They are also low in sugar, gluten-free, and dairy-free too!
Growing up, the smell of Cinnamon Rolls warming in the oven was part of our Christmas morning tradition and made the “having to get up early part” of Christmas much more enticing for my parents. Now, as an adult myself – and with three kids of my own – I wanted to carry on this tradition as well. However, the Cinnabon Rolls my mom used to buy aren’t exactly what I want to eat these days, although they still do smell da%* good! It was just the ease of it all that I miss… That is until I came up with this Easy Healthy Cinnamon Roll recipe!
Completely yeast-free, you can either make the dough completely from scratch or use a biscuit dough recipe and just use the filling that I suggest. Either way, these will come together in less than 1 hour, including cooking time, so you can make, bake, and eat all before the presents are even opened!
Or, you can make these year-round (like I plan on doing), because I honestly can’t get enough!
Oh, and did I mention they are also low in sugar, gluten-free, and dairy-free too!
Easy Healthy Cinnamon Rolls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: ~11 rolls
- 2 cups GF Flour (240g)
- ¼ cup Golden Erythritol (38g) [Could also use Coconut Sugar or Cane Sugar]
- 2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 TB. Cinnamon
- 1 tsp. Sea Salt
- 5 TB. cold Vegan Butter
- 3/4 cup Plant-based Milk (178ml) [I used Soymilk, but Almond or Cashew works great too]
- 1/3 cup Vegan Butter, softened
- 2 TB. Coconut Oil
- 1 tsp. Vanilla
- 1 cup powdered Erythritol (I “powdered” regular erythritol in a spice blender)
- ¼ cup Coconut Flour (or more if it seems too runny)
- 1 TB. Plant-Based Milk (15ml)
- Preheat oven to 375F and generously grease a 9" pie pan with cooking spray.
- [If making your own dough, start here. Otherwise, skip to step 5.] Combine GF Flour, Sugar, Baking Powder, Cinnamon, and Salt in a large bowl. Stir together.
- Using a pastry cutter (or fork and knife), cut Butter into dry ingredients.
- Add Milk and mix until all ingredients are combined.
- Place dough onto a very well-floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with, as needed.
- Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable).
- Use a rolling pin, roll dough until roughly a 10x12" rectangle.
- Remove the wax paper and make your filling by first combining the Sugar, Fiber Syrup, Stevia, Cinnamon, and Maca. Next, stir in the Butter and Vanilla. The consistency will be like a paste.
- Spread the filling over the rectangle of dough, leaving about 1/4" of space as a perimeter.
- Carefully roll the dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks. If the log isn’t holding its shape, place in the freezer for 10 minutes or so, and try again (unless you don’t care to have “round” rolls).
- Next, cut the log, spacing your cuts about 1" apart.
- Place your cinnamon rolls in the pre-greased baking dish. They do not need to be touching, as they will spread when baking.
- Bake on 375F for 28-30 minutes (or until lightly browned along the edges). Prepare your icing while the rolls are baking.
- With a hand-mixer, combine Butter, Coconut Oil and Vanilla.
- Gradually add Sugar, scraping down the sides of the bowl as needed.
- Add milk, stirring until combined.
- Now add in the Coconut Flour until you reach desired consistency.
- When cinnamon rolls are finished, remove from oven and allow to cool for at least 5 minutes before spreading icing over them. Otherwise, it will just melt off.
- Eat and enjoy!
This recipe makes extra frosting! If you don't like much frosting on your cinnamon rolls, save and eat later.
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