Some of the links included are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. I recommend these products because they are helpful and useful; not because of the small commissions I make if you decide to buy something.
A classic made healthier
Growing up it was such a treat to pop open that can of Pillsbury Cinnamon Rolls and in minutes of being in the oven the whole house smelled of doughy sweetness. My Fat Head Cinnamon rolls have just blown that memory away.
I have seen numerous Fat Head recipes floating around Pinterest and Instagram and I decided to get in on the act. This dough is so versatile that it can go sweet or savory…from Pepperoni Pizza to Raspberry Cheese Danishes.
You only need a little
This Fat Head Cinnamon Rolls recipe makes 12 or so small rolls. Just one (or two) fit the bill when you want to have a Sunday morning treat. At about 2g net carbs per roll you can have one and still not wreck your day.
The trick is to only have one or two. You don’t need the whole pan of Fat Head Cinnamon Rolls! By the way…they freeze really well, too. Simply freeze UNFROSTED. Then thaw to room temp and maybe pop them in a 200* oven for 15 mins to warm…then frost.
Making these little guys…
Making Fat Head dough about once a week for one thing or another has become a staple in my house. I even have a rectangle sheet frozen and ready for a quick pizza dinner if I need to move fast.
Fat Head Recipes
Staying a size 4
Skip the frosting
You don’t even really need frosting on these Fat Head Cinnamon Rolls. They are certainly delicious with or without the extra sweetness.
The Ex-Husband’s opinion
Normally I don’t mention the ex, but I have to speak up here. I dropped off some of these Fat Head Cinnamon Rolls to my older daughter living at her father’s apartment. Got a text not 20 minutes later…”Mama, Papa thinks you should sell these. He can not believe you didn’t use flour or sugar to make these. He says they’re restaurant quality!”
So there you go 🙂
Fat Head Cinnamon Rolls
Fat Head Dough
- 2 tbsp cream cheese
- 1 3/4 cup mozzarella cheese low moisture, part-skim
- 3/4 cup almond flour
- 1 egg room temperature
- ⅛ tsp salt
2 sheets of parchment paper
- 1 tbsp olive oil
- 1 tbsp butter room temperature
- 2 tbsp cinnamon
- 2 tbsp Lakanto Monkfruit Sweetener
- 1 tsp heavy cream or unsweetened almond milk
Cream Cheese Frosting
- 2 tbsp cream cheese softened
- 1 tbsp butter softened
- 1 tbsp Lakanto Monkfruit Sweetener
- Preheat oven to 400* and line a loaf pan with parchment paper. Spray or grease parchment paper with a tiny bit of non-stick oil.
- In microwave safe bowl place mozzarella cheese and cream cheese. Microwave for 30 seconds to 1 minute on high. Take out and stir. Put back in microwave for 30 seconds, then stir again.
- Depending on your microwave you will may need an additional 30-60 seconds until all melted and combined.
- Take cheese out of microwave and stir in the almond flour and room temperature egg until it forms into a sticky ball of dough.
- You can wet your finger tips for handling so it lessen the stickiness.
- Place a sheet of parchment paper on counter and drizzle with a tiny bit of olive oil. Place ball of dough in middle of bottom parchment paper. Oil a second sheet of parchment paper and place face down on top. Flatten down in between the two sheets of parchment paper with your palm.
- Then with a rolling pin (or something heavy and round) roll out dough into a 1/4"-1/2" thickness in between the two sheets of parchment paper.
- When you have your desired thickness and shape peel off the top sheet of parchment paper.
- Once you have this rectangular sheet of dough you are ready to fill and roll.
- In a small bowl combine the softened butter, cinnamon and sweetener with a fork into a paste.
- Spread the cinnamon mixture over the entire rectangle. Then carefully roll the rectangle from the long side and using the bottom parchment paper to lift and roll. Once fully rolled you will have a perfect round log about 12" long.
- Slice your roll into equal pieces. I get about 10-12 rolls from one log. Place rolls cinnamon side up into a parchment lined loaf pan. Don't worry too much if the rolls are squished or if there is some room. They will spread a little.
- Place loaf pan into 400* oven for 15-18 minutes or until top is slightly browned.
Cream Cheese Frosting
- In a small bowl mash together softened cream cheese, softened butter and sweetener. Drizzle in heavy cream or almond milk to your desired consistency.
- When the cinnamon rolls have cooled a bit lift the parchment paper out of the loaf pan and place flat on the counter. Frost your rolls and let the warmth of the rolls melt the frosting a bit.
- Pull or cut apart the rolls and serve.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.