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Fathead Cinnamon Rolls Recipe

★★★★★

4.5 from 60 reviews
  • Author: Ben
  • Total Time: 30 minutes
  • Yield: 8 cinnamon rolls 1x
  • Diet: Low Carb

Description

These Fathead Cinnamon Rolls are a low-carb, keto-friendly alternative to traditional cinnamon rolls, featuring a cheesy dough made with mozzarella and almond flour. They are rich, gooey, and perfect for a guilt-free indulgence. The rolls are baked to a golden brown and topped with a creamy cinnamon-spiced frosting for a delicious treat that’s quick to prepare and satisfying.

Ingredients

Scale

Dough and Filling

  • 3/4 cup Shredded Mozzarella Cheese
  • 2 tablespoon Cream Cheese
  • 1 Egg
  • 3/4 cup Almond Flour
  • 3 tablespoon Butter
  • 3 tablespoon Granulated Erythritol
  • 2 tablespoon Ground Cinnamon
  • Nonstick Cooking Spray (as needed)

Frosting

  • 2 ounce Cream Cheese
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Whipping Cream

Instructions

  1. Preheat the oven: Set your oven to 400 degrees F (205 degrees C) to prepare for baking the cinnamon rolls.
  2. Melt the cheeses: In a microwave-safe bowl, combine 3/4 cup shredded mozzarella cheese and 2 tablespoons cream cheese. Microwave for 1 minute, stir, then microwave again for 30 seconds until melted and well combined.
  3. Make the dough: Add 1 egg and 3/4 cup almond flour to the melted cheese mixture. Gently mix together until a dough forms. If sticky, sprinkle a bit more almond flour.
  4. Roll out the dough: Spray two large pieces of parchment paper with nonstick cooking spray. Place the dough ball between the papers and roll it out into a rectangle about 1/2 to 3/4-inch thick.
  5. Transfer dough to baking sheet: Remove the top piece of parchment paper and transfer the dough on the remaining piece directly onto a baking sheet.
  6. Prepare the filling: Melt 3 tablespoons butter in a saucepan over low heat. In a small bowl, mix 3 tablespoons granulated erythritol with 2 tablespoons ground cinnamon.
  7. Assemble the rolls: Pour the melted butter over the rolled dough, then evenly sprinkle the cinnamon-sweetener mixture. Roll the dough tightly into a jelly roll shape.
  8. Cut the rolls: Slice the jelly roll into even pieces about 1/2 inch thick. Space them a couple of inches apart on the parchment-lined baking sheet to allow expansion.
  9. Bake: Bake the cinnamon rolls for 10 to 15 minutes or until they are golden brown on top.
  10. Prepare the frosting: While baking, mix 2 ounces cream cheese, 1 teaspoon ground cinnamon, and 1 teaspoon whipping cream in a mixing bowl. Beat with a hand mixer until smooth and combined.
  11. Serve: After baking, spread the cinnamon cream cheese frosting over the warm rolls and serve immediately for the best flavor.

Notes

  • You can adjust the amount of erythritol and cinnamon in the filling to suit your preferred sweetness and spice level.
  • Be careful not to over-bake the rolls to keep them soft and gooey inside.
  • If the dough is too sticky to handle, add a little more almond flour gradually until manageable.
  • The cream cheese frosting can be stored and used as a topping for other keto desserts.
  • These rolls are best enjoyed fresh but can be refrigerated and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Fathead Cinnamon Rolls, low carb cinnamon rolls, keto cinnamon rolls, almond flour rolls, gluten-free cinnamon rolls, low sugar dessert

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Find it online: https://kitchenwithben.com/fathead-cinnamon-rolls-recipe/