Keto Cinnamon Rolls with a festive twist! Chopped cranberries and pecans make your fathead cinnamon rolls perfect for a holiday brunch or Christmas morning treat. Drizzle on a little sugar free cream cheese glaze and you’re in low carb cinnamon roll heaven. This post is sponsored by Bob’s Red Mill.
Let’s talk keto cinnamon rolls, shall we? Because it’s such a delicious topic of conversation, after all. It’s a warm, gooey, cinnamon-y topic of conversation that warrants further discussion. Wouldn’t you agree?
I’ve been asked for my keto cinnamon roll recipe hundreds of times but that sweet little recipe lives in a cookbook called The Everyday Ketogenic Kitchen, and I am not at liberty to give it out. Suffice it to say that it’s a delicious treat made with the sweet version of my Magic Mozzarella Dough. And it’s a great book with over 150 low carb keto recipes, so I hope you will consider purchasing it.
This particular recipe, however, is a little different. First, it utilizes a fathead dough similar to my Keto Bagels recipe. Secondly, it contains chopped cranberries and pecans for a fun holiday twist. And thirdly, the cream cheese frosting has a bit of orange zest for an extra festive flair.
Can Cinnamon Rolls Really be Keto Friendly?
Yes, yes they can. Let’s face it, the famous fathead dough made with mozzarella has changed the game for keto dieters. It’s fun to make and to play with, and there are infinite ways to vary it and create new and delicious keto recipes.
I have developed two great doughs that are fathead adaptations and I really like them both. And both would be fine here, but I really do like the one made with just coconut flour. It’s springy and flexible, and it bakes up into tender rolls just like ones made with conventional yeast and flour. To make a sweet version for these cinnamon rolls, I simply worked in a few tablespoons of powdered sweetener and a little vanilla extract.
Once you have a good keto dough, creating a keto friendly filling is really quite easy. All you really need is some butter, some low carb sweetener, and some cinnamon. But you can add in some fun things like cranberries or other berries, chopped pecans or walnuts, or even some sugar free chocolate chips. Feel free to riff on the basic cinnamon roll theme to suit your fancy.
And cream cheese frosting is perfect for keto, since it’s easy to make with low carb sweeteners. Be sure to use a powdered or liquid sweetener so you don’t end up with a gritty glaze.
Tips for Coconut Flour Cinnamon Rolls
Coconut flour can be a tricky keto flour to work with, because it can vary a great deal brand to brand. I always ALWAYS use Bob’s Red Mill as it produces the most consistent results in baked goods. If you use another brand, you may find that you need to work in a little more flour as you knead the dough. If your dough is particularly greasy and sticky, sprinkle with a tablespoon or so more coconut flour and work it in with your hands.
Accurate measuring is key. Even when you use the same brand every time, you can mis-measure easily when using volume measurements. Weight is the most accurate way to measure dry ingredients but not all of us own kitchen scales. So again, you may need to work in a bit more flour as you knead the dough. It’s always good to have the bag of coconut flour handy to sprinkle your dough with a little extra.
Grease the work surface.You need your dough to come up easily as you roll it into a log. When it comes to any fathead dough, I find that the easiest way to ensure release from the work surface is to brush it with oil. I usually brush with a little avocado oil, but you could spray with coconut oil spray too.
Cover with parchment for rolling out. Once the cinnamon roll dough is ready to be shaped, you want to use some parchment or some waxed paper before you roll it. If you don’t, it may stick to your rolling pin and ruining what you’ve already done.
Brush the dough with melted butter. This helps the filling stick and also makes it gooey and delicious during baking. I used Brown Swerve for the sweetener in these keto rolls but you can easily use any granulated sweetener.
Roll up carefully and pinch the seam. It’s easiest to start with the long end that’s farthest from you and to roll the dough toward yourself. If it’s sticking a bit, get a sharp knife or offset spatula to help lift it as you go. Roll as tightly as you can and be sure to pinch the seam shut so it doesn’t unravel during baking.
Use a sharp knife to cut. A good large sharp knife will easily cut through this coconut flour dough and make clean round rolls. I always cut of the very end bits of the dough log, because they don’t have much filling to them. That way I get 8 even rolls perfect for baking.
Ready to try making your own Keto Cranberry Cinnamon Rolls? I know you’re going to love them! Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.
More Delicious Keto Cranberry Recipes
Low Carb Cranberry Cheesecake Pie
Cranberry Shortbread Streusel Bars
Keto Cranberry Cinnamon Rolls
- 1 recipe dough from Keto Bagels
- 3 tablespoon powdered Swerve Sweetener
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- ½ cup Brown Swerve (or regular Swerve)
- 1 teaspoon cinnamon
- ¾ cup fresh cranberries finely chopped (use a food processor if you can)
- ⅓ cup chopped toasted pecans
Cream Cheese Icing
- 2 ounces cream cheese softened
- 3 tablespoon powdered Swerve Sweetener
- ¼ cup heavy whipping cream room temperature
- 1 teaspoon orange zest (optional)
- Water to thin as necessary
- Preheat the oven to 350F and line an 8-inch round baking pan with parchment paper. Lay a large silicone mat on a work surface and lightly grease the mat to help prevent the dough from sticking.
- Follow the directions for the bagel dough except add the powdered sweetener in along coconut flour in Step 1. Add the vanilla extract in Step 2.
- Turn the dough out onto the prepared work surface and knead a few times until uniform. Cover with parchment or waxed paper and roll out to a large rectangle, about 15 by 12 inches.
- Brush the triangle with the melted butter and sprinkle with the sweetener and the cinnamon, leaving a ½ inch border all around the dough. Sprinkle with the chopped cranberries and pecans.
- Starting at a long end, roll the dough up tightly and pinch the seam closed. Use a very sharp knife to slice into 8 even rolls (I always cut about 1 inch off the ends of the roll as those don't have a lot of filling. This allows you to cut more even slices).
- Place the rolls in the prepared baking pan and bake about 30 minutes, until the rolls have puffed and spread a bit, and the tops are golden brown. Remove and let cool.
Cream Cheese Icing:
- In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the heavy cream and the orange zest, if using.
- Beat in enough water to thin to a pourable consistency. Drizzle icing over the rolls.
These are delish! Best way to store them??
I’m not sure how you’re coming up with 4 net carbs per serving? When putting all of the nutritional information in from the recipe, and even leaving out the cranberries and nuts, and having calories of 214 per roll, I still wound up with 15 net carbs! (it had 30 total carbs, about 3.4 for fiber in about 12 g of sugar alcohols.) did they take sugar alcohol off? Please explain thank you
I made these for DH & I for Christmas breakfast, they were fantastic!
This was my first time ever attempting to make a cinnamon roll or fat head dough, let alone a keto cinnamon roll. I left out the cranberries and pecans. My husband hates cream cheese so we just made a quick vanilla icing with butter, swerve and milk.This proved to be far more of a situation then I anticipated. They’re good but I can definitely still taste the cheese. I think this is because I made the bagel dough recipe and mixed everything then went back and tried to add the sugar and vanilla while microwaving it a few more times because the dough started to cool. They’re super good, I’d just like them to be less cheesy, they also didn’t rise hardly at all. I’m not sure if this is typical of fathead dough?
I am cheating here, because although my original thought was to make these rolls, in fact I wound up using the recipe for Cranberry Bread in your Keto Baking book. AND I tweaked in, based on what I had — I used toasted almond flour rather than blanched, and (this was the biggie) I could not find cranberries, not even frozen, for love or money, so I substituted 100 g of “golden berries,” also known as Cape gooseberries, which have a taste and nutritional profile very similar to cranberries (thought they lack that gorgeous red pop — but they have a fairly fabulous yellow pop of their own). AND I added about 1/3 of a up of chopped, toasted pecans. And can I say? This is SO SO good. Like, I am feeding it to “normies,” and they have no clue that it’s keto. The only problem is going to be preventing myself from scarfing the entire batch.
Love your recipes. Excited to try these today. And I love that you use Bob’s Redmill. My monthly shopping go to on line and when I can at the store. They also have a great little eatery there.
Vicki Hiser says
Thank you, Carolyn for the VERY BEST breakfast roll! I love the cranberry and pecan filling. I can’t thank you enough for bringing those of us that are not Almond flour fans something delicious to sink our teeth into!
Susan Andrews says
I’ve made these twice in two days. I served them at Bible study and a 12 year old loved them so much she took them all home. They are delicious and they make a small pan. Mine cooked better in a rectangle pan. Also, don’t skip the orange zest in the icing. So yummy!
So glad to hear it!
Delicious, thank you!!!! Once they are iced do they need to be refrigerated & how many days would they last?
They have a lot of cheese so yes, refrigerate. They should last up to 5 days.
I just made a slight variation of these using the dough from The Everyday Ketogenic Kitchen cookbook. I did cinnamon/sweetener (used swerve brown sugar – yum!) on the whole dough and then 1/2 chopped cranberries and orange zest so that I could do a side-by-side taste test. Absolutely DELICIOUS. Thanks for another great recipe.
Happy New Year!
Could these be frozen…baking before freezing or freeze and then bake?
If I tried it, I would freeze, then thaw and bake. I don’t know if they will rise quite as well.
Thank you so much for sharing this. I can’t wait to try it. This looks delicious. Can’t wait to fire up my moka pot and have these rolls with coffee.
Absolutely delicious! I’m amazed by the Fathead dough….The cranberries make it delicious as well as very seasonal. I didn’t have any orange zest, so I put orange extract in the icing, where I also substituted Pyure confectioners for the Swerve. I am loving my low carb way of eating, and as long as you keep creating recipes as wonderful as this, I will never miss my sweets!
I am mind blown!!! Just made these today; I have never tried a Keto cinnamon roll recipe before since going Keto two months ago. This tastes absolutely like the real deal! I’m so happy it is made with coconut flour too, as I’m reducing the amount of almond flour in my diet!! They don’t taste like coconut at all and no one would ever know these were different from regular cinnamon rolls with gluten, etc! The only changes I made were doubling the cinnamon ( I may even triple it because I love a strong cinnamon flavor!), using about 1 c. cranberries (vs. the 3/4c.) before chopping, and adding a bit of vanilla in the frosting. Thank you for your awesome recipes!!!
I am delighted you think so!
Jennifer Blake says
Love cranberry anything. Perfect for breakfast or snack with a cup of tea!
Suzy | The Mediterranean Dish says
Great recipe! I was about to ask about making these the night before, but you’ve already answered the question! Pinning to try.
Do you think I could make these the night before and bake in the morning?
Yes, but I would let them come to room temp again before baking.
Hooray for low-carb cinnamon rolls! This holiday twist looks amazing!