The Best Low Carb Cinnamon Rolls Recipe yields soft and fluffy rolls with rich swirls of sweet cinnamon. An easy-to-make icing is literally the icing on the cake! And bonus, they’re much faster to make than traditional cinnamon rolls because they don’t require rise time.
This post is dedicated to everyone everywhere who has ever fallen victim to the evil geniuses at Cinnabon who make carb-y treats that smell like heaven. Surprisingly, it is possible to eat a perfect cinnamon roll and not subsequently crash from a carb-induced coma!
Best Cinnamon Rolls
Most of us can probably agree on what makes the best cinnamon rolls, and the best low carb cinnamon rolls should be equally mind-blowing. Soft, tender, and fluffy slightly sweet dough, and sweet, buttery, cinnamon swirls. Topped with a sweet vanilla cream frosting, because frosting makes everything better.
Soft, fluffy, and indulgent-tasting were my goal when coming up with the Best Low Carb Cinnamon Rolls Recipe. This recipe took me more tries than I remember (or care to admit, lol! I’ve been working on perfecting it for years), but in the end it was worth it. These are everything that fabulous cinnamon rolls should be.
Fluffy dough, gooey vanilla-laced brown sugar swirls, and velvety thick sweet vanilla icing. These are literally the cinnamon rolls of your dreams, and the best part is they’re low carb!
Cinnabon Cinnamon Rolls
About 5 years ago when I first started my quest to develop the perfect cinnamon rolls recipe, I wasn’t going for low carb. I was trying to replicate Cinnabon Cinnamon Rolls, those deliciously evil treats that perfume the air of so many shopping centers and airports.
I came up with a pretty close replication of Cinnabon (which I have yet to share!), and then started working on a low carb version.
Cinnamon Rolls FAQ
I’m answering a few of your most commonly asked questions to help ensure your cinnamon rolls are delicious every time!
How to Make Soft Cinnamon Rolls
In regular baking (i.e., when you’re using wheat flour and cane sugar), it’s fairly easy to make a fluffy, soft cinnamon roll because of the gluten in the flour. The main tricks are:
- Don’t over-work the dough
- Make sure you use the right ratio of flour to liquid
- Don’t add to much flour to your work surface when you roll out the dough
How to Make Cinnamon Roll Filling
The filling for cinnamon rolls is typically just sugar (either white sugar, brown sugar, or a mixture of both), slightly softened butter, and cinnamon that is stirred to combine.
Can You Refrigerate Uncooked Cinnamon Rolls?
Most cinnamon roll recipes allow the dough to be made a day or so in advance. Once the dough is made and rolled out and the cinnamon filling is spread on top, it is rolled up into a log. At this point, you can refrigerate the dough, in log form or cut the log into rolls and arrange them in a greased baking pan.
Pro Tip: You can make the dough for this Best Low Carb Cinnamon Rolls Recipe up to two days in advance (I give directions on how to do this in the Notes below the recipe).
How to Roll Out Cinnamon Roll Dough
I have three tips to help you easily roll out the dough for The Best Low Carb Cinnamon Rolls Recipe:
- Let the dough rest for 3 minutes once it’s mixed.
- Oil your hands with coconut oil before handling the dough (because it’s sticky!).
- Roll the dough out between 2 pieces of parchment paper.
Best Low Carb Cinnamon Rolls Recipe
Make this recipe and you’ll see why I think it’s the best keto cinnamon rolls around! (And trust me, I’ve tried more than my fair share, lol.)
The dough is light and fluffy with perfect sweet swirls of cinnamon and velvety-smooth vanilla-scented icing.
Keto Cinnamon Rolls with No Cheese
A lot of low carb and keto cinnamon rolls recipes use that is called fathead dough as the base. Fathead dough is a mozzarella cheese-based dough, in which mozzarella is melted along with a bit of cream cheese, and then combined with an egg and some type of flour (usually almond flour or coconut flour). This type of dough works really well at simulating a bready texture, and makes a pretty darn amazing pizza crust!
The only thing is, I find that as the dough cools, the next day or two days later baked goods made with fathead dough tend to have a cheese flavor. This isn’t a problem with pizza, but there’s no place for cheese flavor in my Best Low Carb Cinnamon Rolls Recipe!
Ingredients in the Best Low Carb Cinnamon Rolls Recipe
Dough:
- Almond flour
- Coconut flour
- Baking powder
- Stevia/erythritol blend
- Psyllium husk powder
- Salt
- Fenugreek
- Yeast
- Beef gelatin
- Organic unfiltered apple cider vinegar
- Pure vanilla extract
- Eggs
- Egg yolks
- Heavy whipping cream
Cinnamon Filling:
- Unsalted butter
- Swerve Confectioners
- Cinnamon
- Pure vanilla extract
- Liquid stevia
Icing:
- Heavy whipping cream
- Unsalted butter
- Swerve Confectioners
- Liquid stevia
- Salt
- Pure vanilla extract
How to Make the Best Low Carb Cinnamon Rolls Recipe
Basically, there are three steps to making cinnamon rolls: 1) the dough, 2) the cinnamon sugar filling, and 3) the icing. Even though this is a non-traditional dough that uses almond flour and coconut flour in place of wheat flour, the dough is still fairly easy to make and doesn’t even require a stand mixer.
First make the dough, and then roll it out and spread the sweet cinnamon mixture on top. Roll up the dough into a log, and then cut it cross-wise into cinnamon rolls and bake. While the cinnamon rolls bake, make the icing for the Best Low Carb Cinnamon Rolls on the stovetop.
More Low Carb Sweet Treats Recipes:
- Fathead Blueberry Cobbler Bars
- Lemon Danish Pastries
- Strawberry Mousse Tartlets
- Easy Pancake Muffin Recipe
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Best Low Carb Cinnamon Rolls Recipe
Ingredients
Dough:
- 2 cups almond flour
- 4 tablespoons coconut flour
- 2 teaspoons baking powder
- 2 1g packets stevia/erythritol blend
- 1 1/2 teaspoons psyllium husk powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground fenugreek optional, but recommended
- 1 teaspoon yeast dissolved in 4 teaspoons warm water and left until foamy
- 2 teaspoons beef gelatin dissolved in 4 tablespoons boiling water
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 4 tablespoons heavy whipping cream
Cinnamon Filling:
- 4 tablespoons unsalted butter softened
- 3 tablespoons Swerve Confectioners
- 1 tablespoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 10 drops liquid stevia
Icing:
- 1 1/2 cups heavy whipping cream
- 6 tablespoons unsalted butter
- 3 tablespoons Swerve Confectioners
- 20 drops liquid stevia
- 1 pinch salt
- 1 teaspoon pure vanilla extract
Other:
- Coconut oil for oiling
Instructions
- Preheat the oven to 350F; lightly spray the inside of 9-inch cake pan with coconut oil.
- For the dough, whisk together the almond flour, coconut flour, baking powder, stevia/erythritol blend, psyllium, salt, and fenugreek (if using) in a large bowl. Whisk together the foamy yeast, dissolved gelatin, vinegar, vanilla, eggs, egg yolks, and cream in a medium bowl. Add the wet ingredients to the dry and stir to combine. Let the dough rest for 3 minutes.
- For the cinnamon filling, mix together all ingredients in a small bowl.
- Oil your hands with coconut oil and shape the dough into a ball. Roll it out between 2 pieces of parchment paper into a rectangle approximately 14 inches long by 11 inches wide. Spread the cinnamon filling out onto the dough, leaving a border of about 1/4-inch all the way around. Roll the dough up into a log, wrap it in plastic wrap, and chill it in the freezer 10 minutes. Cut the log cross-wise into 9 equal pieces and arrange the rolls inside the prepared pan.
- Bake until the rolls are golden, about 25 to 28 minutes. (Alternatively, you can cover the dough and refrigerate up to 2 days in advance before baking. If doing this, put the dough in the fridge to chill instead of the freezer, and bake it right from the fridge.)
- While the cinnamon rolls cook, make the icing. Add the cream, butter, Swerve Confectioners, liquid stevia, and salt to a medium saucepan over medium heat. Bring to a boil and then turn the heat down and simmer until thickened, about 15 to 17 minutes, whisking occasionally. Remove from the heat and whisk in the vanilla. Cool to room temperature (it will thicken more as it cools), and then store it covered in the fridge for up to 5 days.
- Frost the cinnamon rolls with the icing while they’re still warm and serve.
Faith's Tips
- Net Carbs: 7g per cinnamon roll
- You can make the icing up to 5 days ahead; cool to room temperature first, and then store it covered in the fridge.
- To make the cinnamon roll dough ahead, after Step 4, cover the dough and refrigerate up to 2 days in advance before baking. If doing this, put the dough in the fridge to chill instead of the freezer, and bake it right from the fridge.
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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