking powder; 1 tsp xanthan gum; ½ tsp salt; 3 large eggs, room temperature; 2 Tbsp heavy cream; 3 Tbsp butter, melted and cooled; 1 tbsp apple cider vinegar; 2 tsp vanilla extract; ¼ cup unsalted butter, room temp; ¼ cup granulated sweetener (such as Swerve or Lakanto); 3 tablespoons ground cinnamon; 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 tsp salt; 2-3 tablespoons heavy cream

Yield: 9 rolls

Prep Time: 1 hour 10 minutes

Cook Time: 20 minutes

Proofing and Resting: 1 hour 15 minutes

Total Time: 2 hours 45 minutes

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.

Ingredients

For the Rolls

3 Tbsp warm water
1 Tbsp active dry yeast
1 cup fine almond flour
⅓ cup coconut flour
¼ cup granulated sweetener (such as Swerve or Lakanto)
2 Tbsp ground flax seed (golden preferably for best color)
2 tsp baking powder
1 tsp xanthan gum
½ tsp salt
3 large eggs, room temperature
2 Tbsp heavy cream
3 Tbsp butter, melted and cooled
1 tbsp apple cider vinegar
2 tsp 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 tsp salt
2-3 tablespoons heavy cream

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

These keto cinnamon rolls are the best when they're fresh. You can store leftovers in an airtight container in the fridge for up to 3 days, and reheat them for just a few seconds in the microwave.
You'll need to have a powdered sweetener for the frosting and a granulated sweetener for the dough and cinnamon filling. We like to use Lakanto or Swerve in this recipe, but you can also use other 1:1 low carb sweeteners.
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.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 404mgCarbohydrates: 12gFiber: 4gSugar: 4gProtein: 8g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.

Thanks for sharing!