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Keto Pumpkin Cinnamon Rolls

September 4, 2018 by officially gluten free 5 Comments

5.2Kshares

Keto Pumpkin Cinnamon Rolls

These Gluten & Sugar Free, Keto Pumpkin Cinnamon Rolls are Made with a Delicious Low Carb Fathead Dough. It’s a Mozzarella Cheese Based Dough that’s So Versatile. If you haven’t Tried Fathead Dough Yet, You’ve Been Missing Out! It’s Amazing!!! It Makes an Awesome Keto Pizza Crust , Fathead Nacho Chips or can be used to Make These Tasty Pumpkin Cinnamon Buns. They’re the Perfect Keto Sweet Treat for Pumpkin Season. 

Keto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon Rolls

All you have to do is melt the shredded mozzarella and the cream cheese in a small frying pan over medium heat. Then, remove from the heat and stir the cheeses until well combined. In a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture, then mix until well combined. Between 2 pieces of parchment paper, press the dough into a rectangle.

Keto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon Rolls

Then, in a small bowl mix the pumpkin with the whipping cream, sweetener and the cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough.

Keto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon Rolls

Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

Keto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon Rolls

While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Keto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon RollsKeto Pumpkin Cinnamon Rolls

Keto Pumpkin Cinnamon Rolls

If You Love Pumpkin Pie and Cinnamon Rolls, Then You’ll Love these delicious Keto Pumpkin Cinnamon Rolls. They’re so Good You’d Never Even Guess they were Keto!  The dough is really easy to make and can be thrown together in a few minutes. They’re my families new favourite fall snack. I’m not a fan of nutmeg or cloves, so i skip it but if you like them you can add them in with the cinnamon. About 1/2 a Tsp of each should be more than enough. You can also use just coconut flour or just almond flour instead of combining them.

If you haven’t heard of The ketogenic diet (often called keto), it’s a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis. While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

If you love Low Carb Appetizers, then you’ll want to try out These 6 Ingredient Gluten Free and Keto Buffalo Chicken Taquitos. They’re an Incredibly Easy to Make Cheese Shelled Taquito That Tastes Amazing.

Keto Pumpkin Cinnamon Rolls

Ingredients

For the Pumpkin Filling: 

1 1/2 Cup Canned Pumpkin

2 Tbsp Heavy Whipping Cream

2 Tbsp Sweetener  (I used this one) 

1 Tsp Cinnamon

For The Fathead Dough:

2 Cups Mozzarella Cheese, Shredded

3 Tbsp Cream Cheese

2 Eggs

1/2 Cup Almond Flour

1/4 Cup Coconut Flour

1 Tsp Baking Powder

1/2 Tsp Xanthan Gum (optional)

1 Tsp Butter (to grease the pan)

For the Frosting: (Optional) 

4 Tbsp Cream Cheese

2 Tbsp Heavy Whipping Cream

2 Tsp Sweetener  (I used this one) 

Directions 

1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.

2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.

3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.

Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!

This recipe makes 9 Keto Pumpkin Cinnamon Rolls.

Nutritional Info – 1 Batch of Keto Pumpkin Cinnamon Rolls = 9 Servings | Each Serving (1 Roll with Frosting) = 212 Cal | 15.3 g Fat | Carbs 7.4 g | 3.1 g Fibre | 3 g Sugar | 10 g Protein

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Keto Pumpkin Cinnamon Rolls

If you liked this recipe for Keto Pumpkin Cinnamon Rolls, Then you may also like these recipes:

Keto Fathead Stuffing

Keto Fathead Stuffing 

Keto Snickerdoodle Woopie Pies

Keto Snickerdoodle Woopie Pies

Keto Beef Enchiladas

Keto Beef Enchiladas 

Keto Buffalo Chicken Taquitos

Keto Buffalo Chicken Taquitos

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Keto Pumpkin Cinnamon Rolls

 

Keto Pumpkin Cinnamon Rolls
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: Lyndsay Baker
Recipe type: Keto Pumpkin Dessert
Cuisine: American
Serves: 9 Rolls
Ingredients
  • For the Pumpkin Filling:
  • 1½ Cup Canned Pumpkin
  • 2 Tbsp Heavy Whipping Cream
  • 2 Tbsp Sweetener
  • 1 Tsp Cinnamon
  • For The Fat Head Dough:
  • 2 Cups Mozzarella Cheese, Shredded
  • 3 Tbsp Cream Cheese
  • 2 Eggs
  • ½ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Xanthan Gum (optional)
  • 1 Tsp Butter (to grease the pan)
  • For the Frosting: (Optional)
  • 4 Tbsp Cream Cheese
  • 2 Tbsp Heavy Whipping Cream
  • 2 Tsp Sweetener
Instructions
  1. Pre Heat oven to 400 F. Melt the shredded mozzarella and the cream cheese in a frying pan over medium heat. (This step can also be done in a microwave) Remove from the heat, then stir the melted cheeses until they’re well combined. Using a mixing bowl, add the almond flour, coconut flour, baking powder, xanthan gum and eggs to the cheese mixture. Mix until well combined.
  2. Between 2 pieces of parchment paper, press the dough into a rectangle. Then, in a small bowl mix the pumpkin with whipping cream, sweetener and cinnamon.  Mix until well combined. Remove the top piece of parchment paper, then spread the pumpkin mixture evenly over the spread out dough. Roll the dough into a lengthwise roll. Divide, then slice the roll into 9 slices. Carefully place the rolls (on their side) into a square, or round, buttered baking dish. Bake 20 -25 minutes.
  3. While the Keto Pumpkin Cinnamon Rolls are baking, use a small bowl to make the icing. Use a mixer to whip the cream cheese until smooth. Then add the sweetener and whipping cream. Beat until smooth again. Once the Pumpkin Rolls have cooled. Use a ziplock bag, pipping bag or spoon to drizzle the icing over the rolls.
  4. Note: Make sure to use Pure Pumpkin Puree. Canned Pumpkin Pie Filling has Wheat Flour in it!
  5. This recipe makes 9 Keto Pumpkin Cinnamon Rolls.
3.5.3251

5.2Kshares

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Filed Under: Gluten Free, Recipes Tagged With: baking, blogging, celiac, cinnamon, delicious, Desserts, diet, dinner, easy, eating, food, Gluten Free, grain free, keto, low carb, pumpkin, random, recipe, recipes, Snacks, sweets, Thanksgiving, weight loss, wheat free

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Reader Interactions

Comments

  1. Loanne

    September 5, 2018 at 8:31 am

    I will make these! Do you have a nutritional value for these?

    Reply
    • officially gluten free

      September 9, 2018 at 12:36 pm

      Hi Loanne, I hope you like them as much as my family did! The nutritional info is posted below the recipe.

      Reply
  2. Donna

    September 26, 2019 at 8:51 pm

    Oh yes, I’m pinning this one. Can’t wait to make it.

    Reply
  3. Elizabeth

    October 12, 2019 at 1:15 pm

    Can these be made a day before and baked the day of? Trying to streamline my brunch.
    Thank you!

    Reply
    • officially gluten free

      October 12, 2019 at 1:34 pm

      Yes, you can but I would pat bake them the day before. Bake them until slightly browned, then finish baking them the next day.

      Reply

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