Who doesn’t love the smell of freshly baked cinnamon rolls? This keto cinnamon rolls recipe brings that classic, comforting flavor without the carbs. With a chewy, slightly sweet dough and a cinnamon-packed filling, these rolls are perfect for satisfying your cravings while staying on track with your keto lifestyle. Whether you’re new to keto or a seasoned pro, this is a treat everyone will love!
Traditional cinnamon rolls are a pastry favorite around the world, known for their soft, fluffy dough and sweet cinnamon swirl. However, the CLASSIC recipe is packed with flour and sugar, making it a no-go for keto dieters. These keto cinnamon rolls deliver that warm, soft texture with minimal carbs. The unique dough, sometimes called “fathead dough,” originated in the low-carb community as a versatile, bread-like base.
This was inspired by my cinnamon rolls recipe on this site.
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Ingredients
- Gluten-Free Flour: It is a blend of alternative flours, such as rice flour, tapioca starch, and potato starch, designed to mimic the texture of traditional wheat flour. It provides structure without gluten, making it perfect for gluten-free baking. Many gluten-free flours also include xanthan gum or guar gum to enhance elasticity and hold in baked goods. Buy a gluten free flour from here: Cup4Cup multipurpose Gluten free flour
- Vegan Butter: It is a plant-based alternative to traditional dairy butter, made from oils like coconut, olive, or sunflower. It has a similar texture and taste to dairy butter, making it an ideal choice for vegan and dairy-free baking. Many varieties are also free of hydrogenated oils, offering a creamy consistency that’s excellent for spreading, melting, or baking. Buy vegan free butter from here: Miyoko's creamy vegan butter
- Granulated Sugar: A fine, white sugar that is commonly used for sweetening in baking and cooking. It dissolves well and provides sweetness, structure, and caramelization to baked goods. While it’s a primary ingredient in traditional recipes, it can be substituted with low-carb or natural sweeteners for specific diets like keto. Buy granulated sugar from here: Domino Premium Granulated sugar
- Instant Yeast: Also known as quick-rise or rapid-rise yeast, is a dry yeast that requires no proofing, making it easy to add directly to dough. It activates faster than active dry yeast, allowing dough to rise in a shorter time. This yeast is great for baking bread and other yeast-based recipes that benefit from a quick and reliable rise. Get instant yeast from here: One in a Mill Instant Yeast for Baking
- Baking Powder: It is a leavening agent composed of an acid and a base, typically cream of tartar and baking soda. It reacts when mixed with liquids and heat, helping baked goods rise and achieve a light, fluffy texture. Since it’s double-acting, it activates first when wet and then again during baking. Rumford Baking Powder
- Cream Cheese: A soft, smooth cheese with a rich, creamy texture and slightly tangy flavor. It’s commonly used in baking for both flavor and moisture, lending a dense, creamy quality to recipes like cheesecakes, frostings, and some types of dough. It’s available in dairy-free varieties for those who are vegan or lactose-intolerant. Philadelphia Original Cream Cheese
- Vanilla Extract: This flavorful liquid is used to enhance the taste of baked goods. Its sweet, floral, and slightly woody flavor profile adds depth and warmth to recipes. Also, little goes a long way in elevating the flavor of cakes, cookies, and pastries. McCormick All Natural Pure Vanilla Extract
See recipe card for quantities.
Instructions
- Step 1: Combine ingredients for dough in a bowl and mix
- Ingredients required for icing
- Step 3: Cut the dough in pieces as shown above
- Step 4: cook in the oven for 35 mins at 350 F
Watch video of the recipe here: Gluten Free Cinnamon Rolls
Hint: Use wet hands when shaping the dough. Since keto dough can be stickier than traditional dough, lightly dampen your hands with water or a tiny bit of oil to prevent sticking while rolling and shaping the rolls. This makes handling the dough smoother, giving you well-shaped rolls with ease!
Reasons to Love this Recipe:
Low-Carb and Keto-Friendly: Satisfy your cinnamon roll cravings without the carbs, making it perfect for keto and low-carb diets.
Easy to Make: With simple ingredients and quick steps, you can enjoy homemade cinnamon rolls without a lot of prep or hassle.
Soft and Gooey Texture: The fathead dough creates a soft, chewy base with a gooey, cinnamon-spiced center that rivals traditional rolls.
Gluten-Free: This recipe uses almond flour instead of wheat flour, making it gluten-free for those with sensitivities or dietary restrictions.
Customizable Glaze: The sugar-free vanilla glaze adds sweetness without carbs, and it’s easy to adjust for personal flavor preferences (try adding almond or maple extract!).
Make-Ahead and Freezer-Friendly: These cinnamon rolls can be made ahead or frozen, so you can enjoy them fresh whenever the craving hits.
Versatile for Different Diets: With substitutions like dairy-free cream cheese or coconut oil, these rolls are adaptable for dairy-free or paleo-friendly diets.
Substitutions
Cream Cheese: Either use dairy-free cream cheese for a vegan or lactose-free option, or try mascarpone for a richer, milder flavor.
Vanilla Extract: For a fun twist, try almond or maple extract, which adds a unique flavor to the rolls and also pairs nicely with cinnamon.
Butter (for the filling): Use coconut oil or ghee as a dairy-free option. Both will provide a rich texture and slightly different flavor profile, especially with coconut oil.
Variations
Chocolate Cinnamon Rolls: Add a tablespoon of unsweetened cocoa powder to the dough and mix in a few sugar-free chocolate chips into the filling for a chocolatey variation.
Glazed Lemon Cinnamon Rolls: Add 1 teaspoon of lemon zest to the glaze for a hint of citrus, which complements the cinnamon beautifully.
Cinnamon Roll Muffins: Instead of shaping rolls, press the dough into muffin tins and swirl in the filling for individual-sized cinnamon roll muffins.
Storage
Store any leftover keto cinnamon rolls in an airtight container in the refrigerator for up to five days. For a quick warm-up, pop them in the microwave for a few seconds to enjoy that fresh-baked warmth!
Top tip
To get an even cinnamon swirl, take your time rolling the dough tightly without pressing down too hard. This keeps the layers intact, ensuring each roll has that lovely spiral!
Keto Cinnamon Rolls
Indulge in the warm, comforting flavors of classic cinnamon rolls with this keto-friendly recipe, designed for low-carb and gluten-free diets. Made with almond flour and mozzarella-based fathead dough, these rolls have a soft, chewy texture that’s perfectly paired with a rich cinnamon filling and a sugar-free vanilla glaze. Ideal for keto dieters or anyone seeking a healthier treat, these cinnamon rolls are easy to make, freezer-friendly, and full of satisfying sweetness without the carbs. Enjoy them fresh from the oven or reheat for a quick and delicious snack anytime!
Ingredients
- FOR THE ROLLS:
- ¼ cup butter or vegan butter
- 1 cup milk
- ⅓ cup granulated sugar
- 1 packet quick rise instant yeast
- 1 large egg
- 1 teaspoon baking powder
- 2-½ cups Gluten free flour ( In my flour psyllium husk is included) if you use simple bread flour so you add them separately
- 2 tablespoon Psyllium husk
- (It acts as a gluten substitute)
- FOR THE FILLING:
- ½ cup brown sugar
- 2 Tablespoons cinnamon
- ⅓ cup butter or vegan butter, extremely soft
- 1 teaspoon vanilla extract
- FOR THE ICING:
- 3 Tablespoons butter
- 2 Tablespoons cream cheese
- 2 cup powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons whole milk
Instructions
Step 1:
Combine the Wet Ingredients
In a bowl add milk, sugar, butter and egg. Whisk it
Sprinkle in 1 packet quick rise instant yeast then stir with the spatula to combine and let the mixture sit until foamy or about 8 to 10 minutes.
Step 2:
Combine the Dry Ingredients
In a medium-size mixing bowl, add the dry ingredients to the wet ingredients, stirring until the flour is just combined add baking powder and mix again Scrape down the sides of the bowl then cover loosely with a tea towel and place it somewhere warm to let the dough rise about 1 hour
(this dough doesn’t become double in size)
Step 3:
Spread the Dough Out
Once the dough has risen, knead it and roll out the dough through a rolling pin. spread the dough into a rectangle approximately ¼″ thick — roughly 10×14″.
Next, spread very soft butter and vanilla extract mixture over the dough, leaving 1″ clear on the bottom. Be sure the butter is very soft otherwise you’ll tear through the dough.
Mix together granulated sugar and cinnamon then sprinkle it evenly on top of the butter again leaving 1″ of the dough clear at the bottom. This will feel like an excessive amount of cinnamon-sugar, but every drop is necessary!
Step 4:
Roll then Slice the Dough
Time to roll. Starting from the bottom Continue rolling the dough with your hands until you have one roll left.
Then, gently pinch the seams together to close.
Using a sharp or serrated knife, slice the log. Slice each half in half, then each quarter into thirds to make 12 slices total.
Transfer the rolls into a round 9″ cake dish
If the slices get misshapen, that’s ok. They’ll puff up during the second rise, plus they’ll be covered in icing anyway!
Place the dish in the same warm spot to let the cinnamon rolls rise a second time. It usually takes 20- 30 minutes.
Brush melted butter on top of cinnamon rolls.
Bake the rolls for 30-35 minutes at 350 F until the top is golden brown.
Let the cinnamon rolls cool for at least 15 minutes before slathering in icing, otherwise they’ll absorb it all.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 363Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 51mgSodium: 161mgCarbohydrates: 52gFiber: 3gSugar: 32gProtein: 5g
FAQ
Yes, you can! Prepare the rolls and place them in the baking dish, then cover and refrigerate for up to 24 hours before baking. Let them sit at room temperature for about 10 minutes before baking to help with even cooking.
Absolutely! After baking, let the cinnamon rolls cool completely, then freeze them in an airtight container for up to 3 months. To enjoy, thaw them in the fridge overnight and reheat in the oven or microwave.
Related
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Pairing
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