healthy cinnamon rolls

Made with less butter and less sugar, these Cinnamon Rolls are lower in fat and calories, but just as delicious as the classic.

Homemade Cinnamon Rolls

water

dry active yeast

honey

salt

white wheat flour

granulated sugar (or raw cane or coconut sugar)

cinnamon

cloves

sugar

cream cheese (softenened)

lemon juice

milk

butter

Prepare Dough

Make the dough. Stir the yeast into the water and let sit for 5 minutes, until yeast is a bit foamy, then mix in the honey. Mix together the salt and flour and then add to the yeast mixture using a wooden spoon until the dough just comes together. Knead the dough by hand or with the dough hook on a stand mixer until the dough forms a smooth ball.

Rise

Cover the dough and let rise for 1 hour in a warm place.

For the Dough

Roll

Brush

Brush dough with 1 tablespoon melted butter.

Mix together sugar, cinnamon and cloves and sprinkle evenly over dough. 

Cut dough into thirds, then each section into thirds again, for a total of 9 cinnamon rolls. 

Grease

Grease a 8x8 baking dish with 1 tablespoon melted butter. 

Place

Place rolls evenly spaced apart in baking dish and cover with towel and let rise for 60 minutes or until doubled. If preparing the night before, let the dough rise for 30 minutes and then cver cinnamon rolls very tightly with plastic wrap and place in fridge overnight. 

Bake

Once doubled, brush the dough with the remaining 1 tablespoon of butter and bake in a 350 degree oven for 23-28 minutes or until just golden--not browned.

Remove

If baking after letting the dough rise overnight, remove the cinnamon rolls from fridge while oven is preheating. If you have a full hour to let the cinnamon rolls come to temperature, that is best, but the rolls will still be able to be baked as soon as your oven preheats.

Heat the oven to 350 degrees. Brush the rolls with remaining tablespoon of melted butter and bake for 23-27 minutes, or until just golden.

For the Cinnamon Rolls

Combine

Make the glaze by mixing together the cream cheese, lemon juice and milk. Add 1/2 cup powdered sugar and whisk until smooth, adding up to 1/2 cup more powdered sugar to make your glaze as thick as desired. 

Spread over warm cinnamon rolls and serve.&nbsp;

For the Cream Cheese Glaze

https://content.jwplatform.com/videos/aeX1UaOA.mp4

The best recipe for homemade cinnamon rolls lightened up!

Cinnamon Rolls

Made with coconut sugar, whole wheat flour, and almond milk, Healthy Cinnamon Rolls are a delicious, comforting treat. They're perfectly satiating, easy to make, and the perfect homemade breakfast.

Healthy Cinnamon Rolls

almond milk

butter oil

instant yeast

coconut sugar

white whole wheat flour

flour

tsp salt

tbsp butter

block cream cheese, softened

butter, softened

tsp vanilla

Preheat oven to 350F and grease 9&#215;13 dish.

In a large bowl, heat almond milk and butter until melted and 110F. This should be luke warm, not hot, in order to activate the yeast.

Sprinkle yeast on top of warm milk mixture and let sit for ten minutes.

While sitting, mix together flours and salt in another bowl.

After milk has sat for ten minutes, whisk in coconut sugar.

Once oven has reached temperature, turn it off and open door.  I use this as a &#8216;warm&#8217; place for my rolls to rise during the winter months.

Add wet ingredients into flour and stir until well combined. Cover with plastic wrap and set in slightly warm oven with open door for 45 minutes. The dough should double in size.

While dough is rising, prepare cinnamon sugar mixture by mixing coconut sugar and cinnamon together in a small bowl.

Flour a large surface and dump dough onto it. If dough is too sticky, add more flour. You should be able to form it into a large rectangle shape.

Once in a large rectangle, spread softened butter on top. Then evenly sprinkle cinnamon sugar mixture.

Roll tightly from one side to the other, keeping it nice and tight the whole time.

Once in a long roll, cut in half once using floss or a sharp knife (I prefer using floss to cut it)

Cut each half into 6 rolls and place them into a greased baking dish. Brush with melted butter.

Turn oven back on and preheat to 350F with rolls sitting on top of oven.

Once preheated, bake rolls for 25-30 minutes or until slightly golden.

While baking, prepare frosting by blending all of the ingredients together in a food processor or by using a whisk until smooth. 

Frost cinnamon rolls when still warm, or once cooled if preferred.

AMAZING! These are delicious. Makes my weekend having these. No joke these got me through my last trimester

The best cinnamon rolls ever! Turned out perfectly. I made them the night before and baked them the next morning. I got them out and sat them on the stove top while the oven preheated to warm them up a bit. I also didn’t have white whole wheat so I just used regular wheat and they were still yummy! Highly recommend! Thanks Erin!

Ginormous frosted cinnamon rolls for just 190 calories and 2g of fat! These cinnamon rolls are insanely delicious and so fun to make. Even better - they are lightened up from traditional cinnamon rolls and packed with protein!

Protein Cinnamon Rolls

fat-free cream cheese (170 grams)

tsp vanilla extract

vanilla protein powder (10 grams)

tsp sweetener

vanilla protein powder (96 grams)

tbsp sugar

active fast rising yeast (10 grams)

tbsp light butter (30 mL)

tbsp zero-calorie sweetener

In a large mixing bowl, add warm water....

In a large mixing bowl, add warm water. You are going for a bath water temperature – around 100-110 degrees Fahrenheit. Getting the right temperature is important because it will effect the rising capability of the yeast.

Stir in 1 tbsp sugar and the fast...

Stir in 1 tbsp sugar and the fast rise yeast packet until dissolved. Let sit for 10 minutes.

Slowly pour in 200g all-purpose flour and stir...

Slowly pour in 200g all-purpose flour and stir as you go. Repeat with the protein powder after the flour is added. Now is where you need to keep track of how much flour you are adding until you get the dough in its final form. Continue to slowly add in flour until dough is completely formed. You’ll want it just slightly sticky.

Sprinkle extra flour on a surface and knead...

Sprinkle extra flour on a surface and knead the dough for 5 minutes.

Place ball into separate greased bowl and cover...

Place ball into separate greased bowl and cover with towel. Let sit in a warm place for up to an hour. During the time, the dough should rise and double in size. (TIP: you can always microwave a bowl of water until boiling and leave in microwave with bowl of dough to create an enclosed space for the dough to rise.)

After dough has risen, roll out again on...

After dough has risen, roll out again on a floured surface. Flatten into a rectangular shape.

Melt the butter and spread on top of...

Melt the butter and spread on top of the dough. Add the cinnamon and sweetener. You will want to add more than you think is necessary and a lot of it will absorb in the dough.

Starting at one end, roll up the dough....

Starting at one end, roll up the dough. Using a serrated knife, cut dough every 1.5 inches or so. Place in a sprayed round or square pan.

Preheat oven to 350 °F. Let dough rise...

Preheat oven to 350 °F. Let dough rise some more in pan while oven gets warm.

Bake for 10-12 minutes. Check frequently towards the...

Bake for 10-12 minutes. Check frequently towards the end. You will want the dough to be soft, but still cooked throughout.

While rolls are baking, cream the cream cheese...

While rolls are baking, cream the cream cheese using a hand mixer. Add in the vanilla, sweetener, protein powder, and milk, and mix until combined.

When rolls are done, apply icing and enjoy!

You won't believe that these are vegan cinnamon rolls! Super gooey and sweet eggless and dairy free cinnamon rolls topped with the creamiest icing. Easy to make with an overnight option, they're the perfect healthy treat for any weekend or holiday breakfast!

Gooey Vegan Cinnamon Rolls

1 packet (8 grams) activated yeast

cup (90 grams) granulated sugar

cup (270 grams) dairy-free milk, unsweetened, room temperature

cup (57 grams) salted vegan butter,

tsp vanilla extract

cup (87 grams) unsweetened applesauce, room temperature

(113 grams) vegan butter or coconut oil, softened

(65 grams) coconut sugar

(113 grams) vegan butter, room temperature

Please read through all instructions before beginning. 

The overnight option and gluten free option are down below in the notes section.

Prep: 

Grease a medium sized bowl with olive oil or coconut oil, and set aside. Make sure the vegan butter for the dough is melted and cooled. 

Activate the yeast: 

In microwave-safe bowl, heat the dairy-free milk until it reaches 110F- use a food thermometer to accurately measure the temperature. Any cooler or hotter, and the yeast won&#8217;t activate properly. Add in 1 tbsp coconut sugar and the extra 1 tbsp flour. Gently whisk together, then sprinkle yeast, mix with a spoon lightly, cover, and let activate for 10 minutes in a warm area.

Make the dough: 

When activated, pour the mixture into a large bowl or a stand mixer with the dough attachment. Add in the remaining sugar, applesauce, melted vegan butter, and vanilla extract. Mix on medium speed until combine. Then add in about half of the flour and mix on medium speed until the flour starts to incorporate into the wet mixture. Add the remaining flour, and mix on medium speed until a shaggy dough forms. Lightly flour a clean surface and place the dough onto the surface, sprinkling some extra flour on top or kneading.

First proof: 

Knead the dough lightly, for 2-4 minutes, until it forms a smooth dough ball that&#8217;s not sticky. Then place the dough into the greased medium bowl, cover with a cloth or wrap, and place into a warm area to let rise for 1 hour. It should be double in size. If it&#8217;s at least 80F outside, you can place the bowl outside, otherwise you can place it in the oven (which is turned off) and turn on the oven light or start preheating the oven to 350F and place the bowl near or on top of the oven.

While the dough is

 rising: grease a large casserole dish with oil and set aside. In a small bowl, mix together the coconut sugar and cinnamon, and set aside. 

Make the vegan cinnamon rolls: 

After the dough has doubled, lightly punch down the dough. Lightly flour a clean surface, and place the dough in the middle. Sprinkle a little extra flour on top of the dough and flour the rolling pin. Roll the dough out to be a large rectangle (12 in x 18 in). Lightly spread the dough with vegan butter to the edges of the dough. Then sprinkle on the coconut sugar cinnamon mixture evenly. Roll into tight rolls and away from you. Slice the roll into 12 even cinnamon rolls. To easily slice, you can use a piece of thin twine or unflavored floss. Place into the oil-greased dish.

Second proof: 

Cover again with a clean towel or wrap, and place over or by the oven while the oven preheats to 375F. Let the cinnamon rolls rise for 30 minutes while the oven is preheating.

Bake the cinnamon rolls: 

Place the cinnamon rolls into the oven and bake for 20-22 minutes, or until lightly golden. Remove from the oven and let cool for 5-10 minutes while you prepare the icing.

Make the dairy-free frosting: 

in a medium bowl or stand mixer, cream the vegan butter until light and fluffy, about 2 minutes. Add in the powdered sugar and vanilla extract, and cream again until smooth, scraping down the sides as needed. 

Serve and enjoy! 

Spread the frosting onto the vegan cinnamon rolls and serve warm. If you have any leftovers, you can store them in an airtight container and place them in the fridge for up to 4 days. To reheat, simply warm them on a baking sheet with parchment paper at 350F for 5-7 minutes.

I would definitely add salt to the dough. But, otherwise they were very good

These are absolutely delicious.  I only did an icing drizzle over the top but they were so yummy, my vegan and non-vegan guest absolutely loved them.   I don't know if it's because I have a fan assisted oven but they were very slightly overdone on the top, (next time I would turn the temperature down a little) it didn't stop anyone from devouring them though.   Great recipe, thanks.  
(Also made your chocolate &amp; zucchini -or courgette to us English folk! -  cake, that went down a treat and was utterly delicious too!)

These Cinnamon Rolls are incredible - the perfect balance of sweet and bread with a hint of salt. I enjoyed my roll with a cup of coffee and thought it was the best breakfast ever!

AMAZING!!!!!!! Best ever cinnamon buns! Drooling for more😋😋

Do you think I can freeze, thaw the day before and then cook them?

These were absolutely amazing!!! Super easy to make and turned out delicious. I had some chocolate icing leftover from another recipe so I did half vanilla icing and half chocolate and my goodness. Thanks again for another hit!

These Keto Cinnamon Rolls are big, soft, gooey, and totally irresistible! They have no cheese, meaning they&#039;re not made with fathead dough. Instead, these are classic, bakery-style yeast-raised cinnamon rolls. Plus, they can be fully prepped ahead of time and are perfect for any special occasion.*Note- Even though this looks like a long, intense recipe... it really isn&#039;t!!! It looks long because I have a ton of tips and tricks in the notes and 2 different frosting recipes to choose from 😀

Keto Cinnamon Rolls {No Cheese & Gluten-Free!}

Cups Blanched Almond Flour (very finely ground)

Tbsp Ground Flax Seeds (I prefer golden

Cup Coconut Flour

Sea Salt

Baking Powder

Xanthan

Water

Tbsp. Dry Active Yeast

Tbsp. Maple Syrup, Honey, coconut palm sugar,

Tbsp. Butter, can use non-dairy (melted and slightly cooled)

Cup Sour Cream (or coconut cream

Large Eggs (room temperature)

Apple Cider Vinegar

Tbsp. Ground Cinnamon

Cups Keto Powdered Sweetener (see notes below, or powdered sweetener of choice)

Tbsp. Butter, can use non-dairy (melted)

Pure Vanilla

Tbsp Strong Brewed Coffee (optional)

3-5 Tbsp. Non-Dairy Milk (or as needed to thin icing)

Cup Butter (can use non-dairy) (softened to room temperature)

Block Cream Cheese

Cup Keto Powdered Sweetener (or powdered sweetener of choice)

Non-Dairy Milk, Heavy Cream, or Coconut Cream (optional, as needed to thin)

Proof the yeast

Start by proofing the yeast. In a small bowl, combine very warm but not scalding water (105-110 degrees) with the yeast and sugar of choice. The yeast will eat the sugar so it will not affect the carb count. Slightly whisk together and set aside for around 10 minutes or until foamy.

Wisk the dry ingredients

In a large mixing bowl, whisk together the finely ground almond flour, flaxseed meal, coconut flour, sweetener, sea salt, baking powder, and xanthan gum or psyllium husk powder.

Add remaining ingredients

Stir in the melted and slightly cooled butter (you don&#039;t want to scramble the eggs or kill the yeast!), sour cream or coconut cream, eggs, apple cider vinegar, and the proofed yeast. The batter will be very thick and sticky (it&#039;s not like traditional dough), but be persistent and get it all mixed really well. *Note- If it&#039;s too wet and sticky to work with, you can add almond flour, a few tablespoons at a time, until the dough comes together. However, it should still be fairly soft and sticky.

Roll out dough

To roll out: Tear off a long piece of parchment paper and lightly dust it with coconut flour. Then, put the dough on the parchment paper and cover it with plastic wrap. Using your hands or a rolling pin, spread the dough into a rectangle that&#x27;s approximately 10 x 12 inches.

Add filling ingredients

In a small bowl, mix together the filling ingredients. Then, spread the filling over the dough, leaving the bottom inch dry.

Roll up the dough

Remove the plastic wrap and start rolling the dough as tightly as possible towards the dry end. Lift up the parchment paper as you go, using it as an aid if needed. Go slowly and patch up any cracks as needed. Seal the edge with your fingertips. *Note- If the dough is too sticky to roll up, pop it in the freezer for around 15 minutes, or until firm enough to work with.

Cut into rolls

Using a sharp, greased knife cut into 8 equal-sized rolls.

Transfer to dish

Transfer the rolls to a lightly greased pie pan or 9x9-inch baking dish, cut side up. Slightly press down on each roll with your palm and reshape as needed. 

To rise: Tightly cover the rolls with plastic wrap or aluminum foil and preheat the oven to 150 degrees. When the oven is preheated, turn the oven off, add the rolls, and leave the door cracked. After 30 minutes, close the door to finish rising. Allow to rise for 60 to 90 minutes.

Remove the rolls and preheat the oven to 400 degrees. Once heated, bake uncovered for 5 minutes. Reduce heat to 350 degrees and bake an additional 15 - 20 minutes or until centers look set and tops are a deep golden brown.

Frost

Top with either the Keto Icing or Keto Cream Cheese Frosting while rolls are still hot.

Whisk all ingredients

In a medium-sized mixing bowl, whisk together all ingredients. Thin with non-dairy milk as needed. Pour over hot rolls. Unused frosting can be stored covered in fridge for 2-3 days. Slightly warm before using.

Keto Icing:

Beat butter and cream cheese

Add the room temperature butter and cream cheese to a large bowl and beat with an electric mixer until combined, about 2 minutes.

Add sweetener

Slowly beat in the powdered sweetener until thick and creamy, scraping down the bowl as necessary.

Add vanilla and milk

Beat in the vanilla until incorporated. Thin with non-dairy milk and thicken with additional powdered sweetener if needed.

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Top 5 healthy cinnamon rolls recipes from across the web

The most viewed healthy cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Cinnamon Rolls

Healthy Cinnamon Rolls

Protein Cinnamon Rolls

Gooey Vegan Cinnamon Rolls

Keto Cinnamon Rolls {No Cheese & Gl...

The most viewed healthy cinnamon rolls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine