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August 20, 2020

Keto Cinnamon Twists

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These low carb and sugar-free cinnamon twists are the perfect keto pastry for breakfast, snack, or dessert. Made with keto fathead dough, they are tender and delicious.

Titled image: Two keto pastries on a red patterned plate with a cup of coffee.

This recipe for Keto Cinnamon Twists was originally posted in July 2016. Now I’ve made them even easier to make, and I’ve got a new video to show you how.

Keto mozzarella dough really is magic!

Oh, oh, this keto mozzarella dough. Honestly, this stuff is a total low carb game changer for me and I am having way too much fun messing around with it to create new keto recipes. There’s nothing quite like it in the world, a stretchy, flexible low carb dough made out of mozzarella cheese.

It’s not perfect for everything but it works like a charm for any kind of keto pastry, and it makes an ideal keto pizza crust. I’ve used for everything from keto garlic knots to braided chocolate-filled bread.

Seriously, though. Who sat down one day and said to themselves “I am going to make keto dough out of cheese and see if it works”? Because while I am incredibly creative and innovative with my recipes, I am also quite certain I never would have thought of this. They deserve my kudos.

But that’s the nice part about the low carb recipe creation world. We can all learn from each other and build on each other’s work. I’ve put my own special twists on fathead dough now, and I think it gets better each time.

Drizzling vanilla glaze over keto cinnamon pastries.

Perfecting keto fathead dough

This dough isn’t exactly tricky to make, but there are some tricks to getting it right. And so, at the request of several readers, I have created a video that walks you through the steps. Scroll down to the recipe to see the full video.

There are any number of ways to make fathead dough, and every time I make it, I find I learn something new. I actually have a few different versions of it, including this dough that’s made with both almond flour and coconut flour, and an all-coconut version as well.

I have found that fathead dough that’s made with all almond flour is too soft and spreads too much during baking. While you can indeed make it that way, and it’s good for people with coconut allergies, it’s quite a bit harder to work with. It simply lacks the proper structure.

One reader gave me another little trick that saves one step and one bowl, and that is to melt your butter right in with your mozzarella. Less mess and less to clean up afterward! That worked beautifully for me in these low carb cinnamon twists.

These little pastries make a wonderful breakfast treat. I’ve made them several times and my kids keep asking me to make them again. So if you’ve been itching to try the low carb mozzarella dough, just dive right in. I hope you find my video and all of my tips helpful.

Keto cinnamon twists on a red patterned plate on a white wooden table. A cup of coffee and more cinnamon twists in the background.

How to make keto cinnamon twists

The video walks you through all the steps but here are some things to remember:

  1. Silicone mats are easier to work with, as they don’t slide around the counter as much as parchment paper does. If you use one big silicone mat to roll out and form the twists, you can simply slide the whole thing onto a baking sheet at the end.
  2. The conventional wisdom is that fathead dough turns out best with pre-shredded, part skim mozzarella. Although it does contain a little starch, it’s not enough to really raise the carb count, and it gives the dough more structure.
  3. You can melt the mozzarella and butter in the microwave, or on the stovetop. If you use the stovetop, remember to take your melted cheese and butter off the heat before adding the remaining ingredients.
  4. Fathead dough turns out a little differently every time. It can depend on your almond flour, your coconut flour, the size of your eggs, and the brand of cheese. So if it turns out a bit sticky, simply work in more almond flour, a little at a time, until you have a nice cohesive dough.
  5. I’ve updated the filling of these keto cinnamon twists to include the new Brown Swerve, for more of a cinnamon roll flavor. If you don’t have any, you can still use regular granulated Swerve.
  6. Let these keto pastries cool at least 10 to 15 minutes, as they are very soft when they are fresh out of the oven. If you want to warm the leftovers up a bit in the microwave, 10 seconds or so is enough for a delicious warm cinnamon twist!

Ready to make some delicious Keto Cinnamon Twists?

Keto fathead cinnamon pastries in a metal cup on a white wooden table

More delicious keto fathead recipes

  • Keto Fathead Bagels
  • Keto Pepper Jack Crackers
  • Keto Pretzel Bites
  • Keto Spanakopita
  • Fathead Pizza Pockets
  • Fathead Lasagna
5 from 13 votes
Keto cinnamon twists on a red patterned plate on a white wooden table. A cup of coffee and more cinnamon twists in the background.
Print
Keto Cinnamon Twists
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

These low carb and sugar-free cinnamon twists are the perfect keto pastry for breakfast, snack, or dessert. Made with keto fathead dough, they are tender and delicious. 

Course: Breakfast
Cuisine: American
Keyword: cinnamon twists, keto cinnamon twists
Servings: 10 twists
Calories: 153 kcal
Ingredients
Dough:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered Swerve Sweetener
  • 1 tsp baking powder
  • 6 ounces shredded part skim mozzarella cheese
  • 1/4 cup butter cut into pieces
  • 1 large egg
  • 1/2 tsp vanilla extract
Cinnamon Filling
  • 1 tbsp Swerve Brown
  • 1 tsp cinnamon
  • 2 tbsp butter melted
Glaze:
  • 2 tbsp powdered Swerve Sweetener
  • 1/4 tsp vanilla extract
  • 1/2 - 1 tbsp Water
US Customary - Metric
Instructions
Dough:
  1. Preheat oven to 350F and line a large baking mat with a silicone liner or parchment paper.

  2. In a medium bowl, whisk together the almond flour, coconut flour, sweetener, and baking powder. In a large microwave safe bowl, combine the cheese and butter. Melt on high in 30 second increments until it can be stirred together. (Alternatively, you can melt the cheese and butter in a saucepan over low heat).

  3. All at once, add the almond flour mixture, egg, and vanilla extract and stir to combine. Use a rubber spatula to really knead the dough up against the sides of the bowl. It will still have some large streaks of cheese.

  4. Turn the dough onto a silicone mat or directly onto a kitchen counter and knead until uniform. If the dough is quite sticky, work in another tablespoon or two of almond flour as you knead it.

  5. Cover the dought with parchment paper and roll out to a 10x10 inch square.

Cinnamon Filling
  1. In a small bowl, whisk together the sweetener and cinnamon. Brush the dough with 1 tablespoon of the melted butter, then sprinkle with about two thirds of the cinnamon mixture.

To make the twists
  1. Use a knife or offset spatual to gently loosen the dough from the silicone mat. Fold the dough over in half and cut into 10 strips with a sharp knife or a pizza cutter.

  2. Hold both ends of one strip and twist gently in opposite directions two or three times. Lay the twists on the prepared baking sheet and brush with the remaining melted butter. Sprinkle with remaining cinnamon "sugar".

  3. Bake about 15 minutes, until golden brown and just firm to the touch. Remove and let cool.
Glaze:
  1. In a small bowl combine the powdered sweetener, vanilla extract and just enough water to achieve a drizzling consistency. Drizzle over cooled twists.

Recipe Video

Nutrition Facts
Keto Cinnamon Twists
Amount Per Serving (1 twist)
Calories 153 Calories from Fat 110
% Daily Value*
Fat 12.2g19%
Carbohydrates 3.7g1%
Fiber 1.7g7%
Protein 6.2g12%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Bread, Breakfast, Gluten Free, Low Carb Tagged With: almond flour, cinnamon, fathead

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Recipe Rating




  1. Brenda says

    January 25, 2016 at 8:12 am

    Caroliyn you are the absolute best…. and I’m so thankful you did the video because I have not made this kind of dough because I wasn’t sure exactly how to do it. I’m going to make a pizza this afternoon with the recipe because now I’m not as concerned about it and I can promise you I’ll be making these tomorrow. I’m just absolutely so excited so once again thank you so much Brenda

    Reply
    • Carolyn says

      January 25, 2016 at 8:25 am

      You’re welcome!

      Reply
      • Shef says

        February 3, 2016 at 10:07 am

        Hey Carolyn.. I’m sure I’m doing something wrong… The mozzarella and butter just did not blend together.. The cheese remained stringy and I could not get a smooth dough… Pls helppp

        Reply
        • Carolyn says

          February 3, 2016 at 10:43 am

          What kind of mozzarella are you using? That’s usually the issue with this dough…people try to use “healthier” full fat mozzarella or fresh mozzarella and it really needs to be the pre-grated store-bought kind.

          The dough does remain a bit stringy as you are kneading it and the butter and cheese don’t perfectly meld until you add the dry ingredients.

          Reply
          • Andrea says

            October 28, 2016 at 9:53 am

            I completely agree, all cheese is not created equal. I have found the shredded Mozzarella from Trader Joes works perfectly every time.

          • Leslie says

            February 15, 2017 at 2:02 am

            Isn’t preshredded cheese coated with cornstarch so it stayes appart.

          • Carolyn says

            February 15, 2017 at 7:52 am

            Yes, and that’s why it works well in this. Don’t worry, the starch is not enough to add any appreciable carbs.

          • Shari says

            September 5, 2017 at 7:06 pm

            Mine came out flat as pancakes. Not sure what I did wrong.

          • Shelby says

            March 20, 2019 at 10:08 am

            I have found that the key to the dough is making sure you use PART SKIM mozzarella.

          • Carolyn says

            March 20, 2019 at 1:36 pm

            Yes, that’s why the recipe specifies part skim.

    • kc says

      January 25, 2016 at 8:13 pm

      I agree! Your video was so simple, but showed just how easy this recipe can be. =)

      Reply
  2. Teresita Nelson says

    January 25, 2016 at 9:26 am

    CAROLYN, you are my hero! I love your recipes. My dilemma at this point is that my daughter is thriving on Paleo and cannot tolerate dairy, grains or legumes. I am racking my brain trying to find substitutes for mozzarella, yogurt, sour cream, and soy. Substituting coconut oil for butter has been easy. Thank you for your dairy free recipes. Thank goodness, she can tolerate tree nuts.
    Tess

    Reply
    • Mary says

      August 20, 2020 at 8:44 am

      is there a way to make an either dairy free “fathead” recipe or a way to use Buffalo Mozzarella? I really need an option! I can do limited coconut (stuffs), and am also allergic (full on) wheat as well. My dairy allergy is not “gassy”, but bad. Are there options? thank you, seriously! I know that Kite Hill makes “ricotta” from Almonds, but as for a shred that would work with making fathead breads, I haven’t a clue. Thank you in advance.

      Reply
      • Carolyn says

        August 20, 2020 at 8:46 am

        Sorry, the dairy-free cheese just doesn’t work for fathead. I can’t help here, you really need a stretchy mozzarella.

        Reply
    • Kim says

      January 25, 2021 at 10:48 am

      Carolyn, I didn’t see the carb count on the recipe. Can you tell me how many carbs for one?

      Reply
  3. Carrie says

    January 25, 2016 at 9:59 am

    I have used a similar dough for pizza and pigs in a blanket – I love the sweet “twist”! ;0)

    This type of dough is so good that when I made pizza for myself the other night (after having picked up a commercially made pizza for the family), my husband asked if he could have some of MINE!! And he’s a HUGE pizza snob! Slowly but surely, I’m bringing my family around to this way of eating!

    Reply
    • Dana says

      March 6, 2020 at 1:32 pm

      Just made these for the first time and I’m hooked. Very easy and sooooo good. Thank you!

      Reply
  4. Kim says

    January 25, 2016 at 11:58 am

    Love the video addition to all of your fabulous recipes!

    Reply
  5. Diana says

    January 25, 2016 at 12:36 pm

    I did this EXACT same thing three days ago, only I rolled the dough after dusting with cinnamon and “sugar” and butter and cut it into cinnamon roll-shaped pieces and put them in a baking dish to bake. After it was baked, I drizzled the cinnamon rolls with a glaze of cream, Swerve, cream cheese & vanilla. I did not like the texture or the cooling effect of them when they first were made. When I made the cream cheese Danish with this dough a few weeks back, I had the same reaction and almost threw them away. But they were really good the next day. So I saved these cinnamon rolls and we had them the next two days and they were so much better! I’m going to try your “twist” method–I bet they will cook more evenly than my rolls did, all crowded in the same pan.

    Reply
    • Erin says

      December 17, 2016 at 2:09 pm

      Interesting… do you think the cooling effect diminishes over time?

      Reply
  6. Karen says

    January 25, 2016 at 1:05 pm

    Besides the obvious YUM factor, I love that most of your recipes call for ingredients I always have on hand. LOVE that. So, yep – for tomorrow’s breakfast, I am making a batch of these bad boys. =))

    Reply
  7. Mal says

    January 25, 2016 at 3:13 pm

    I just pulled these out of the oven! I added 1 oz of softened cream cheese and a little lemon juice to the glaze, otherwise the recipe was pretty great! Very tasty and the perfect little treat!

    Reply
  8. Mia says

    January 25, 2016 at 4:27 pm

    I’ve been making the garlic knot version (with and without garlic) as a “drop biscuit/cookie” 1 batch makes 12-13 “cookie-biscuits” on a standard cookie sheet. (Well oiled and get them off quickly with a spatula or use a silcone baking sheet also well oiled-I used olive oil.)

    I have to “pat them out” like cookies (much more like cookies than biscuits) and keep my fingers wet so they don’t stick.

    I was lazy and did it differently. I did NOT melt the cheese but did the butter. I mixed it all up in the mixer to a cookie dough consistancy and patted it out.

    I also used almond meal (coarser type than the flour) from ground almonds (with the skins).

    My oven runs a touch hot. 15 min was crispy and 10 more bread like.

    My question…how different is it when you do melt the cheese and roll it out? Thoughts?

    Reply
    • Carolyn says

      January 25, 2016 at 6:17 pm

      Melting the cheese makes your dough a “true dough” with a springy consistency similar to gluten dough. I’d highly recommend it but use a finer almond flour.

      Reply
      • Mia says

        January 25, 2016 at 7:25 pm

        Thank you! I see what you mean the way I was doing it (unmelted, coarser almond meal vs flour) was more cookie or biscuit. I’ll still love that. But a true dough would be lovely! Will try it that way next time!

        Thanks!

        Reply
  9. Renee says

    January 25, 2016 at 4:53 pm

    My dough wouldn’t roll over 🙁 I could barely fold it in half without it crumbling, so I def. couldn’t twist the dough. Any tips on that? I used the thm baking blend, to the amount you called for in this recipe, not sure if that would have made a difference…

    Reply
    • Carolyn says

      January 25, 2016 at 6:15 pm

      Yup, that would make a big difference. It is much drier than almond flour and coconut flour. I bought some more to play with so I will experiment with this dough and THM baking blend and get back to you.

      Reply
  10. Donna Hardin says

    January 25, 2016 at 5:40 pm

    Great flavor…mine spread and went flat though…must be my measuring technique. Enjoying anyway! Tx

    Reply
  11. Renee Taylor says

    January 25, 2016 at 9:07 pm

    Would love the results when you finish using with THM baking blend

    Reply
    • Jen says

      April 22, 2018 at 2:16 pm

      I would like to know the results too! I like that the blend contains more fiber-makes me feel like I can make them more often!
      Thanks so much for all your hard work! Keto baking is not for sissy’s!

      Reply
  12. Julie says

    January 26, 2016 at 8:46 am

    Man, do I ever want these. The end.

    Reply
  13. Ashley @ Wishes and Dishes says

    January 26, 2016 at 2:08 pm

    I would give anything for these right now! Love the video.

    Reply
  14. Holly Waterfall says

    January 26, 2016 at 6:12 pm

    Oh my goodness, are you serious? I read mozzarella dough and had to do a double take. How did I not know this existed? I’m so interested to try it out because these cinnamon twists look to.die.for!

    Reply
  15. Christie says

    January 26, 2016 at 7:13 pm

    Love the video! Cinnamon twists with cheese…what could be better!

    Reply
  16. Sheryl says

    January 26, 2016 at 7:45 pm

    I have fresh (packed in water) mozzarella in my fridge…would that work? Thanks!

    Reply
    • Carolyn says

      January 27, 2016 at 8:09 am

      I don’t think so, it won’t have the stringy quality of the cooked mozzarella.

      Reply
    • AliceDreamchild says

      January 30, 2016 at 1:05 am

      I tried it with fresh mozzarella and it didn’t work … the dough turned out extremely sticky 🙁

      Reply
      • Carolyn says

        January 30, 2016 at 10:34 am

        Yup, I don’t think it’s a good idea!

        Reply
  17. Liz says

    January 26, 2016 at 8:58 pm

    Mozzarella dough? Seriously, you are amazing!

    Reply
    • Carolyn says

      January 27, 2016 at 8:10 am

      I wish i could say that I invented it, but I did not. Still, I am having fun created recipes around it!

      Reply
  18. Alia says

    January 26, 2016 at 9:58 pm

    Do u taste the cheese in it

    And what can I use instead of coconut flour?

    Reply
    • Carolyn says

      January 27, 2016 at 8:09 am

      You could try more almond flour but I am not sure if it will be absorbent enough for this recipe.

      Reply
    • Amanda says

      January 27, 2016 at 2:14 pm

      I had a recipe that used coconut flour and I was out so I used oat fiber. It’s very low carb because it’s the fiber from the oats. I used an equal measure of it. I couldn’t tell a difference in the recipe at all! I do feel obligated to say that it was only a tablespoon so there might be some differences in this recipe since it calls for a larger amount. But you could experiment with it and see what you think!

      Reply
  19. Alia says

    January 26, 2016 at 9:59 pm

    Can u taste the cheese in it

    And what can I use instead of coconut flour

    Reply
  20. Amanda says

    January 27, 2016 at 2:01 pm

    Made a savory version of these last night to go with I Breathe I’m Hungry’s Chicken Nugget Meatballs. Made the dough without sweetener and threw in herbed garlic butter, cheddar, and fresh parmesan cheese, and then cut, twisted, and baked accordingly. Amaze-balls. Thank you!!!

    Reply
  21. Carrie says

    January 27, 2016 at 8:11 pm

    OMG, perfect timing! I have been craving something cinnamon-y and was going to make your cinnamon buns this weekend, but I think I’m going to give these a try instead! They look amazing!

    Reply
  22. QTee says

    January 27, 2016 at 10:14 pm

    Carolyn-I just love your blog and I wanted to THANK you for your recipes and all your work in finding ways for us (diabetics) to still stay healthy and eat all the yummy treats!! I have a question about he mozzarella here. I have the mozzarella cheese from Costco that comes in 2 rolls. Can I just melt that instead of shredding it and melt it? I usually buy the already shredded ones but recently heard that they add flour to them which adds extra carbs so opted to buy the whole ones. Thanks so much—I will definitely try this one.

    Reply
    • Carolyn says

      January 28, 2016 at 8:07 am

      If by rolls, you mean fresh mozzarella, then no, I don’t think you can. And the shredded mozz contains cornstarch but it’s so little as to not really add many carbs to this recipe. Probably 1 or 2 carbs for the entire recipe.

      Reply
      • QTee says

        January 28, 2016 at 9:50 am

        Thank you!!

        Reply
  23. Tina says

    January 28, 2016 at 2:27 am

    These look so delicious! I think I may try to make them egg free! Thank you!!

    Reply
  24. Kathy says

    January 28, 2016 at 9:01 am

    Since this dough can be formed and kneaded, do you think it would work for soft pretzels (unsweetened)? It would need to be able to stand up to a bath or dunk of baking soda solution before baking. I would try but my oven is broken. Thanks.

    Reply
    • Carolyn says

      January 28, 2016 at 10:38 am

      I don’t know about the boiling or baking soda solution before baking but you could make them similarly to this: https://alldayidreamaboutfood.com/2015/12/low-carb-garlic-parmesan-knots.html

      Reply
    • Teri says

      May 8, 2016 at 7:26 pm

      I just now discovered this recipe and am thinking of all the ways I can use this dough…my fiancé loves soft pretzels so I wanted to check in and ask if you’ve made them yet, and if so what tips you may have? Thank you!

      Reply
  25. Darlene says

    January 28, 2016 at 12:17 pm

    I made these this morning and they taste great. Mine spread a bit so should I make the dough a little stiffer? I sifted the coconut flour first then measured. You have the BEST recipes!

    Reply
    • Carolyn says

      January 28, 2016 at 4:22 pm

      Yes sounds like you need a little more flour of some sort. Differences in brand can cause this, I think.

      Reply
  26. Angie says

    January 28, 2016 at 3:10 pm

    These are so good! Mine didn’t stay quite as nice as yours. They spread out way too much. Any ideas?? Thanks!

    Reply
    • Carolyn says

      January 28, 2016 at 4:21 pm

      More flour needed (almond flour).

      Reply
  27. Kathy says

    January 29, 2016 at 2:07 am

    Noticed the garlic parmesan knots called for 2 tsp baking powder while this recipe used 1tsp (plus the Swerve). Curious to see what is the difference in the two doughs ie, what is the function of the baking powder. Thanks

    Reply
    • Yomi says

      March 26, 2016 at 6:14 am

      Yes, I would be interested in why the difference in the amount of baking powder as well.

      Reply
  28. Brianne @ Cupcakes & Kale Chips says

    January 29, 2016 at 8:59 am

    You are such a genius!! These look amazing!

    Reply
  29. Robin R. says

    January 29, 2016 at 12:13 pm

    Thank you! Great video too!

    Reply
  30. Susan Pelter says

    January 30, 2016 at 10:42 pm

    Carolyn, I just made these – my first venture into mozzarella dough — and they are incredible! I also made quesito filling in a separate container (vanilla-flavored sweetened cream cheese), and we’re having these for breakfast spread with that! I’m truly stunned by the consistency of the pastry. Wow!

    Reply
  31. Alison says

    January 31, 2016 at 8:53 pm

    Just made these. Oh my gawd! They’re fabulous! And Easy!! Thank you. This dough tastes just like a pastry dough. Yum!

    Reply
  32. Chris says

    February 3, 2016 at 12:03 pm

    I just made these and I had problems with kneading as it really stuck to my fingers a lot. I did it exactly to recipe unless I measured something wrong but it was very sticky and I could not pull off the silicone mat and twist as it was falling apart and really sticking to the mat. What did I do WRONG? even though they don’t look as good as yours they do taste good and none will go to waste.

    Thanks for all your hard work on recipes really appreciate!

    Reply
    • Carolyn says

      February 3, 2016 at 1:38 pm

      Two questions: what kind of mozzarella and what kind of almond flour?

      Reply
      • Chris says

        February 3, 2016 at 3:42 pm

        I used low moisture part-skim mozzarella and Bob’s Red Mill Almond Flour.

        Reply
        • Carolyn says

          February 3, 2016 at 4:03 pm

          Then it was your almond flour. I love Bob’s but that’s too coarse and doesn’t come together as well as Honeyville.

          Reply
          • Maria says

            February 15, 2016 at 6:41 pm

            Carolyn, would putting the Bob’s Almond Meal through a grinder work if one wanted to make these right away and too impatient for an order from Honeyville?

            I hope you can tell that I’m itching to get to these 🙂

            Thank you.

          • Carolyn says

            February 15, 2016 at 8:29 pm

            It’s hard to know if you can get it fine enough. I can’t make any promises here BUT…apparently Bob’s is changing their grind to be more fine. I can’t wait!!!

  33. Deborah says

    February 4, 2016 at 1:11 am

    Carolyn
    I just love all your recipes.
    I made this for the first time tonight.
    I used regular store bought part skim mozzarella but it was a block not pre grated. Doesn’t he preheated usually have cornstarch on it?
    Anyway I made two substitutions out of desperation.
    I used THM baking blend (usually works great when I sub this in your relationship recipes)
    And I used coconut oil because I was out of butter.
    The cheese and oilfield would not blend until I heated the cheese almost to a simmer constantly whisking.
    I tempered in the egg. But when I added the flour it never came together it just go crumbly.

    Can you help? Do you think it was the substitutions?

    Deborah

    Reply
    • Carolyn says

      February 4, 2016 at 7:48 am

      Yes, it was the substitutions. The mozzarella may not have been an issue, but the oil and baking blend most certainly were.

      Reply
      • Deborah says

        February 6, 2016 at 2:18 am

        Thanks. I’ll try again without subs. On the bright side, I baked it up flat and cut until strips and ur was crunchy and delicious anyway! ?

        Reply
        • Carolyn says

          February 6, 2016 at 8:56 am

          Glad it still worked out!

          Reply
  34. Roberta says

    February 4, 2016 at 11:52 am

    Just made these. They flattened out really bad and they are SUPER greasy. I did everything right with all the right ingredients. Not sure where I went wrong. They look good and will probably taste good but they are very soft. I didn’t want to cook them any longer because they were getting too brown.

    Just seems like there was way too much butter…..but I used what it called for. hmmm…..

    Suggestions anyone?

    Reply
    • Carolyn says

      February 4, 2016 at 2:51 pm

      I am going to guess brand differences in either almond or coconut flour. What did you use?

      Reply
  35. CeliaT says

    February 6, 2016 at 12:32 pm

    If you rework this for a THM version, any chance you could include measurement by weight??? My results are much more consistent (and easier) when I use weight. If not, if this is something I’ll use often, I’ll eventually convert it myself :-). Thanks for all you do!

    Reply
  36. Angelina says

    February 8, 2016 at 3:31 pm

    This dough was way to sticky for me to work with once I rolled it out, even after dusting it with more almond flour……I had to put it in the freezer for about 10 minutes before it was solid enough for me to even take off the mat in strips. The end result was very tasty though and worth the effort.

    Reply
  37. Linda Head says

    February 10, 2016 at 3:48 pm

    The video says baking soda,the recipe say baking powder.please let me know wich one thank you

    Reply
    • Carolyn says

      February 10, 2016 at 4:02 pm

      Baking powder. Sorry about the typo on the video!

      Reply
  38. Andrea says

    February 13, 2016 at 2:05 pm

    These look delicious. My family is lactose intolerant so I will use Cabot Monterrey Jack instead of Mozzarella but I also make dinner for a family who is totally gluten and casein free so I am going to try to make some vegan cheese and use that in place of it. Once I do I will let you know how these or your garlic rolls turn out.

    Reply
  39. Bethany @ Athletic Avocado says

    February 15, 2016 at 8:46 am

    Holy yum! These cinnamon twists look incredible! I love the genius use of mozzarella in the dough!

    Reply
  40. Dena Swinson says

    February 18, 2016 at 5:26 pm

    Made these this morning and they were DELICIOUS! Rave reviews by husband and 12yo son. Thank you for another fabulous recipe. My family has absolutely loved every recipe I’ve tried from your blog.

    Reply
    • Carolyn says

      February 18, 2016 at 7:06 pm

      Thanks so much!

      Reply
  41. Kelsey says

    February 20, 2016 at 9:37 am

    I tried making these and followed the directions exactly. However, I couldn’t turn over the dough (or twist it), so I made them into little rolls, which then completely flattened out into big pancakes in the oven. From the other comments it seems like I need to add more flour; but which one? More almond flour or coconut flour? I used honeyville almond flour and earth’s choice coconut flour, and hard mozzarella, which I grated.

    Thanks!

    Reply
    • Carolyn says

      February 20, 2016 at 9:41 am

      So part of the problem here would be the mozz that you grated yourself, since pre-shredded comes with a little starch in it to keep it from clumping. So yes, you do need more flour and I would do more almond…maybe a few tbsp?

      Reply
      • Kelsey says

        February 20, 2016 at 9:54 am

        Thanks for the quick response!

        I’ll give that a try and report back!

        Reply
  42. Tina says

    February 20, 2016 at 5:48 pm

    Oh my goodness are these delicious! I kept the ingredients exactly as written, but I varied my technique a bit because I’m lazy. I melted the butter and cheese in the microwave, then added everything to that bowl and mixed it until well combined. It turned out great!! I patted it out on parchment the way I do my fathead pizza dough, and then was able to fold it easily by just folding the paper. I am packing these in my husband’s suitcase for his business trip. Cinnamon rolls are one of his favorite things, and he’s going to flip when he finds these treats in there. Thank you, thank you, thank you! Your recipes are life savers in this house!

    Reply
    • Carolyn says

      February 20, 2016 at 6:29 pm

      So glad you liked it!

      Reply
  43. AnnMarie says

    February 21, 2016 at 5:24 pm

    Carolyn,
    I’ve never worked with mozzarella dough before; it couldn’t have been simpler. These twists were delicious; a big hit with my pastry-loving husband. Thanks for this recipe!

    Reply
    • Carolyn says

      February 21, 2016 at 5:47 pm

      Yay, I am so glad!

      Reply
  44. Kathy says

    February 26, 2016 at 10:19 am

    Do you think it would work to use all coconut flour? Almond flour does not settle well with me….

    Reply
    • Carolyn says

      February 26, 2016 at 12:30 pm

      Possibly but I am not really sure how much to suggest.

      Reply
  45. Katie Vigil says

    February 26, 2016 at 5:02 pm

    I make ‘fathead’ pizza all the time using the mozzarella dough crust which this is a version of. My bread sticks look nothing like yours as they flattened out and became more like pancakes. I will try adding more almond flour to see if that helps. Thanks for the recipe.

    Reply
  46. Melanie says

    March 3, 2016 at 1:29 pm

    I’m not sure where to find swerve? I haven’t seen it yet. Any thing I can substitute it with. Thank you!

    Reply
    • Carolyn says

      March 3, 2016 at 1:57 pm

      You can use almost any sweetener here but Swerve is sold in many places so check their locator: http://www.swervesweetener.com/locations/

      Reply
  47. Loti says

    March 5, 2016 at 11:55 am

    Made these for breakfast this morning. Oh what a treat and they couldn’t have been easier. My husband loved them too and he doesn’t have to eat low carb. Definitely a hit in this household! I don’t know who figured out fathead dough, but I’m calling them a genius and I love this variation of it. Thank you!

    Reply
    • Carolyn says

      March 5, 2016 at 1:49 pm

      I know, total genius on this dough and there are so many possibilities!

      Reply
  48. Betty says

    March 5, 2016 at 4:36 pm

    What if I don’t have powdered sweetener? Is that like confectionary sugar? Can I make it without?

    Reply
    • Carolyn says

      March 5, 2016 at 5:01 pm

      Yes, you can make it without and then just sweeten with the cinnamon filling.

      Reply
    • Jan says

      June 19, 2020 at 11:01 am

      These were off the chain good!!!!! What are your thoughts on Lupin flour use?

      Reply
      • Carolyn says

        June 19, 2020 at 5:48 pm

        Meh, I don’t really love the flavor and it’s actually pretty high carb. Yes, it’s mostly fiber but it’s unclear how much fiber actually affects blood sugar. Once in a while, fine but I don’t think it’s something to go to town on.

        Reply
  49. Carol says

    March 6, 2016 at 9:57 am

    Please clarify. The ingredients read 5 tablespoons of butter. Is it the case that 2.5 tablespoons are used in the batter and 2.5 tablespoons are reserved to brush on the dough? Thank you.

    Reply
    • Carolyn says

      March 6, 2016 at 10:02 am

      No. The instructions say 5 tbsp of butter. Then they say “2 tbsp of butter, melted”. Consider these 2 separate ingredients. The first 5 go in with the cheese, the second two are for brushing.

      Reply
      • Carol says

        March 6, 2016 at 10:12 am

        Ok. Thanks! I made these this morning and they spread a bit in the oven. Next time a may add a pinch of salt. They were good and I can imagine a number of variations.

        Reply
  50. Rachel Biehl says

    March 6, 2016 at 10:15 pm

    Hi there, is the flavor of the coconut flour noticeable at all? It’s not been my favorite in other recipes due to that. Thank you!

    Reply
    • Carolyn says

      March 7, 2016 at 8:21 am

      It’s not noticeable at all. It’s just for structure.

      Reply
      • Rachel Biehl says

        March 12, 2016 at 3:18 pm

        Okay, looking forward to giving it a try, thank you! ?

        Reply
  51. Carolyn says

    March 11, 2016 at 4:40 pm

    I just made this recipe except I made them into cinnamon rolls.

    When the dough is finished and turned, pat the dough into a rectangle..(thick)
    Then I painted on the melted butter and sprinkled the whole top with cinnamon and sweetener mixture.

    Then I rolled the dough like you would cinnamon rolls (log). Then I sliced the dough at about 1/2 inch intervals. Place the rolls onto the parchment lined pan. It made 12…very good.

    Reply
  52. Kathryn Dunn says

    March 21, 2016 at 5:50 pm

    I was skeptical! I made them this morning and they are AWESOME. I will make again and I have already made some other flavors (in my head), and thought about which savory I want first. Mine did flatten out a bit too much, I may try chilling the dough a bit before baking. I have to do that with most baked goodies. (I live in the south)
    Thanks for the blog…you post some great things.

    Reply
  53. Natasha says

    March 30, 2016 at 10:10 am

    These are very good! Fooled both of my kiddos with them. Got an immediate thumbs up from ds and a “We are having those every day from now on!” from the dd. Definitely a bit more rich or savory flavor than I expected from the dough – but hey – CHEESE! But with the icing, they are very good! I did make a cream cheese drizzle – T each butter and cream cheese, 2T Swerve, vanilla and a bit of water to thin. This won’t be the last time I make them. 🙂

    Reply
    • Carolyn says

      March 30, 2016 at 12:30 pm

      Glad the kids liked them too!

      Reply
  54. Timi says

    April 28, 2016 at 8:51 pm

    hahaha…when I saw the picture and the beginning in the video I thought I could use the garlic ‘bread’ recipe everybody loves here…then I realised it is your recipe too 😀 so definitely going to give this a go 🙂

    Reply
  55. Bethany says

    May 4, 2016 at 6:44 am

    These were so good. The texture with the mozzarella gives a chew that you normally miss out on in low carb goodies. Amazing. My butter and cheese never came together like some others so I added the dry ingredients then the egg (the butter was simmering and I thought the egg would cook) I didn’t turn the dough out and knead with my hands but just used a spatula in the pan till it looked combined properly. I used baking paper and had to sprinkle more almond meal while pressing out so it wouldn’t be so sticky. (WHich probably made the dough more rough looking) They didn’t twist super easy but it did not matter the end result is soooo good. Not as pretty as yours but soooo good. But there is no way to eat just one of these. Thank you!

    Reply
  56. Teri says

    May 8, 2016 at 7:09 pm

    So I am making these for the first time, they are in the oven right now. This was so easy! The dough came together like a dream. This might truly be a life-changer. There are sooo many possibilities for this… I have a dozen savoury ideas in my head right now. I’ve been trying to figure out how to make a low carb pop tart (my weakness), do you think this could be done with a few tweaks to get the right consistency? I’m thinking sugar-free Strawberry spread in the filling and a sweet glaze. Any suggestions?

    Reply
  57. miranda says

    June 25, 2016 at 9:50 am

    Hi, what does the mozzarella do and can I replace it with some other cheese? I can’t get shredded mozzarella here, will it work if I slice the mozzarella myself? I really want to try this recipe, it sounds great!

    Reply
    • Carolyn says

      June 26, 2016 at 6:35 pm

      No, it will not work without pre-shredded part skim mozzarella. It is the glue in this dough.

      Reply
  58. Marie says

    June 26, 2016 at 6:15 pm

    we only have almond meal/ground almonds where i am, am i able to use that in this recipe? or will i need to make it finer somehow?
    i’m dying to make these, but don’t want to risk “wasting” any almond if it doesn’t turn out, as it’s *very* expensive here 🙁

    Reply
    • Carolyn says

      June 26, 2016 at 6:27 pm

      You will need to make it finer. It won’t hold together with more coarsely ground almonds.

      Reply
    • Lee says

      February 5, 2017 at 6:51 pm

      I buy whole raw almonds by the kilo and use a coffee grinder. Much cheaper and a little finer than bought almond meal. I’m in Australia, and never seen almond flour for sale.

      Reply
  59. Mary says

    June 30, 2016 at 5:39 pm

    I Am allergic to eggs… Is there an alternative for substitution?

    Reply
    • Carolyn says

      June 30, 2016 at 7:40 pm

      No, I am sorry. Not for this kind of recipe, the egg is critical.

      Reply
  60. Polina spirt says

    July 23, 2016 at 7:22 am

    Thank you Carolyn the entire house smell cinnamon and the twist are Wonderfull ???
    I did use the block of mozarela part skim and before hand I place in the freezer for 10 min so I can graited it works a bit better I was not shure about presheded bc of the starch in the ing . Thank you I love it.

    Reply
  61. plasterer bristol says

    August 12, 2016 at 12:42 am

    These are my absloute favorite of all time. Would love to be able to make them myself.. Thanks for sharing this recipe.

    Simon

    Reply
  62. Rachel Wiles says

    August 30, 2016 at 8:25 am

    I need to start by saying I LOVE all of your recipes. I tried making it this weekend and they came out very crumbly. I used the Honeyville almond flour and the shredded mozzarella. I couldn’t even fold them in half without them falling apart. I was so bummed? Any ideas on what I did or can do differently?

    Reply
    • Carolyn says

      August 30, 2016 at 11:04 am

      Hmmmm. What brand of cheese? What brand of coconut flour?

      Reply
      • Rachel Wiles says

        August 30, 2016 at 12:24 pm

        Kroger cheese and bobs red milk coconut flour.

        Reply
        • Carolyn says

          August 30, 2016 at 1:33 pm

          Okay, I use Bob’s too for coconut flour. Never used Kroger cheese but I’ve used several different kinds and never had an issue. Here’s my bit of advice. Start off with less of the flours (like a tbsp less each), then if the dough is really sticky when you turn it out to knead it, add in another tbsp or two of almond and a bit more coconut. It should knead and feel exactly like pizza dough…stretchy, not sticky. That’s when you know you have it right. Don’t let it sit long before working it into the twists because as it dries out, it becomes harder to form.

          Reply
  63. Cindy Dickinson says

    September 2, 2016 at 5:06 pm

    Just made this..finally! We loved it. Thanks you!

    Reply
  64. Ashley says

    September 3, 2016 at 8:30 am

    I want to try this, but I know nothing about this swerve sweetener, I just have stevia, xylitol, and I mostly sweeten our food with natural sweeteners like honey, medjool dates or maple syrup. Can you give me rough guess at how much stevia/sugar blend I might use instead of swerve?

    Reply
    • Carolyn says

      September 3, 2016 at 9:58 am

      Swerve measures cup for cup with sugar so just base it on how sweet you’d like it if it were made with sugar.

      Reply
  65. Jessica L says

    October 20, 2016 at 11:44 am

    This is a fantastic recipe – thank you! I underestimated how delicious they would turn out, and I’ll admit that I grabbed a second one almost instantly. They really hit the spot and my spouse is beyond pleased that we can have cinnamon rolls again!

    Reply
    • Carolyn says

      October 20, 2016 at 11:47 am

      Wonderful!

      Reply
  66. Lina says

    October 22, 2016 at 12:33 pm

    I had the ‘flattened out into pancakes’ happen. They looked beautiful going into the oven but then came out like blobs. I used Kraft shredded mozzarella and followed the instructions. Any suggestions?

    Reply
    • Carolyn says

      October 22, 2016 at 2:00 pm

      You may have needed a little more almond flour. I find that different cheeses have slightly different consistencies. What sweetener did you use?

      Reply
      • Lina Horner says

        October 23, 2016 at 5:06 pm

        I used straight erythritol with monk fruit from bulk barn. It is the bulk version of Swerve.

        Reply
        • Carolyn says

          October 23, 2016 at 6:42 pm

          It’s not the bulk version of Swerve, there is a major difference. Swerve contains oligosaccharides, which are as sweet tasting pre-biotic fiber. Thus, it adds more bulk and fiber to the recipe, helping it hold together. Monk fruit is a non-bulk sweetener, meaning it adds nothing but sweet taste to the dough. It could very easily be the issue here.

          Reply
  67. Andrea says

    October 28, 2016 at 9:01 am

    These are amazing! Even my ‘unhealthy friends who were afraid to try them! I added a smidgen of cinnamon to the frosting to cut the sweetness a bit
    I tweaked the ingredients a bit and made a savory version. Garlic bread like – Those were a hit as well.

    Reply
  68. claire says

    November 3, 2016 at 6:12 am

    I’m just about to make these….but thought I would read all of the comments first so I don’t make mistakes 🙂
    Please can you tell me if the “dough” can be frozen raw or cooked?
    Very exciting and thank you!!

    Reply
    • Carolyn says

      November 3, 2016 at 8:40 am

      I have frozen it raw a number of times. I will tell you that it loses some of its elasticity. It works still, but it is best made fresh.

      Reply
      • Claire says

        November 3, 2016 at 10:16 am

        Thank you very much!!! They all turned out brilliantly. Thanks very much for a fab recipe

        Reply
  69. Jessica F. Walker says

    November 3, 2016 at 1:59 pm

    I am seriously excited about this recipe. I’m so glad I found it!

    Reply
    • Carolyn says

      November 3, 2016 at 3:13 pm

      I am glad you did too! 😉

      Reply
  70. moka says

    December 3, 2016 at 8:41 am

    wonderful. thanks

    Reply
  71. Paulette says

    December 6, 2016 at 7:21 am

    I just made these. Delicious! Thanks for writing such clear directions. They were very easy to make. It is so nice to be able to indulge without all the carbs.

    Reply
  72. Neita says

    December 11, 2016 at 11:51 am

    Just made these!! Delish!!! Thank you! So often I try new recipes that just don’t come close to what I expect, but yours are consistently spot on! These are definitely a keeper!! Thanks again!

    Reply
  73. Julie Berry says

    December 14, 2016 at 1:09 pm

    Don’t know if anyone asked this, but could I switch Out sweeteners in this recipe? I have truvia or stevia…….no swerve. I don’t even know the differences. But would like something close to the cinnamon and sugar Tate. Thanks.

    Reply
    • Carolyn says

      December 14, 2016 at 3:44 pm

      You can certainly do that. Truvia is sweeter than Swerve so use less. Also, powder it if you can first. Coffee grinders work well.

      Reply
  74. Gerri says

    December 19, 2016 at 3:53 am

    I’d love to know the weight of 1.5 cups of mozzarella, please. Depending how 1.5 cups is packed, it can vary a lot. Wondering if that could be why some people are having trouble working the dough? I’ve the same issues & don’t want to give up.. I use Honeyville & the same other ingredients. The only variable is the cheese. It’s packaged, low moisture, pre-shredded, has starch added. I’d appreciate it so I can make your fabulous recipes.
    Thanks & happy holidays!

    Reply
    • Carolyn says

      December 19, 2016 at 7:10 am

      6 ounces. I’ve added that info in to subsequent posts.

      Reply
      • Lisa says

        August 3, 2018 at 3:41 pm

        Grams per cup is also listed on the preshredded packages for serving sizes. Love using grams on my food scale!

        Reply
  75. Anna says

    December 22, 2016 at 10:40 pm

    Hi – thanks for your great site, I was hoping you would be able to clarify one ingredient in the cinnamon twist recipe please. The recipe states baking powder and the video states baking soda. Would kindly appreciate clarification of which you use. Regards Anna (Merry Christmas)

    Reply
    • Carolyn says

      December 23, 2016 at 7:20 am

      Baking powder. That must be an error in the video.

      Reply
      • Anna says

        December 28, 2016 at 4:27 pm

        Thanks Carolyn 🙂

        Reply
  76. Holly Thompson says

    December 26, 2016 at 10:25 am

    Made these for Christmas breakfast with eggs and sausage. Yummy! Thank you!

    Reply
  77. Anne O says

    December 26, 2016 at 4:01 pm

    The best cinnamon rolls eva! Made into 11 cinnamon rolls, baked in my silpat muffin pan. Sooooo good! Used Trader Joe’s shredded lite mozerella cheese and dough was so easy to work with- had no issues. Thank you Carolyn.

    Reply
    • Carolyn says

      December 26, 2016 at 4:40 pm

      Glad you liked them!

      Reply
  78. Rebecca says

    December 29, 2016 at 9:51 pm

    Carolyn,

    You have now made me post comments twice! These are just fantastic. The recipe was perfect, I followed it exactly and they turned out identical to yours which is a huge compliment because I am know to say “presentation doesn’t matter”. I make delicious food but it’s normally pretty ugly. These are not just tasty but also very appealing to the eye. Thank you so much for sharing!

    Reply
    • Carolyn says

      December 30, 2016 at 9:03 am

      My phrase is “well at least it tastes good!”. I sometimes make ugly food too…

      Reply
  79. Jennifer Thoma says

    December 29, 2016 at 10:19 pm

    My daughter is seven and was just diagnosed with Type 1 diabetes six weeks ago. I’m confused about how to dose for net carbs. Our doctor said only use the total carb count, but I don’t see that anywhere. Any ideas??

    Reply
    • Carolyn says

      December 30, 2016 at 9:11 am

      I’m sorry but I always subtract erythritol carbs, simply because, as a diabetic, Swerve and erythritol does not affect my blood sugar at all. And this may hold true for your daughter as well but you need to TEST that. If you count erythritol carbs in this, you would need to add 10.9g of carbs to the total (so about 15g TOTAL CARBS). But if your daughter’s blood glucose isn’t affected by erythritol, then you will be overdosing. So it’s something you need to play with a bit for now, testing her after she eats so you can see if it affects her. It doesn’t affect most people.

      Reply
  80. Anne O says

    December 31, 2016 at 9:33 pm

    Post #2
    Made these again but subbed the cinnamon for 1/3 cup Lilly choc chips–Ahhhmazing. Tastes like a choc croissant from Paris. Carolyn you be the greatest!
    Kept the balance of the recipe the same and used spouts lite shredded cheese…….dough performed perfectly.

    Reply
  81. Tovy says

    January 3, 2017 at 11:52 am

    Hi , I would love to try this recepy but we only have full fat mozzarella cheese should I use less butter ?
    Thanks
    Thank you for time and effort you put in

    Reply
    • Carolyn says

      January 3, 2017 at 12:56 pm

      What I think you should do is be prepared to work in more almond flour in the kneading stage until the recipe resembles real pizza dough.

      Reply
  82. Darlene says

    January 3, 2017 at 1:08 pm

    All went well until I tried to twist them. They cracked and fell apart. What did I do wrong?

    Reply
    • Carolyn says

      January 3, 2017 at 1:45 pm

      I really can’t say. Did you use all the same ingredients as I indicated?

      Reply
      • Darlene says

        February 9, 2017 at 10:22 am

        Yes, I did.

        Reply
  83. Rhiannon Taylor says

    January 4, 2017 at 3:55 pm

    Firstly, I have to say a HUGE thank you!! You have made following a low carb diet soo much easier!! I can still have my treats and know I’m not “cheating”.
    I’m from Australia and struggling to find Almond flour… plenty of almond meal… how will this effect this recipe??
    Warmest regards

    Reply
    • Carolyn says

      January 4, 2017 at 6:44 pm

      It may not turn out well with almond meal because it’s so much less finely ground. Might be worth investing in a coffee grinder and seeing if you can grind it more finely yourself. It should be the blanched kind, not the one with the skins.

      Reply
  84. Rachel says

    January 17, 2017 at 3:17 pm

    Delicious and easy to make. Refrigerated and reheated well.

    Reply
  85. Charlene says

    February 1, 2017 at 2:57 am

    I don’t want to buy two different Swerves. Can I put the granulated in a “bullet” and make it a powder to use?

    Reply
    • Carolyn says

      February 1, 2017 at 8:23 am

      You can certainly try. I don’t think you will get it quite powdery enough but it should be okay.

      Reply
  86. Lee says

    February 5, 2017 at 7:10 pm

    Just wanted to say that despite quite a few differences in ingredients, mine turned out well. I used stevia drops, full fat mozz, home-ground almonds with the skins on, and forgot the baking powder. Makes me think it is the dough consistency that matters most. I added a little extra coconut flour while kneading, until it ‘felt right’. Thanks!

    Reply
  87. Lisa Citrola says

    April 17, 2017 at 10:18 am

    Just ade these and they came out amazing…thank you. One question, do they need to be refrigerated or can I keep them on the counter. Thanks again?

    Reply
    • Carolyn says

      April 17, 2017 at 4:16 pm

      They should be fine on the counter for 2 days. Refrigerate after that.

      Reply
  88. Linda says

    April 23, 2017 at 2:54 pm

    Thank you so much for all your recipes! These turned out absolutely delicious. I can’t wait until my next check so I can pre-order your cook book. You are my food hero <3

    Reply
    • Carolyn says

      April 23, 2017 at 5:26 pm

      Thank you, Linda!

      Reply
  89. Megan says

    April 23, 2017 at 8:05 pm

    So I just made these. I don’t think I put enough cinnamon in the center and I may not have rolled them out thin enough, like they were too thick, but they turned out well. The 2nd day they were still yummy but I didn’t know how to fix the lack of cinnamon flavor. Finally figured it out and thought I’d share: Heavy whipping cream with Torani sugar-free cinnamon brown sugar. Whip that up and dip the twist in! Solves any problems anyone could have. LOL. Thank you for this recipe!

    Reply
  90. Melissa says

    May 4, 2017 at 11:18 am

    can u sub the coconut flour for something?

    Reply
    • Carolyn says

      May 4, 2017 at 5:38 pm

      Possibly more almond flour. Maybe another 1/2 cup? Not sure it will work, though.

      Reply
  91. Casty says

    May 14, 2017 at 9:25 am

    Can I substitute cream cheese for the butter?

    Reply
    • Carolyn says

      May 14, 2017 at 9:49 am

      Nope. Won’t work in this recipe.

      Reply
  92. Sharon says

    June 5, 2017 at 3:15 pm

    Can I substitute cream cheese for the mozzarella?

    Reply
    • Carolyn says

      June 5, 2017 at 3:50 pm

      No, I am afraid that wouldn’t work.

      Reply
  93. Danielle Ayers says

    July 9, 2017 at 1:05 pm

    I tried to upload this recipe into my fitness pal and it is saying that the carbs are 13 per serving. How did you calculate the carb total? Thanks

    Reply
    • Carolyn says

      July 9, 2017 at 5:35 pm

      I use MacGourmet, which is software I purchased and which pulls from the USDA database, making it far more reliable than MFP. Chances are that MFP is either swapping in a substitute ingredient for the sweetener or you are not subtracting the erythritol grams.

      Reply
  94. Carolyn says

    July 26, 2017 at 7:08 pm

    I made these today and they taste GREAT! but the dough was too crumbly and I wasn’t able to twist them. The video link no longer seems to work. Could you reupload? I think if I can see how you did it I may be able to fix my technique. Thank you!

    Reply
    • Carolyn says

      July 27, 2017 at 7:40 am

      It could be your cheese or it could be your almond flour. Watch this video, it shows me making it live. https://www.facebook.com/AllDayIDreamAboutFood/videos/1552509871443063/

      Reply
  95. Emily says

    August 8, 2017 at 6:23 pm

    Hi, I’ve went crazy with this amazing “dough” I’m really wanting to make a low carb pop tart, would this dough work?

    Reply
    • Carolyn says

      August 8, 2017 at 10:12 pm

      I can’t see why not!

      Reply
      • Emily says

        August 10, 2017 at 1:57 pm

        We did and they were delish. More like a toaster strudel!

        Reply
        • Carolyn says

          August 11, 2017 at 7:50 am

          yum!

          Reply
        • Brandi says

          May 26, 2018 at 8:15 pm

          What did you put in the middle? This is a great idea!

          Reply
  96. heather pennel says

    August 20, 2017 at 10:01 pm

    I made these this morning to take to lunch at my inlaws, such a hit!! And my kids loved them too. I love how this really tastes like a pastry dough,tender and flaky. Thanks again for your amazing recipes, this one is going to be a regular at my house.

    Reply
  97. Crystal says

    September 7, 2017 at 9:57 am

    HI,

    Recipe sounds amazing!

    Could i use stevia sachets (granulated) for sweetener?

    Reply
    • Carolyn says

      September 7, 2017 at 1:16 pm

      Sure!

      Reply
  98. Casey says

    September 17, 2017 at 9:21 am

    I was so looking forward to this but then I saw as I entered in the carbs in my fitness pal that the total carbs came to 12.2gm for one serving! I used Everything that was in the recipe just different brands. I’m still going to enjoy them!

    Reply
    • Carolyn says

      September 18, 2017 at 6:44 am

      It’s because My Fitness Pal is not subtracting the erythritol carbs, which don’t impact blood sugar.

      Reply
    • Lisa says

      August 3, 2018 at 3:51 pm

      I create a food for the Swerve & subtract out the sugar alcohols from the total Carbohydrates.

      Reply
  99. Nancy O says

    November 11, 2017 at 8:37 pm

    I scrolled and scrolled and could not find one comment about the confusing instructions on the butter. The recipe says to melt the butter with the cheese….then later it says to spread the dough with half the butter. So does that mean to melt half the butter with the cheese? This could be why so many people had flat dough? Help!

    Reply
    • Carolyn says

      November 12, 2017 at 8:28 am

      Two separate times where are you are using butter, which is why it’s actually listed twice in the ingredients list. One…when you make the dough. Two, you use a tbsp of melted butter on the already made dough. I don’t think it’s confusing as most people haven’t had an issue with that part of it.

      Reply
  100. Joanne says

    December 13, 2017 at 10:57 am

    I’m new to these keto recipes so the texture was a bit dense and chewy for my preference (I’m still dreaming of fluffy Cinnabons!). I’m sure I’ll get used to it since the flavour was great and I’ll make them again soon! Anything to make them fluffier? Thanks for sharing these great recipes with us who hate to miss the good stuff! Xoxo

    Reply
    • Carolyn says

      December 13, 2017 at 11:32 am

      I’ve been working at it but really don’t have a good solution to the lack of fluffiness…without gluten, it’s hard to do!

      Reply
    • Lea says

      October 21, 2019 at 11:29 am

      I am going to try adding a tablespoon of egg white powder just as the dough get flattened out. This stuff is amazing! I’ve started using it in all my keto bread recipes and I actually can bake a full loaf of keto soul bread that resembles actual bread, it doesn’t toast up very well but it’s awesome! So any time I need anything to rise like fluffy waffles or pancakes I add a little of what I call magic white powder aka fairy dust lol…it’s really called Muskoka mornings No Yolking egg white powder it’s awesome and I think will make these extra special! Imagine no more separating any eggs any recipes that call to fold in egg whites I don’t have to do I just add the whole eggs and then a couple or three tablespoons of this stuff and you won’t believe the difference. They made my waffle iron lift the waffle lid right up as the waffles began to swell, I have never seen that ever even with regular waffles I’ve never ever had them with that kind of lift and they don’t taste eggy at all. Btw I have no affiliation with that company at all.

      Reply
  101. Joanne Frank says

    December 14, 2017 at 12:17 pm

    mine did not turn out . all that work for nothing . what a waste

    Reply
    • Carolyn says

      December 14, 2017 at 1:26 pm

      Why don’t you tell me what happened? Often I can identify the issue. It always helps to know brands of almond and coconut flour, and sweetener.

      Reply
      • Martha says

        July 18, 2018 at 6:17 am

        I am a first-timer when it comes to working with dough. Mine smelled delicious, bur were completely flat. I used a brand of coconut flour called let’s do organic from the Edward and Sons Trading Company. The brand of almond flour that I used was Bob’s Red Mill. After I added the flour mixture to the melted cheese and butter, they blended quite nicely into a doughy mixture. I did not kneaded the dough, but merely rolled it out. It wasn’t sticky, just wet/greasy.
        I didn’t use Swerve, but Pyure sweetener, less of it, though. Maybe I should track down Swerve…

        Reply
        • Carolyn says

          July 18, 2018 at 6:52 am

          They do end up rather flat so I am not sure you did anything wrong but the coconut flour could be part of the issue.

          Reply
          • Martha says

            July 18, 2018 at 10:11 am

            Which brand of coconut flour has been most successful in your recipes?

          • Carolyn says

            July 18, 2018 at 7:44 pm

            I always use Bob’s Red Mill.

  102. Nyla says

    December 17, 2017 at 11:47 am

    Lovely flaky dough recipe. I used the dough to make a keto version of my families Hungarian Christmas cookies (“Kiflik”). The dough is cut into scalloped squares and rolled up with a ground pecan and walnut mixture. Thank you!!

    Reply
  103. Robin says

    December 21, 2017 at 12:37 pm

    These turned out to be wonderful! The dough wasn’t as hard to work with as I had anticipated. (I’m impatient when it comes to dough.) I’m considering experimenting with leaving out the sweeteners to make a basic version for doing savory breakfast braids and other items that call for a bread product. Thank you so much!

    Reply
  104. claire says

    March 25, 2018 at 9:34 am

    I can’t get the video to work, would have liked to see it before trying.

    Reply
  105. Chakalit Harris says

    April 15, 2018 at 9:09 am

    The video isn’t working! All you get is an error message! It says: Media error, sources not supported. https://vid5.photobucket.com/albums/y177/carketch/Cinnamon%20Twists_zpsxzlxt2og.mp4?_=1

    Reply
  106. Christine Johnson says

    April 15, 2018 at 1:06 pm

    Perfect every time. Couldn’t be any easier. love

    Reply
  107. Michelle says

    May 30, 2018 at 7:32 pm

    5 stars
    I butchered your recipe but it still came out tasty! I didn’t have the coconut flour, so I upped the almond flour to a cup. The flavor was still there but my twists flattened out like pancakes while baking! Lol…. I’m assuming that’s due to the absence of the coconut flour. Anyway, just wanted to thank you for sharing your recipes! I’d never survive this LC journey without them!

    Reply
    • Carolyn says

      May 30, 2018 at 8:16 pm

      Well, you needed to add about 3/4 cup more almond flour…the rule of thumb is 3x the amount of coconut flour.

      Reply
      • Lisa says

        August 3, 2018 at 3:56 pm

        Do you think frigerating the dough after making the twist & before baking may help with the dough not flattening out?

        Reply
        • Carolyn says

          August 6, 2018 at 2:10 pm

          Possibly!

          Reply
  108. Lori says

    June 7, 2018 at 7:22 am

    5 stars
    A breakfast treat my 13 year old son requests regularly! These smell so good when cooking. Fast and easy to make. This is one of the first low carb recipes I tried, so you do not need a lot of skill to make this. Do not worry if they do not look as pretty before you bake them. They look nice after you cook them!

    Reply
  109. Debbie says

    June 24, 2018 at 11:28 am

    Followed everything except I used only almond flour as I can always taste the coconut. I don’t like the coconut. Looked perfect but flattened out and ? Melted in the oven.

    Reply
    • Carolyn says

      June 24, 2018 at 12:33 pm

      It flattened because you didn’t use the coconut flour. Sorry but it helps!

      Reply
  110. Heather says

    July 5, 2018 at 6:12 am

    Why wouldn’t you add some baking powder to your dough? It would help the twist rise a little and not look like they have been run over by a truck ?

    Reply
    • Carolyn says

      July 5, 2018 at 7:21 am

      There already is baking powder in the dough…

      Reply
  111. Rita Triebwasser says

    July 5, 2018 at 10:37 am

    Can this dough be frozen with success Carolyn? I’m in love with so many of your recipes and am now looking to buy your book as my little granddaughter is a Type 1 Diabetic. Thank you for everything you do to help others.

    Reply
    • Carolyn says

      July 5, 2018 at 3:31 pm

      I have frozen and thawed it but it does lose a little of its elasticity.

      Reply
  112. Linda says

    July 25, 2018 at 11:07 am

    I followed the recipe to the letter but what a mess! The dough is so crumbly i coudln’t pick it up or twist it. It’s in the oven now, but I can’t imagine it will come together. What did I do wrong? Should I have chilled the dough for a bit before rolling?

    Reply
    • Carolyn says

      July 26, 2018 at 7:25 am

      No chilling necessary. When this happens, it usually comes down to your ingredients. What brand of almond flour did you use? What kind of cheese?

      Reply
      • Linda says

        July 26, 2018 at 10:42 pm

        I used Kirkland California superfine almond flour, Tropical Green organic coconut flour, and Kraft natural part skim shredded mozzarella.

        Reply
        • Carolyn says

          July 27, 2018 at 7:05 am

          The almond flour and mozzarella sound okay but I’ve never heard of that coconut flour. Coconut flour can vary a lot brand to brand in terms of absorbency so it may have been the issue, and perhaps less coconut flour next time would allow these to hold together and not be too crumbly.

          Reply
  113. lissa says

    October 21, 2018 at 7:04 pm

    I am lectin free so can I use buffalo mozzarella cheese?

    Reply
    • Carolyn says

      October 21, 2018 at 9:24 pm

      very doubtful that will work.

      Reply
  114. Katie says

    January 7, 2019 at 7:15 pm

    I’m using these to prep for breakfast for the week. Anyone else do this? How did they hold up/ taste after being in the fridge 1-5 days?

    Reply
    • Carolyn says

      January 7, 2019 at 9:13 pm

      Best just gently warmed in the oven or microwave.

      Reply
  115. April says

    July 21, 2019 at 6:32 pm

    5 stars
    Mozzarella dough?? I’ve never heard of it, but it’s brilliant. Looking forward to trying this yummy snack!

    Reply
  116. Ashley F says

    July 22, 2019 at 4:27 am

    5 stars
    I am blown away with this one! Never would of thought to use mozzarella! Genius!

    Reply
  117. Kara says

    July 22, 2019 at 8:35 am

    What a clever idea to use mozzarella cheese! These look so yummy!

    Reply
  118. Toni says

    July 22, 2019 at 9:33 am

    5 stars
    My kids really loved this! Such a nice treat for them!

    Reply
  119. Becky Hardin says

    July 26, 2019 at 11:16 am

    5 stars
    OH yum! These are a huge hit here at my house. Everyone loves them.

    Reply
  120. Lea says

    October 21, 2019 at 11:19 am

    I haven’t tried to make this yet. I was hoping to watch the video first so I didn’t end up with some weird version on a scrambled egg with loads of cheese! Lol! Knowing me it’s possible. Anyway just wanted to let u know when I tried to watch the video on my iPhone it gave a media error. So I’m hoping there is a version of it on YouTube otherwise I’ll read all the comments and hope for the best. Pretty sure I have the right kind of cheese so that should help a lot. Thanks again for all your recipes, we are definitely kindred spirits by the name of your site.

    Reply
    • Carolyn says

      October 22, 2019 at 6:56 am

      I’ve never done a video for this recipe.

      Reply
      • Kevin says

        October 29, 2019 at 7:09 pm

        There is a link for a video, and a description as well as multiple comments about the video. So pretty sure at one time there was a video. I tried to make this today and they didn’t turn out at all. Just a pile of goo really.

        They wouldn’t twist, they were ripping in half. So just cut into strips and they are all melting together while cooking. They are still in the oven so hopefully they will taste ok still.

        I have other fat head pizza dough that maybe some day i will try. I was hoping for the video as well to see what I must have messed up.

        Reply
        • Carolyn says

          October 30, 2019 at 7:15 am

          There is a video for the magic mozzarella dough, but I have never done a video for this particular recipe. You can see that video here: https://alldayidreamaboutfood.com/low-carb-magic-mozzarella-dough/

          This recipe works well for the cinnamon twists but you MUST use the specified ingredients exactly.

          Reply
  121. Mary says

    November 5, 2019 at 10:30 am

    I just made these and they tasted very good although mine got flat unlike the picture. I guess i should twist them a bit tighter next time. I couldnt wait so i had mine warm with the drizzle. Very easy recipe. Thank you

    Reply
    • Carolyn says

      November 5, 2019 at 11:33 am

      I don’t think it’s a matter of twisting them, it depends more on your cheese and almond flour.

      Reply
  122. Virginia Neill says

    January 2, 2020 at 9:19 am

    With my tendonitis, stirring heavy doughs is hard, but I HAD to make this! I filled my Kitchen Aid stand mixer’s metal bowl with boiling water to heat it up, dropped in the dough hook, and let it stand while I melted the mozzarella and butter. I emptied and dried the bowl and hook and attached them. Then I transferred the melted ingredients to my very warm stand mixer bowl and used my stand mixer to make the dough. Worked like a charm! Perfect, smooth dough. My friends ate the whole batch with me, so had to make a second batch right away!

    Reply
  123. Josie says

    May 29, 2020 at 2:25 am

    Hi, my son is allergic to nuts. Id like to try and make the cinnamon twists and just use coconut flour, do you think this would work without almond flour?
    I need some low carb options for my 10yr old son please. I was thinking if these can be made with just coconut flour I could make them into buns for him as he loves cinnamon buns.
    Appreciate your help. Thanks Josie

    Reply
    • Carolyn says

      May 29, 2020 at 10:40 am

      Hi Josie… please search the blog for my chewy bagel recipe. That’s essentially a similar dough that you can use for these. YOu’d only need half the recipe, and you’d need to add some sweetener into it, about the same amount that I do here.

      Reply
  124. Sharron says

    August 20, 2020 at 3:48 pm

    Hi Carolyn l love your recepies and definitely going to try this one as well . I’m just struggling with the 1/4 cup butter how much is it in weight/ grams ? Here in the UK our butter comes in a bloke of 250g not in fingers size like lv seen a few times you got in the USA

    Reply
    • Carolyn says

      August 20, 2020 at 4:27 pm

      1 cup is 225g. So 225g divided by 4… When it comes to standard ingredients like butter, this is easily looked up online. I just did it myself to find this information for you.

      It’s trickier when it comes to non standard ingredients, like almond flour and coconut flour but I have measured them multiple times. A cup of almond is about 100g and a cup of coconut flour is 110g.

      Reply
  125. Candace Dornstauder says

    August 22, 2020 at 2:18 pm

    5 stars
    Hi! I just made these & they are AMAZING! I love having something sweet with my coffee. I didn’t see in other comments- but I am never sure where is the best place to store keto baking? In the counter in a container or in the fridge? Thank you!

    Reply
    • Carolyn says

      August 22, 2020 at 6:29 pm

      Depends on the recipe but these are fine on the counter for 3 days (in a covered container).

      Reply
  126. Morgan says

    August 24, 2020 at 11:18 pm

    I don’t have any brown sugar replacement on hand. Would classic work fine consistency-wise? I know the flavour might not be as rich.

    Reply
    • Carolyn says

      August 25, 2020 at 11:21 am

      Please read the tips in the blog post, as I address that question.

      Reply
  127. Mehndi says

    August 25, 2020 at 8:28 am

    5 stars
    OMG I cannot stop eating these. They’re so good!

    Reply
  128. Lola Osinkolu | Chef Lola's Kitchen says

    August 30, 2020 at 5:50 pm

    5 stars
    My children love cinnamon twists! Thanks Carolyn!

    Reply
  129. Beth says

    September 4, 2020 at 9:26 am

    5 stars
    These look so delicious and yummy! I can’t wait to make these! My kids are going to love this recipe!

    Reply
  130. Natalie says

    September 4, 2020 at 10:31 am

    5 stars
    Can’t even tell these are low-carb!! So soft & cinnamon-y! Gone in minutes!

    Reply
  131. katerina @ diethood.com says

    September 4, 2020 at 10:44 am

    5 stars
    WOW! These low carb cinnamon twists are amazing! I am so excited to try them out!!

    Reply
  132. Sonia Armstrong says

    September 4, 2020 at 5:10 pm

    Hi Carolyn. Thanks for all you wonderful recipes! I have a question about the fathead dough. I tried looking thru the earlier comments, but there were just too many.
    I made the dough a couple of days ago. I had all my ingredients measured out to work quickly. When I added the egg to the hot cheese, it actually cooked the egg yolk slightly. I used the dough for bagels. They were delicious, but did not rise much. I’m wondering if the egg was the problem? How do you avoid this issue of the egg cooking when adding it to hot cheese?

    Reply
  133. Audrey says

    September 28, 2020 at 10:12 pm

    5 stars
    Hi,
    These came out wonderful last time I made them except when I twisted, they kind of broke, but I just kind of pinched it together. The flavor was great. I made them again tonight with a few differences. I made the dough the same, but instead of cinnamon put some cooled blueberries that I cooked down with some lemon in it, on the dough, threw on some almonds and folded and cut them but didnt bother twisting. They just look like blueberry bars or a blueberry poptart. I made the frosting using just the powdered Swerve and lemon. These are so good too.

    Reply
  134. Barbara, The Netherlands says

    November 7, 2020 at 4:01 am

    I know you like silicone mats to roll out the dough, but if you use parchment paper you have the advantage that you can fold the whole cinnamon pizza in half with the paper still attached. Then peel the paper off. Maybe use a silicone mat with parchment paper on top to prevent from sliding over the counter when flattening the dough?

    Reply
  135. Kim says

    January 25, 2021 at 10:50 am

    Sorry, I just saw the carbs!!!!

    Reply
  136. Jean Garard says

    February 13, 2021 at 8:32 pm

    I am having difficulty with measuring the 6oz of mozarella. 6oz to me is 3/4 of a cup but I noticed in the video you had a lot more cheese than me. Please explain. Thank you

    Reply
    • Carolyn says

      February 14, 2021 at 9:11 am

      No, 6 ounces of shredded cheese is 1 1/2 cups. 4 ounces is a cup – most bags will say this on them.

      Reply

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