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Did you know fathead dough can be used in more than just pizza recipes? Today, I bring you a sweet version of the famous fathead dough in a delicious keto Cinnamon Roll recipe the entire family will love.
My mission in life is to show the world how tasty the keto diet can be. Many of us keto’ers love our steak, eggs, bacon, and cheese, but we don’t eat that for every meal. At least, most of us don’t!
Related: Read our Keto Diet Success Story
Here are a few more breakfast recipes, that are NOT eggs and bacon, to check out after this one. And Pssst…. don’t forget to share them with your friends on social media. ?
This Keto Cinnamon Roll recipe has been updated to make it even more ooey-gooey than before! However, the video below still shows the old way of making the cinnamon rolls.
For the dough, start by melting the mozzarella cheese and cream cheese in a microwave-safe bowl in 30-second intervals, stirring in-between.
Next, add the eggs and vanilla extract, and stir to combine. The eggs will not fully incorporate into the melted cheese, so just mix it as well as you can.
Stir until a cohesive dough forms. You’ll want to get your hands in there, squishing the dough between your fingers to make sure everything is mixed thoroughly.
Roll the dough into a 12×12 square between two pieces of parchment paper.
For the filling, brush the melted butter over the dough, then sprinkle with granulated swerve and ground cinnamon. I like to fully mix my swerve and cinnamon before sprinkling on the dough for an even distribution
Using a pizza cutter, slice the dough into 12 equal strips. I find that cutting the dough before rolling the dough works best.
Place the 12 cinnamon rolls into a parchment-lined cake pan and bake at 350 degrees F for 15-20 minutes, until the tops turn golden brown. Remove the cinnamon rolls from the oven and set aside to cool.
Finally, make the frosting by beating together the powdered swerve and cream cheese until creamy. Then add the almond milk and vanilla crème stevia and continue beating until smooth.
Spread or pipe the icing onto the keto cinnamon rolls and enjoy!
Other Recipes with Fat Head Dough
- How to Make Keto Fathead Pizza Dough
- Keto Hot Pockets – Ham and Cheese
- Gluten-Free Provencal Tomato Tart
- Keto Mummy Dogs – Fun Halloween Meals for Kids
- The Perfect Keto Dinner Roll
- Keto Sopapilla Cheesecake
Now I have a favor to ask! If you enjoy this keto cinnamon rolls recipe, please give me a star rating in the recipe card below and share this post on your favorite social media platform?
For the Dough:
- 2 cups pre-shredded, low-moisture mozzarella cheese
- 2 oz cream cheese
- 1 tsp pure vanilla extract
- 2 egg
- 1/4 cup Powdered Lakanto Monk Fruit
- 1 1/2 cups almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
For the filling:
- 2 tablespoon unsalted butter, melted
- 2 tablespoons Lakanto Classic Sweetener
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- Preheat the oven to 350 degrees F
- Melt the mozzarella cheese and cream cheese in a microwave-safe bowl in 30-second intervals, stirring in-between. The cheese should be melted and no longer stringy.
- Add the eggs and vanilla extract, and stir to combine. The eggs will not fully incorporate into the melted cheese, so just mix it as well as you can.
- In a separate bowl, whisk together the powdered swerve, almond flour, coconut flour, baking soda, and salt.
- Pour the dry ingredients into the bowl with the wet ingredients.
- Stir until a cohesive dough forms. You’ll want to get your hands in there, squishing the dough between your fingers to make sure everything is mixed thoroughly.
- Roll out the dough between parchment paper into roughly a 12-inch square.
- Brush the dough with the melted butter, then sprinkle with the swerve granulated sweetener and ground cinnamon (I like to fully mix the two together before sprinkling on the dough).
- Cut the dough into 12 equal strips, then roll up each strip. I find that cutting before rolling keeps me from squishing the cinnamon roll flat.
- Place the cinnamon rolls into a parchment paper-lined cake pan, leaving space between them.
- Bake at 350 degrees F for 15-20 minutes, until the tops are golden brown.
- While the cinnamon rolls are cooking, prepare the cream cheese frosting.
- Beat the cream cheese and powdered Swerve together with a hand mixer in a medium bowl.
- Add the vanilla creme stevia and almond milk and continue mixing until smooth. Add more or less milk to your preferred icing thickness.
- Spread or pipe the cream cheese frosting onto the cinnamon rolls.
- Serve and Enjoy!
Lakanto Powered Sweetener is 2:1 for regular sugar, so you will want to adjust the measurements if you choose a different low carb powdered sweetener for the dough and the frosting.
Nutrition Information:Yield: 12 Serving Size: 1 rolls
Amount Per Serving: Calories: 177.08Total Fat: 15.71gSaturated Fat: 8.45gSodium: 238.87mgCarbohydrates: 4.55gFiber: 2.06gSugar: 0.93gProtein: 5.5g