Easter Cinnamon Rolls (Keto)

Keto Cinnamon Rolls
Keto Cinnamon Rolls

Best eaten warm, these puffy, cinnamon-flavoured rolls were made with sweetened Fathead dough. I know you may think I have gone completely bonkers suggesting a sweet treat made predominantly from cheese, but the reality is that fresh mozzarella and cream cheese are very mild in flavour and the cheese flavour doesn’t come through at all. I went on to drizzle mine in a criss-cross fashion – and aptly called them my Easter Cinnamon Rolls. Forgive my poor piping skills, you can decorate as you please (and the drizzle is included in the macros, which total in at only 4.1g carbs per roll!) QUICK NOTE: Your pastry scraper is a very important tool here (just as it is in the Ham & Gruyere Rolls recipe) – it’s essential to gently nudge and shift the ‘dough’ when rolling…. Happy Easter everyone! xxx

 

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.1g
(3.1%); Fat 35g (80.4%); Protein 16g (16.5%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –


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Easter Cinnamon Rolls (Keto)
Deliciously 'puffy' keto cinnamon rolls using sweetened fathead dough. Each roll comes in at only 4.1g carbs per serving, and this includes the lovely drizzle!
Easter Keto Cinnamon Rolls
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Bread, Breakfast, Dessert
Cuisine General
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 min cooling time
Servings
people
Ingredients
For the cinnamon rolls
  • 110 g almond flour
  • 35 g Swerve® sweetener confectioners
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 170 g fresh mozzarella
  • 60 g full-fat cream cheese
For the cinnamon 'sugar'
For the drizzle
  • 60 g full-fat cream cheese
  • 60 g double cream
  • 2 tsp Swerve® sweetener confectioners
  • 1/2 tsp a few drops vanilla essence
Course Bread, Breakfast, Dessert
Cuisine General
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 min cooling time
Servings
people
Ingredients
For the cinnamon rolls
  • 110 g almond flour
  • 35 g Swerve® sweetener confectioners
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1 egg
  • 170 g fresh mozzarella
  • 60 g full-fat cream cheese
For the cinnamon 'sugar'
For the drizzle
  • 60 g full-fat cream cheese
  • 60 g double cream
  • 2 tsp Swerve® sweetener confectioners
  • 1/2 tsp a few drops vanilla essence
Easter Keto Cinnamon Rolls
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 170°C / 340°F.
  2. Combine the almond flour, sweetener, baking powder and cinnamon in a bowl. Whisk the egg well in a separate bowl.
  3. Roughly chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.) You could use store-bought, ready-grated mozzarella. It works just the same. However, those usually include a small amount of potato starch, so using it will depend how strict you are on keto. Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
    Keto Cinnamon Rolls
  4. Place the bowl of cheese in the microwave for 1 min 20 seconds, until the cheese completely melts. VERY IMPORTANT NOTE: If using fresh mozzarella, tip out ALL the excess liquid which separates from the melted cheese as this will make your mixture far too runny. (You won't have this issue when using store-bought ready-grated mozzarella).
  5. While the cheese in the microwave, place the almond flour mixture into a mini food processor.
  6. (REMEMBER, if using fresh mozzarella, drain and discard all watery liquid that runs off the melted cheese). Immediately tip the melted cheese mixture into the mini food processor. Blitz well.
    Keto Cinnamon Rolls
  7. Add the egg and continue to mix until it comes together as a sticky dough.
    Keto Cinnamon Rolls
  8. Tip the dough into a bowl and place in the fridge for 10 minutes.
  9. While the dough is in the fridge, cut two large pieces of parchment paper. Line a small-medium, deep-based dish with parchment paper. (I used a deep-based dish because we cover it with foil halfway through baking and you don't want the foil to stick to the rolls.)
  10. You can also use this time to make your cinnamon 'sugar'. Simply combine the sweetener and cinnamon together in a little bowl. Set aside.
  11. After the dough has cooled a little (making it easier to handle), tip it out onto one sheet of baking parchment paper. NOTE - if you feel like your 'dough' is far too 'wet', add a tablespoon or two of almond flour. You shouldn't have this problem if you tipped out ALL the excess watery liquid after melting the cheese. (And you won't have this problem at all if using store-bought, ready grated mozzarella. NOTE - Macros are based on using fresh mozzarella...)
    Keto Cinnamon Rolls
  12. Cover with a second long sheet of parchment paper and use a rolling pin to roll out a square approximately 25 x25cm / 10x10-in. The 'dough' is easy to manipulate and spread, so you could also use your hands. Do not roll it too thin.
    eto Cinnamon Rolls
  13. Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
  14. Scatter over the cinnamon sugar.
    Keto Cinnamon Rolls
  15. This is where it gets a bit tricky: roll the dough up (much the same way you would roll sushi) but do so slowly and gently, using a pastry scraper to move things along and assist the dough from lifting from the paper. Luckily, the 'dough' is manageable, and if you encounter any 'holes' you can simply pinch them closed. You shouldn't encounter any issues if your dough was not rolled too thin.
    Keto Cinnamon Rolls
  16. You will be left with a log. Run a sharp knife under very hot water, then slice the dough into 4 equal-size pieces. Run your knife under the hot water between each slice. This will help not "squash" the dough when slicing.
    Keto Cinnamon Rolls
  17. Use a palette knife or cake lifter to slide under each piece and gently lift. Place each piece cut side-up into your prepared dish, leaving enough space between each one.
    Keto Cinnamon Rolls
  18. Place in the preheated oven for 15 minutes.
  19. After 15 minutes, remove the dish and reduce the oven temperature to 160°C / 320°F.
  20. Cover the dish with foil and return to the oven for 10 minutes (I always rotate the dish at this time too.)
  21. After 10 minutes, turn the oven off and leave them in the oven for another 4-5 minutes. Remove and set aside to cool for 5-10 minutes.
    Keto Cinnamon Rolls
  22. To make the drizzle, simply whisk together cream cheese, cream, sweetener and vanilla essence. Fill a piping bag fitted with a nozzle.
  23. After the rolls have cooled slightly, decorate the four rolls as you wish and dust with a little extra cinnamon. (My piping skills could do with some improvement!) Serve while they are still warm inside (else the cheese solidifies again). Funnyman tells me that he reheated them in the microwave for a 15-20 seconds - he had a lot of trials to plough through and had to sit through the photo shoots too as they cooled...)
    Keto Cinnamon Rolls
  24. NOTE: I have made these using store-bought grated mozzarella AND fresh mozzarella in my development - the results are the same. However, it is imperative that you remove the wateriness from the fresh mozzarella after melting as I have mentioned numerous times.
  25. The full macro-breakdown (and allergens) can be found further down the page.
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per roll
3.1%              Carbs
16.5%              Protein
80.4%              Fat

Nutritional Information per roll

Calories                         391Kcal / 1636kJ
Fat                                  35g
of which saturates       14g
Carbohydrates             4.1g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           2g
Fibre                               3.9g
Protein                           16g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Almonds
Eggs
Milk
Wheat (may be found in the baking powder)

The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.

 

See all the Fathead Dough-inspired recipes on Mud and Love:

Fathead Ham and Gruyere Rolls
Ham & Gruyere Rolls (using Fathead Dough)
Fathead Calzone
Fathead Spinach & Ricotta Calzone
Fathead Smoked Sausage Rolls
Fathead Sausage Rolls (Low carb)
Fathead Pizza
Fathead Dough Pizza Base
'Rustic' Pesto & Cheddar Fathead Rolls (Keto)
Keto Cinnamon Rolls
Easter Cinnamon Rolls (Keto)
Load More

 

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Easter Cinnamon Rolls (Keto)
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