This keto cinnamon rolls recipe yields soft, fluffy, slightly chewy rolls with rich swirls of sweet cinnamon. An easy-to-make cinnamon roll icing without cream cheese 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.
Add the heavy whipping cream, butter, Swerve Confectioners, stevia extract, and salt to a medium saucepan over medium heat.
Bring to a boil, and then cook until thickened to the consistency of melted frosting, about 12 to 15 minutes. It will thicken more as it cools, so don’t over-cook it.
Remove from the heat and stir in the vanilla.
For the Cinnamon Roll Filling:
Mix together all ingredients in a small bowl until well-combined.
For the Cinnamon Roll Dough:
Preheat the oven to 375F. Spray the inside of a freezer and oven-safe 9-inch pie plate or an 8 by 8-inch casserole dish with coconut oil spray.
Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
Whisk together the almond flour, powdered allulose, psyllium husk powder, and baking powder in a medium bowl and set aside.
Add the mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
Stir the yeast mixture into the melted cheese until combined, and then stir in the beaten egg, vanilla, and liquid stevia extract until combined. Stir in the almond flour mixture until it forms a shaggy dough.
Oil your hands and knead the dough a couple times until it comes together as a ball.
Roll the dough out between 2 pieces of parchment paper sprayed with coconut oil spray to a rectangle about 11 by 13-inches.
Spread the cinnamon bun filling out onto the dough, leaving a border of about ¼-inch all the way around.
Starting with one of the short sides, tightly roll the dough up into a log. Cut the log cross-wise into 8 equal pieces. Place the rolls into the prepared dish and put it in the freezer to chill for 10 minutes.
Transfer to the oven and bake until the rolls are golden, about 20 to 25 minutes.
To Serve:
Pour the frosting onto the cinnamon rolls and serve warm.
Notes
Net Carbs: 5g per serving
To Make the Icing Ahead: You can make the icing up to 5 days in advance. Let it cool to room temperature, and then store it covered in the fridge. It will stiffen as it cools, so you can reheat it briefly in the microwave when you want to serve it.
To Make the Cinnamon Roll Dough Ahead: Once the cinnamon rolls are in the baking dish, 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 (as directed in the recipe), and bake it right from the fridge.
Reheating Tip: These are best served warm, so I recommend reheating leftovers briefly before serving. To microwave them, heat one at a time and start with about 15 seconds and add more time if needed. Alternatively, you can heat them on a baking tray in a 325F oven until warm.
My recipe for Keto Cinnamon Rolls was included in Keto Junk Food, published by Adams Media on November 9, 2021. Note that in the cookbook, the recipe is divided into 10 servings (instead of 8), so the nutrition information is different. If you want to make them less caloric, slice the dough into 10 cinnamon rolls for a total of 10 servings.