Keto cinnamon rolls
July 22, 2026 · 2 min read
Fathead dough is the keto baker's best option for bread-like texture, and cinnamon rolls are one of the best uses for it. The mozzarella base bakes soft and pulls apart the way a cinnamon roll should — nothing else in keto baking comes as close.
The dough is sticky and slightly warm when you're working with it. That's normal. Work quickly and keep the parchment under it for rolling.
Ingredients
- For the dough: 2 cups shredded low-moisture mozzarella
- 2 oz full-fat cream cheese
- 1 large egg
- 1 1/2 cups almond flour
- 1 tablespoon erythritol
- 1 teaspoon baking powder
- For the filling: 3 tablespoons softened butter
- 3 tablespoons erythritol or brown erythritol blend
- 2 teaspoons ground cinnamon
- For the glaze: 2 oz cream cheese, softened
- 3 tablespoons powdered erythritol
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Steps
- Heat oven to 375°F. Line a baking sheet with parchment paper. In a microwave-safe bowl, combine the mozzarella and cream cheese. Microwave in 30-second intervals, stirring between each, until fully melted and combined — about 90 seconds total.
- Add the egg to the warm cheese mixture and stir quickly. Add the almond flour, erythritol, and baking powder. Mix until a dough forms. If it's sticky, let it cool for 1–2 minutes, then knead briefly.
- Place the dough between two sheets of parchment and roll out into a rectangle, roughly 12 × 10 inches and about 1/4 inch thick.
- Mix the softened butter, erythritol, and cinnamon together. Spread evenly over the dough, leaving a 1/2-inch border at one long edge.
- Starting from the long edge opposite the border, roll the dough into a log. Cut into 8 equal pieces with a sharp knife or dental floss.
- Place the rolls cut-side up on the prepared baking sheet. Bake 16–18 minutes until golden and set. Let cool 5 minutes.
- Beat together the glaze ingredients until smooth. Drizzle over the warm rolls and serve.
Notes and swaps
Sweetener: erythritol works well here. A brown erythritol blend (erythritol with a touch of molasses flavor) in the filling is closer to the traditional brown-sugar filling. Allulose will make the dough slightly wetter; reduce by a teaspoon if using allulose throughout.
Dough texture: fathead dough is more forgiving than wheat dough but also less stretchy. If it cracks when you roll it, press it back together — it's easier to patch than traditional dough. Working while the dough is still warm (right after mixing) makes rolling easier.
Make ahead: roll, cut, and refrigerate the unbaked rolls covered overnight. Bake straight from the fridge, adding 3–5 minutes to the baking time.
The glaze: the cream cheese glaze is what makes these feel like a real treat. It sets slightly as it cools — serve while still warm if you want it soft and melted.
Copper Keto Companion logs these based on what you describe: "one keto cinnamon roll" runs the net carbs against your day. Already eaten something sweet earlier? It tells you where a second one lands you. See easy keto recipes for more.