Low-Carb, Keto Cinnamon Buns (Easy Recipe!)

Name: Low-Carb, Keto Cinnamon Buns
Prep time: 25 min
Cook time: 19 min
Total time: 44 min
Ingredients: 2 cups shredded mozzarella cheese; 1/2 cup cream cheese; 1 large egg; 1 tsp vanilla extract; 2 1/4 cups blanched almond flour; 1 tsp baking powder; 2 Tbsp granulated sugar-free sweetener; 2 Tbsp salted butter (melted); 1/4 cup granulated sugar-free sweetener; 1 Tbsp ground cinnamon; 1 Tbsp salted butter (softened); 2 Tbsp cream cheese (softened); 1/3 cup powdered sugar-free sweetener; 1/8 tsp vanilla extract

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These Keto Cinnamon Buns are what weekend dreams are made of. There is truly nothing better than a doughy, gooey cinnamon roll. But as we all know, they’re usually absolutely full of carbs and sugar. I knew I needed a way to be able to keep my carbs and sugar low, but still enjoy cinnamon rolls on a regular basis, so I came up with SEVERAL different keto cinnamon bun recipes. Yes, multiple versions are needed to satisfy allll the cravings and work no matter what type of ingredients you have on hand. This one below is one of my favorites — it uses a mozzarella cheese base (common in keto baking recipes, but something I don’t normally use) — which really gives it that pull apart, gooey texture that you want in a cinnamon bun.

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If you prefer a keto cinnamon bun that doesn’t use cheese as the base, I have a different keto cinnamon rolls recipe that gives a very similar effect, but without the cheese, on page 11 of my complete guide to Keto baking, The Keto Dessert eBook 2.0, which includes 120+ of my best low-carb recipes, tips, and a printable shopping list.

Whether you’re new to keto baking or you’re a veteran – trust me when I say these keto cinnamon buns are worth giving a try. I can’t wait for you to try them!

Table of Contents

Tips for Perfect Keto Cinnamon Buns

Bake in a muffin tin – helps the rolls hold their shape and keeps the centers soft and gooey.
Use pre-shredded mozzarella – it melts into the dough, giving it the perfect pliability without any gluten.
Work with warm dough – it rolls out more easily before the cheese cools and stiffens.
Roll between parchment – keeps things neat and helps prevent sticking.

How to Make Keto Cinnamon Rolls (Step-by-Step)

Here’s exactly how I assemble these for the best gooey texture and perfect cinnamon swirl in every bite:

Step 1: Roll Out the Dough

Place the dough between two sheets of parchment paper lightly dusted with powdered sweetener. Roll it into a rectangle about 10×12 inches and ½ inch thick.

Step 2: Slice Into Strips

Use a sharp knife or pizza cutter to slice the rectangle lengthwise into 8 even strips, about 1.5 inches wide.

Step 3: Add the Filling

Mix the cinnamon and sweetener in a small bowl. Brush each strip with melted butter, then sprinkle the cinnamon-sweetener mixture evenly over the top.

Step 4: Roll into One Big Cinnamon Roll

Starting at the ends of the strips, begin rolling all the strips into one big roll, using the parchment paper to guide you. When the roll is complete, the cinnamon buns will be pre-sliced.

Step 5: Slice and Bake

You’ll see the roll naturally divides into 8 sections. Place each pre-sliced cinnamon roll into a greased muffin tin, and bake at 350°F for 17–19 minutes.

FAQ: Substitutions, Storage, and More

Can I make these keto cinnamon buns ahead of time?

Yes! Assemble them the night before, store in the fridge, and bake fresh in the morning.

How should I store leftovers?

Keep leftover keto cinnamon rolls in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 15–20 seconds to make them gooey and delicious again.

Can I freeze them?

Definitely. Freeze rolls in an airtight container after baking, then reheat as needed. Alternatively, you can freeze the rolls before baking, and bake them from frozen, adding a few minutes to the baking time if needed.

What is the best sweetener to use?

To keep the cinnamon rolls keto friendly, I use a granulated monk fruit/erythritol blend for the dough and filling, and a powdered version of the same sweetener for the icing. If you don’t need them to be sugar free, feel free to use regular sugar.

Try Them and Tag Me!

Enjoy! If you give these keto cinnamon buns a try, make sure to tag me on Instagram @sarahsfitfood and @baketobefit and use #baketobefit so I don’t miss your post! And please leave a rating on the recipe card below – it really helps my blog, and I absolutely love to hear what you think 🙂

XO,

Sarah