Let Me Tell You About These Cinnamon Cream Cheese Keto Roll Ups (Crispy!)
Okay, so the first time I made these keto roll ups was actually by accident while I was half-watching an old baking show rerun and wrangling a particularly grumpy cat off my counter (where else do they love to be, honestly?). I was craving something sweet but not so sweet it makes your teeth ache—you know the vibe. Also, I didn't want to spend all day in the kitchen (who does?). Somehow, out popped these beauties, and let me tell you: the crispy edges and that melty cream cheese middle are something I could write poetry about. Or at least a mildly embarrassing song.
Why I Keep Making These (and Why You Might Too)
I whip these up when I've got a craving for cinnamon rolls, but don't want to deal with, you know, yeast and all that jazz. My partner claims he can smell them from the driveway and my neighbor (bless her) has started inventing reasons to stop by right after they come out of the oven. And if you're watching carbs, these are a bit of a lifesaver—no weird aftertaste like some keto treats. (Although, full disclosure, I did nearly ruin a batch by using a really funky low-carb bread. Won't make that mistake again.)
What You'll Need (and Some Swaps I've Tried)
- 4-6 slices of low-carb bread (I usually use Sola Bread, but any sturdy keto loaf works. My cousin swears by Aldi's version.)
- 4 oz cream cheese, softened (Philadelphia is classic, but the store brand honestly tastes the same to me)
- 2 tablespoon powdered erythritol or monk fruit sweetener (sometimes I just lightly dust 'em after baking instead—totally optional)
- 1 large egg (though I've accidentally used two before; didn't seem to hurt!)
- 1 teaspoon cinnamon (I've used pumpkin spice in a pinch—came out pretty nice)
- 2 tablespoon butter, melted (or coconut oil if you want a hint of the tropics—I don't, but you do you)
- Pinch of salt (grandma always said it "wakes up the flavors" and who am I to argue?)
How I Actually Make 'Em (With Some Side Notes)
- Preheat your oven to 375°F (190°C). I know, some say 350, but trust me—higher temp = crispier roll ups.
- Flatten the bread. I use a rolling pin, but my friend once used a wine bottle and it worked a treat. Just squish the slices pretty thin—about half their original height.
- Mix together the cream cheese, 1 tablespoon sweetener, half the cinnamon, and that pinch of salt until smooth. Here's where I usually sneak a taste—quality control, right?
- Spread the cream cheese mixture evenly over each slice. Don’t overdo it or it’ll squish out the sides. But honestly, a little mess never hurt.
- Roll up each slice tightly. Place seam-side down on a lined baking sheet. (They sometimes unroll a little; don’t panic—it sorts itself out in the oven.)
- Whisk the egg and brush all over the tops. This is the secret to getting that golden, crispy crust. Or at least, that's my theory.
- Mix the rest of the cinnamon and sweetener together, then sprinkle on top. Sometimes I double this part because I love the extra crunch. Up to you.
- Drizzle or brush on the melted butter (don’t skimp—this is what makes the magic happen).
- Bake for 13-16 minutes, or until golden and crisp. If your oven is a bit temperamental like mine, check at 12 min. It’s fine if they look a little uneven—ugly roll ups taste just as good.
- Let cool for a couple minutes, but honestly I always burn my tongue because who can wait?
What I've Discovered (Usually the Hard Way)
- If your bread is too soft, it goes floppy and doesn’t crisp up. I leave mine out for 30 min before starting—works wonders.
- That egg wash step? I once skipped it (ran out of eggs, oops) and the tops were kinda sad and pale. Wouldn’t recommend.
- Don’t try to microwave these, ever. They go soggy and weird.
Some Variations (And a Flop)
- Added crushed pecans once—delicious, but a little messy. Worth it, though.
- Tried making a chocolate version with cocoa powder. Honestly, it was just okay. Stick to cinnamon if you ask me.
- Swapped the sweetener for a splash of maple extract once (not the real stuff, sadly) and it was a hit with my niece.
Stuff You Need (or Not Really, Sometimes)
- Rolling pin (or, as above, a clean wine bottle or even a sturdy glass)
- Baking sheet (foil works if you’re out of parchment, though it sticks a bit)
- Mixing bowl and spoon (no need for a mixer, unless your arm’s tired)
How to Store 'Em (If You Actually Have Leftovers)
I usually keep leftovers in a container in the fridge—maybe 2 days max before they lose their crisp. But, in all honesty, they rarely survive past breakfast here. If you do want to reheat them, pop in a toaster oven for a few minutes. Microwaving makes 'em sad. Don’t say I didn’t warn you.
How I Like to Serve These (Feel Free to Ignore Me)
I love them with strong black coffee—the bitterness and the sweetness balance out, kind of like a culinary odd couple. My sister dunks hers in almond milk (hey, whatever floats your boat). Sometimes, for brunch, I throw a handful of fresh berries on the plate—looks all fancy, nobody needs to know how easy these are.
Hard-Learned Lessons (So You Don’t Have To Make My Mistakes)
- Don’t rush the cooling step. I did once, and the filling kinda oozed everywhere. Tasted fine, looked disastrous.
- Egg wash really does make a difference. Actually, on second thought, you can skip it in emergencies but expect less crunch.
Questions I Actually Get (And My Honest Answers)
- Can I use regular bread? Yeah, but then they’re not keto. Still yummy though if you’re not counting carbs.
- Does it work with flavored cream cheese? Probably! I used strawberry once by accident (grabbed the wrong tub)—not bad, but kind of odd with cinnamon.
- What if I want them sweeter? Just add more sweetener on top, or check out Ruled Me’s sweetener guide for options. Everyone’s sweet tooth is a little different.
- Can I freeze these? Meh. They get weird when defrosted. I just make a small batch.
- Any tips for making them extra crispy? Use the highest oven rack, and don’t underbake. Oh, and don’t be stingy with the butter.
If you want more keto baking inspo, I sometimes browse All Day I Dream About Food—some good ideas there, though I always tweak things to my taste.
Anyway, hope you enjoy these as much as I do! And if you have any weird tweaks or flavor combos you’ve tried, let me know. Always up for a kitchen experiment (unless it involves raisins... just no).
Ingredients
- 6 slices low-carb bread
- 4 oz cream cheese, softened
- 2 tablespoon unsalted butter, melted
- 2 tablespoon powdered erythritol
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 large egg
- 1 tablespoon heavy cream
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a bowl, mix the softened cream cheese, powdered erythritol, ground cinnamon, and vanilla extract until smooth.
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3Flatten each slice of low-carb bread with a rolling pin. Spread the cream cheese mixture evenly over each slice.
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4Roll up each slice tightly and place seam-side down on the prepared baking sheet.
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5In a small bowl, whisk together the egg and heavy cream. Brush the tops of the roll ups with the egg wash, then brush with melted butter.
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6Bake for 12 minutes or until golden and crispy. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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