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5 from 2 votes

Keto Cinnamon Rolls with Brown Butter Icing

These Keto Cinnamon Rolls are our "keto-fied" version of classic, home-style cinnamon rolls. They’re fluffy, soft, and topped with the most amazing brown butter icing you ever tasted! These rolls are keto, low-carb, gluten-free, and grain-free!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 10 Servings
Calories: 360kcal
Author: Clean Keto Lifestyle

Ingredients

For the Dough

  • 2 1/2 cups shredded mozzarella
  • 2 oz. softened cream cheese
  • 1 1/2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/2 cup granular erythritol
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs

For the Filling

  • 1/2 cup softened butter
  • 1/4 cup brown sugar substitute such as Sukrin Gold
  • 3 tablespoons ground cinnamon

For the Icing

  • 3 tablespoons butter
  • 1 1/2 cups confectioner erythritol
  • 3/4 teaspoon vanilla extract
  • 2-3 tablespoons almond milk

Instructions

For the Dough

  • Heat your oven to 350°F and line a 8 x 11 inch baking dish with parchment paper.
  • In a microwave safe bowl, microwave the mozzarella and cream cheese for a total of 90 seconds in 30-second intervals, stirring between each interval until the cheese is completely melted and there are no visible shreds.
  • In a large bowl fitted for a stand mixer with a hook attachment, mix together the almond flour, granular erythritol, coconut flour, xanthan gum, baking powder, and salt.
  • Next add in the apple cider vinegar, vanilla, eggs, and melted cheese.
  • Beat on medium speed until all the ingredients are combined, scraping down the sides of the bowl to help get the dough mixed together.
  • Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24-inches long by 20-inches wide.
  • Place the dough in the center of the plastic wrap.
  • Make the top layer of plastic wrap in the same way and size (24 x 20 inches) and place on top of the dough.
  • Roll out the dough between the two layers of plastic wrap until it is a 20 x 16 inch oval. Stretch out the plastic wrap if needed so that it doesn't get caught under the dough.
  • Remove the top layer of the plastic wrap and move onto the filling.

For the Filling

  • In a medium bowl, mix together the butter, brown sugar substitute, and ground cinnamon.
  • Spread out the cinnamon mixture evenly onto the top of the dough.
  • Using the bottom layer of plastic wrap, roll the dough up lengthwise, starting at the long side of the dough oval.
  • Cut the dough into 10 cinnamon rolls. The dough will be sticky so be very gently making sure not to flatten the dough log.
  • Place the cinnamon rolls in the lined baking dish and bake for 25-30 minutes or until the tops and sides of the rolls turn golden brown.

For the Icing

  • In a small saucepan heated over medium-low heat, cook the butter for about 5 minutes or until it has browned and developed a nutty aroma. Be careful not to burn the butter.
  • Turn off the heat and whisk in the confectioner erythritol, vanilla, and 2 tablespoons of almond milk. Add a little more milk until you have reached your desired consistency.
  • Allow your cinnamon rolls to cool completely before topping them with the icing.
  • Use a spoon or spatula to spread the icing over cinnamon rolls.

Notes

  • Let your rolls cool. If you add the icing while they are still warm, it could melt it. To keep the frosting thick, wait until the cinnamon rolls are completely cool before icing them.
  • Storage. Store leftover rolls in a sealed container at room temperature for up to 7 days if they last that long! They can be reheated in the oven.
  • Make ahead. You can make the dough and form the unbaked keto cinnamon rolls ahead of time. Store them covered in the fridge for up to 24 hours before baking.
  • Make your own confectioner erythritol. If you can’t find confectioner erythritol, make your own by pulsing the granular erythritol in your food processor for 5 to 10 minutes until powdery.