Jan 8, 2014
Healthy Cinnamon Rolls (2nd Attempt)
I’ve made healthy Cinnamon Rolls before, but like I explained in that post, they weren’t the most authentic-tasting (you know, the completely artificial stuff that comes in a tube at the grocery store… or those giant, trans fat-filled buns at the mall slathered with about a pound of butter each?). Well, I revamped my previous recipe to make the Cinnamon Rolls feel softer, taste sweeter, and have more cinnamon flavor. Sadly, these babies are still no Cinnabon replicas, but my taste-testers and I are really happy with the results!
Yeah, they’re kinda ugly (not gonna lie)… but oh so delicious 😉
Soft, moist, decadent, rich, flavorful, buttery, sweet and nutritious. Ahhhh just stop talking and give me a bite please! If it’s guilt free, healthy and delicious HAND. IT. OVER.
Mmmm, just look at the sweet and cinnamon-y filling. These Healthy Gluten Free Cinnamon Rolls are all-natural and whole grain (aka, totally suitable for breakfast, lunch, a mid-day snack AND dessert, that’s how healthy they are). Check out the nutrition label comparison below!
Healthy Gluten Free Cinnamon Rolls
Cinnamon Roll Dough:
- 13g (2 tbs) Ground Flaxseed + 3 tbs Water
- 28g (2 tbs) Coconut Oil, melted
- 2 tsp Stevia Extract
- 2 tsp Vanilla Extract
- 2 tsp Butter Extract
- 3/4 cup Unsweetened Vanilla Soy Milk
- 12g (1 tbs) Sucanat
- 1 tbs Active Dry Yeast (8g)
- 120g (1 cup) Oat Flour
- 120g (3/4 cup) Brown Rice Flour
- 56g (1/2 cup) Almond Meal
- 2 tsp Baking Powder
- 1/2 tsp Xanthan Gum
- 1/3 tsp Salt
- ~2 tbs Oat Flour, for rolling
- 28g (2 tbs) Coconut Oil, liquid
- 1 tsp Butter Extract
- 96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
- 2 tbs Cinnamon
- 1 cup Plain, Nonfat Greek Yogurt (other yogurts will work)
- 3-6 tbs Unsweetened Vanilla Soy Milk, depends on how thin/thick you like the frosting
- 1-1.5 tsp Stevia Extract (to taste)
For the Cinnamon Rolls:
- In a small bowl, stir together the flax and water until thick and gel-like. Stir in the coconut oil and extracts.
- Add the soymilk to a glass measuring cup and microwave for 15 seconds, or until warm. Stir in the sucanat, then stir in the yeast. Let sit ~10 minutes, the mixture should become foamy.
- In a medium-sized bowl, whisk together the oat flour, brown rice flour, almond meal, baking powder, xanthan gum and salt.
- Stir the flax mixture into the measuring cup with the yeast, then pour this over the dry ingredients. Stir the mixture with a rubber spatula until it forms a very soft dough.
- Sprinkle the oat flour onto a Silpat and LIGHTLY knead the dough just 3-4 times, or until it can form a ball.
- Spray a clean bowl with cooking spray and place the dough ball inside. Cover with plastic wrap and let dough proof for 1 hour in a warm space (I used a warming drawer set to 88 degrees Fahrenheit)
- Sprinkle a tiny bit of oat flour onto the Silpat and place the dough on top (do not punch the dough down). Sprinkle a tiny bit of oat flour over the dough and place another Silpat sheet on top. Roll the dough out into a large rectangle.
- In a small bowl, stir together the coconut oil and butter extract.
- In another small bowl, stir together the erythritol and cinnamon
- Brush the oil mixture onto the dough rectangle, then sprinkle on the cinnamon-sugar mixture.
- Roll the dough, carefully, by lifting the Silpat up so that the dough curls onto itself. Now just use your hands to continue rolling the dough.
- Put the dough "log" seam side down, and slice the log into 8.
- Grease an 8" springform pan with cooking spray and arrange the slices inside. Cover with plastic wrap and let rise for 1 hour in a warm space (I set my warming drawer to 90 degrees)
- Preheat the oven to 350 degrees Fahrenheit and bake for ~33 minutes, or until the surface is somewhat firm when tapped. Remove the outside of the springform pan and let the cinnamon rolls cool.
For the Frosting:
- In a small bowl, stir together the yogurt, soymilk and stevia. Give it a taste and adjust as needed.
- Frost the cinnamon rolls!
This recipe is: low sugar, high fiber, high protein, eggless, gluten free, vegan optional!
^^ the second proofing stage
^^ Cinnamon Rolls after baking
^^ Cinnamon Rolls after baking
I’m sure someone out there is wondering what the nutrition stats are for this recipe so I made a nutrition label for it. I was surprised at how nutritionally balanced the recipe was and wanted to see how it would compare to the all-famous Cinnabon nutrition labels. Because Cinnabon sells ginormous cinnamon rolls I compared my recipe’s nutrition label to the Minibon… my cinnamon rolls are still bigger than the Minibon but it makes the discrepancy between the two a little easier to take in. The Minibon nutrition label is on the left, the Desserts with Benefits nutrition label is on the right:
Yup, my healthified recipe is far better than the Minibon. My recipe has:
- 100 less calories
- ZERO trans fats (the dangerous/deadly fats that clog arteries, cause disease, cancer, etc)
- less sodium and less carbohydrates
- NO refined sugar
- more fiber, more protein and more nutrients + minerals
If only someone had made me this recipe years ago when I used to eat at Cinnabon every time I went to the mall… grrrr!! While this recipe came to me a little late in life when I have already cut out refined sugar and stopped eating processed foods, I hope this recipe serves you well so we can all stop
ingesting 3/4 cup of sugar in one sitting eating crappy mall food!