Keto Cinnamon Rolls Recipe with Coconut Flour Fathead Dough

This content originally appeared on Low Carb Yum. Republished with permission.

The first time I made low-carb cinnamon rolls, I never shared them on my blog because I didn’t love the texture. Cinnamon rolls need to be soft and chewy. Otherwise, they just aren’t right.

But a few years later, I had the idea to use the fathead dough from my low-carb bagels. That dough uses coconut flour, which I prefer to almond flour.

Sure enough, coconut flour was the answer! I was so impressed with how these keto cinnamon rolls turned out the second time. The dough is light and fluffy, like a traditional pastry, with just the right amount of sweetness.

These remind me so much of Cinnabon rolls, especially when served warm! They are amazing fresh out of the oven. If eating them later, I recommend reheating them in the microwave for about 40 seconds.

Coconut flour cinnamon rolls make for a delicious grab-and-go breakfast, or the perfect treat to savor alongside your morning coffee. They are also very straightforward to make.

Keto Cinnamon Rolls

It’s simple to make low-carb cinnamon rolls using coconut flour fathead dough. Serve them warm with melted cream cheese icing on top. They are a heavenly treat any time of day.

Prep Time 15 minutes

Cook Time 16 minutes

Total Time 31 minutes

Servings 12 people

Calories 209 kcal per serving

Ingredients

Dough:

60 grams coconut flour about ½ cup
¼ cup low-carb sugar substitute
2 tablespoon baking powder can be cut in half to reduce sodium but may not rise as well
250 grams mozzarella cheese shredded, about 2-½ cups
55 grams cream cheese 2 ounces
3 large eggs beaten
2 tablespoons butter melted, add a bit more if needed and use unsalted to reduce sodium
½ teaspoon vanilla extract optional

Filling:

¼ cup low-carb brown sweetener
1 teaspoon cinnamon
3 tablespoons butter softened, can be omitted but gives a better filling taste

Icing:

3 ounces cream cheese softened
3 tablespoons butter softened
¼ cup Swerve Confectioners Powdered Sweetener
¼ teaspoon vanilla extract
low-carb almond or coconut milk if needed

Instructions

Preheat oven to 400°F and grease a 9×13-inch pan baking pan if needed.
Mix coconut flour, low-carb sweetener, and baking powder in a small bowl. Set aside.
Melt mozzarella cheese and cream cheese in microwave on high power for one minute. Stir. Place back in microwave on high for another minute. Stir.
Add in beaten eggs, butter, vanilla extract (if using), and coconut flour mixture until a dough is formed. Dough should be a bit wet and sticky. If dry, try adding in another egg or more butter.
Roll dough out into a rectangle about 9×12 inches.
In small bowl, combine the brown low-carb sweetener with cinnamon. Spread butter evenly over the dough then sprinkle the cinnamon mix on top.
Roll dough into a log starting at one of the shorter ends. Slice into 1-inch thick rounds.
Rounds into prepared baking pan. Bake at 400°F for about 14-16 minutes or until lightly browned. Allow to cool slightly on a wire rack.
In a medium mixing bowl, cream the cream cheese and butter with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little low-carb milk (coconut or almond) if needed to thin the icing.

Recipe Notes

Pecans can be added to the cinnamon mixture if desired.

Nutrition Facts

Keto Cinnamon Rolls

Amount Per Serving (1 roll)

Calories 209 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 90mg30%

Sodium 262mg11%

Potassium 249mg7%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 590IU12%

Calcium 213mg21%

Iron 0.6mg3%

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

Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.