Keto Cinnamon Buns

The smell of cinnamon wafting through the kitchen on a Sunday morning used to mean one thing: carb overload that I'd pay for later. When I started keto, I mourned those sweet spiraled mornings until my sister bet me I couldn't crack the code. Three failed attempts and one very sticky kitchen counter later, these happened.

I made these for my dad's birthday breakfast, skeptical as I slid the pan into the oven. When he took that first bite, closed his eyes, and asked for seconds without realizing they were keto, I knew I'd found something special. Now they're the most requested item at every family brunch.

Ingredients

• Almond flour: This creates the tender crumb you want, but measure carefully since too much makes them dense and dry
• Coconut flour: Just a tablespoon absorbs moisture and gives structure without making the dough taste like coconut
• Erythritol sweetener: Powdered blends work best here because granular can leave a sandy texture in the dough
• Baking powder: Dont skip this or let it sit too long in your pantryold baking powder means flat, tough buns
• Salt: A small amount balances the sweetness and brings out the cinnamon's warmth
• Shredded mozzarella: This sounds strange but it creates the stretchy, gluten-like structure that makes the dough pliable
• Cream cheese: Use full-fat blocks, not tub spread, which contains additives that mess with the dough texture
• Eggs: Room temperature eggs incorporate better and help bind everything together smoothly
• Ground cinnamon: Freshly ground or recently opened jars give the best flavor since cinnamon loses potency quickly
• Unsalted butter: Melted butter creates that gooey, caramelized filling that drips down into the swirls
• Powdered erythritol: For the frosting, this dissolves completely so you don't get gritty sugar crystals
• Vanilla extract: Pure extract makes a noticeable difference in the frosting's depth of flavor
• Unsweetened almond milk: Start with one tablespoon and add more only if neededthinner frosting runs right off the warm buns

Instructions

Melt your cheese base:

Combine the mozzarella and cream cheese in a microwave-safe bowl, heating in 30-second intervals and stirring between each until you have a smooth, stretchy mixture that holds together when stirred

Whisk the dry blend:

In a separate large bowl, mix both flours, sweetener, baking powder, and salt until no clumps remain

Form the dough:

Pour the melted cheese over the dry ingredients, crack in the eggs, and fold everything with a spatula until it forms a sticky, cohesive ball that pulls away from the bowl's sides

Roll it out:

Place the dough between two sheets of parchment paper and press down with your hands before using a rolling pin to create an even rectangle about a quarter inch thick

Spread the filling:

Mix the cinnamon filling ingredients until combined, then spread it evenly across the dough rectangle, leaving a small border around the edges

Create the spiral:

Use the bottom parchment paper to lift and roll the dough into a tight log from the long side, then use unflavored dental floss or a sharp knife to slice into 8 equal pieces

Arrange and bake:

Place each bun cut-side up in your prepared pan, leaving space between them for rising, and bake for 22 to 25 minutes until they're golden brown and set in the center

Make the frosting:

While the buns cool slightly, beat the softened cream cheese and butter until smooth, then add the powdered sweetener and vanilla, thinning with just enough almond milk to reach a spreadable consistency

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My kids now request these over the carb-heavy version from the bakery, which still feels like a small victory every time I see them reaching for seconds. The way the kitchen smells while these bake makes the entire house feel cozy and comforted.

Making Ahead

You can prepare the dough through the rolling step, wrap the log tightly in plastic, and refrigerate overnight. In the morning, let it sit at room temperature for 15 minutes before slicing and bakingfresh buns with zero morning effort.

Freezing Instructions

After baking and cooling completely, wrap individual buns in plastic wrap and freeze in a freezer-safe bag for up to a month. Thaw overnight in the refrigerator and warm them in a 300°F oven for 5 minutes to restore that fresh-baked texture.

Texture Troubleshooting

If your dough feels too sticky to handle, lightly oil your hands with coconut oil before working with it. For buns that spread too much in the oven, chill the rolled log for 20 minutes before slicingthe cold holds its shape better during baking.

• Check that your almond flour is finely ground, not coarsely ground meal which creates grainy results
• Weigh your ingredients instead of using cup measurements for the most consistent outcome every time
• Don't overbake these buns since they continue cooking and firming up as they cool on the counter

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There's something deeply satisfying about serving a keto breakfast that makes everyone forget they're eating low-carb. These buns have become my go-to for bringing comfort back into mornings without the carb crash.

Recipe FAQs

→ What flours are used to make these cinnamon buns?

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

→ How is sweetness achieved without sugar?

Sweetness comes from erythritol or your preferred sugar-free sweetener, used in both dough and filling.

→ Can these buns be made nut-free?

Yes, sunflower seed flour can replace almond flour for a nut-free variation.

→ What gives the dough its soft texture?

Melted mozzarella and cream cheese combine with the flours to create a soft, pliable dough.

→ How should leftovers be stored?

Store buns in an airtight container in the fridge for up to three days and reheat gently before eating.