Keto Cinnamon Rolls

Keto Cinnamon Rolls
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins

These were inspired by the smell of fresh baked cinnamon rolls at the local mall.

Course: Dessert
Cuisine: Keto
Servings: 8 Servings
Calories: 226 kcal
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp heavy cream
  • 4 Tbsp butter
  • 2 1/4 tsp one packet rapid rise yeast
  • 1/4 tsp apple cider vinegar
  • 3 Tbsp Keto-friendly sweetener
  • 1/4 cup coconut flour
  • 1/2 cup nut or sunflower seed flour
  • 1 scoop MCT powder optional
  • 1/4 tsp baking soda
  • 4 tsp baking powder
  • 2 eggs
  • 1/2 tsp xanthan gum
  • 1/2 tsp real vanilla
  • 1/4 cup butter-softened
  • 3 Tbsp Keto-friendly sweetener
  • 2 tsp cinnamon
  • 1 Tbsp butter
  • 1 Tbsp cream cheese or creme fraiche
  • 1/4 cup heaving cream-whipped to stiff peaks
  • 2 Tbsp keto-friendly sweetener
  • 1/2 tsp vanilla
  • dash of sea salt
  • dash of cinnamon
  • dash of mace optional
  1. Preheat oven to 350° F. Line a pie pan with lightly greased parchment paper.
  2. In a microwave safe dish, melt mozzarella and butter, with heavy cream.
  3. Add dry ingredients to mixer bowl, including yeast, mix to blend.
  4. Add the wet ingredients, except your melted cheese to the dry ingredients and mix well, on low speed.
  5. Add melted cheese mixer and continue to mix on low speed. Dough may have some small streaks of mozzarella cheese still, this is ok.
  6. Once your dough ball forms (it will be a little sticky still), turn out onto silicone mat or parchment paper lightly dusted with nut flour.
  7. Sprinkle top of dough ball lightly with more nut flour and place a second silicone mat or parchment over the top and roll out to about 1/2" thick, trying to maintain a fairly even rectangle. Set aside, while making filling.
  1. In a small bowl combine softened butter with other ingredients and mix well.
  2. Spread an even layer over your rolled out dough, using all the filling. Be sure to bring your filling out the long edges of the dough.
  3. Now, start rolling your dough. Begin at your shorter ends and use the silicone mat/parchment paper to help you roll. Try to roll as tightly as you can, however, don't try to unroll and redo it. The dough is too sticky for that.
  4. Using a sharp knife cut into 8 even slices and place on the prepared pie pan.
  5. Let dough rest for 5-10 mins (they won't rise much before baking)
  6. Bake for 20-25 min or until tops are golden brown, and centers are springy to touch.
  7. Let cool before adding frosting.
  1. In mixer bowl beat together softened butter and cream cheese.
  2. Add all the other ingredients, except the heavy cream, mix well.
  3. In a separate bowl, whip heavy cream until firm peaks form, be careful not to over-whip or it will turn to butter.
  4. Fold in the butter and cream cheese mixture and mix until well blended.
  5. Once, rolls have cooled (they can still be warm, just not hot), add your frosting.
Recipe Notes

Night before preparation: Once the rolls are in the baking dish, you can cover them with plastic and place them in the refrigerator. For fresh-baked cinnamon rolls in the morning: Take them out of the refrigerator about 20 mins before baking.

Total fat (grams) 19.6

Net carbs (grams) 4.1

protein (grams) 6.1