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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 and 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 is a low carb and keto-friendly dough that can be used to make everything from Everything Bagels, Fathead Dough Pizza, Keto Philly Cheesesteak Pockets and these cinnamon rolls.
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?
Sukrin Gold – Keto Brown Sugar Alternative
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:
Keto Brown Butter Salted Caramel
Keto Lemon-Blueberry Cheesecake Bites
Ginger-Lime Cheesecake Rolls
Cookies n’ Salted Caramel Frappuccino
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.
What about the frosting?
This recipe uses a Maple cream cheese frosting. It’s very easy to make with just a few ingredients:
- Cream cheese
- Butter
- Maple extract
- Sugar-free confectioner’s sugar
- Unsweetened Almond milk
If you’d prefer to make frosting without butter, then you can check out this sugar-free cream cheese frosting variation.
This recipe makes 8-10 Keto Maple Pecan Cinnamon Rolls.
Other Keto Recipes You Might Be Interested In:
I love the combination of maple and cinnamon in this recipe. If you enjoy this combo, then you can also enjoy it in these keto spiced nuts.
Besides that, I include cinnamon and other warm spices like nutmeg in my keto pumpkin spice muffins and keto dirty chai tea latte.
For pecan lovers, you should check out keto candied pecans from Denise over at My Life Cookbook.
Keto Maple Pecan Cinnamon Rolls
Ingredients
Sweet Fathead Dough
- 1 1/2 cups shredded mozzarella cheese, low moisture
- 2 oz Cream Cheese
- 1 1/4 cup Almond Flour
- 2 tbsp Baking Powder
- 1/4 cup Granular Monk Fruit Erythritol
- 2 Eggs, beaten
- 1 tsp Maple Extract, you could use Vanilla Extract, but you’ll be missing the rich maple flavor
Cinnamon Pecan Filling
- 1/4 cup Salted Butter, melted
- 1/4 cup Keto Brown Sugar Replacement
- 1/2 cup Unsalted Pecans, chopped
- 1 tbsp Ground Cinnamon
Maple Cream Cheese Icing
- 3 oz Cream Cheese, softened
- 3 tbsp Butter, softened
- 1/2 tsp maple extract
- 1/4 cup Powdered Monk Fruit Erythritol
- 2 tbsp Unsweetened Almond Milk, You can add more if you’d like it to be less thick
Instructions
- 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!
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
