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Get It NowKeto Cinnamon Rolls That Taste Like The Real Thing
I first made these keto cinnamon rolls as an experiment. I wanted to see if I could take my favorite fathead dough (the one I use for pizza and bagels!) and turn it into something sweet, chewy, and pillowy. When I launched Besti Brown Sweetener, I knew I had to revisit the recipe. I swapped in almond flour, added that deep molasses flavor to the filling, and it quickly became a favorite.
They take a bit more time than my usual breakfasts, but they’re ready in 40 minutes, which is still much faster than regular cinnamon rolls and totally worth it. Here’s why I think this is the best keto cinnamon rolls recipe:
- The texture is soft and chewy – I wanted these to feel like real cinnamon rolls, not eggs and cheese. The dough is pillowy, tender, and pulls apart just like the classic. Every time I make them for my family or bring them to brunch, no one believes they’re keto or gluten free.
- That gooey filling hits just right – My Besti Brown sweetener gives the filling that rich, caramelized flavor and gooey texture. It actually melts like sugar, which most keto sweeteners just don’t do.
- It’s easier than it looks – If you’ve made any of my other fathead recipes, you’ll feel right at home here. And even if you haven’t, I’ve included plenty of step-by-step tips to help you roll, slice, and bake like a pro.
- You can still make the original version – The first time I shared these, I used ground macadamia nuts instead of almond flour. If you’ve got them on hand, that version still works. Just check my recipe tips below for details.
Make them with me and see why this version made it onto the back of the Besti Brown bag and in my Easy Keto Cookbook!
Reader Review
“Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and still be chewy with the right texture. Oh my, these are delicious!” –Nancy
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my keto cinnamon rolls recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fathead Dough:
- Wholesome Yum Almond Flour – Most fathead doughs use either almond or coconut flour, and this version uses almond for a softer, pillowy texture. If you prefer coconut flour, you can totally swap it. Just use the ratios from my fathead pizza recipe and double the amount.
- Besti Monk Fruit Allulose Blend – I use this one because it keeps the dough moist and doesn’t crystallize like other sweeteners can. You can use a different sugar substitute if you want, but the texture might change. (Check my keto sweetener guide if you’re swapping!)
- Baking Powder – Just make sure it’s fresh so your cinnamon rolls rise properly.
- Eggs – I use large eggs at room temperature, which helps the dough mix more evenly.
- Vanilla Extract – I recommend using a good quality one — you’ll taste the difference.
- Mozzarella Cheese – Sounds strange, but trust me! The cheese gives fathead dough its structure and stretch. Use pre-shredded, low-moisture mozzarella for best results.
- Cream Cheese – I use full fat cream cheese, cubed so it melts more evenly with the mozzarella. Mascarpone works as a sub, but the texture may be a little softer.
Filling:
- Unsalted Butter – I like to use grass-fed butter for the best flavor, but any unsalted kind works. Just make sure it’s melted so it blends smoothly into the filling and spreads easily over the dough.
- Besti Brown – This is what gives the filling that deep, caramelized brown sugar flavor and keeps it gooey. I actually created this sweetener because I couldn’t find any other keto brown sugar that tasted right and added moisture. Nothing else I tried came close.
- Cinnamon – We wouldn’t have keto cinnamon rolls without it! I use a generous amount for that warm, classic flavor in every bite.
Icing:
- Besti Powdered – I use this for an ultra smooth sugar-free cinnamon roll icing that actually dissolves. Powdered erythritol works too if that’s what you have, but it might crystallize a bit as it sits.
- Heavy Cream – This gives the icing that rich, creamy texture. You can also use coconut cream for a dairy-free option.
VARIATION: Want a frosting instead?
I love this simple glaze, but if you want something richer and a little tangy, try my keto cream cheese frosting instead because it really takes these rolls to the next level.
How To Make Keto Cinnamon Rolls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the dough. Add the almond flour, Besti, baking powder, eggs, and vanilla to a food processor and blend until everything’s smooth and combined.
- Melt the cheeses. Melt the mozzarella and cream cheese together until smooth and easy to stir.
- Bring it together. Add the melted cheese to the food processor, blend until uniform, and chill the dough until it’s no longer sticky.
- Roll it out. Place the dough between two sheets of parchment paper brushed with a little oil or cooking spray, then roll it out into a thin rectangle.
- Add the filling. Brush most of the melted butter over the dough, then mix Besti Brown and cinnamon and sprinkle it evenly on top.
- Roll and slice. Brush your hands with the last bit of butter, roll the dough into a tight log, and lift as you go so it doesn’t stick. Slice into pieces and place them in a baking dish.
- Bake and finish. Bake until golden and set, then let them cool slightly. Whisk Besti Powdered with a little cream until smooth and drizzle over the warm keto cinnamon rolls.
My Recipe Tips For The Best Keto Cinnamon Rolls
- A food processor isn’t required, but it definitely makes things easier. I used to mix the dough by hand, but now I always use my food processor because it gives a smoother, more even texture. I use either the dough blade or S-blade and scrape down the sides as needed. If it’s not coming together, try pushing the cheese closer to the blade so it blends faster.
- Make sure there aren’t any visible streaks of cheese, or your cinnamon rolls will bake up uneven. If you’re kneading by hand, squeeze the dough between your fingers until it all comes together. I also like to oil my hands first so it doesn’t stick.
- If the cheese starts to harden before it mixes in, pop the bowl in the microwave for a few seconds to soften it again. Make sure it blends smoothly into the dough, or it’ll be tough to roll out later.
- The sweetener makes this dough stickier than the savory versions, so chilling it is extra important. Pop it in the fridge for about 20-30 minutes before handling, and resist adding extra sweetener, or it’ll just get even stickier.
- Roll the dough between two pieces of parchment paper since it’s usually too sticky to roll on its own. I don’t recommend adding extra flour because it’ll make the dough dense. My marble rolling pin is my go-to here because it stays cool and keeps the dough from warming up.
- Want more tips for working with keto fathead dough? Check out my keto pizza and bagel posts, or grab my Easy Keto Cookbook for even more tricks to master the dough.
- Fathead cinnamon rolls puff up as they bake, so if they’re too close, they’ll crowd each other, but too far apart, and they’ll spread instead of rise. I place them about half an inch apart so they rise up instead of spreading out and keep their round shape. This baking dish is just the right size for that.
- Want to try the original version with macadamia nuts? Just pulse raw macadamias in a food processor until they’re as fine as flour. Use 1½ cups measured after grinding (you’ll need about 2 cups whole). They make the dough richer, higher in fat, and lower in carbs, and perfect for keto baking.
Keto Cinnamon Rolls (Just Like the Real Thing)
My keto cinnamon rolls are soft, gooey, and sweet enough to feel like a treat, but they're low carb and taste just like the real thing.
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Ingredients
Tap underlined ingredients to see the ones I use.
Dough:
Filling:
Icing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Make fathead dough:
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Pulse the almond flour, Besti Crystallized, baking powder, eggs and vanilla in a food processor, until smooth.
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Melt the mozzarella and cream cheese together in the microwave for 60-90 seconds, or in a double boiler on the stove, until easy to stir. Stir until smooth.
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Add the cheese mixture to the food processor. Pulse until a uniform dough forms. Refrigerate dough for 60 minutes, until no longer sticky.
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Meanwhile, preheat the oven to 375 degrees F (190 dgrees C).
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Place the dough between 2 pieces of greased or oiled parchment paper. Use a rolling pin like this to roll out into a 14×10 inch rectangle, about 1/4 to 1/3 inch thick.
Make & add filling:
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Brush the dough rectangle with most of the remaining melted butter, leaving aside about 1-2 tablespoons.
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Stir together the Besti Brown and cinnamon. Sprinkle the mixture evenly over the rectangle.
Assemble:
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Oil your hands with the remaining melted butter. Roll up the dough tightly into a log. As you go along, oil the underside of the log as you peel it away from the parchment.
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Slice the log into 1” thick pinwheels. Place them flat into a stoneware baking dish.
Bake:
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Bake for about 25 minutes, until cinnamon rolls are golden. Cool to firm up.
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Meanwhile, whisk together Besti Powdered and 1 tablespoon heavy cream, adding more if needed to thin out. Drizzle icing over cinnamon rolls.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 keto cinnamon roll
- Tips: Check out my recipe tips above to help you mix the dough perfectly, keep it from getting sticky, and bake the softest, fluffiest keto cinnamon buns.
- Store: Keep leftover keto cinnamon rolls in an airtight container in the pantry for 2-3 days or in the fridge for up to a week.
- Meal prep: You can make the dough and even roll and slice the cinnamon rolls ahead of time. Just keep them covered in the fridge and bake them fresh when you’re ready.
- Reheat: I like to warm them up in the microwave or in the oven at 325 degrees F for about 5-10 minutes.
- Freeze: These freeze really well for a few months. I wrap them individually so I can grab one anytime. Just thaw and warm before serving.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System, Keto Cheat Sheet System, and Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Cinnamon Rolls
Serving Ideas
If you’re wondering what to serve with your keto cinnamon rolls, I’ve got a few favorites that turn them into the perfect breakfast or brunch spread:
- Drinks – A warm drink always pairs perfectly! I love my pumpkin spice latte when I want something fancy, or bulletproof coffee and tea for that rich, creamy flavor. If you prefer to keep it simple, stir in a little keto coffee creamer to your regular brew.
- Make it Brunch – Add a hearty breakfast casserole, some fluffy egg bites, or a veggie-packed frittata. Don’t forget crispy bacon on the side and a bowl of keto-friendly fruit with my sugar-free fruit dip for a fresh, sweet finish.
211 Comments
Linda Smith
2Making these rolls for the second time … they’re so good!
Nancy Ouellette
2Wow! I was hesitant because I didn’t think there was any way to make keto cinnamon rolls that taste like the real thing and would be chewy and have the right texture. Oh my these are delicious! Fathead dough is getting easier the more I work with it. The only mod I made is that I topped them with cream cheese icing instead of the vanilla icing in the recipe.
Robin
1These come out perfect. Taste like regular cinnamon roles to me. I did use a cream cheese icing though. It’s just my personal preference. Super easy. You do have to leave the dough in the fridge for an hour other than that pretty quick. Delicious! Great recipe hardly any carbs. Great for keto diet. Thanks.
Hannah
1Made these for the first time last night – in my opinion they outshine all the other Cinnamon Roll recipes by far! It's so good to feel like you're not missing out on genuinely yummy sweet treats.
I made them by the book, except for the frosting. I used a tbsp cream cheese with a dash of cinnamon, and about a tbsp of my favourite Vanilla Coffee Creamer (from The Skinny Food Co)… absolutely delicious! I'll be making these regularly. Thank you so much.
Carol
1They taste pretty good… but didn’t rise as much as your photo shows. The texture seemed a bit too dense not quite bread like texture… so wondering how long do you pulse the dough? Maybe I over pulsed/mixed?
I refrigerated for at least an hour. It was messy rolling up but finally used a non stick spatula to “push” the dough into the roll and it worked much easier than using my hands.
The flavour is there so I will try again but this batch was a bit “flat”
Wholesome Yum D
1Hi Carol, Sorry this recipe didn’t meet your expectations. You should mix the dough until smooth and well combined. I would also check the expiration date of the baking powder to make sure it is still fresh.
Mary
0Same thing happened to me. Baking powder still has 9 months before expiration. Could it be that the baking powder, after opening, gets older quicker? Should we store it in the fridge?
Wholesome Yum D
0Hi Mary, I suggest watching the video above the recipe card to make sure you are following the recipe correctly.
Jordan
1I didn’t have a blender so I kneaded by hand, and I added Blueberries. The hardest part was rolling, I made about 12 I think the log wasn’t long enough but each roll I cut was near 2 inches thick. I just used Duncan Hines keto vanilla frosting and they were perfect! I have Been craving some keto cinnamon rolls and even bought some on Etsy and they never arrived so I desperately needed to find my own recipe. I loved these thank you so much!
Abbeydove
0I did the coconut flour version of this recipe, since we’re allergic to nuts. I measured out the coconut flour very carefully, spooning it into the measuring cup so it would be fluffy and not compacted. Still, these came out very, very dry. Here’s my suggestions for others who are attempting the coconut flour version:
1. Consider adding an extra egg or some melted butter into the dough. I thought the dough seemed dry, but it looked like the pictures and this was my first attempt at fathead dough, so I didn’t trust my instincts. I also added a half teaspoon of cinnamon to the dough for more flavor. I think I could easily have gone up to a full teaspoon.
2. And/or, consider using the measurements by weight if you have a food scale, and THEN consider the moisture level in the dough. I used the cups/volume measurements, which may have been my downfall? I dunno.
2. Shape the dough into a log before you try rolling it out. Don’t do what I did and try rolling it out from a ball! That’ll just makes your life unnecessarily hard, lol!
3. Definitely do grease the parchment, because even after an hour in the fridge and a well greased parchment (I used butter, maybe try coconut oil?) it’s a bit tricky to get the dough to release as you roll it into the swirl shapes. But, that part was actually less of a challenge than I expected, based on other comments
4. Err on the side of a smaller pan. I used a 9×13 with a half inch between each roll. But they didn’t raise or spread that much, actually. If they were closer together, that probably would have preserved more moisture. I know Maya says to space them out by a half inch, but that might be more necessary for the almond flour version.
5. Err on the side of taking them out earlier. That should help preserve moisture, too.
6. Consider using marscapone instead of cream cheese (I didn’t, because it costs an arm and a leg). Maya says it’ll make the dough softer, and that softness would have been welcome in my final product.
7. Don’t skip the glaze, because again, more moisture. But maybe add some vanilla to it so it has a little more flavor.
Anyway, I might try this again with the above modifications, but I might not. I feel like I might get better results with less work from a simple coffee cake, y’know? Still, it would be so nice to have a great cinnamon roll!
Jennifer V
0Recipe turned out with good flavor but a little flat. Dough was tricky to work with but doable with patience. This was a Christmas treat for us. Don’t skip the frosting, it truly was the icing on the cake. I like others, added cream cheese to the frosting. Also roasted chopped walnuts to sprinkle on top. I would make these again. Thanks Maya, I hope your New Year is blessed! I love and trust your recipes.
Maya | Wholesome Yum
0Thank you for sharing, Jennifer! I’m so glad you liked these. It can help to reduce flattening if you put them pretty close together so they don’t have too much room to spread. Happy new year!
JulieJOY
0Really enjoyed these! I used my good old Cuisinart food processor and it incorporated the dough pretty well. I was patient and let it sit for a full hour plus in the fridge. That definitely made the dough more workable. I had to need it a little bit to get the last bit of mixing done. I rolled it out between greased parchment and a sheet of plastic wrap on top. As someone else commented, mine didn’t rise very much, but they were delicious and really hit the spot. I would definitely make these again.
Wholesome Yum D
0I’m so happy you enjoyed them, Julie! Great tip about chilling the dough, that really does make a difference. Rolling between parchment and plastic wrap is such a smart trick too. Thanks for sharing what worked for you!
Misty
0I’m making this right now and I forgot to grease the parchment paper I rolled it out between the 2 pieces and put in the fridge it still sticking the paper any ideals or should I scrape it and re do it?
Maya | Wholesome Yum
0Hi Misty, If it’s still sticking after refrigerating, you’ll need to redo it.
Joni
0I had a similar problem with them not rising. They look so pretty from the top but they’re super flat. I even bought brand new baking powder. They’re very tasty so I may give it another try but I’m not sure what to do differently!
Maya | Wholesome Yum
0Hi Joni, These don’t usually turn out super tall, but the main way to prevent them turning out too flat is to limit the space they have in the pan to spread. See my process pictures above — without too much extra space, they should still rise some and not just spread outward. Hope this helps.
Casey Cei
0Should you refrigerate before baking? I put 6 in using an 8 x 8 pan as a test run for my other 9. They didn’t rise at all! Were they too far apart?
Maya | Wholesome Yum
0Hi Casey, No, I would not refrigerate before baking, because in this recipe the baking powder will lose its effectiveness as it sits. Keto cinnamon rolls don’t rise nearly as much as traditional ones with flour. They should rise some, but they also spread, so if they were too far apart you’ll notice the spreading more than the rising. It does sound like you need them closer together next time. Also, make sure your baking powder is fresh, as it has to work a lot harder in this recipe than in traditional cinnamon rolls. Hope you liked them otherwise!
Joni
0So I’m confused. When I made them, they didn’t rise it all and they’re super flat. But I made them the night before and I put them in the refrigerator because in your notes you said you could do that! So I’m wondering if that’s why they didn’t rise appropriately when I baked them?
Maya | Wholesome Yum
0Hi Joni, Making them ahead can reduce the baking powder effects a bit, but more likely it’s the pan size, like I explained in my response to your other comment.
Cynthia Holthaus
0I usually love everything on WY. These did not work out for me and I followed the directions completely. The dough was really too sticky to roll. I chilled for an hour and used oil, butter, parchment paper to no avail. Perhaps I’ll try the macadamia nut one for better results. Bummed.
Maya | Wholesome Yum
0Sorry to hear you had trouble, Cynthia! Yes, the sweet dough is more sticky than the ones that aren’t sticky. You might have needed to chill the dough for longer.
Holly
0Going to make these for thanksgiving morning breakfast. Have some people that are dairy free. Can I use coconut cream and dairy free mozzarella cheese and dairy free cream cheese?
Maya | Wholesome Yum
0Hi Holly, I haven’t made those substitutions but have had other readers tell me they worked with similar types of dough, so I think you can. Please let me know how it goes!
Elizabeth Nikolopoulos
0Can you make these with yeast?
Maya | Wholesome Yum
0Hi Elizabeth, Possibly, but I haven’t tested it to make a specific recommendation. Let me know how it goes if you try it out and find something that works.
Ronda
0Temperature? Time? Please 🙏
Maya | Wholesome Yum
0Hi Ronda, All this info is on the recipe card above. Make sure you read through it to ensure you don’t miss any steps and amounts. 🙂
Emilie
0what food processor do you have please? How big and strong is it? Thanks 😀
Maya | Wholesome Yum
0Hi Emilie, I have this 14-cup food processor. It’s very powerful. I’ve also had it for almost a decade and it’s still going strong. I love it. Highly recommend it if you’re looking for one!
Mary Kaye
0For the Keto Cinnamon rolls, if you use coconut flour, do you use 4 eggs?
Wholesome Yum D
0Hi Mary Kaye, If you want to use coconut flour, just use the dough ratio in my fathead pizza recipe and double it.
Artem Goryunov
0Very tasty, the dough itself tastes like the normal one from cinnabon rolls except its less fluffy. And by the way, I made the dough without food processor and it came very beautiful, exactly like on the picture, the recipe is just straight 10/10, highly recommend.
Rebecca
0Is there a dairy free version of these? I’ve been searching for a good cinnamon bun recipe, but it needs to be dairy free for us. I’d love it if you could help us!
Wholesome Yum A
0Hi Rebecca, I do not have a dairy free version of these cinnamon rolls, but some readers have told me that they’ve used dairy-free cheese substitutes with success.
Carrie Priest
0Question-Can you recommend a pan that is less heavy and won’t stick. I am looking for something to make casseroles in as well. Will Ceramic work like 9X13? I made them on an oiled cookie sheet and not only did they spread instead of rise but they stuck horribly. I would say they are very tasty, hard to eat just one!
Wholesome Yum D
0Hi Carrie, Here is the baking dish I use.
Letha
0They were yummy but I had issues from the start.
First off I don’t have a food processor so I tried by hand then mixer which did mix it in together. Made ball put in frig 30 min then rolled between parchment paper but even with buttery hands it did not roll into log very well. Cut into 14 pinwheels like it says and now baking but looking like blobs on the sheet as they are baking.
Okay, all done and they are deliciously ugly lol
Making keto cream cheese frosting now.
Wholesome Yum D
1Hi Letha, I reserve the star rating for readers who followed the recipe as written. As stated in the post, a food processor is a must for making the keto cinnamon roll dough and is the main reason for the issues that you faced.
Rikesha
0I don’t have a stoneware baking dish. Any adjustments needed for a glass baking dish?
Wholesome Yum D
1Hi Rikesha, No, adjustments should be needed.
Donna
0The dough is chilling now. I think I am going to make small crescents to avoid dough breaking.
Karen Gratwick
0Hi, These look amazing, and I’m really keen to bake them, but we can’t get allulose in the UK (at least not without paying about $40 to import a 400g bag in 2 months’ time! Which sweetener would you recommend as a next-best? Unfortunately my family and I can’t take sugar alcohols very well… Thanks.
Wholesome Yum D
0Hi Karen, You can use a sweetener that is available to you in the UK, see my sweetener conversion chart and that will compare all of the types of sweeteners so you can decide which is best.
Bailey
0There used to be a non fathead dough version of these? I made it many times…where did it go ?? I don’t tolerate dairy well. Is it gone forever? I know it wasn’t an easy recipe, but I had it dialed in.
Maya | Wholesome Yum
0Hi Bailey, My other keto cinnamon roll recipe is in the Wholesome Yum app, available on iPhone or Android.
KT
0I’m planning to make these when we go visit family on Christmas day! But I have questions about the sizes of everything. You wrote that the cinnamon rolls should be spaced properly in order for them to rise rather than spread. So I definitely want to use the right size baking dish with the right size and number of rolls!
The instructions say to roll the dough into a 14”x10” rectangle, brush, sprinkle, roll it up, and slice into 1” pinwheels. It wasn’t clear which direction to roll, the long way or the short way, so I read through the entire blog, looked at all the photos, and watched the video, hoping to see if you ended up with 14 or 10 rolls, and then I’d know which way to roll it. But the photos show a baking dish with 12 rolls in it, and the video shows a small baking dish with 8 rolls. So I was still uncertain!
Then I tried to figure out the size of your baking dish, as there was no way to tell from the photos/instructions, so I clicked the “stoneware baking dish” link in your instructions to see if I could find out. The linked Amazon dish has red handles, so definitely not the same white dish pictured in your photos or your video. But I hoped maybe it was still the right size, so eventually I found buried in the Amazon Q&A that the interior measurements of that dish are 9.5”x14”. Is this the same size as the dish you used in your photos and recipe testing? The dish that you’re holding in your video is definitely much smaller than 9.5”x14”; perhaps you made only a half recipe there?
So my questions remain. If I want to make a full recipe of cinnamon rolls, should I plan to end up with 12 rolls? Which direction did you roll the rectangle to accomplish this? Did you roll a skinny 14” log and cut 12 skinny tall pinwheels a little over 1 inch thick each? Or did you roll a fat 10” log and cut 12 fat short pinwheels a little less than 1 inch thick each? And should I put my 12 pinwheels in a 9.5”x14” baking dish or use a different size?
It would be so helpful if these details were included in the recipe, so that we are more likely to end up with results similar to yours. Thank you for any insight on these questions! And thank you so much for all your wonderful low-carb recipes!
Wholesome Yum D
0Hi KT, This recipe makes 14 rolls. I recommend rolling the long way to get the most rolls out of the dough. A large baking dish would work just fine for you.
Cathy
0What if you don’t have a processor
Wholesome Yum M
0Hi Cathy, Fathead dough can be made with a stand mixer, food processor, or by hand. Any of these options will work great, but it will take the longest to combine the cheese and almond flours together when doing this by hand. Be sure to knead until the ingredients are fully incorporated into a cohesive dough.
Mimi
0Big WY fan here. This recipe was such a disaster for me, I’m sorry to say.
Usually baking is a relaxing time for me but these cinnamon rolls were just not willing to cooperate on any level.
I don’t think the fat head dough is my friend as I even broke my food processor blade on another recipe. :/
The dough was so sticky even after chilling and doing the best I could to salvage, baked little globs that scorched inevitably and the end result was mediocre.
The family did sample the goods but they didn’t say much and that’s saying a lot.
I appreciate all the wonderful recipes but I suppose there has to be a miss here and there. We are not in a perfect world but most other things I’ve made have been amazing! Will carry on and make lots of other things.
Wholesome Yum M
0Hi Mimi, Sorry these didn’t turn out as expected. It sounds like the dough wasn’t fully combined and ended up being sticky and unworkable. I like to use a food processor to make fathead dough. You can also use a stand mixer with a paddle. If you don’t have access to these options, then you can bring the dough together by kneading with your hands, but it will take a bit of patience to do this.
Lisa Doyle-Bell
0Love the original but just did a variant that is a winner. Make the dough skip use brown sugar such as Swerve in place of white 1/2 the amount, use maple flavor instead of vanilla. Then while your dough is cooling cook strip bacon in a cast iron frying pan and cool. bacon drain the grease but leave the bits in the pan. Roll out the dough, as above, and layer with the bacon strip, cubed 2 oz of cream cheese and top the bacon, put the parchment back down and lightly roll to spread the cheese. Roll up, cut and put back in the skillet, bake as above
Heather Day
0Hello. I could have sworn the old recipe had egg whites and no mozzarella cheese? I know I’ve made them like that before. Is there a way to access the old recipe?
Thanks!
Heather
Maya | Wholesome Yum
0Hi Heather, That was a different recipe, and is available in the Easy Keto App. You can get it on iPhone here or Android here.
Krista
0How disappointing! I hate fathead dough & that other recipe was the bomb!
Christina A Novak
0I haven’t made this yet because I’m wondering about the cheese. Are bagged mozzerella OK or should I buy a block and shred it myself? Thanks
Wholesome Yum M
0Hi Christina, Both bagged or freshly grated mozzarella will work in this recipe! If you are concerned about the starches used on the pre-shredded cheese, then feel free to shred your cheeses at home before making the recipe.
Darrell Roch
0I love your recipes but all the commentary especially in the app slows down the process. I would pay for the app if it was a direct link to the recipes ingredients and instructions. I know that a lot of this is for the web so your website tracks higher with searches.
Wholesome Yum M
0Hi Darrell, Thanks for your feedback. You can use the ‘Jump to Recipe’ button to be taken directly to the recipe card if you’d like to skip the post. I hope this is helpful to you.
Jessica
0I’m so excited about these but I feel like I did something wrong. Maybe I didn’t roll them tight enough? They flattened out and took a lot longer to cook..about 45 minutes to brown and get the dough cooked. They taste good but they look like they melted! Lol. Not sure if I used too much butter when rolling them out?
Wholesome Yum M
0Hi Jessica, The rolls do flatten out a bit as they bake. Bake times may vary a bit due to hot or cold spots in the oven, but an extra 20 minutes is a lot of difference. Make sure you are not overbaking so they don’t dry out.
beesnberries
0The instructions say to roll the dough into a 14″ X 10″ rectangle. To make 14 pinwheels, 1″ each, you need to roll the dough so the resulting length of the log is 14″. In the video, the dough is rolled so that the log length is 10″. I followed the video rather than thinking it through. My cuts were slightly more than 1″, so I made 9 pinwheels/rolls. That makes a big difference in nutritional information. The video only showed 8 pinwheels, not 14.
Neither the instructions nor video say whether to remove the dough from the food processor bowl before refrigerating. That might be why some people have a mess on their hands. The nice round dough ball in the video should be made before refrigerating the dough, not afterward. I put the dough on a big piece of plastic wrap as I glopped it out of the bowl. Then I worked it into a ball with the plastic wrap around it.
Room temperature will impact how quickly the dough will get too sticky to work well. I was busy, so my dough was in the refrigerator for about 2 1/2 hours. Room temperature was 74 F. I’ve never had dough work so easily! I broke the ball into two pieces to make it easier to work with at first, and then just rolled over the gap to make one 14 X 10 rectangle. As instructed, I buttered the parchment paper and the dough ball before starting to roll.
For the icing, I used 1/3 cup monk fruit sweetener/erithrytol granular sweetener and pulsed it in the coffee grinder to powder it. I didn’t dilute it to “drizzle” stage. 2 1/2 tablespoons whipping cream made a nice smooth icing that I spread on the hot rolls. It was at least twice as much icing as I needed, but I only made 9 rolls, not 14.
They are delicious. Thank you.
Lynn Weddle
0Count me among those who eagerly tried this recipe only to end up with a clumpy, sticky mass, albeit delicious! I used deli mozzarella that I grated- maybe too much liquid? Next time I will add more almond flour. Wowo the taste is fab though. In the end I just gathered it all up and plopped it into the pan and spread it out with my fingers. Not pretty at all!
Wholesome Yum M
0Hi Lynn, For the best results, please use low moisture block mozzarella in the recipe. Anything else and your will not form a cohesive dough to roll out.
Angel
0New to keto and was wondering if I can make the dough and pinwheels the night before and bake in the morning? Thank you in advance, I look forward to trying this recipe!!!!!
Wholesome Yum M
0Hi Angel, I don’t recommend doing this. The baking powder will react while the rolls sit overnight in the fridge, so they won’t rise during baking the next day. For the best results, bake them right away and re-heat the next morning.
Jay
0Hey Maya. Thank you so much for another incredible recipe I love cinnamon rolls and these are awesome. Had a couple issues first I found the dough ripped a bit when rolling not sure if I used to much butter when brushing I used 1/4 cup or if I should have left dough in fridge longer than 60 minutes. Also the icing I put on when the rolls were hot I think maybe I should have waited for them to cool. Can you let me know otherwise I would highly recommend these. Just amazing. Thanks again for all your recipes.
Debbie
0First of all, thanks for all these great recipes! If I want to freeze these cinnamon rolls, for the best results, should I bake and ice them before freezing? Or ice later just before serving? Also, can I freeze a whole pan together? Just want to give them the best possible result! Thanks!
Wholesome Yum M
0Hi Debbie, It is best not to ice these cinnamon rolls if you are going to freeze them. Wrap them up individually, this will make them easier to portion and reheat. Once they are defrosted and warmed you can ice them before serving. I hope this helps!
Lee Ann
0I don’t have a food processor. Can I use a regular blender?
Wholesome Yum M
0Hi Lee Ann, I don’t think this will work in a regular blender. It may work in a high powered blender or one that has a wide base, like this model.
Raquel
0Made a few changes substituting butter for Salvadoran cream in the filling and adding the same cream to the icing. Sooooo yummy
Shannon
0I made this for Christmas. It was a hit! And I rolled out the dough on top of parchment paper and I used the parchment paper to roll it similar how you roll a sushi roll. it rolled perfectly that way if I hadn’t used the parchment to aid in rolling it it probably would have broken apart but with the parchment I was able to wrap it nice and tight like a sushi roll. Love this recipe.
LBM035
0I’m new to Keto cooking and decided to try these without much hope they would be a tasty replacement for the super high carb real thing. I’m happy to say they were great. Had more of a “bread” taste than other baked goods I’ve tried and I plan to use this dough for other items now. Thank you for the effort used in creating this recipe.
barbara harvey
0watched video of cinnamon rolls. it shows pulsing macadamia nuts but there are none listed in the recipe. am i missing something?
Wholesome Yum M
0Hi Barbara, The video is from an older version of the recipe which was made from macadamia nuts. The version can be found in the notes section of the recipe card if you are interested. The revised version of the recipe is made with almond flour. Enjoy!
Jennifer
0Hi, is it possible to use nondairy cheeses in this recipe.
Thank you.
Wholesome Yum M
0Hi Jennifer, I have not personally tested this, but other readers have commented on making fathead dough with non-dairy shredded cheeses. Best wishes!
Jeanne Moster
0I was so excited to try this recipe because I have really missed cinnamon rolls on the keto diet. However, despite following the recipe exactly, the dough remained very sticky after being in the refrigerator for one hour and fell apart when trying to roll it up. Then when I sliced the roll into pieces, it truly fell apart. So I practically threw it in the pan and hoped for the best. Well, it smelled great coming out of the oven and it tastes great despite the sad looking rolls that they are. They spread in the pan but did not rise. At least they are edible.
Any suggestions to improve the outcome if I dare to make them again would be appreciated. Thanks.
I have really enjoyed some of your other recipes. Thanks for working on all these keto recipes.
Wholesome Yum M
0Hi Jeannne, I am sorry this recipe didn’t turn out as expected. Did you use a food processor to combine the fathead dough? It sounds like the almond flour didn’t fully incorporate with the mozzarella which could cause it to fall apart.
Alisa
0Made the dough yesterday, rolled and baked today. As mentioned it didn’t rise as much but what they lacked in volume they more than made up for in flavor. So satisfying! My very picky boys also really liked these. I saved half of the roll to bake fresh in the morning, which should make a nice treat. Also added a dash of vanilla to the icing which was good. I sprayed the parchment with avocado oil before rolling the dough and had almost zero sticking, and used the bottom parchment to help roll. I was nervous but it worked great. Thanks for this delicious recipe, it’s a keeper!
Carole
0First of all, “Easy” is the wrong title….Incredibly hard and frustrating would be more like it. I decided to do it in stages as I was so frustrated after the first part making the dough that I left it in the frig for 2 days before going back to the next step. This was partly my fault for using too small of a food processor to begin with. That being said, it was soooo sticky, that the dough was very hard to work with. I did use parchment to roll out and that was a big plus. I also used dental floss to cut the log into pieces as I had read to do on another site. For “newbie” cooks, I’d give more detail in the instructions like cut the from the “long end”. I also wondered if spacing them out more would have helped in the cooking. Mine didn’t even look brown after 25 minutes. I added at least 10 more minutes. As far as the icing goes, it was WAY too sweet for my liking. I used half of the recommended 1/3 cup of sweetner. I still thought it was sweet but I know that is subjective. I added chopped nuts on top to cut down on the sweetness. All in all, I think it was a LOT of work, so I’ll probably not try it again.
Wholesome Yum M
0Hi Carole, I am sorry you struggled with this recipe. Leaving the dough in the fridge for 2 days probably made it more difficult to roll out, cut, and possibly to bake though. Did you happen to watch the video before starting the recipe? Although the recipe base has changed slightly (from using macadamias to almond flour) the process is still the same for creating the dough, rolling the cinnamon rolls, and placement on the baking pan. The visuals may have helped you to know how to slice the cinnamon rolls and how to space them on the pan. I hope you decide to give this recipe a try another time. Best wishes!
Kathy Lowe
0This was fantastic. It just seemed very labor intensive. Much of the work, measuring, could be done ahead of time. I just did not figure that out before I got started, which made it a little more stressful to pull everything together after the cheese was melted with the cream cheese. I’ll probably make it again because it gave me the cinnamon fix I had been looking for but might make it into rolls or some other easy shape without all the work.
Thank you for putting this together for us!
Ajane
0Hi, I was wondering if we could always use this method to make fathead dough? Mine came out so much better with the food processor and the tips for the oil are great. The times in the past I made it it was very frustrating and breaking apart, but it came together beautifully this time.
PS Thank you SO much for these recipes. I’ve always dreamed of baking for my friends and family and myself of course, and love baked goods, but thought I had to give it up until now. You’re changing lives!
Wholesome Yum M
0Hi Ajane, Yes! You can always use a food processor to make fathead dough. It definitely helps with getting an even consistency!
Cristi Wells
0Well this didn’t work out so well for me. Dough was too sticky yet falling apart when I tried to roll it. Trying to bake it now.
Wholesome Yum M
0Hi Cristi, If the dough is too sticky, stick it in the fridge for 10 – 15 minutes. I hope they turned out great!
Jessica Formicola
0We had these over the weekend and they were absolutely incredible! They will definitely be on our regular breakfast rotation!