Keto Pumpkin Cinnamon Rolls

There is nothing better on a chilly morning than the smell of warm spices baking in the oven.

Today I want to share my favorite keto pumpkin cinnamon rolls. They have all the cozy flavor of bakery pastries, but without all the extra sugar.

Sticking to a low carb lifestyle can be tricky when fall treats start showing up everywhere. Having a dependable recipe like this makes it easy to stay on track.

The dough uses a mix of almond flour and melted cheese, which gives each roll a soft and tender texture.

Topped with a simple cream cheese icing, they are keto friendly and make a great weekend breakfast.

Why You’ll Love This Recipe

Authentic Bakery Texture – The mozzarella and almond flour base creates soft, pillowy rolls that taste just like traditional yeast dough.

Cozy Fall Flavor – Real pumpkin puree and warm spices give every bite the ultimate comforting autumn taste you crave.

Guilt-Free Indulgence – You can enjoy a sweet, gooey pastry without breaking your keto diet or spiking your blood sugar.

No Yeast Required – You skip all the frustrating rising time and get fresh, warm rolls out of the oven quickly.

Recipe Ingredients

For the Dough

• 2 cups Shredded Low-Moisture Mozzarella Cheese
• 2 oz Cream Cheese
• 1 1/2 cups Blanched Almond Flour
• 2 tbsp Coconut Flour
• 2 tbsp Granulated Erythritol Sweetener
• 2 tsp Baking Powder
• 1 tsp Pumpkin Pie Spice
• 1/4 cup Pumpkin Puree
• 1 Large Egg

For the Filling

• 2 tbsp Butter, Softened
• 1/4 cup Brown Sugar Substitute
• 1 tbsp Ground Cinnamon
• 1 tsp Pumpkin Pie Spice

For the Frosting

• 3 oz Cream Cheese, Softened
• 2 tbsp Butter, Softened
• 1/4 cup Powdered Erythritol Sweetener
• 1 tbsp Heavy Whipping Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 375°F and grease a 9-inch round baking dish. In a medium bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder and pumpkin pie spice.

Step 2

Place the mozzarella and cream cheese in a large microwave-safe bowl. Microwave for 60 seconds, stir, then microwave for another 30 seconds until fully melted and smooth when stirred.

Step 3

Add the pumpkin puree, egg and the flour mixture to the melted cheese. Stir, then knead with damp hands until a uniform, orange dough forms with no streaks of cheese.

If the dough becomes stiff, microwave it for 10 seconds to soften. If it feels too sticky, chill it for 10 minutes.

Step 4

Place the dough between 2 sheets of parchment paper and roll it into a rectangle about 10×14 inches. Peel off the top sheet of parchment.

Step 5

Spread the softened butter over the dough. Mix the brown sugar substitute, cinnamon and pumpkin pie spice together and sprinkle evenly over the butter, leaving a 1/2-inch border on one long side.

Step 6

Using the parchment to help, roll the dough up tightly from the long side into a log. Divide the log into 9 equal rolls using a bench scraper or a piece of unflavored dental floss, and arrange them cut side up in the baking dish.

Step 7

Bake for 22 to 25 minutes, until the rolls are puffed and deep golden brown on top. Cool in the dish for 10 minutes.

Step 8

Beat the cream cheese, butter, powdered sweetener, heavy cream and vanilla until smooth and fluffy. Spread over the warm rolls and serve.

Tips

Blot the Pumpkin Puree

Canned pumpkin puree holds a lot of extra water that can make dough sticky and hard to roll.

I recommend spreading the puree onto a few paper towels and pressing gently to blot out the excess moisture.

Doing this keeps your dough firm and stops the baked rolls from turning out wet or gummy in the center.

Blend the Dough While Warm

Low moisture mozzarella firms up fast once it starts to cool down.

You’ll get the best results if you work quickly to knead the flours and pumpkin into the cheese while it is still warm and stretchy.

If the cheese starts hardening into rubbery strings, simply microwave the bowl for 10 to 15 seconds to soften it again.

Use the Parchment to Roll

Because low carb dough has no gluten, it can easily crack if you try to roll it tightly with your bare hands.

My favorite trick here is using the bottom sheet of parchment paper to lift and guide the dough forward.

Just pull the paper up and roll slowly, peeling the paper back as you go to get a neat spiral.

More Recipes

• Keto Cinnamon Swirl Coffee Cake
• Keto Monkey Bread
• Keto Pumpkin Bread
• Keto Pumpkin Roll
• Low Carb Glazed Cinnamon Rolls

Frequently Asked Questions

Will these cinnamon rolls taste like mozzarella cheese?

No, low-moisture mozzarella has a very mild flavor that melts right into the dough without leaving a savory taste.

The pumpkin, warm spices, and sweet cream cheese frosting completely mask the cheese, so they taste just like traditional sweet pastries.