Keto Cinnamon Buns Soft

The smell of cinnamon and melting cheese filled my tiny apartment kitchen, confusing my roommate who wandered in expecting dinner, not breakfast-for-dessert experimentation. I was knee-deep in flour alternatives and determined to prove that keto baking could actually taste indulgent.

My sister rolled her eyes when I said I was making keto cinnamon rolls, right up until she took a bite and immediately asked for the recipe. Now she texts me every Sunday morning asking if I'm batching them for the week.

Ingredients

• Almond flour: Creates the tender crumb we're after, but measure carefully since too much makes the dough heavy
• Coconut flour: Just a little helps absorb moisture without making things taste coconutty
• Shredded mozzarella: The secret weapon in keto dough that provides stretch and structure
• Cream cheese: Works double duty in the dough and that swoon-worthy icing
• Erythritol: Sweetens without the aftertaste some other keto sweeteners leave behind
• Ground cinnamon: Dont be shy here—the aroma is half the experience
• Eggs: Room temperature eggs incorporate better into the warm cheese mixture

Instructions

Melt your cheese base:

Combine mozzarella and cream cheese in a microwave-safe bowl, heating in 30-second intervals and stirring until you have a smooth, stretchy melted mixture

Whisk the dry ingredients:

In a separate bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt until well combined

Form the dough:

Add the warm cheese mixture and eggs to your dry ingredients, mixing until a sticky dough forms—oil your hands lightly if it's clinging to everything

Roll it out:

Place dough between parchment sheets and roll to about 1/4 inch thickness, aiming for a rectangle that will roll evenly

Add the cinnamon filling:

Mix erythritol, cinnamon, and melted butter, then spread it generously across your dough rectangle

Roll and slice:

Use the parchment to help you roll the dough into a tight log from the long side, then cut into 8 equal pieces

Bake until golden:

Arrange buns cut-side up in your prepared pan and bake at 350°F for 22-25 minutes until they're set and lightly golden

Make the icing:

Beat softened cream cheese, butter, powdered erythritol, and vanilla together, adding almond milk only as needed for spreadable consistency

Ice and serve:

Let the buns cool for 10 minutes so the icing doesn't melt right off, then spread generously and serve warm

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These became my go-to for meal prep Sundays, filling the fridge with promise that Monday morning would start with something warm and sweet instead of rushed and sad.

Getting the Roll Right

The parchment paper trick changed everything for me—I used to tear the dough trying to lift it, but now I use the paper to guide the roll like a tiny edible carpet. Go slow and let the paper do the heavy lifting.

Temperature Troubles

If your dough feels impossibly stiff, zap it for just 10 seconds to soften the cheese slightly. Too sticky? A quick 5-minute chill in the fridge makes it more manageable.

Make-Ahead Magic

I've learned to bake these Sunday evening and store them unfrosted—they reheat beautifully in the microwave for 20 seconds. Frost individually right before eating for the best texture and freshest taste.

• Wrap cooled buns tightly if freezing—they'll keep for a month
• The icing can be made ahead and stored in the fridge, just let it soften before spreading
• A quick warm-up makes the icing melt perfectly into all those cinnamon swirls

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There's something deeply satisfying about watching people's faces when they realize these are actually keto—a tiny rebellion against the idea that healthy means flavorless.