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Keto Cinnamon Rolls With Cream Cheese Glaze - Soft, Buttery, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the Dough:
  • 2 cups (200 g) finely blanched almond flour
  • 2 cups (200 g) shredded low-moisture part-skim mozzarella cheese
  • 2 tbsp cream cheese, softened
  • 1 large egg, room temperature
  • 2 tbsp granulated erythritol or allulose (or your preferred keto sweetener)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • For the Filling:
  • 4 tbsp unsalted butter, very soft
  • 1/3 cup granulated erythritol or allulose
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cinnamon (extra, optional for deeper flavor)
  • Pinch of salt
  • For the Cream Cheese Glaze:
  • 4 oz (115 g) cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1/3 cup powdered erythritol or allulose
  • 1 tsp vanilla extract
  • 2–3 tbsp heavy cream (to thin as needed)
  • Pinch of salt

Method
 

  1. Preheat and prep: Set your oven to 350°F (175°C). Line an 8- or 9-inch round cake pan with parchment or lightly grease it. Have two sheets of parchment ready for rolling the dough.
  2. Make the filling: In a small bowl, mix the softened butter, sweetener, cinnamon, and a pinch of salt until smooth. Set aside; it should be spreadable.
  3. Melt the cheese: In a medium saucepan over low heat (or a microwave-safe bowl), add mozzarella and cream cheese. Warm gently, stirring often, until fully melted and stretchy. Avoid overheating—just melt until combined.
  4. Mix dry ingredients: In a separate bowl, whisk almond flour, baking powder, granulated sweetener, and salt.
  5. Form the dough: Add the dry mixture, egg, and vanilla to the warm cheese. Stir with a stiff spatula until a shaggy dough forms. Knead with clean, lightly oiled hands for 30–60 seconds until smooth and cohesive.
  6. Roll it out: Place the dough between two sheets of parchment. Roll into a rectangle about 10x14 inches (25x35 cm). If it resists, warm it for 10–15 seconds and continue.
  7. Add the filling: Peel off the top parchment. Spread the cinnamon butter evenly, leaving a 1/2-inch border on one long edge to seal.
  8. Roll and slice: Starting from the opposite long edge, roll into a tight log, using the parchment to help. Pinch the seam closed. Use a sharp knife or unflavored dental floss to slice into 9 even rolls.
  9. Arrange in the pan: Place the rolls cut-side up in the prepared pan with slight space between them. If they look uneven, nudge them into rounder shapes.
  10. Bake: Bake for 18–24 minutes, until lightly golden on top and set in the center. Do not overbake—fathead dough can dry quickly.
  11. Make the glaze: While they bake, beat cream cheese, butter, powdered sweetener, vanilla, and salt until smooth. Add heavy cream 1 tablespoon at a time until pourable but thick.
  12. Glaze and serve: Cool the rolls for 10 minutes, then spread or drizzle the glaze over warm rolls so it melts slightly into the swirls. Serve warm.