Keto Cinnabon-Style Rolls (Soft & Gooey)
Ingredients
Dough:
- 1 ½ cups shredded mozzarella cheese
- 2 oz cream cheese
- 1 ¼ cups almond flour (fine)
- 2 tbsp coconut flour
- 1 large egg
- 2 tbsp powdered erythritol (or monk fruit sweetener)
- 1 tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
Cinnamon Filling:
- 3 tbsp butter (softened)
- ¼ cup brown-style keto sweetener
- 1 tbsp cinnamon
Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 2 tbsp butter (softened)
- ¼ cup powdered erythritol
- ½ tsp vanilla extract
- 1–2 tbsp heavy cream (for desired consistency)
Instructions
1. Make the Dough
- Preheat oven to 180°C (350°F) and line a baking tray or pan.
- In a microwave-safe bowl, melt mozzarella + cream cheese (about 60–90 sec). Stir until smooth.
- Add almond flour, coconut flour, sweetener, baking powder, egg, vanilla, and salt.
- Mix quickly into a dough (work while warm—it gets harder as it cools).
2. Roll It Out
- Place dough between two sheets of parchment paper.
- Roll into a rectangle (about 0.5 cm thick).
3. Add Filling
- Spread softened butter over the dough.
- Sprinkle sweetener + cinnamon evenly.
- Press lightly so it sticks.
4. Roll & Slice
- Roll tightly into a log.
- Slice into 6–8 rolls.
- Place in a greased baking dish (slightly touching = softer rolls).
5. Bake
- Bake for 18–22 minutes until golden on top.
- Don’t overbake—they firm up as they cool.
6. Frosting Time
- Mix all frosting ingredients until smooth and creamy.
- Spread over warm (not hot) rolls so it melts perfectly into the layers.
Pro Tips (this is what makes them next-level)
- Add 1 tsp yeast + 1 tsp sugar to the dough for aroma (yeast won’t activate carbs much but gives that bakery smell).
- Use psyllium husk powder (½ tsp) for extra fluffiness if you want a more bread-like texture.
- Microwave a roll for 10 seconds before eating = instant Cinnabon vibes.