Keto Cinnamon Rolls with Cranberry and Orange

These Keto Cinnamon Rolls with Cranberry and Orange are absolutely delicious and perfect for the holidays! Easy to prep, they are perfect to serve on Christmas morning. They’re fluffy, soft, and topped with the most amazing icing you’ve ever tasted! Did we mention these rolls are also low-carb, gluten-free, and grain-free?!

Yes – you heard us right! Say hello to these Keto Cinnamon Rolls with Cranberry and Orange! 

With this recipe, you can have the most amazing cinnamon rolls in just a few simple steps.

Each roll is extra soft with the most delicious cinnamon swirl and pop of cranberries! Topped with an orange-scented icing, these are perfect to serve on Christmas morning!

If you love this recipe, be sure to check out our Keto Cinnamon Rolls with Brown Butter Icing!

Why you will love these Keto Cinnamon Rolls with Cranberries!

• Festive: The fresh cranberries are bursting with flavor and we added orange zest to the icing to create a great holiday twist on the classic cinnamon roll.
• Easy: These rolls are surprisingly simple to make and they are perfect for a novice baker.
• Gluten-free: Not only are these cinnamon rolls keto-friendly, but they are also gluten-free and grain-free.

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Ingredients

Here are the ingredients that you need to make these keto cinnamon rolls:

For the Dough

• Cheeses: We use a blend of mozzarella and cream cheese to form the low carb dough.
• Flours: Almond and coconut flours are the perfect keto and gluten-free alternatives to all purpose flour.
• Granular erythritol: Such a Swerve for a low carb sweetener.
• Xanthan gum and eggs: To help bind the ingredients together.
• Baking powder and apple cider vinegar: To allow the rolls to rise and get nice and fluffy.
• Salt and vanilla extract: For flavoring.

For the Filling

• Butter: Use grass-fed butter. Soften it before use so that it mixes well with the other ingredients.
• Brown sugar substitute: We use Sukrin Gold, which adds a deep and rich flavor.
• Cinnamon: Ground cinnamon is a must in these rolls and adds a warming sweet and spicy flavor.
• Cranberries: Use fresh cranberries in the filling.

For the Icing

• Confectioner erythritol: This very fine sugar substitute helps to make the smoothest icing. It has a similiar texture to powdered sugar.
• Vanilla extract: For flavor and sweetness.
• Orange: We use both the zest and the juice of the orange.
• Almond milk: To make the icing pourable.

How to Make Keto Cinnamon Rolls

The full instructions are detailed in the recipe card at the end of this post.

But we wanted to give you step-by-step instructions, so you know exactly how to make these low-carb cinnamon rolls.

Step #1. Make the Dough

• A) Mix up the Dough – Melt the mozzarella and cream cheese together in the microwave. In a large bowl fitted for a stand mixer, combine the dry ingredients and then add in the apple cider vinegar, vanilla, eggs, and melted cheeses. Place the hook attachment on your stand mixer and mix on medium speed for at least 5 minutes, scraping the sides of the bowl as you go until a dough forms.
• B) Roll out the Dough – Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24 x 20 inches. Place the dough in the center of the plastic wrap. Make the top layer of plastic wrap in the same way and size then place on top of the dough. Roll out the dough between the two layers of plastic wrap until it is a 20 x 16 inch oval.  Stretch out the plastic wrap out if needed so that it doesn’t get caught under the dough.
• C) Make the Filling – Mix together the butter, cinnamon, and brown sugar substitute in a mixing bowl.
• D) Spread out the Filling – Use a spatula to spread the cinnamon filling clear to the edges of the dough.
• E) Add the Cranberries – Sprinkle the fresh cranberries over top of the dough. Ensure they evenly cover the dough so that each roll has at least a few cranberries. Don’t use too many, one cup works perfect!
• F) Roll the Dough into a Log – Now take the plastic wrap lengthwise and lift it up slightly. Use the plastic wrap to help you roll the dough lengthwise into a long log. Make it as tight as you can.
• G) Cut Out the Rolls – Gently slice the dough log with a sharp knife. The dough will be sticky so be careful and take your time. Make them about an inch wide and keep them a consistent size so they bake evenly.
• H) Transfer to a Baking Dish – Put some parchment paper (to prevent sticking) in an 8 x 11 inch baking dish. Arrange the cut out cinnamon rolls in a single layer.

Step #2. Bake the Rolls

Bake the rolls at 350°F for 25-30 minutes. Just until the tops and sides turn golden brown.

Your entire house will smell like buttery cinnamon and cranberries!

After you take the keto cinnamon rolls out of the oven, let them cool in the baking dish, and start making the icing.

Step #3. Make the Icing

All you need to do is whisk all the icing ingredients together in a medium bowl. 

This icing is flavored with fresh orange juice and zest, giving it a vibrant flavor!

First, use a mircoplane to zest your orange and then squeeze out some of the juice. Don’t worry – 2 tablespoons of fresh squeezed orange juice only has 3g net carbs!

Step #4. Frost the Rolls

When the cinnamon rolls are completely cooled down, drizzle the icing all over top while they are still in the baking dish.

How delicious does these look?!

Recipe Notes and Tips

• Dough consistency. This is a very sticky dough. Make sure to roll it out in plastic wrap so it doesn’t stick to your rolling pin or counter.
• Cutting the slices. This cinnamon roll dough is very soft. If you use a knife be very careful, the dough might get smashed and the cinnamon rolls won’t look as fluffy. Instead of a knife, use can also use some string or even unflavored dental floss. Put the string under the dough, bring it up and criss-cross the string. It will cut the dough like magic.
• Cool your rolls. Make sure to let your rolls cool before adding the icing so that it doesn’t melt.
• Storage. Store leftovers in a sealed container at room temperature for up to 5 days, if they last that long!
• Make ahead. You can make the dough and slice the rolls ahead of time. Store them covered in the fridge for up to 24 hours before baking.

Frequently Asked Questions

More Keto Dessert Recipes

If you’d like more delicious dessert recipes that are perfectly keto, then check out these favorites:

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Keto Cinnamon Rolls with Cranberry and Orange

These Keto Cinnamon Rolls with Cranberry and Orange are absolutely delicious and perfect for the holidays! They’re fluffy, soft, and topped with the most amazing icing you’ve ever tasted! Did we mention these rolls are keto, low-carb, gluten-free, and grain-free?!

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Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 10 Servings

Calories: 315kcal

Author: Clean Keto Lifestyle

Instructions

For the Dough

• Heat your oven to 350°F and line an 8 x 11 inch baking dish with parchment paper.

• In a medium microwave-safe bowl, microwave the mozzarella and cream cheese for one minute, remove and stir, then microwave for another 45 seconds or until the cheeses are completely melted.

• Next, add in the apple cider vinegar, vanilla, eggs, and melted cheese. Place the hook attachment onto the stand mixer and mix the ingredients together for at least 5 minutes or until completely combined, scraping the sides of the bowl as you go until a dough forms.

• Create a large bottom layer of plastic wrap by connecting several sheets together until it is at least 24-inches long x 20-inches wide.

• Place the dough in the center of the plastic wrap.

• Make the top layer of plastic wrap in the same way and size (24 x 20 inches) and place on top of the dough.

• Roll out the dough between the two layers of plastic wrap until it is a 20 x 16 inch oval. Stretch out the plastic wrap if needed so that it doesn’t get caught under the dough.

• Remove the top layer of the plastic wrap and move onto the filling.

For the Filling

• In a medium bowl, mix together the butter, brown sugar substitute, and ground cinnamon.

• Spread out the cinnamon mixture evenly onto the top of the dough.

• Sprinkle the fresh cranberries evenly over top.

• Using the bottom layer of plastic wrap, roll the dough up lengthwise, starting at the long side of the dough oval.

• Cut the dough into 10 cinnamon rolls. The dough will be sticky so use a string if you have it.

• Place the cinnamon rolls in the lined baking dish and bake for 25-30 minutes or until the tops and sides of the rolls turn golden brown.

For the Icing

• In a medium bowl, whisk together all the ingredients. Feel free to add a little more milk until you have reached your desired consistency.

• Allow your cinnamon rolls to cool before topping them with the icing.

• Use a spoon or spatula to spread the icing over cinnamon buns.

Notes

• Dough consistency. This is a very sticky dough. Make sure to roll it out in plastic wrap so it doesn’t stick to your rolling pin or counter.
• Cutting the slices. This cinnamon roll dough is very soft. If you use a knife be very careful, the dough might get smashed and the cinnamon rolls won’t look as fluffy. Instead of a knife, use can also use some string or even unflavored dental floss. Put the string under the dough, bring it up and criss-cross the string. It will cut the dough like magic.
• Cool your rolls. Make sure to let your rolls cool before adding the icing so that it doesn’t melt.
• Storage. Store leftovers in a sealed container at room temperature for up to 5 days, if they last that long!
• Make ahead. You can make the dough and slice the rolls ahead of time. Store them covered in the fridge for up to 24 hours before baking.

Nutrition

Calories: 315kcal | Carbohydrates: 10g | Protein: 12g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 471mg | Potassium: 67mg | Fiber: 4g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 241mg | Iron: 1mg

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