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Low Carb Baking Keto Cinnamon Rolls Small Batch And Quick

I love a warm pan of cinnamon rolls that fit low carb baking. I mix almond flour and cream cheese dough and the kitchen smells like a bakery. This quick cinnamon rolls recipe saves my morning when time runs short. I grab a mug of coffee and I feel like I am winning at breakfast. We keep things simple and cozy. I whisk sweet cinnamon and soft butter and roll the dough into tidy spirals. The center bakes tender and the edges turn a little crisp. I swipe on a smooth cream cheese glaze and it melts into every swirl. It tastes like the weekend even on a Tuesday. Friends ask for a small batch cinnamon roll recipe and I point them here. It works for a light brunch or dessert and it pairs well with eggs for keto dinner recipes easy low carb nights. Low carb keto is the plan I follow and these rolls make it easy to stick with it. If a craving hits fast I lean on canned cinnamon roll recipes for shortcuts yet this homemade cinnamon roll recipe feels better and tastes richer.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Keywords: almond flour cinnamon rolls, canned cinnamon roll recipes, fathead dough cinnamon rolls, homemade cinnamon roll recipe, keto cinnamon rolls, keto dinner recipes easy low carb, Low Carb Baking, Low carb keto, quick cinnamon rolls recipe, small batch cinnamon roll recipe
Servings: 8 servings
Author: Linda

Ingredients

For the Dough

  • 2 cups fine almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons granular erythritol or allulose
  • 2 teaspoons baking powder
  • 1 pinch sea salt
  • 1 cup shredded low moisture mozzarella
  • 3 ounces cream cheese softened
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Filling

  • 3 tablespoons unsalted butter softened
  • 3 tablespoons brown style erythritol
  • 1 tablespoon ground cinnamon

For the Glaze

  • 3 ounces cream cheese softened
  • 2 tablespoons powdered sweetener
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream for thinning

Instructions

For the Dough

  1. Heat oven to 350 F and line an eight inch pan with parchment.
  2. Whisk almond flour coconut flour baking powder sweetener and salt in a bowl.
  3. Microwave mozzarella and cream cheese in a safe bowl in short bursts until melted then stir smooth.
  4. Fold the flour mix into the warm cheese mix then add egg and vanilla and knead until a soft dough forms.
  5. Place the dough between two sheets of parchment and press into a rectangle about quarter inch thick.

For the Filling

  1. Spread soft butter over the dough.
  2. Stir brown style sweetener with cinnamon and sprinkle over the buttered surface.
  3. Use the parchment to roll the dough into a log then chill five minutes to firm.
  4. Slice into eight even pieces and arrange cut side up in the pan.

Bake And Finish

  1. Bake fifteen to eighteen minutes until set and lightly golden at the edges.
  2. Beat cream cheese powdered sweetener vanilla and enough cream to make a smooth glaze.
  3. Let rolls cool five minutes then spoon the glaze over warm spirals and serve.

Notes

Chill the dough if it feels sticky as cooler dough rolls clean. Wet your knife for neat slices. Swap allulose for erythritol if you like a softer crumb. Store chilled up to three days and warm before serving.