Large, fluffy, buttery cinnamon rolls are just the thing for a morning treat! These Keto Copycat Cinnabon Rolls will make you feel like you will never miss out again!
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Keto Copycat Cinnabon Rolls
Have you ever been to Cinnabon? Have you ever resisted the temptation and simply walked by but the amazing smells of cinnamon and baked goods fill your nose? I have. Many times!
I’ve seen keto cinnamon rolls of different variations. I even have one of my own keto cinnamon roll recipes. BUT Cinnabon rolls are large, fluffy and roll-your-eyes-to-the-back-of-your-head delicious.
It took me 4 tries, which I suppose is not that many when trying to recreate perfection – but I GOT IT!
One of the things that make these keep their form so lovely both in and out of the pan is to use these mini springform pans. They come in a set of 4 which is perfect for most things!
They are the perfect “Cinnabon” size and once it is done baking, you don’t have to try to scoop it out. You simply release the springform pan and BOOM – you have a perfect looking keto copycat “Cinnabon” roll!
A few other things that tend to be helpful are:
Can you have cinnamon rolls on keto?
You bet you can! So long as they are keto, of course. Now, if you want to go out and eat a regular Cinnabon cinnamon roll, well that is certainly not keto.
But this keto version is perfect!
And if you want regular cinnamon rolls, I got ya covered there too! Check out my keto cinnamon rolls.
Does fathead dough need to be refrigerated?
Yes, it does. This dough is loosely based on the original fathead dough recipe.
I would definitely suggest storing any leftover rolls in the refrigerator. It should safely store for 5 days or so. I wouldn’t keep it much longer than that, just in case.
How to make fluffy keto cinnamon rolls
First, you need your mini springform pans that we’ve already talked about.
The thing that makes these stand out right from the start is that rather than just use regular butter or regular coconut oil to grease the pans, we instead use cinnamon butter.
So your cinnamon rolls come out with a light coating of cinnamon butter – yum!
Then you make the dough as instructed. If you’ve never made fathead dough before, you are in for a treat. While this is simply a variant, the basics stay the same.
Ultimately you will be combining a ball of melted cheeses with a ball of egg, almond flour mixture. It will not seem like it is going to combine, but just trust me – it will!
The best way to do it is to just grab one clump in one hand and the other clump in the other hand, smash them together and begin squishing it between your fingers. Over and over again. It WILL combine and when it does, it will be GLORIOUS!
You’ll separate them into 2 equal pieces so that you can roll out your two logs. Before rolling out the logs, though, you’ll want to set the 2 equal pieces of dough in the fridge for a few moments. This just helps it be a bit less sticky and it will roll better.
Lay your dough on a piece of parchment paper. Think of when perhaps you would try to roll out a snake using playdough when you were a kid. That is the basic idea but this is too large to do that with. Using both hands, simply rock back and forth so it slowly works it way out into a log.
I show the size of my log compared to my hand. This is the perfect size for the pans.
Next, you’ll want to paint on the “filling”. You can paint one size, let it roll down the sides and then roll it through the extra filling that ran onto the parchment paper to coat all sides.
Then you roll them into the springform pans! They don’t have to be perfect, they all taste the same.
Pop them in the oven and watch them rise and start to fill your kitchen with just a little bit of heaven.
When you release the pan and put it on a plate, then is what you will see! Almost perfect enough to eat plain. Resist the temptation, although I’m sure it would be lovely.
You have 2 choices for how to frost them. The first is to frost it warm so that the frosting melts and runs down the sides!
The second is to let it cool and then just lather it up! Both taste delicious!
Without further ado, let’s get you going to make your very own keto copycat “Cinnabon” rolls
Other Recipes You Might Like
- 2 tablespoons butter, melted (for greasing)
- 1/2 teaspoon cinnamon (for greasing)
- 1 cup shredded Mozzarella cheese
- 1 ounce cream cheese
- 1 egg, beaten
- 1/2 cup + 1 tablespoon almond flour
- 2 tablespoons Lakanto monkfruit
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons butter, melted
- 2 tablespoons Lakanto golden monkfruit
- 1 1 /2 teaspoons cinnamon
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 2 tablespoons heavy whipping cream
- 1/4 cup powdered monkfruit
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Preheat oven to 350 degrees F.
- In a small bowl, combine melted butter and cinnamon. Grease 2 small spring pans with cinnamon butter.
- In a large bowl, add almond flour, monkfruit, coconut flour, baking powder, salt, vanilla and egg. Mix well. Set aside.
- In a microwave safe bowl, melt mozzarella and cream cheese. About 60 seconds should be enough. Mix well until combined.
- Add almond flour mixture to cheese mixture. Using your hands, combine well. Squish between your fingers over and over again until it combines. It will seem like it won't combine, but just stick with it.
- Split dough into 2 equal portions and refrigerate for 5 minutes.
- Using both hands, roll out a long log (about 12-14 inches) with both portions of dough (see pictures above)
- Prepare filling.
- In a small bowl, add melted butter, monkfruit and cinnamon. Mix well.
- Paint the filling on the logs making sure to get all sides. Leave a small amount in the bowl.
- Add a log in a swirling motion to the spring pan (see pictures above).
- Paint remaining filling on top of each log.
- Bake for 16-18 minutes
- Set aside for 5 minutes to cool
- In a medium bowl, combine cream cheese, butter, heavy whipping cream, monkfruit, vanilla and almond. Mix with hand beaters until creamy.
- Frost buns warm or cold - your choice!
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Serving Size:1/2 bun
Amount Per Serving: Calories: 440 Total Fat: 42g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 158mg Sodium: 693mg Carbohydrates: 7g Fiber: 1g Sugar: 3g Protein: 10g