Keto Cinnamon Rolls with Fathead Dough: Guilt-Free Morning Magic

Keto Cinnamon Rolls with Fathead Dough: Guilt-Free Morning Magic

Ever stared longingly at those towering, sugar-laden cinnamon rolls at the bakery, knowing they’d kick you straight out of ketosis? I’ve been there countless times.

The good news is you can absolutely have your cinnamon roll and eat it too – without derailing your keto journey. These keto cinnamon rolls using fathead dough deliver all that gooey, cinnamon-sugar bliss you’re craving, minus the carb crash.

KEY INFO

Prep time: 20 minutes
Cook time: 18 minutes
Total time: 38 minutes
Servings: 10 rolls
Difficulty level: Moderate
Dietary tags: Keto, Low-Carb, Gluten-Free, Sugar-Free

Net carbs per roll: Only 2.5g
Cost: Moderate (specialty keto ingredients required)

EQUIPMENT NEEDED

Essential tools:

• 2 mixing bowls
• Microwave-safe bowl
• Rolling pin
• 9×13 inch baking dish
• Sharp knife or pizza cutter
• Measuring cups and spoons

Simple alternatives:

• No rolling pin? Use a wine bottle wrapped in parchment
• Missing a 9×13 dish? A round cake pan works perfectly
• Kitchen scale recommended for best results (but not essential)

INGREDIENTS

For the fathead dough:

• 2 cups (200g) shredded mozzarella cheese
• 3 oz (85g) cream cheese
• 1 large egg
• 1¾ cups (175g) almond flour (or ½ cup coconut flour for nut-free)
• 1 tsp baking powder
• ½ tsp vanilla extract

For the cinnamon filling:

• ¼ cup (60g) butter, melted
• ⅓ cup (65g) erythritol sweetener (or monk fruit blend)
• 2 tsp ground cinnamon
• Pinch of salt

For the cream cheese glaze:

• 4 oz (115g) cream cheese, softened
• 3 tbsp (45ml) heavy cream
• 3 tbsp (35g) powdered erythritol
• ½ tsp vanilla extract

METHOD

1. Preheat your oven to 375°F (190°C) and line your baking dish with parchment paper.
2. Melt the cheese base. Combine mozzarella and cream cheese in a microwave-safe bowl. Microwave for 90 seconds, stir, then 30-second intervals until completely smooth.
3. Form the dough. Add egg and vanilla to the melted cheese, mixing quickly. Add almond flour and baking powder, stirring until a cohesive dough forms. If sticky, refrigerate for 15 minutes.
4. Roll it out. Place dough between two sheets of parchment paper. Roll into a 16×12 inch rectangle. Work quickly – the dough handles best when slightly warm.

5. Make the filling magic. Mix melted butter, erythritol, cinnamon, and salt. Spread evenly over the dough, leaving a ½-inch border on one long edge.
6. Roll tight. Starting from the opposite long edge, roll the dough tightly toward the clean border. Roll firmly but don’t compress too hard.

7. Slice with confidence. Using a sharp knife, cut into 10 even pieces. Place cut-side up in your prepared baking dish, keeping rolls touching for better rise.
8. Bake to golden perfection. Bake for 15–18 minutes until golden brown and set. The centers should spring back lightly when touched.
9. Whip up the glaze. While rolls bake, beat cream cheese until fluffy. Add heavy cream, powdered erythritol, and vanilla, beating until smooth.
10. Finish strong. Spread glaze over warm rolls and serve immediately.

CRUCIAL TIPS

• Work fast with the dough – fathead dough is easiest to handle when warm but will get sticky if overworked
• Don’t skip chilling if your dough feels too sticky to roll
• Use parchment paper generously – this dough can be clingy
• Cut with confidence – hesitant sawing motions will squash your beautiful spirals
• Pack rolls snugly in the pan for the best rise and texture

STORAGE & SCALING

Storage: Keep covered in the fridge for up to 4 days. Reheat individual rolls for 30 seconds in the microwave.

Freezing: Wrap unfrosted rolls tightly and freeze up to 2 months. Thaw overnight before reheating.

Scaling: This recipe doubles beautifully – just use a larger baking dish or two 9×13 pans.

COMMON MISTAKES TO AVOID

• Overheating the cheese creates a rubbery texture that won’t roll properly
• Adding flour when sticky instead of chilling – this makes dense rolls
• Cutting with a dull knife – you’ll squash all your beautiful spirals
• Baking too long – keto baking happens faster than traditional recipes

WINNING VARIATIONS

• Nut-free: Swap almond flour for ½ cup coconut flour (use less – coconut flour is super absorbent)
• Chocolate lovers: Add 2 tbsp sugar-free chocolate chips to the filling
• Holiday spice: Replace cinnamon with pumpkin pie spice or add ¼ tsp nutmeg
• Pecan pie style: Sprinkle chopped pecans over the filling before rolling

I’ve made these keto cinnamon rolls dozens of times, and they never fail to impress both keto and non-keto family members. The secret is getting that cheese base perfectly melted and working quickly with confidence.

Trust me – once you master this fathead dough, you’ll be making these beauties every weekend. Your kitchen will smell like a bakery, and your carb count will thank you.