These keto cinnamon rolls are a fast, low-carb treat with a soft, chewy bite and a familiar cinnamon swirl. Made with superfine coconut flour and a fathead-style dough (mozzarella and cream cheese) rather than yeast, these sugar-free rolls take about 30 minutes from start to finish—ideal for a quick breakfast or a cozy weekend bake.
I tested this recipe several times to achieve the right soft, chewy texture using a fathead base with superfine coconut flour. Fathead dough behaves differently from traditional wheat- or almond-based dough: coconut flour absorbs liquid quickly, so the recipe moves fast once the wet and leavening ingredients are combined. The dough should be shaped and baked promptly so the rolls hold their structure and bake up correctly.
These rolls will puff slightly but won’t rise like yeast-based cinnamon rolls. Baking powder and baking soda provide lift here, while melted mozzarella and cream cheese give the dough structure and chew. The cinnamon swirl is sugar-free, so choose a brown sugar substitute whose flavor you enjoy—the sweetener you use will have a noticeable effect. A classic cream cheese frosting is optional if you prefer a traditional finish.
What I Learned While Testing
- Prep everything first. Once you add the baking powder and baking soda, you need to work quickly. Measure ingredients and have tools ready before combining leavening agents.
- Use superfine coconut flour only. Regular coconut flour can be gritty and won’t absorb liquid the same way. If needed, blend and sift your coconut flour to get a superfine texture for the best dough consistency.
- Work fast after adding leavening. Baking powder and baking soda begin reacting immediately, so shape and bake the rolls right away for optimal rise and structure.
- Measure coconut flour carefully. Coconut flour is highly absorbent—too much will make the dough dry. Spoon flour into measuring cups rather than scooping from the bag to avoid packing it in.
- Cool the melted cheese slightly before adding eggs. Let the melted cheese rest 3–4 minutes so the eggs won’t scramble when mixed in.
- Expect a more delicate dough than almond-based versions. Coconut flour dough is softer and can crack when rolling; that’s normal and easy to mend with lightly oiled fingers.
- Use a guide when rolling out the dough. A silicone mat with measurements or marked parchment helps you roll the dough to the target 12×10-inch rectangle.
- Don’t stress small cracks. Press cracked edges gently with oiled hands to patch them—this dough tolerates a little handling.
- Choose a sweetener you like. In a sugar-free recipe, the sweetener’s taste comes through. Test a brown sugar substitute you enjoy for the best result.
- The dough feels different but bakes beautifully. It may be softer or slightly sticky before baking, but the finished rolls are cohesive, soft, and pleasantly chewy.
Keto Cinnamon Rolls
Equipment
- 1 8-inch cake pan
Ingredients
For the Filling
- 1 cup brown sugar substitute (zero-calorie)
- ¼ cup unsalted butter, softened or partially melted
- 1 tbsp ground cinnamon
For the Rolls
- 2½ cups shredded low-moisture mozzarella (moisture under 45%)
- 2 oz full-fat cream cheese
- 4 large eggs, room temperature
- 1½ tbsp baking powder
- 1 tsp xanthan gum
- ¼ tsp baking soda
- 1 tbsp apple cider vinegar
- 1 cup superfine coconut flour
For the Cream Cheese Frosting (optional)
- 2 oz full-fat cream cheese, softened
- ¼ cup icing sugar substitute (powdered, zero-calorie)
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Read the instructions and notes fully before starting. Measure and prep all ingredients and have your silicone mat or parchment ready. Once leavening is added, work quickly.
- Preheat oven to 400°F (200°C).
- Spray an 8×8-inch cake pan with nonstick spray and set aside.
Filling
- In a medium bowl, combine brown sugar substitute, softened butter, and cinnamon. Beat on high until smooth and set aside.
Cinnamon Rolls
- In a large bowl, combine shredded mozzarella and cream cheese.
- Microwave on high for 1 minute, stir, and if needed heat another 30 seconds until fully melted. Let cool 3–4 minutes so eggs won’t scramble.
- Add eggs, baking powder, xanthan gum, baking soda, and apple cider vinegar. Beat on high until combined; the mixture may look lumpy from the cheese.
- Stir in superfine coconut flour on low speed just until combined. Do not overmix; the dough should be soft and slightly tacky.
- On a lightly greased silicone mat or parchment, spray hands and rolling pin lightly, knead dough into a ball, and roll to a 12×10-inch rectangle about ¼-inch thick. Patch any small cracks with oiled fingers.
- Spread the cinnamon filling over the dough, leaving a ½-inch border along one long edge.
- With lightly greased hands, roll the dough lengthwise into a 12-inch log. If cracks appear, gently pinch them closed.
- Cut the log into nine even rolls (about 1.3 inches each) using a sharp knife.
- Arrange the rolls in the prepared pan. Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F (175°C) without opening the door and bake an additional 12 minutes. Rolls are done when edges are lightly toasted and set while centers remain soft.
Frosting (optional)
- Beat together cream cheese, powdered sweetener, butter, and vanilla on medium until smooth.
- Spread desired amount over the warm rolls.
Notes
- Check ingredient labels to ensure all items are gluten-free and keto-friendly, and watch for cross-contamination warnings.
- This recipe is written specifically for superfine coconut flour. Other keto flours absorb liquid differently and will not yield the same results.
- The frosting is optional. The taste of the powdered sweetener will affect the final flavor, so choose one you enjoy.
Nutrition
Serving: 1 roll — Calories: 339 kcal. Nutrition information is an approximation and provided for reference only.
Additional Info
How to Make Keto Cinnamon Rolls Step by Step
Gather ingredients: Preheat the oven to 400°F and lightly grease an 8×8-inch pan. Read the recipe and notes before starting and measure ingredients. Once leavening is added, shape and bake quickly.
Make the filling: Mix 1 cup brown sugar substitute, ¼ cup softened butter, and 1 tbsp cinnamon until smooth and spreadable. Set aside.
Melt the cheese: Combine 2½ cups shredded low-moisture mozzarella and 2 oz cream cheese in a microwave-safe bowl. Microwave 1 minute, stir, and heat another 30 seconds if needed. Let cool 3–4 minutes.
Add wet ingredients: Beat in 4 room-temperature eggs, 1½ tbsp baking powder, 1 tsp xanthan gum, ¼ tsp baking soda, and 1 tbsp apple cider vinegar until combined. The mixture may appear lumpy from the cheese.
Add coconut flour: Mix in 1 cup superfine coconut flour on low speed until just combined. The dough should be soft and slightly tacky—not dry.
Roll out the dough: Lightly grease the work surface, your hands, and a rolling pin. Knead the dough into a ball and roll to a 12×10-inch rectangle about ¼-inch thick. Repair small cracks with lightly oiled fingers.
Add the filling: Spread the cinnamon mixture evenly over the dough, leaving a ½-inch border on one long side.
Roll into a log: Roll lengthwise into a tight 12-inch log. Pinch any cracks closed with oiled hands. Slice into nine 1.3-inch rolls with a sharp knife.
Bake: Place rolls in the prepared pan. Bake at 400°F for 5 minutes, then reduce the oven to 350°F without opening the door and bake 12 more minutes. Rolls are ready when edges are lightly golden and centers remain soft.
Frosting (optional): Beat 2 oz cream cheese, ¼ cup powdered sweetener, 2 tbsp softened butter, and 1 tsp vanilla until smooth. Spread over warm rolls.
Serve: Frost while warm if desired and serve immediately for the best texture.
Serving Suggestions
These rolls are best warm with coffee for breakfast or brunch. For a balanced meal serve with a savory side like a crustless zucchini quiche or a lighter option such as coconut yogurt and keto granola.
Storage Instructions
Prepare and roll the dough a few hours ahead if needed, cover and refrigerate until ready to bake. Store leftovers in an airtight container in the refrigerator up to 4 days. For longer storage freeze baked rolls up to 2 months; thaw and reheat in the microwave for 20–30 seconds or in a 300°F oven until warmed through.
More Keto Baking Recipes to Try
- Keto Cornbread: A soft, slightly sweet low-carb bread that pairs well with these cinnamon rolls.
- Keto Brownies: Rich, fudgy brownies that make a great keto dessert alongside these rolls.
- Keto Cheesecake: A creamy, sugar-free cheesecake for a make-ahead dessert that complements this breakfast treat.