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Recipe: Snickerdoodle Cinnamon Rolls

May 14, 2021 | by Cameron Kao
Recipe: Snickerdoodle Cinnamon Rolls


We combined two classic cinnamon sugar desserts to create one extra flavorful and comforting treat! Snickerdoodle cinnamon rolls!! These rolls have a delicious gooey and buttery filling and a perfectly sweet and vanilla-y icing. Throw a baking party for yourself at home and make these indulgent keto snickerdoodle cinnamon rolls!

Snickerdoodle Cinnamon Rolls

Servings: 8 servings

Net-carb count: 5.8 g net carbs* per serving

Time: 15 minutes



  • 2 cups almond flour
  • ½ cup low carb protein powder
  • 2 tablespoons sugar free sweetener
  • 2 ½ teaspoons baking powder
  • 2 teaspoon xanthan gum
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • ¼ cup sour cream
  • ¼ cup hot water
  • 1 teaspoon vanilla extract


Icing & Topping:


  1. Preheat oven to 325 degrees.
  2. Combine almond flour, protein powder, sweetener, baking powder, xanthan gum, and salt to a medium bowl. Whisk until combined.
  3. Mix in 1/2 cup melted butter, sour cream, hot water and vanilla. Stir until combined.
  4. Place dough in between two sheets of parchment paper and roll into a rectangle shape about 1/4 inch thick using a rolling pin.
  5. Brush the 2 tablespoons melted butter on top of the dough. 
  6. Mix together remaining ingredients for the filling and sprinkle on top of the butter. 
  7. Starting at the long end of the rectangle dough, tightly roll up the dough over the filling. Cut the dough crosswise into even slices (about 1 inch thick). Place in a baking dish and bake at 325 degrees for 16-20 minutes.
  8. To make the icing, combine melted butter, powdered erythritol and vanilla. Mix until smooth. Drizzle on top of warm cinnamon rolls. Top with remaining crumbled snickerdoodle cookies. 

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