Print

Soft-Baked Keto Cinnamon Rolls with Cream Cheese Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet or a 9-inch pie dish with parchment paper.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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)

Find it online: https://recipes.alfityan.org/2024/02/21/craving-cinnamon-rolls-without-kicking-yourself-out-of-ketosis-weve-got-you-covered/