There’s nothing like a delicious, warm cinnamon roll. The way that your teeth sink into the layers of buttery, flakey dough, brown sugar and the glaze is everything! This recipe for keto cinnamon rolls is super easy to make & allow you to have this treat without guilt. Since they use fathead dough these cinnamon rolls are also gluten-free.
Why make Keto Cinnamon Rolls?
Cinnabon is the king of all things cinnamon rolls. However, few low-carb and keto-eaters enjoy Cinnabon because each roll has nearly 900 calories, including 127g of carbs!
Like most other recipes, I remade this dish because I had a taste for one and knew that I finally had all of the tools to make this a reality.
What’s in these Keto Cinnamon Rolls?
This recipe includes a variation on regular keto cinnamon rolls. I infuse these with some maple flavoring that I got from Amazon, Sukrin Gold, and pecans.
Besides the maple and pecan, this recipe includes a sweet version of fathead dough.
What’s fathead dough?
Fathead dough includes mozzarella cheese, cream cheese, eggs, and almond flour.
What I love about fathead dough is that it’s super versatile and easy to make. It also allows these to be gluten-free cinnamon rolls.
What do you use for sweetener?
This recipe includes a brown sugar replacement called Sukrin Gold as a sweetener.
For this recipe, I’m teaming up with Sukrin USA to bring this sweet treat back into our lives.
If you haven’t heard of Sukrin USA, they have a line of all natural, 0-calorie sugar replacements. They also have all-natural, whole food baking mixes and flours.
I first started using Sukrin a while back when I was starting keto and wanted brown sugar for a recipe. At the time, they were the only keto-friendly brown sugar substitute and I’ve been hooked on their Sukrin Gold ever since.
Check out my other recipes with Sukrin Products:
How do you make keto cinnamon rolls?
Since this is a fathead dough recipe, then it’ll be important to make fathead dough.
I prefer to mix fathead dough by hand with a mixing bowl and a silicone spatula. To cut down on dishes, I use the same microwave-safe glass bowl for the entire dough making process. This set of glass bowls that I got from Amazon is my go-to because they have lids, which is perfect when I’m prepping ingredients or marinating protein.
If you’d like to make fathead dough in a stand mixer, I’d recommend that you use the dough/bread attachment and use the guard. I have this one from KitchenAid and it’s pretty awesome! Plus, it includes the dough hook and the guard to prevent splattering ingredients.
What happens if my dough is too sticky?
I’ve realized that different almond flour brands mix differently. I’m using this almond flour, but you may be using something else.
If you make the dough as listed in the recipe and it sticks to your hands, then you’ll need to add more almond flour. I recommend adding 1 tbsp of almond flour and kneading the dough a little more.
Continue to add almond flour 1 tablespoon at a time until the dough can easily release from your hand.
Don’t attempt to roll out the dough until it can release from your hand. As a rule of thumb, if the dough is too sticky to lift up, then it’ll be too sticky to roll out.
How can I get a more circular shape?
When I first made these, I was not quite concerned about whether they’d be super circular like regular cinnamon rolls.
After making my roll, I cut my dough and sat them next to each other in a pie pan. This meant that some of these were not as circular and had uneven shapes.
If you want this to be picture perfect, then you can place each cinnamon roll in the cup of a muffin tin. The muffin cups will force the rolls to hold their shape as they cook. I use this silicone muffin pan that is microwave and dishwasher safe.
This recipe makes 8-10 Keto Maple Pecan Cinnamon Rolls.
Sweet Fathead Dough
Cinnamon Pecan Filling
- Preheat the oven to 400 degrees
- Mix the almond flour, baking powder and Sukrin:1 in a small bowl and set aside.
- Add mozzarella and cream cheese to a large microwave safe mixing bowl
- Heat the cheeses in the microwave for 45 seconds
- Use a mixing spatula to incorporate the cheese
- Heat the cheese mixture again for 45 seconds
- Add the almond flour mixture, the beaten egg, and the maple extract
- Mix until well incorporated and a ball of dough forms. When I first tried this recipe, I used the normal amount of almond flour for fathead dough (~3/4 cups), but the dough was too sticky. If yours is sticky just add a tablespoon of almond flour at a time until you can pick up the dough without it sticking to your hands.
- Cover the ball of dough with plastic wrap and refrigerate it for 5-10 minutes. This allowed the dough to firm up a bit more and cool down.
- Place the dough in between two baking pan sized pieces of parchment paper. Roll out the dough with a rolling pin.
- Make the Cinnamon Pecan Filling by combining all of the ingredients. Use a baking spatula to spread it over the rolled out dough.
- Create the roll by starting at one end of the dough and rolling it toward the other end
- Use a knife to cut the cinnamon rolls.
- Place the cinnamon rolls in a pie pan or place each roll in the cup of a jumbo muffin tin.
- Bake the rolls for 15-17 minutes or until the tops of the tops of the rolls are golden
- Create the cream cheese icing by combining all of the ingredients. Top the cinnamon rolls with the icing immediately. Enjoy!
Recipe Nutrition Facts