Keto Cinnamon Buns

The smell of cinnamon melting into butter has always been my undoing, even before keto entered my life. I spent months trying to recreate that pillowy, sticky-sweet experience without the carb crash, and honestly, most attempts ended up in the trash. Then I discovered the magic of melted cheese as a dough base, and suddenly everything changed. These buns emerged from my oven golden and bubbling, and I actually cried a little because I didn't have to miss cinnamon rolls anymore.

I made these for my sister's birthday brunch last month, skeptically watching everyone take their first bite. My brother-in-law, who can spot a keto substitute from across the room, took three before asking what was different about them. Now they request these buns at every family gathering, and I love watching people's faces when I tell them they're low-carb.

Ingredients

• Almond flour: The foundation that creates a tender crumb without wheat, and I've found that finely ground works best for avoiding grittiness
• Coconut flour: Just a little helps absorb moisture and gives the dough structure, but measure carefully since it's incredibly absorbent
• Erythritol sweetener: Provides that classic cinnamon sugar crunch without spiking your blood sugar
• Shredded mozzarella and cream cheese: This hot cheese mixture becomes the elastic dough that holds everything together, and it's surprisingly undetectable in the final taste
• Large eggs: Bind the dough and add richness, bringing them to room temperature helps them incorporate more smoothly
• Ground cinnamon: The star of the show, and I always use fresh cinnamon for the most aromatic filling
• Butter: Both in the filling and the icing, it creates that irresistible richness we all crave in a good cinnamon bun
• Cream cheese for icing: Makes the frosting tangy and luscious, perfectly balancing the sweet cinnamon filling

Instructions

Get your oven ready:

Preheat to 350°F and line your baking pan with parchment paper, which prevents sticking and makes cleanup so much easier

Melt the cheese base:

Combine mozzarella and cream cheese in a microwave-safe bowl, heating in 30-second bursts and stirring until completely smooth and stretchy

Whisk the dry ingredients:

In a separate large bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt until evenly distributed

Form the dough:

Add the melted cheese mixture and eggs to the dry ingredients, mixing with a spatula until a sticky dough forms, and don't panic if it seems messy at first

Roll it out:

Place the dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick, keeping the thickness even for uniform baking

Make the cinnamon filling:

Stir together erythritol, cinnamon, and melted butter until it forms a spreadable paste that will swirl beautifully through the dough

Fill and roll:

Spread the filling evenly over the dough, then use the parchment paper to help roll it into a tight log from the long side

Slice and arrange:

Cut the log into 8 equal pieces and place them cut-side up in your prepared pan, leaving a little space between each bun

Bake until golden:

Bake for 22-25 minutes until the tops are golden brown and the centers feel set when gently pressed

Make the icing:

While the buns cool slightly, beat cream cheese, butter, powdered erythritol, and vanilla until smooth, adding almond milk to reach your desired consistency

Finish and serve:

Let the buns cool for 10 minutes in the pan, then spread the icing generously over the warm buns and watch it melt into every crevice

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These became my Saturday morning ritual during a particularly stressful month at work. Something about the process of melting cheese, rolling dough, and watching them rise felt grounding and comforting, and now the scent of baking cinnamon instantly signals self-care to me.

Making Ahead

You can prepare the dough through the rolling and slicing step, then freeze the individual buns on a baking sheet before transferring them to a storage bag. When you're ready to bake, let them thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if they're still cold.

Flavor Variations

Sometimes I add chopped pecans to the filling for extra crunch, and a pinch of nutmeg in the dough adds warmth that complements the cinnamon beautifully. For a special occasion, you could even add a sugar-free maple extract to the icing for a maple cinnamon variation that tastes like fall in a bun.

Storage Secrets

These buns actually taste even better the next day as the cinnamon melds with the dough, though the texture is best when freshly baked. I store leftovers in an airtight container in the refrigerator and warm individual buns for 20-30 seconds in the microwave to restore that just-baked softness.

• Wrap buns individually in plastic wrap before freezing for up to a month
• Reheat frozen buns at 300°F for 10 minutes to avoid drying them out
• The icing can be made ahead and stored separately for up to a week

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There's something deeply satisfying about creating a keto version of a comfort food that actually lives up to the memory. I hope these buns bring as much joy to your kitchen as they've brought to mine.

Recipe FAQs

→ What flours are used in these cinnamon buns?

Almond flour and coconut flour form the base, providing a gluten-free, low-carb structure.

→ How is sweetness achieved without sugar?

A sugar-free sweetener such as erythritol replaces sugar to maintain sweetness while keeping carbs low.

→ Why is mozzarella and cream cheese melted together?

Melting these cheeses creates a sticky, elastic dough base to bind the dry ingredients effectively.

→ Can I substitute almond flour for those with nut allergies?

Sunflower seed flour can be used as a nut-free alternative, though texture may vary slightly.

→ How should leftovers be stored?

Store buns in an airtight container in the refrigerator for up to three days and reheat before serving.