Low-Carb Cinnamon Roll Recipe
Soft, golden low-carb cinnamon rolls made with almond flour and a cheese-based dough, layered with cinnamon filling and finished with cream cheese glaze.
Contains: Milk · Egg · Tree Nuts
Contains milk, egg and almonds. Check the labels of the baking powder and low-carb sweeteners if you need products suitable for a strict gluten-free diet.
WHY IT WORKS
Why This Recipe Works
01
Flexible Low-Carb Dough
Almond flour, a little coconut flour and a warm mozzarella-cream cheese mixture create a dough that can be rolled and shaped without wheat flour.
02
Classic Cinnamon Swirl
Butter, cinnamon and brown allulose form a rich spiral filling with no added sugar while keeping the familiar cinnamon-roll flavor.
03
Tangy Cream Cheese Glaze
A simple cream cheese glaze adds sweetness and richness without overwhelming the cinnamon filling.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Dough
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- Cinnamon Filling
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- Cream Cheese Glaze
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Method
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Heat the oven to 375°F. Line a 9-inch square baking pan with parchment paper, leaving enough overhang to help lift out the baked rolls.
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In a medium mixing bowl, whisk together the almond flour, coconut flour, gluten-free baking powder and salt.
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Put the mozzarella and 2 ounces (oz) cream cheese in a large microwave-safe bowl. Microwave for 60 seconds, stir well, then heat in 20 to 30 second intervals until the cheese is fully melted and can be stirred into a smooth mixture.
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Stir the eggs and 1 teaspoon (tsp) vanilla into the warm cheese mixture. Add the dry ingredients and knead with a sturdy spoon and then clean hands until a uniform dough forms. If the dough is very sticky, let it stand for 3 to 5 minutes before rolling.
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Place the dough between two sheets of parchment paper and roll it into an approximately 12 by 10-inch rectangle. Peel away the top sheet of parchment.
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For the filling, stir together 3 tablespoons (tbsp) softened butter, brown allulose and cinnamon to make a spreadable paste. Spread it evenly over the dough, leaving about a 1/2-inch border along one long edge.
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Starting from the opposite long edge, roll the dough into a log, using the parchment to help lift and guide it. Slice into 8 even rolls with a sharp knife or unflavored dental floss and arrange them cut-side up in the prepared pan.
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Bake for 18 to 22 minutes, until the rolls are puffed, set in the center and golden around the edges. Allulose browns quickly, so loosely cover the pan with foil if the tops darken too fast.
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Let the rolls cool for 5 minutes. Meanwhile, beat together 4 ounces (oz) cream cheese, 2 tablespoons (tbsp) butter, powdered allulose, heavy cream and 1/2 teaspoon (tsp) vanilla until smooth. Spread the glaze over the warm rolls and serve.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Bake the rolls up to 1 day ahead, cool them completely, cover and refrigerate. Reheat gently before serving and prepare or add the glaze after reheating for the best texture.
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Dietary options
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use finely ground blanched almond flour rather than coarse almond meal for a smoother dough. Low-moisture mozzarella is important because fresh mozzarella contains too much water. Allulose browns more readily than ordinary sugar, so watch the rolls closely near the end of baking.
Useful Substitutions
A granulated monk fruit-erythritol blend that measures 1:1 with sugar can replace the brown allulose in the filling, and a powdered low-carb sweetener can replace the powdered allulose in the glaze. Erythritol-based sweeteners can cool or crystallize more firmly than allulose after the rolls cool.
INGREDIENT QUALITY
Quality Note
Use low-moisture mozzarella and finely ground blanched almond flour. Fresh mozzarella adds excess water, while coarse almond meal can make the dough more fragile and harder to roll.
SPEND LESS
Cost-Saving Tip
Compare block and pre-shredded low-moisture mozzarella by unit price. If a block is better value, grate what you need and freeze any extra in recipe-sized portions.
COOKING TIPS
Tips
Work While the Dough Is Warm
The cheese-based dough is easiest to knead and roll while still warm. If it becomes stiff or cracks, warm it briefly before continuing.
Roll Between Parchment
Keeping the dough between two sheets of parchment paper prevents sticking and makes it easier to form an even rectangle.
Watch the Browning
Allulose can brown quickly. If the tops are deeply golden before the centers are set, loosely cover the pan with foil for the final few minutes.
Glaze Warm, Not Hot
Let the rolls stand for about 5 minutes before glazing so the cream cheese topping softens over the surface instead of melting completely into the pan.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Because of the cream cheese glaze, refrigerate leftover rolls in a covered container within 2 hours and use them within 4 days.
Freezing
For the best texture, freeze the baked rolls before glazing. Cool completely, wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator and glaze after reheating.
Reheat in the Oven
Warm unglazed or lightly glazed rolls in a covered baking dish at 300°F for about 8 to 10 minutes, just until heated through.
Reheat in the Microwave
Microwave one roll in short 10 to 15 second intervals until warm. Avoid overheating because the cheese-based dough can become firm.
ESTIMATED PER SERVING
Nutrition
1 roll
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Low-Carb Cinnamon Roll FAQs
What makes these cinnamon rolls low carb?
The dough uses almond flour, coconut flour and cheese instead of wheat flour, while allulose replaces ordinary sugar in the filling and glaze.
Are these keto cinnamon rolls?
The recipe uses ingredients commonly chosen for a keto-style low-carb diet, but individual carb targets and sweetener products vary. Check the nutrition information on the specific ingredients you use if you track carbohydrates closely.
Why is my low-carb cinnamon roll dough sticky?
The dough can be sticky while the cheese is very warm. Knead it until evenly combined, then let it stand for a few minutes or chill it briefly if needed before rolling it between parchment.
Can I use erythritol instead of allulose?
Yes, provided the product is designed to measure similarly to sugar. Erythritol-based sweeteners can set firmer and may have a cooling sensation, especially in the glaze.
Can I make these cinnamon rolls ahead?
Yes. Bake the rolls up to 1 day ahead, cool them, cover and refrigerate. Warm them gently before serving and add the glaze after reheating for the freshest texture.
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