Low Carb Stuffed Cinnamon Roll

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3.5 from 137 votes

Low Carb Stuffed Cinnamon Roll

55 minutes
Calories 230kcal


  • 4 ounces cream cheese (softenend)
  • 1/3 cup erythritol (softenend)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup almond flour
  • 1 ounce cream cheese (softenend)
  • 1/4 cup erythritol (softenend)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter (softenend)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon erythritol (softenend)


  • Prepare
  • Preheat oven to 375
  • Line large baking sheet with parchment, set aside.
  • Filling
  • In a large bowl, mix cream cheese, erythritol, cinnamon and vanilla.
  • Fill small storage ziplock-type bag or pastry bag with mixture, snip the end and set aside.
  • (this will make it easier to pipe evenly)
  • Dough
  • In large bowl, add mozzarella and almond flour.
  • Break cream cheese into pieces and place in bowl.
  • Microwave bowl for 1 minute.
  • Remove from microwave and add vanilla, erythritol, and egg.
  • Mix until fully combined.
  • The egg makes the mixture wet, but if you keep stirring it will incorporate and make a solid dough ball.
  • Press or roll dough to about 1/4 inch thick large rectangle on parchment.
  • Pressing it out with my hands worked great.
  • If you roll it, be sure to use a second piece of parchment on top of the dough to avoid sticking to rolling pin.
  • Assembly
  • Pipe a thick line of the filling slightly above the bottom edge of the dough rectangle.(Refer to photos in post)
  • Gently roll the dough upwards around the filling until it is fully covered by the dough.
  • Using a knife, gently cut a line below the roll to remove it.
  • Pinch the roll edges closed, using a dab of water to seal if needed.
  • Set roll aside and repeat 3-4 times or until all dough is used.
  • Take 1 roll and create a spiral on the parchment.
  • Connect other rolls around, pinching edges and sealing with water as you go to form a large spiral.
  • In small bowl, mix melted butter, cinnamon and erythritol.
  • Brush gently over spiral.
  • Bake for 20-25 minutes.
  • Edges will turn medium-golden brown and spread out.
  • This is normal.
  • Let cool for at least 30 minutes, it will firm up.
  • Add glaze if desired.
  • Refrigerate leftovers.


Calories: 230kcal

Originally posted 2019-02-20 18:24:01.

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