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Cinnamon Rolls⁠ Recipes


Cinnamon Rolls⁠ Recipes



-1½ cups/ 6 oz mozzarella cheese, shredded⁠

-2 tbsp cream cheese⁠

-1 egg⁠

-1 cup/ 4 oz almond flour⁠

-¼ cup/ 1¼ oz powdered erythritol⁠

-2 tbsp coconut flour⁠

-1 tsp white wine vinegar⁠

-½ tsp baking soda⁠


-115 g/ 4 oz butter softened⁠

-1 tbsp ground cinnamon⁠

-¼ cup/ 1¼ oz powdered erythritol⁠


-¼ cup/ 1¼ oz powdered erythritol⁠

-1½ tbsp water⁠



Preheat the oven to 365°F/185°C. Heat mozzarella and cream cheese in a non-stick pan on medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks.⁠

Roll out the dough between two pieces of parchment paper with a rolling pin to a square shape about 12 x 10" (30 cm x 26 cm) that's about 0.1 " (3 mm) thick. Remove the parchment paper that's on top.⁠

Mix together cinnamon, erythritol, and butter in a bowl.⁠

Spread the butter mixture carefully on top of the dough with a spatula.⁠

Roll up the dough tightly into a log using parchment paper (the same technique as when you make sushi rolls). Put the log in the fridge for about 20 minutes to firm up so the rolls will keep their shape when cutting.⁠

Cut the log into 12 pieces with a sharp knife. Put them in a baking dish (that is big enough just to fit all the buns) lined with parchment paper or into individual cupcake liners. Bake in the oven for about 10-12 minutes or until golden. Let them cool.⁠

Mix the powdered erythritol and water with a small spoon in a bowl or glass. Drizzle the cinnamon rolls with the icing and let the icing harden for a couple of minutes before serving.⁠