If cinnamon-roll flavor is your weakness, you’ll love these right next to my Chocolate Chip Cookie Dough Fat Bombs and these Fudge Fat Bombs.
These Cinnamon Roll Fat Bombs taste like the gooey center of a cinnamon roll, no dough or oven required. A creamy cinnamon base gets a drizzle of cream cheese frosting on top, so you get all the warm, sweet, frosted flavor in one little low-carb bite.
Fat bombs are my go-to when I want a treat I can keep on hand, and these scratch the cinnamon-roll itch without the time or the carbs. They come together in two quick steps — mix and chill the base, then whip up a simple frosting to finish them off.
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💛 Why you’ll love this recipe
- No dough, no oven — just mix, chill, and frost.
- Low-carb and sugar-free — sweetened with monk fruit so there’s no sugar crash.
- Make-ahead and freezer-friendly — keep a batch ready for whenever the craving hits.
- Easy to make nut-free — use SunButter in place of peanut butter.
👉 Easy ingredient swaps
- SunButter or peanut butter: either works in the base — SunButter keeps these nut-free, while peanut butter adds a classic richness.
- Butter: unsalted butter is what I use; the recipe is balanced for it.
- Monk fruit: swap in any granulated low-carb sweetener at the same amount, in both the base and the frosting.
- Cream cheese: full-fat gives the best texture in both the bombs and the frosting; a dairy-free cream cheese works if needed.
✨ Variations
- Maple twist: add a few drops of maple extract to the frosting for a maple-cinnamon-roll vibe.
- Rolled finish: roll the chilled bombs in a little cinnamon before frosting for extra spice.
- Bigger or bite-sized: scoop into a mold for neat bites or roll into balls for a more rustic look.
〰️ How to serve
- Enjoy one with your morning coffee for a cinnamon-roll moment without the sugar.
- Set a few out on a dessert board for an easy sweet bite.
- Keep a batch in the freezer and pull one out whenever a craving strikes.
- Pack one in a lunch or bag for an afternoon treat that travels well chilled.
💬 FAQs
What is a fat bomb?
A fat bomb is a small, rich, low-carb treat made mostly from fats like cream cheese, butter, and nut or seed butter. A little one goes a long way, which makes them a favorite for keeping carbs low while still enjoying something sweet.
How do I make these nut-free?
Use SunButter (sunflower seed butter) in place of the peanut butter in the base. Everything else stays the same, and you get the same creamy, cinnamon-roll flavor without any nuts.
How should I store cinnamon roll fat bombs?
Keep them in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. Because they’re cream-cheese based, they’re best stored chilled and enjoyed cool.
Why do the fat bombs need to freeze before frosting?
Chilling and freezing firms up the soft base so the bombs hold their shape and the frosting sits neatly on top. If you frost them while they’re still soft, they’ll be harder to handle.
Can I make these ahead for a crowd?
Absolutely — they’re a great make-ahead treat. Make the bombs and frosting a day or two early, store them chilled, and add the frosting drizzle just before serving so it looks fresh.
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Cinnamon Roll Fat Bombs
Ingredients
Fat Bombs:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- ½ cup SunButter or peanut butter
- ½ cup golden monk fruit sweetener
- 2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
Frosting:
- 1 ½ ounces cream cheese, softened
- 3 Tablespoons heavy whipping cream
- 2 teaspoons golden monk fruit sweetener
- ¼ teaspoon pure vanilla extract
- 1/16 teaspoon cinnamon
Instructions
- Fat Bombs: In a mixing bowl, using an electric mixer, mix all ingredients until well-combined. Cover mixing bowl with lid or plastic wrap and transfer to refrigerator to chill for 30 minutes.
- Remove mixing bowl from refrigerator and form mixture into balls or scoop and flatten into silicone mold cavities. Transfer fat bombs to freezer to harden for 45 minutes.
- Frosting: Meanwhile, in a mixing bowl, using an electric mixer, mix together cream cheese, heavy cream, monk fruit sweetener, and vanilla extract until fully incorporated.
- Final Steps: Remove fat bombs from freezer. Add drizzle of frosting and sprinkle of cinnamon on top.
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