Keto Cinnamon Rolls

Keto Cinnamon Rolls are a sweet, cheesy treat made from fathead-style dough. The dough combines melted mozzarella and cream cheese with almond flour and egg, then is lightly sweetened with stevia and spiced with cinnamon. These low-carb rolls deliver the familiar cinnamon-roll flavor while staying friendly to keto and gluten-free diets—perfect for anyone who loves the contrast of savory cheese and sweet cinnamon.

As a food blogger I usually develop recipes on weekends when I have time and the best natural light for photos. I experimented with turning the popular fathead pizza dough into a sweet roll. Early attempts were too sloppy because I overcooked or used too high a temperature. After refining the process, I arrived at a reliable technique that keeps the dough pliable and easy to roll without collapsing into a gooey mess.

My Tips for Perfect Keto Cinnamon Rolls

Start by melting the mozzarella well. Properly melted cheese makes it much easier to incorporate the egg and almond flour so the dough binds evenly. I heat the cheese in short bursts—usually about 90 seconds in a microwave—until it becomes pliable and smooth.

When you add the almond flour (I recommend about 3/4 cup), the mixture should reach a cohesive but slightly dry consistency. If it still looks too wet or sticky, add a little more almond flour until the dough can be handled without sticking excessively to your hands.

The best way to roll fathead dough is between two sheets of parchment paper using a rolling pin. This method ensures an even thickness and prevents the dough from tearing or sticking.

After an initial brief bake, let the dough cool just enough so the cheese firms up slightly—cooling prevents the filling from melting the dough into a puddle. I sometimes place the flat dough on a cool surface for a minute or two until it’s still flexible but stable enough to spread the filling.

Spread the cinnamon filling evenly across the dough with the back of a spoon, making sure to cover the surface edge to edge so each roll has consistent flavor.

Use the bottom sheet of parchment to help lift and begin rolling the dough tightly from one side. Once the roll has momentum, it will keep its shape. Slice the long roll into pieces about two finger-widths wide and arrange them on a baking tray for the final bake.

After baking, top the rolls with a simple cream-cheese icing. I pipe mine from a small plastic bag with the corner snipped off if I don’t have a piping bag handy—it’s an effective low-cost option for a neat finish.

The icing is a quick blend of cream cheese, heavy cream, and stevia. The contrast of tangy cream cheese with sweet stevia complements the cinnamon and the cheesy base—don’t be surprised, cheese and sweet often pair beautifully.

This recipe has been well received by readers. Many people are surprised how well cheese and sweet spices work together, and how satisfying a low-carb treat can be. These rolls are great for a celebration, a weekend baking session, or any time you want a keto-friendly dessert to share.

Micronutrients in This Recipe

Calcium

Cheese is a good source of calcium. While calcium is important for bone health, most people get enough through diet and dairy products. As with all nutrients, balance is key—very high calcium intake can affect magnesium balance, so moderate consumption is recommended.

Magnesium

Cheese contains some magnesium but not enough to be relied upon as a primary source. Leafy greens, nuts, seeds, and supplementation are better ways to ensure adequate magnesium intake, which supports many bodily functions.

Zinc

Cheese also provides zinc, which supports immune function, hormone production, and healthy hair and nails. Low appetite or poor food intake can sometimes signal zinc deficiency, so include a variety of zinc-containing foods in your diet.

Ingredients

Instructions

1. Combine mozzarella and cream cheese in a microwave-safe bowl. Heat on high in 30-second intervals, stirring between bursts, until melted and smooth—about 90 to 120 seconds total.
2. Stir in the erythritol (or stevia), then add the egg and almond flour. Mix until the dough comes together. If it is still sticky, add a bit more almond flour to reach a workable consistency.
3. Place the dough between two sheets of parchment paper and roll into a rectangle to an even thickness.
4. Bake the rolled dough flat for about 5 minutes at 180°C (355°F). Remove from the oven and let cool just enough so it firms but remains pliable.
5. Mix the erythritol, cinnamon, and warm water, then spread the mixture evenly across the dough.
6. Roll the dough tightly from one side into a log. Slice into rolls about two finger-widths wide and place on a baking tray. Bake at 180°C (355°F) for another 7 minutes.
7. Whip together the icing ingredients—cream cheese, heavy cream, and erythritol—and transfer to a small bag or piping tool. Pipe the icing over the warm rolls and serve.

Nutrition (per serving)

Notes and Serving Suggestions

These keto cinnamon rolls are best enjoyed fresh and warm. They pair well with coffee or a lightly spiced keto chai. To adjust sweetness, taste the filling and icing before spreading—use more or less erythritol or another preferred sweetener to suit your preference. Store leftovers covered in the refrigerator for up to 3 days and reheat briefly to restore softness.

If you make these rolls, I’d love to see your photos or hear how you adapted the recipe. Happy baking!