Low Carb Cinnamon Rolls

These low carb cinnamon rolls are soft, warmly spiced, and finished with creamy frosting. Mozzarella dough gives them a tender texture while cinnamon keeps every bite fragrant. They are a practical weekend bake when you want the comfort of a classic cinnamon roll with a lower-carbohydrate dough. The rolls are best served warm, when the centers are tender and the cinnamon filling is fragrant.

What Makes Low Carb Cinnamon Rolls Special

This recipe uses shredded part-skim mozzarella as the base of the dough. Melted cheese gives the rolls flexibility and a pleasantly chewy crumb, while low-carb baking mix and baking powder add structure. A small amount of granulated sweetener, vanilla, and molasses rounds out the flavor without making the filling heavy. Cream cheese and Greek yogurt make a tangy frosting that balances the buttery cinnamon spiral.

Why This Dough Works

Cheese dough behaves differently from wheat dough, so the key is to work while it is warm and roll it between parchment. The parchment keeps the dough from sticking and makes it easier to form an even rectangle. Do not worry if the dough looks slightly elastic at first. A few steady passes with the rolling pin will smooth it into a sheet that can be filled and rolled.

Ingredients You Will Need

Gather shredded part-skim mozzarella, salted butter, low-carb baking mix, baking powder, granulated sweetener, eggs, vanilla extract, molasses, Greek yogurt, reduced-fat cream cheese, and ground cinnamon. The butter is divided between the dough, filling, and frosting. Measure the baking mix and cinnamon carefully so the dough remains tender and the filling stays balanced. Softened cream cheese blends most smoothly into the frosting.

How to Make Low Carb Cinnamon Rolls

Melt the mozzarella and half the butter in a saucepan over medium heat until smooth. Whisk the baking mix, baking powder, and half the sweetener, then stir into the warm cheese mixture with the eggs and vanilla. Roll the dough between parchment into a rectangle and spread with the remaining butter. Sprinkle with cinnamon, remaining sweetener, and molasses. Roll into a log, cut into 12 pieces, arrange in a greased cake pan, and bake at 350°F for 20 to 21 minutes. Beat the cream cheese, Greek yogurt, butter, vanilla, and a little sweetener until smooth. Cool rolls briefly and frost before serving.

Serving the Rolls

Let the pan stand for several minutes after baking so the spirals can settle without losing their softness. Spread the frosting over warm, rather than piping-hot, rolls; it should soften slightly and cling to the ridges. Serve with coffee, tea, or fresh berries. For a neat presentation, separate the rolls gently with a small spatula and spoon any extra frosting over individual portions.

Helpful Tips for Success

Use freshly shredded mozzarella when possible because it melts more evenly than a dry, pre-shredded blend. Keep the heat moderate while melting so the cheese does not scorch. If the dough feels sticky, allow it to cool briefly, then continue between parchment rather than adding a large amount of extra mix. Cut the log with a sharp knife using a light sawing motion. Space the pieces close together so the sides stay tender as they bake.

Optional Variation

Optional variation: Add a pinch of nutmeg to the cinnamon filling for a warmer holiday note, or replace part of the sweetener with a vanilla-flavored blend. Keep the primary dough and baking time unchanged so the rolls retain their shape. You can also serve the frosting on the side if you prefer a less sweet finish. These changes are optional and are not required for the core low carb cinnamon rolls recipe.

Storage and Reheating

Cool leftovers completely before placing them in a covered container and refrigerating. They keep well for several days. Reheat one roll briefly in the microwave or warm the covered pan in a low oven until the center is soft. Add a small spoonful of frosting after reheating if the original topping has melted into the spiral. Avoid leaving the frosted rolls at room temperature for an extended period because the cream cheese frosting is perishable.

FAQ: Frequently Asked Questions

The recipe is forgiving once the dough is handled gently. Keep the ingredients organized before you begin, and have the baking pan ready before rolling the dough. Because the mozzarella mixture cools as it stands, moving from mixing to rolling without a long pause helps the sheet stay pliable. If you are baking at high altitude or in a particularly cool kitchen, watch the rolls near the end of the baking time and rely on their lightly golden edges and set centers.

For the most even spirals, spread the filling all the way to the edges while leaving only a narrow strip at the far end. Roll firmly enough to remove gaps, but do not compress the dough so tightly that the filling squeezes out. A sharp knife keeps the cut sides neat. If a little cinnamon filling escapes, simply tuck it back into the pan before baking; the butter and spices will create delicious caramelized edges.

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Low Carb Cinnamon Rolls

Make soft low carb cinnamon rolls with mozzarella dough, cinnamon filling, and a creamy Greek yogurt frosting.

Servings: 12 rolls

Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.

Prep: 25 minutes minutes Total: 46 minutes minutes

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Ingredients

  

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Ingredients

• 1 1/2 cups shredded part-skim mozzarella
• 4 tablespoons salted butter divided
• 3/4 cup low-carb baking mix
• 2 1/2 teaspoons baking powder
• 2 teaspoons granulated sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon molasses
• 2 tablespoons Greek yogurt
• 4 ounces reduced-fat cream cheese softened
• 1/2 teaspoon vanilla extract for frosting
• 2 tablespoons butter softened, for frosting
• 1 tablespoon ground cinnamon

Instructions

 

Instructions

• Melt the mozzarella and half the butter in a saucepan over medium heat until smooth.
• Whisk the baking mix, baking powder, and half the sweetener, then stir into the warm cheese mixture with the eggs and vanilla.
• Roll the dough between parchment into a rectangle and spread with the remaining butter. Sprinkle with cinnamon, remaining sweetener, and molasses.
• Roll into a log, cut into 12 pieces, arrange in a greased cake pan, and bake at 350°F for 20 to 21 minutes.
• Beat the cream cheese, Greek yogurt, butter, vanilla, and a little sweetener until smooth. Cool rolls briefly and frost before serving.

Notes

Serve warm for the softest texture. Refrigerate leftovers and reheat before serving.