These Keto Cinnamon Rolls bring the warmth of freshly baked pastries without the guilt, blending tender, fluffy dough with a swirl of sweet, spiced perfection. The golden, lightly crisp exterior gives way to a soft, pillowy center, while the rich cinnamon aroma fills your kitchen.
With just under 3 hours total time, including a relaxing proofing period, you’ll create a treat that’s as satisfying to make as it is to savor. The layers of moist dough and gooey filling promise a decadent bite, proving keto-friendly can still be indulgent. Perfect for a cozy morning or a special dessert, these rolls are a delightful escape into cinnamon-scented bliss.
Ingredients for Keto Cinnamon Rolls
- For the Rolls:
- 3 tablespoons warm water
- 1 tablespoon active dry yeast
- 1 cup fine almond flour
- ⅓ cup coconut flour
- ¼ cup granulated sweetener (e.g., Swerve or Lakanto)
- 2 tablespoons ground flaxseed (golden preferred for color)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 3 large eggs (room temperature)
- 2 tablespoons heavy cream
- 3 tablespoons butter (melted and cooled)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- For the Cinnamon Filling:
- ¼ cup unsalted butter (room temperature)
- ¼ cup granulated sweetener (e.g., Swerve or Lakanto)
- 3 tablespoons ground cinnamon
- For the Cream Cheese Frosting:
- 4 ounces cream cheese (room temperature)
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons powdered sweetener (e.g., Swerve or Lakanto)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons heavy cream (adjust for desired consistency)
Step-by-Step Instructions
- Prepare the Dough:
- Line the bottom of a cake pan with parchment paper and set aside.
- In a small bowl, combine warm water and yeast. Let it proof for 10 minutes until foamy.
- In a large bowl, whisk together almond flour, coconut flour, sweetener, flaxseed, baking powder, xanthan gum, and salt. Create a well in the center.
- Once the yeast is proofed, add eggs, heavy cream, melted butter, vinegar, and vanilla. Whisk until combined.
- Pour the wet ingredients into the dry ingredients and mix thoroughly. Let the dough rest for 5 minutes (it will be sticky).
- Make the Cinnamon Filling:
- In a small bowl, mix butter, sweetener, and cinnamon until smooth.
- Shape and Fill the Dough:
- With oiled hands, shape the dough into a ball. Place it between two large pieces of parchment paper and roll into a 14×10-inch rectangle.
- Spread the cinnamon filling evenly over the dough, leaving a 1-inch margin at the top.
- Using the parchment paper as a guide, roll the dough tightly into a log, starting from the bottom edge. Seal the seam with wet fingertips.
- Cut and Proof the Rolls:
- Cut the log into 9 equal pieces and place them in the prepared pan.
- Cover with a kitchen towel and let proof in a warm place for 45-60 minutes, or until almost doubled in size.
- Bake the Rolls:
- Preheat the oven to 400°F (200°C).
- Bake the rolls for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, or until golden brown. Cover loosely with foil if needed to prevent burning.
- Make the Frosting:
- While the rolls bake, combine cream cheese, butter, and sweetener in a mixing bowl. Whip with an electric mixer until light and fluffy.
- Add vanilla, salt, and heavy cream (1 tablespoon at a time) until the frosting reaches a thick, spreadable consistency.
- Finish and Serve:
- Let the rolls cool slightly before spreading frosting on top. For a glaze-like consistency, frost immediately after baking.
- Store in an airtight container at room temperature for 2-3 days. Warm before serving for the best experience.
Master the Proofing Process
Getting the dough to rise properly is key for fluffy keto cinnamon rolls. After shaping the dough, place it in a warm, draft-free area (like near a preheating oven or on top of the fridge) and let it rest for 45-60 minutes. You’ll know it’s ready when the rolls have nearly doubled in size and look slightly puffy. Don’t rush this step!
Customize Your Filling and Topping
While the classic cinnamon-sweetener blend is delicious, you can get creative with your keto cinnamon rolls. Try adding a tablespoon of unsweetened cocoa powder to the filling for a chocolate twist, or mix in chopped walnuts for extra crunch. For the frosting, add a pinch of lemon zest or swap vanilla with almond extract for a unique flavor.
Perfect Your Storage Strategy
These cinnamon rolls stay fresh in an airtight container at room temperature for 2-3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, pop them in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds until warm and gooey.
Essential Equipment for Success
For the best results, use a non-stick cake pan lined with parchment paper to prevent sticking. A silicone baking mat or extra parchment paper makes rolling out the sticky dough much easier. Keep a small bowl of oil nearby to keep your hands greased while handling the dough, and use a sharp knife or dental floss for clean cuts when portioning the rolls.
Troubleshooting Tips for Perfect Rolls
If your dough is too sticky, add a tablespoon of coconut flour and let it rest for 5 minutes. If the rolls brown too quickly, cover them with aluminum foil during baking. For extra fluffiness, make sure your baking powder is fresh and your egg yolks are at room temperature before mixing.
Keto Cinnamon Rolls
Ingredients
For the Rolls
- 3 tablespoon warm water
- 1 tablespoon active dry yeast
- 1 cup fine almond flour
- ⅓ cup coconut flour
- ¼ cup granulated sweetener such as Swerve or Lakanto
- 2 tablespoon ground flax seed golden preferably for best color
- 2 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 3 large eggs room temperature
- 2 tablespoon heavy cream
- 3 tablespoon butter melted and cooled
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
Cinnamon Filling
- ¼ cup unsalted butter room temp
- ¼ cup granulated sweetener such as Swerve or Lakanto
- 3 tablespoons ground cinnamon
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter softened
- 2 tablespoons powdered sweetener such as Swerve or Lakanto
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons heavy cream
Instructions
- Line the bottom of a cake pan with parchment paper; set aside. Place warm water in a small bowl and sprinkle yeast over the top. Set aside to proof and foam for 10 minutes.
- Meanwhile, in a large bowl, whisk together the almond flour, coconut flour, ¼ cup granulated sweetener, flaxseed, baking powder, xanthan gum, and salt. Create a well in the middle of the dry ingredients with a spoon.
- Once the yeast is proofed, add in eggs, 2 tablespoons heavy cream, 3 tablespoons cooled melted butter, vinegar, and 2 teaspoons vanilla and whisk well until combined.
- Add wet ingredients to the flour mixture and stir until thoroughly incorporated. Rest for 5 minutes. The dough will be very sticky.
- Mix Cinnamon Filling ingredients together in a small bowl.
- With oiled hands, shape the dough into a ball. Place the ball between 2 large pieces of parchment paper and roll it into a rectangle approximately 14 inches long by 10 inches wide. Spread the cinnamon filling onto the dough, leaving a 1-inch margin at the top empty.
- Using the parchment as an aid, roll the dough (towards the empty inch) up into a tight log. Seal the edge with wet fingertips.
- Cut the log crosswise into 9 equal pieces and transfer rolls to prepared pan. Cover with a kitchen towel and place in a warm space for 45-60 minutes until the dough has almost doubled in size.
- While dough proofs, preheat oven to 400 degrees F.
- Bake for 5 minutes, then reduce oven temperature to 350 degrees F and continue baking for another 15-20 minutes until golden brown. If necessary, cover loosely with foil to prevent burning.
- Meanwhile, make the glaze by combining cream cheese, butter, and sweetener in a mixing bowl. Use an electric mixer to whip until light and fluffy. Mix in vanilla and salt; add cream 1 tablespoon at a time until a thick, spreadable icing comes together.
- Cool rolls before spreading frosting on them. Alternatively, you can spread frosting on immediately from the oven if you like more of a glaze.
- Keep stored in an airtight container (or tightly wrapped in cling film) at room temperature for 2-3 days, warming them up before serving.