Low Carb Glazed Cinnamon Rolls

Cinnamon rolls are one of those things that seem impossible to enjoy on keto. But these low carb glazed cinnamon rolls prove otherwise. They’re soft, cinnamony, and covered in a simple sweet glaze.

The dough uses melted mozzarella and cream cheese as a base, which gives it a nice stretchy texture that actually works for rolling. No wheat flour needed, just almond flour and a few other basic ingredients.

What I really like about this recipe is that it doesn’t try to be complicated. The filling is straightforward, the glaze takes about a minute to make, and the whole thing bakes in around 20 to 25 minutes.

They’re low carb and keto friendly, so they fit right into your way of eating without any guilt. Perfect for meal prep or a lazy Sunday morning treat.

Why You’ll Love This Recipe

Tastes Like the Real Thing – These low carb cinnamon rolls taste incredibly close to traditional cinnamon rolls, with that warm cinnamon sugar filling and sweet glaze on top. You honestly won’t believe they are keto friendly.

Ready in Under 40 Minutes – From mixing the dough to pulling warm glazed cinnamon rolls out of the oven, this whole recipe takes about 35 minutes. That means you can have a keto breakfast treat ready before anyone even finishes their morning coffee.

Perfect Keto Breakfast or Weekend Treat – Missing those lazy Sunday morning cinnamon rolls since going keto? This recipe fills that exact gap so you can enjoy a warm, sweet, indulgent breakfast without any of the carbs or guilt.

The Fathead Dough Actually Works Perfectly Here – Fathead dough is usually known for pizza, but it works amazingly well for cinnamon rolls because it is soft, pliable, and easy to roll up. It bakes into that slightly chewy, doughy texture you want in a good cinnamon roll.

Ingredients

For the Dough

• 2 cups Shredded Mozzarella Cheese
• 3 tbsp Cream Cheese
• 1 1/4 cups Almond Flour
• 2 tbsp Granulated Erythritol
• 1 Large Egg
• 1/2 tsp Baking Powder

For the Filling

• 2 tbsp Butter, softened
• 3 tbsp Brown Sugar Erythritol
• 2 tsp Ground Cinnamon

For the Glaze

• 1/4 cup Powdered Erythritol
• 1 tbsp Heavy Cream
• 1/4 tsp Vanilla Extract

How to Make

Step 1

Preheat your oven to 375 F and line a round baking dish or 9-inch cake pan with parchment paper.

Step 2

Melt the shredded mozzarella and cream cheese together in the microwave in 30-second bursts, stirring between each, until smooth and stretchy. Add the almond flour, granulated erythritol, egg, and baking powder. Mix until a uniform dough forms.

Step 3

Roll the dough out between two sheets of parchment paper into a rectangle about 10×14 inches. Spread the softened butter over the surface, then sprinkle evenly with the brown sugar erythritol and cinnamon.

Step 4

Starting from a long edge, roll the dough up tightly into a log. Slice into 8 even rolls and arrange them cut-side up in the prepared pan.

Step 5

Bake for 20 to 25 minutes until the rolls are golden brown and puffed.

Step 6

While warm, whisk together the powdered erythritol, heavy cream, and vanilla extract. Drizzle the glaze over the warm cinnamon rolls and serve immediately.

Helpful Tips

Get the Cheese Melted Just Right

When you microwave the mozzarella and cream cheese, stick to 30-second bursts and stir well after each one. If you blast it for too long at once, the cheese can get oily and separated instead of smooth and stretchy.

You want it to look like a thick, gooey mass that you can stir into a ball. Usually it takes about 3 to 4 rounds of 30 seconds, but every microwave is different so just keep checking.

Once it’s melted, add the almond flour, egg, erythritol, and baking powder right away while the cheese is still hot. If you let it cool down first, it gets stiff and almost impossible to mix into a smooth dough.

Roll the Dough Between Parchment Paper

This dough is sticky and nothing like regular flour-based dough, so don’t try to roll it out on a floured surface. Instead, place it between two sheets of parchment paper and roll it flat that way. It keeps the dough from sticking to your rolling pin and your counter.

If the dough feels too stiff to roll, let it sit for a minute or lightly wet your hands before pressing it into shape. You can also press it out with your palms first to get it roughly flat, then use the rolling pin to even it out to that 10×14 inch rectangle.

Don’t stress about getting it perfectly rectangular. Just aim for an even thickness throughout so your rolls bake evenly.

Use Truly Softened Butter for the Filling

The butter you spread on the dough needs to be soft, like room temperature soft. If it’s cold or even slightly firm, you’ll end up dragging and tearing the dough as you try to spread it.

Leave it out on the counter for about 30 minutes before you start, or microwave it for 5 to 8 seconds. You don’t want it melted, just soft enough that it spreads easily with the back of a spoon or a butter knife without any resistance.

Once the butter is on, sprinkle the brown sugar erythritol and cinnamon as evenly as you can. This way every bite of the finished roll has a good amount of filling in it.

You Might Also Like

• Low Carb Cinnamon Sugar Donut Holes
• Low Carb Chocolate Chip Skillet Cookie
• Low Carb Creme Brulee
• Low Carb Fudgy Brownie Bites
• Low Carb Coconut Macaroons

Frequently Asked Questions

Can I use coconut flour instead of almond flour in these cinnamon rolls?

Coconut flour is not a simple swap here because it absorbs way more moisture than almond flour. If you try to use the same amount, the dough will be extremely dry and crumbly, and it won’t roll out properly.

If coconut flour is your only option, you would need to use roughly one-third the amount and add extra egg or cream cheese to compensate. However, the texture will be different, so almond flour really is the best choice for this recipe.