Description

Few things bring comfort like the aroma of freshly baked cinnamon buns. When I was a child, Sunday mornings came alive with the scent of cinnamon drifting from my grandmother’s kitchen. She always rose early to prepare her beloved rolls, kneading dough with care and filling the home with warmth. That memory inspired me to recreate her recipe in a way that fits modern low-carb lifestyles. As a result, these Low-Carb Keto Cinnamon Buns offer all the nostalgic flavor, minus the guilt.

Ingredients

Scale

For the Dough:

2 cups shredded mozzarella cheese
2 oz cream cheese
1½ cups almond flour
2 tbsp coconut flour
1 tbsp baking powder
2 large eggs
½ tsp vanilla extract

For the Filling:

¼ cup butter, melted
⅓ cup granulated erythritol
1½ tbsp ground cinnamon

For the Glaze:

2 oz cream cheese, softened
2 tbsp butter, softened
¼ cup powdered erythritol
½ tsp vanilla extract
1–2 tbsp heavy cream (adjust to desired consistency) |

Instructions

Melt Cheese: In a microwave-safe bowl, melt mozzarella and cream cheese (about 60–90 seconds). Stir until smooth.
Make Dough: In another bowl, combine almond flour, coconut flour, and baking powder. Add melted cheese, eggs, and vanilla. Mix until a soft dough forms.
Roll Dough: Place dough between two parchment papers. Roll into a rectangle (about ¼ inch thick).
Add Filling: Brush dough with melted butter. Mix erythritol and cinnamon, then sprinkle over the dough.
Shape Rolls: Roll tightly into a log. Slice into 6–8 rolls. Place into greased or parchment-lined baking dish.
Bake: Preheat oven to 350°F (175°C). Bake for 20–25 minutes, until golden.
Glaze: Mix all glaze ingredients until smooth. Add cream until pourable. Drizzle over warm rolls and serve. |

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 320
Sugar: 1g
Sodium: 240mg
Fat: 28g
Saturated Fat: 13g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 10g
Cholesterol: 85mg