When I think of Saturday morning, I think of the heavenly smell of these keto cinnamon buns wafting through my house. These tasty treats give you the ooey gooey sweetness your week has been missing.
This keto-friendly twist on a classic has all the indulgent flavors of delicious cinnamon buns without the pesky sugar. Bring them to your next family gathering, baby shower, or Sunday morning brunch. No matter what you make these keto cinnamon buns for, they’re guaranteed to impress.
What Will I Need to Make These Keto Cinnamon Buns?
The idea of making cinnamon buns from scratch may seem a bit daunting, but it’s much easier than you might think. Our ingredients are broken up into three sections: fathead dough, filling, and icing.
For the fathead dough: all you will need is almond flour, monk fruit sweetener, baking powder, eggs, vanilla extract, shredded mozzarella, and cream cheese.
For the filling: you’ll only need butter, monk fruit sweetener, and cinnamon.
For the icing: all you’ll need is monk fruit sweetener and heavy cream.
What else do I need?
As far as kitchen tools, you will need a food processor or blender, mixing bowl, rolling
pin, parchment paper, whisk, and a baking dish. The dough will need to set in the
refrigerator for 60 minutes, so keep this in mind when planning out when to make your
keto cinnamon buns.
Allowing for roughly 15 minutes to prep everything, 60 minutes in the fridge, and 25
minutes of baking time, this recipe comes together from start to finish in under 2 hours. It may seem a bit lengthy, but keep in mind more than half of that time is hands-off.
What is Fathead Dough?
A popular staple across the keto community, fathead dough is a simple mixture of keto-friendly ingredients that forms a doughy texture that is very similar to traditional dough. When baked, the results are so incredible that you won’t miss ordinary dough!
How to Make Keto Cinnamon Buns
For the fathead dough:
- Pulse the almond flour, monk fruit sweetener, baking powder, eggs, and vanilla in
a food processor until smooth. - Melt the mozzarella and cream cheese together in the microwave for 60-90
seconds or in a double boiler on the stove until easy to stir, then stir until smooth. - Add the cheese mixture to your food processor and pulse until a uniform dough
forms. Refrigerate dough for 60 minutes, until no longer sticky. - After 60 minutes, preheat the oven to 375 degrees Fahrenheit (190 degrees
Celsius). - Place the dough between 2 pieces of greased parchment paper. Use a rolling pin
to roll the dough out into a 14×10” rectangle, about ¼” to ⅓” thick.
For the filling:
- Mix melted butter with sweetener and cinnamon.
- Chill until it starts to solidify again.
- Spread cinnamon butter mixture evenly over the rolled dough.
Assembly:
- Use the remaining melted butter to oil your hands, then roll the dough tightly into
a log. As you go, use your hands to oil the underside of the log while you slowly
peel the dough from the parchment paper. - Slice the log into 1” thick pinwheels, then lay them flat on a stoneware baking dish.
- Bake for about 25 minutes, until cinnamon buns are golden.
While the cinnamon buns are cooking, whisk together monk fruit sweetener and
1 tablespoon heavy cream, adding more cream as needed to thin out the icing.
Drizzle icing over the cinnamon buns and let them cool to firm up.
Recipe
Low Carb Cinnamon Rolls
Ingredients
- 1 ½ C Almond flour
- ¼ cup swerve
- 1 tablespoon baking powder
- 2 Eggs large
- 1 teaspoon Vanilla extract
- 2 ½ cups Mozzarella cheese shredded
- 2 oz Cream cheese cubed
For the Filling
- ¼ cup Butter melted
- ½ cup swerve
- 2 tablespoon Cinnamon
For the Icing
- ⅓ cup swerve
- 4 oz softened cream cheese
- 1 teaspoon vanilla extract
- 1-2 tablespoon Heavy cream
Instructions
For the Fathead Dough
- Pulse the almond flour, monk fruit sweetener, baking powder, eggs, and vanilla in a food processor until smooth.
- Melt the mozzarella and cream cheese together in the microwave for 60-90 seconds or in a double boiler on the stove until easy to stir, then stir until smooth.
- Add the cheese mixture to your food processor and pulse until a uniform dough forms. Refrigerate dough for 60 minutes, until no longer sticky.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place the dough between 2 pieces of greased parchment paper. Use a rolling pin to roll the dough out into a 14×10” rectangle, about ¼” to ⅓” thick.
For the Filling
- Mix sweetener, melted butter, and cinnamon.
- Let chill until it starts to solidify
- Assembly:
- Use the remaining melted butter to oil your hands, then roll the dough tightly into a log. As you go, use your hands to oil the underside of the log while you slowly peel the dough from the parchment paper.
- Slice the log into 1” thick wheels and place in baking dish
- Bake for about 20-25 minutes, until cinnamon buns are golden.
For the Icing
- whisk together sweetener, cream cheese, vanilla, and 1tbsp heavy cream. Add more cream as needed to thin out the icing.
- Drizzle icing over the cinnamon buns.
- Serve gooey and warm!
Nutrition
Did you try this recipe? Please be sure to rate it and leave me a message in the comments on what you thought! Also, don’t forget to follow omnomdelicious on Instagram, Pineterest, and Facebook and tag me so I can see what you create!
Serving and Substitutions
These are some of my favorite serving styles and substitutions for Keto Cinnamon
Buns:
● These keto cinnamon buns make the perfect breakfast or brunch alongside some
fresh, crispy bacon.
● If you don’t have a rolling pin, a wine bottle makes a great substitute in a pinch!
● For the perfect holiday dessert after dinner, serve these cinnamon buns with a
scoop of vanilla ice cream. You’ll thank me later!
Make Ahead Ideas
If you know you’ll be crunched for time the day you want to enjoy these cinnamon buns, you can make the dough the night before and leave it covered tightly in the fridge until you’re ready to bake. This definitely comes in handy during the holidays when you have a million and one things to do, trust me!
I hope you try out these delicious keto cinnamon buns and love them as much as I do. If you bake them in a house filled with people then be prepared to share, because once
people get a whiff of the fragrant smell coming from the oven you won’t be able to keep them away!
Meet Jennifer
Welcome to my kitchen! Nothing to see here, just me fumbling around trying to make delicious meals while incorporating “all the things” to improve my health. Join me!