Ooey gooey AND low-carb! These keto-friendly cinnamon rolls are as close to Cinnabon as you’re gonna get.
- 1 1/2 cup blanched almond flour*
- 1 Tablespoon baking powder
- 1 Tablespoon erythritol granular*
- 4 Tablespoons cream cheese
- 2 pasture-raised eggs
- 2 1/2 cups pre-shredded mozzarella*
- 1 teaspoon vanilla extract
- 4 Tablespoons cream cheese
- 4 Tablespoons heavy whipping cream
- 2 Tablespoons grass-fed butter
- 1/4 cup erythritol confectioners
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350°F.
- Grease or line a 9″ baking pan with parchment paper.*
- In a small bowl, combine the almond flour, baking powder, and erythritol. Set aside.
- In a separate bowl, whisk together the egg and vanilla. Set aside.
- Bring a large saucepan to medium heat. Add the mozzarella and cream cheese. Stir constantly until the consistency is smooth.
- Remove the saucepan from the heat. Add the flour and egg mixture to the pan. Stir until a sticky dough begins to form.
- Transfer the dough to a floured work surface and knead until uniform in color.*
- Set the dough aside to cool. While the dough is cooling, prepare the filling.
- Place the butter in a small saucepan and bring to medium heat.
- Once the butter has melted remove the pan from the heat.
- Add the erythritol and cinnamon. Whisk together for 60 seconds and set aside.
- Place the dough on a sheet of parchment paper and roll it into a rectangle. Once rolled, the dough should be about 1/8″ thick.*
- Evenly spread the filling over the dough.
- Carefully roll the dough into a log. Try to maintain a rather tight roll to ensure it doesn’t fall apart.
- Using a sharp knife gently slice the log into 12 equal pieces.
- Arrange the rolls in the pan (flat side down).
- Bake at 350°F for 20-25 minutes.*
- While the rolls are baking, prepare the icing.
- Melt the butter and cream cheese in a small saucepan over medium heat. Stir until combined.
- Remove from the heat. Whisk in heavy cream and vanilla.
- Once combined, whisk in erythritol until smooth and creamy.
- Once the rolls have finished baking, spoon equal parts icing onto each roll. Do this while they’re still hot.*
- Using the parchment paper, lift the rolls out of the pan. Carefully separate them and serve them up while they’re nice and warm.*
Using unblanched flour will alter the consistency and texture of the cinnamon rolls. Unblanched flour is similar to wheat flour in that it’s denser and heartier.
Save money with a bundle pack of erythritol.
Generally, I push for fresh everything! In this case, fresh will make the dough too sticky. I’d recommend using a pre-shredded, part-skim mozzarella.
You can use any baking dish. Just know that the rolls will expand considerably, taking on the shape of whichever dish you select. I prefer to use a 9″ springform because it makes for easy access when lifting the rolls out of the pan.
The consistency of the almond flour varies between brands. If the dough is too sticky for rolling, add additional almond flour until it comes together.
1/8″ is an approximation. It doesn’t need to be perfect. Just don’t roll the dough so thin that it’s transparent.
I’d recommend checking them at 20 minutes. I over-baked my first batch, making them denser and dryer.
Ice the rolls while they’re hot, that way the icing will melt into the roll.
Eat the rolls while they’re hot and fresh. Leftovers are less enjoyable.
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
- Serving Size: 1 Roll
- Calories: 225
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
Keywords: Gluten free, Vegetarian, Keto desserts, Keto breakfast, Cream cheese icing, Almond flour, Homemade