Keto Cinnamon Rolls

Keto Cinnamon Rolls are a delightful, slightly sweet dessert made using a fathead-style dough. The dough combines melted mozzarella and cream cheese with almond flour and an egg, lightly sweetened with erythritol (or stevia) and flavored with cinnamon. The result is a tender, low‑carb cinnamon roll perfect for anyone who enjoys cheese-forward desserts.

As a food blogger balancing a full-time job, I develop most recipes on weekends when I can photograph them in natural light. One weekend I wondered if the fathead pizza dough could be turned into a sweet roll — and after a few adjustments it worked beautifully. Early batches were too soft because I baked them too long or at too high a temperature, but once I dialed in the timing and technique these rolls came out consistently well.

Tips for Perfect Keto Cinnamon Rolls

Getting the mozzarella fully melted is essential. If the cheese isn’t melted enough, the egg and almond flour won’t incorporate smoothly. I melt the mozzarella in a microwave-safe bowl in short intervals until it’s just soft and spreadable (about 90 seconds total).

After adding almond flour (I recommend about 3/4 cup), the mixture should be fairly dry and pliable. If it still feels tacky, add a little more almond flour until it holds its shape.

To roll fathead dough evenly, sandwich it between two sheets of parchment paper and use a rolling pin. This keeps the dough a consistent thickness without sticking or tearing.

After a short initial bake, let the dough cool just enough so the cheese won’t turn into a gooey mess when you roll it. I often use a cool surface to bring the temperature down while the dough still retains flexibility.

Spread the cinnamon filling evenly across the dough using the back of a spoon so each roll has consistent flavor.

Start rolling from one edge using the parchment paper to guide the dough into a tight log. The roll should hold together as you continue, and you can slice it into segments about two finger-widths wide.

Place the cut rolls onto a baking tray and bake until set. When cool enough, top with a simple cream cheese icing — I pipe mine from a Ziploc bag with the corner snipped, which works fine if you don’t have a piping bag.

These rolls became surprisingly popular. The icing is simply cream cheese, heavy cream, and erythritol (or stevia), and it pairs wonderfully with the cheesy-sweet rolls. If you enjoy sweetened coffee with stevia, try adding a pinch of cinnamon — it enhances sweetness naturally and complements these rolls nicely.

People have responded very positively to this recipe, and I’m planning to produce a how-to video soon. Keto Cinnamon Rolls are an easy, impressive low-carb dessert to make for family and friends.

Micronutrients in This Recipe

Calcium

Mozzarella and cream cheese contribute calcium to this recipe. Cheese is a notable source of calcium, though most people already get plenty. Excessive calcium intake can affect magnesium balance, so enjoy cheese in moderation.

Magnesium

Cheese contains some magnesium but not enough to rely on as a primary source. Make sure to include leafy greens or a supplement if you need to meet daily magnesium needs.

Zinc

Cheese provides modest zinc, a mineral important for immune function, metabolism, and healthy hair and nails. Low appetite can sometimes be linked to zinc deficiency, so ensure a balanced diet.

Recipe

A cheesy, low-carb cinnamon roll made with fathead dough and lightly sweetened for classic flavor without the carbs.

Calories: 307 kcal

Author: FatForWeightLoss (Aaron Day)

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Serves: 4 people

Ingredients

Base

• 1.5 cups Mozzarella cheese
• 2 tbsp Cream cheese
• 1 Egg
• 3/4 cup Almond flour
• 1 tbsp Erythritol (or other sweetener)

Cinnamon Inside

• 1 tbsp Erythritol (or other sweetener)
• 1 tsp Cinnamon
• 1 tbsp Warm water

Icing

• 1 tbsp Cream cheese
• 1 tbsp Heavy cream
• 1 tbsp Erythritol (or other sweetener)

Instructions

1. Mix the mozzarella and cream cheese in a microwave-safe bowl. Heat on high in 30-second increments until melted and pliable (about 1.5 minutes total).
2. Stir in the sweetener, egg, and almond flour. Place the dough between two sheets of parchment paper and roll into a rectangle.
3. Bake the rolled dough flat at 180°C (355°F) for about 5 minutes. Remove and let it cool slightly so it’s still flexible but not too hot.
4. Combine the sweetener, cinnamon, and warm water, then spread evenly over the dough.
5. Roll the dough from one side into a log. Slice into pieces about two finger widths wide and place them on a baking tray. Bake at 180°C (355°F) for another 7 minutes.
6. Mix cream cheese, heavy cream, and sweetener for the icing. Put the mixture into a plastic bag, snip one corner, and pipe the icing over the cooled rolls. Serve and enjoy.

Nutrition Facts

Amount Per Serving

Calories: 307 (Calories from Fat 225)

Fat: 25g (38% DV)

Carbohydrates: 4g (1% DV)

Protein: 16g (32% DV)

* Percent Daily Values are based on a 2000 calorie keto diet.

Final Notes

If you make these rolls, I’d love to see your photos and hear feedback. They’re a simple, impressive keto treat that’s great to share with friends and family.