Quick Low Carb Cinnamon Rolls

Low carb cinnamon rolls that taste like a weekend bakery treat, with none of the waiting. They come out soft, gooey, and ready to disappear.

The dough uses melted mozzarella and almond flour, which means no yeast, no proofing, and no weird aftertaste. You get a buttery cinnamon swirl with a tangy cream cheese glaze in about 40 minutes.

Why These Low Carb Rolls Work

A traditional cinnamon roll can take hours and a serious carb load. This one skips the yeast, so the dough comes together in a bowl without any rise time. The result is tender and just sweet enough.

Because you roll the filling right into the dough, every bite carries that warm cinnamon and brown sugar taste without an actual brown sugar spike. The cream cheese glaze on top adds a little brightness that cuts the richness.

You can have the whole batch baked and on the table while a yeast dough would still be resting on the counter. That makes these dangerously easy to want again.

Ingredients

• 2 cups super-fine blanched almond flour: this gives a tender crumb; do not use almond meal
• 1 ½ cups shredded low-moisture part-skim mozzarella cheese: the binder that makes the dough pliable
• 2 oz full-fat cream cheese: adds stretch and tang
• 1 large egg: room temperature works best
• 1 tbsp baking powder: gives the rolls lift
• 2 tbsp granulated erythritol or monk fruit sweetener: for the dough base
• ½ tsp vanilla extract: rounds out the sweetness
• ¼ cup softened unsalted butter: for the filling
• 3 tbsp granulated erythritol: to mix with the cinnamon
• 1 tbsp ground cinnamon: the star of the filling
• For the glaze: 2 oz cream cheese, softened, 2 tbsp powdered erythritol, a splash of unsweetened almond milk or water

Variations / Substitutions

• Sweetener swap: use a monk fruit and erythritol blend instead of straight erythritol for a cleaner finish.
• Spice it up: replace half the cinnamon with pumpkin pie spice for a fall twist.
• Dairy-free option: use a vegan mozzarella shred and dairy-free cream cheese alternative; the dough may behave a bit softer.

If you enjoy this, you might like my Low Carb Chocolate Chip Scones.

How To Make Quick Low Carb Cinnamon Rolls

Step 1: Melt and Blend the Cheeses

Place the 1 ½ cups shredded mozzarella and the 2 oz cream cheese in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until fully melted and smooth, about 90 seconds total.

The mixture should look like a glossy, stretchy blob. If there are any unmelted bits, give it an extra 15 seconds, but avoid overdoing it or the cheese can seize up.

Step 2: Stir Together the Dough

Add the 2 cups almond flour, 1 tbsp baking powder, 2 tbsp granulated sweetener, ½ tsp vanilla, and the egg directly into the melted cheese bowl. Stir with a silicone spatula until a shaggy dough forms, then use your hands to knead it right in the bowl until it is uniform and smooth, about 2 minutes.

The dough will feel warm and slightly oily from the cheese. If it sticks to your fingers, let it cool for a minute or two—the warmth from the melted cheese makes it tacky at first.

Step 3: Roll and Fill

Place the dough between two sheets of parchment paper and press or roll it into a rectangle roughly 10 by 7 inches. Spread the ¼ cup softened butter evenly over the surface, leaving a ½-inch border along one long edge. Mix the 3 tbsp sweetener with the 1 tbsp cinnamon and sprinkle it over the butter.

You want a thin, even layer of cinnamon mixture. The butter helps it stick, and as the rolls bake, the filling melts into the dough, creating those gooey layers.

Step 4: Bake Until Golden

Preheat your oven to 350°F (175°C). Starting from the long edge opposite the border, tightly roll the dough into a log. Use unflavored dental floss or a sharp knife to cut the log into 8 equal rounds. Arrange them cut side up in a greased 8-inch round cake pan or a small cast-iron skillet. Bake for 18 to 20 minutes, until the tops are puffed and golden brown.

The rolls will smell deeply of cinnamon and cheese. Look for a matte, set top with lightly browned edges. The centers should spring back when pressed gently.

Step 5: Glaze and Serve

While the rolls cool for 5 minutes, beat the 2 oz softened cream cheese with the 2 tbsp powdered erythritol and a teaspoon of almond milk to a smooth, pourable consistency. Drizzle the glaze over the warm rolls and serve right away.

The glaze melts slightly into the crevices. Serve them warm, and watch them disappear fast.

Tips for Better Low Carb Cinnamon Rolls

• Use cold butter from the fridge for the filling. It spreads more evenly on the dough than room temperature butter, which can tear the dough.
• If your mozzarella releases any liquid after melting, blot it with a paper towel before adding the dry ingredients. Excess moisture makes the dough too soft.
• For even baking, a light-colored metal pan works better than dark nonstick, which can over-brown the bottoms.
• Leftover glaze? Thin it with a little extra almond milk and drizzle it over a bowl of berries.

Quick baking times by pan:

Storing Leftover Rolls

• Refrigerate: keep any leftover rolls in an airtight container in the fridge for up to 4 days. The glaze will soften but the flavor remains.
• Reheating: microwave a roll for 10 to 15 seconds to bring back that just-baked warmth, or pop them in a 300°F oven for 5 minutes if you prefer a drier top.

What To Serve With Low Carb Cinnamon Rolls

A strong cup of black coffee cuts straight through the buttery richness and makes the cinnamon pop. If you want something cold, a glass of unsweetened vanilla almond milk plays up the sweet, creamy glaze without adding sugar.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?

No, coconut flour is too absorbent and will make the dough dry and crumbly. Stick with super-fine blanched almond flour for the best texture.

Why is my dough too soft to roll?

Mozzarella can weep some liquid after melting. Pat the melted cheese dry with a paper towel before adding the other ingredients. If it is still sticky after mixing, chill the dough for 5 minutes.

Can I make these dairy-free?

You can try using a vegan mozzarella shred and dairy-free cream cheese, but I have not tested that swap. The dough may be less stretchy and the baking time might shift slightly.

Can I freeze low carb cinnamon rolls?

Yes. Wrap unbaked rolls tightly and freeze for up to 2 months. Bake them straight from the freezer, adding about 5 minutes to the baking time.

Quick Low Carb Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Calories: 230

Ingredients Method Notes

Ingredients

  

• 2 cups super-fine blanched almond flour
• 1 ½ cups shredded low-moisture part-skim mozzarella cheese
• 2 oz full-fat cream cheese
• 1 large egg
• 1 tbsp baking powder
• 2 tbsp granulated erythritol
• ½ tsp vanilla extract
• ¼ cup softened unsalted butter
• 3 tbsp granulated erythritol
• 1 tbsp ground cinnamon
• 2 oz cream cheese, softened
• 2 tbsp powdered erythritol
• splash of unsweetened almond milk or water

Method

 

1. Microwave mozzarella and 2 oz cream cheese until melted, then stir until smooth.
2. Add almond flour, baking powder, sweetener, vanilla, and egg. Mix and knead into a dough.
3. Roll dough between parchment into a 10×7-inch rectangle. Spread butter, then sprinkle cinnamon-sweetener mix.
4. Roll up tightly, cut into 8 rounds, place in a greased 8-inch pan, and bake at 350°F for 18-20 minutes.
5. Combine softened cream cheese, powdered sweetener, and almond milk. Drizzle over warm rolls and serve.

Notes

Use dental floss or a very sharp knife for the cleanest cuts. The glaze will set a little as it cools. Store leftovers in the fridge for up to 4 days and reheat briefly before eating.