Soft-Baked Keto Cinnamon Rolls: The Ultimate Cozy Morning Treat
Most low-carb breads taste like cardboard, but these soft-baked Keto Cinnamon Rolls use a mozzarella-based dough to replicate the sticky, elastic pull of gluten. They emerge pillow-soft and dripping with a gooey butter paste that melts instantly on your tongue.
Why You Will Love This “Kitchen Hack”
If you have been disappointed by low carb cinnamon rolls recipe attempts in the past, get ready for a change. Here is why this specific method stays in my weekly rotation:
- The “Chew” Factor: We use a special cheese-based dough that mimics the elasticity of gluten, meaning you get that satisfying pull-apart texture without the wheat.
- Gooey, Not Gritty: Instead of sprinkling dry sweetener that falls out, we make a butter-cinnamon paste. This ensures every single spiral is packed with rich, sticky flavor.
- No Sugar Crash: By using high-quality fats and almond flour, these treats are incredibly filling. A single roll satisfies your sweet tooth and keeps you full for hours.
The Magic of Fathead Dough
If you are new to keto baking, the idea of using mozzarella cheese in a dessert might sound wild. Trust me, I was skeptical too! But this “fathead dough cinnamon rolls” technique is a game-changer. The mild mozzarella melts down to provide structure, while the almond flour adds a nutty richness.
Once you master this dough, you can make almost anything. I use a savory version of this base for The Ultimate Keto Bread to handle my sandwich cravings. For these rolls, adding a touch of sweetener to the dough itself makes it the perfect canvas for that spicy cinnamon filling.
Mastering the Roll: Tips for Success
Working with cheese dough is different from traditional yeast dough, but it is actually much faster since there is no rise time. The key is temperature control.
- Get Your Hands Oily: This dough can be sticky. Lightly oiling your hands makes it easy to pat out the dough without a mess.
- Don’t Overheat: When melting your cheeses, go slow. If the oil separates from the cheese, let it cool slightly and knead it vigorously to bring it back together.
- Serve Warm: These are best right out of the oven. If you want a complete breakfast, I love pairing one of these with a refreshing low-carb smoothie to balance the richness with some fresh nutrients.
Storage and Reheating
These keto cinnamon rolls with cream cheese glaze store surprisingly well. Keep them in an airtight container in the fridge for up to 4 days.
Crucial Tip: Because the dough is cheese-based, it firms up when cold. Always microwave your leftover roll for 10–15 seconds before eating to restore that soft, fresh-baked texture.
Common Questions
Can I make these nut-free?
This specific recipe relies on almond flour for texture. Coconut flour is much more absorbent and would require a different ratio of eggs and liquid, so I don’t recommend a direct 1:1 swap here.
Is this suitable for a diabetic diet?
Many readers find this recipe helpful because it uses erythritol or monk fruit, which generally don’t spike blood sugar. However, everyone responds differently to sweeteners.
PrintSoft-Baked Keto Cinnamon Rolls with Cream Cheese Glaze
These low-carb rolls offer the gooey, comforting experience of a bakery classic without the sugar crash. By swapping the traditional water-based filling for a rich, buttery cinnamon paste, this version delivers a more satisfying, indulgent bite that pairs perfectly with coffee. They are soft, satisfying, and incredibly easy to make using the popular “fathead” dough technique.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 33 minutes
- Yield: 12 rolls 1x
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American / Keto
Ingredients
For the Filling
- 2 tablespoons unsalted butter (melted) (30g)
- 2 tablespoons granulated erythritol or monk fruit sweetener (25g)
- 2 teaspoons ground cinnamon (5g)
For the Dough
- 1 1/2 cups low-moisture mozzarella cheese (shredded) (170g)
- 2 tablespoons cream cheese (softened) (30g)
- 1 large egg (room temperature, lightly beaten)
- 3/4 cup superfine almond flour (blanched) (85g)
- 1/2 teaspoon baking powder
For the Frosting
- 2 tablespoons cream cheese (softened) (30g)
- 1 tablespoon plain Greek yogurt (full fat) (15g)
- 1-2 tablespoons powdered sweetener (to taste) (10-15g)
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the filling: In a small bowl, whisk together the melted butter, 2 tablespoons of granulated sweetener, and the ground cinnamon until it forms a spreadable paste. Set aside to thicken slightly.
- Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet or a 9-inch pie dish with parchment paper.
- Melt the cheese base: In a large microwave-safe bowl, combine the shredded mozzarella and 2 tablespoons of cream cheese. Microwave on high for 60–90 seconds, pausing halfway to stir, until the cheeses are completely melted and combined into a smooth, glossy ball. (Note: Ensure the cheese is fully melted but not bubbling or browned).
- Form the dough: Let the cheese mixture cool for about 30–60 seconds so it is warm but not hot. Stir in the beaten egg and baking powder. Add the almond flour last. Knead the mixture with your hands until a uniform dough forms. Tip: If the dough is sticky, lightly oil your hands with neutral oil.
- Roll and fill: Divide the dough into 6 equal portions. Roll each portion into a long rope (approx. 15 inches/40cm), then flatten each rope with your fingers to create a thin strip. Spread the prepared cinnamon-butter paste evenly along the length of each strip.
- Shape the buns: Roll each strip up tightly to form a bun. Slice each bun in half horizontally to create two smaller rolls from each rope (yielding 12 total). Arrange them on the prepared baking sheet or pie dish, spacing them slightly apart.
- Bake: Bake for 12–15 minutes. The rolls are done when the edges are firm to the touch and golden brown, and the internal temperature reaches approximately 194°F (90°C). Watch closely to avoid over-browning.
- Frost and serve: Remove from the oven and let cool for 2–3 minutes (critical to prevent the frosting from separating). Whisk together the frosting ingredients (cream cheese, Greek yogurt, powdered sweetener, and vanilla) until smooth, then spread over the warm rolls. Serve warm.
Notes
- Allergy Alert: Contains Milk, Egg, Tree Nuts (Almond). Ensure your baking powder is gluten-free if necessary.
- Why it works: The “fathead” dough method relies on the melted mozzarella to provide the gluten-like elasticity that almond flour lacks, creating a chewy texture similar to wheat bread.
- Key Success Warnings:
- Melting: Do not overheat the cheese; if it separates and releases oil, the dough will not come together. If this happens, let it cool slightly and knead vigorously.
- Temperature: Ensure the melted cheese is not scalding hot when adding the egg, or the egg may scramble.
- Texture: Use superfine blanched almond flour. Almond meal (ground almonds with skins) will result in a heavy, gritty texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 10–15 seconds to soften before eating.
Nutrition Serving: 1 Roll (1 of 12) | Cal: 125 | Net Carbs: 1.5g | Fat: 10g (Sat: 4.2g) | Protein: 6g | Total Carbs: 2.5g (Fiber: 1g, Sugar: 0.5g)
I hope these rolls bring a little bit of cozy magic to your morning routine. It is amazing how a simple swap of ingredients can bring a comfort food favorite back to the table. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!
