Soft, fluffy, and dripping with cinnamon cream cheese icing—these keto “Cinnabon” rolls taste just like the mall favorite, but without the sugar overload. Perfect for a weekend breakfast or a special treat!

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Ingredients (Makes 8 rolls)

For the dough:

• 170g (2 cups) shredded mozzarella cheese
• 56g (2 tbsp) cream cheese
• 100g (1 cup) almond flour
• 1 tbsp coconut flour
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• 1 large egg
• 1 tsp baking powder
• 1 tsp vanilla extract

For the filling:

• 56g (¼ cup) butter, softened
• 3 tbsp brown sugar substitute (like Swerve Brown)
• 1 ½ tbsp ground cinnamon

For the cream cheese icing:

• 85g (3 oz) cream cheese, softened
• 2 tbsp butter, softened
• 60g (½ cup) powdered erythritol
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (adjust for desired consistency)

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Instructions

1. Make the Dough

1. In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave for 1 minute, stir, then heat for another 30 seconds until melted and combined.
2. In a separate bowl, mix almond flour, coconut flour, erythritol, baking powder, and egg. Add vanilla extract.
3. Combine the dry mixture with the melted cheese mixture. Knead until a smooth dough forms (slightly sticky but workable).

2. Roll & Fill

1. Roll the dough between two sheets of parchment paper into a rectangle (about 25×20 cm / 10×8 in).
2. Spread softened butter over the dough, then sprinkle with brown sugar substitute and cinnamon.
3. Carefully roll the dough into a log using the parchment to help. Slice into 8 equal rolls.

3. Bake

1. Place rolls into a greased 20 cm / 8 in round baking dish.
2. Bake at 190°C / 375°F for 15–18 minutes until lightly golden.

4. Make the Icing

1. Beat cream cheese, butter, powdered erythritol, and vanilla until smooth.
2. Add heavy cream to reach your desired frosting consistency.

5. Serve

• Spread icing over warm rolls before serving for that gooey, “Cinnabon” finish.

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Macros (per roll)

• Calories: ~230 kcal
• Fat: 19g
• Protein: 8g
• Total Carbs: 5g
• Net Carbs: 3g

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Pro Tips:

• For extra softness, cover the rolls with foil halfway through baking.
• Store leftovers in the fridge for up to 5 days, reheat gently before serving.
• Add a pinch of xanthan gum to the dough for a more bread-like texture.

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