Ooey gooey AND low-carb! Indulge in a delicious and nutritious breakfast with our keto-friendly fathead cinnamon rolls. These sugar-free, and gluten-free treats are sure to satisfy your cravings without sabotaging your diet.
Table of Contents
- What is Fathead Dough?
- Do These Make Good Leftovers?
- Tips for Making the Best Cinnamon Rolls
- Give me the Recipe!
Lately, I’ve had this mean craving for cinnamon rolls. Honestly, I don’t even much care for breakfast pastries— but this craving came on hot and heavy— and this was the outcome.
Truth be told, this was my third batch of rolls. The first two attempts landed in the garbage— my husband’s lucky they didn’t hit the wall. Even though I spent the entire day (and paycheck) on these stupid cinnamon rolls, I’m glad I did. At least now you’ll know what not to do!
What is Fathead Dough?
While creating this recipe, I wrestled with a few different dough options. Although Carolyn Ketchum’s Magic Mozzarella Dough took a close second, I settled on traditional fathead dough.
Fathead dough is a gluten-free, keto-friendly alternative to pizza crust, pastries (or whatever else you might use dough for). Generally, it calls for mozzarella, cream cheese, egg, and almond flour. I’ve put a twist on tradition by adding erythritol and vanilla.
Do These Make Good Leftovers?
Short answer— no!
Although my husband might argue otherwise (keep in mind he’s a savage)— he didn’t hesitate to devour the entire pan of buns right outta the fridge. I took the approach of zapping them in the microwave for 60 seconds— hoping it would bring them back to life— it didn’t.
In my opinion, (keto or not), cinnamon rolls are best fresh out of the oven. So unless you’re dealing with a garbage disposal of a husband, your best bet is to make them for a crowd and crush ’em while they’re fresh.
Tips for Making the Best Cinnamon Rolls
- Use low-moisture, part-skim, pre-shredded mozzarella. This is likely the first (and last) time I’ll ever recommend using pre-shredded cheese. The reason is, most (if not all) pre-shredded cheeses contain anti-caking ingredients such as cellulose (1). And although cellulose is FDA-approved, it’s not cheese. In fact, some brands contain more non-cheese ingredients than actual cheese— this is not good. The reason I recommend pre-shredded is that its dryer than fresh. Fresh mozzarella will affect the consistency of the dough, making it too sticky to work with. I like the brand Organic Valley. Their pre-shredded cheeses still contain cellulose, but at least you’re not getting an added dose of hormones and antibiotics (2).
- Don’t improvise ingredients. We’re baking here friends, and baking is a science. My second batch of rolls was compromised because I skimped on the baking powder. Who would have thought that itty bitty amount was so important? Now I know.
- Use blanched almond flour. Blanched or unblanched— what’s the difference? Blanched almond flour mimics white flour. It’s finer and fluffier than unblanched. Alternatively, unblanched almond flour takes on the taste and texture of wheat flour. Blanched almond flour will make your cinnamon rolls lighter and fluffier.
- Roll the sheet of dough into a log before slicing. The first time around, I made the mistake of slicing the sheet of dough into strips prior to rolling it into buns. This method made the rolls uneven. If your cinnamon rolls are not relatively uniform in size, they’ll cook at different rates— which leads me to my final tip.
- Don’t overcook the cinnamon rolls! I made this mistake the first time around. Warning! Failing to set a timer could result in dry, dense rolls— woof!
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Fathead Cinnamon Rolls
- Total Time: 50 minutes
- Yield: 12 Rolls 1x
- Diet: Gluten Free
Description
Ooey gooey AND low-carb! These keto-friendly cinnamon rolls are as close to Cinnabon as you’re gonna get.
Ingredients
Fathead Dough
- 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
Filling
- 4 Tablespoons grass-fed butter
- 1/3 cup erythritol brown
- 1 Tablespoon cinnamon
Icing
- 4 Tablespoons cream cheese
- 4 Tablespoons heavy whipping cream
- 2 Tablespoons grass-fed butter
- 1/4 cup erythritol confectioners
- 1/4 teaspoon vanilla extract
Instructions
Fathead Dough
- 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.
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.
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.*
Notes
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.
- Prep Time: 30 Min
- Cook Time: 20 Min
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- 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
Looking for Other Cinnamon-Inspired Recipes?
Cinnamon Roll Chaffles, here on Keto for Mamas
Cinnamon Toast Crunch Cereal, from Gnom-Gnom
Keto Cinnamon Walnut Coffee Cake, from All Day I Dream About Food
Cinnamon Keto Granola, from Ditch the Carbs
Keto Cinnamon Bread, from Sweet as Honey
About Coach Katie
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Medical Disclaimer
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Katie Rodriguez nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
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