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Healthy Cinnamon Buns with Greek Yogurt Frosting
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Healthy Cinnamon Rolls

Servings: 8 rolls



  • 1 tbs Ground Flaxseed + 3 tbs Water
  • 180g (¾ cup) Unsweetened Vanilla Almond Milk
  • 1 tbs Date Sugar
  • tsp Active Dry Yeast
  • 28g (2 tbs) Grapeseed Oil
  • 2 tsp Vanilla Extract
  • 2 tsp  Natural Butter Flavor
  • 1 tsp Liquid Stevia Extract
  • 97g (~¾ cup) Oat Flour (plus ~3 tbs for folding)
  • 160g (1 cup) Brown Rice Flour
  • tsp Double-Acting Baking Powder
  • ¾ tsp Salt


Frosting Option #1:  Chocolate

Frosting Option #2:  Vanilla


For the Dough:

  • In a small bowl, whisk together the flax and water and set aside to gel up.
  • In a microwave-safe bowl, add the almond milk and date sugar. Microwave at 20-second intervals, stirring between each one, until warm (not hot). Stir in the yeast and set aside for 8 minutes.
  • Measure the oat flour, then add to a small bowl. Whisk in the rice flour, baking powder and salt.
  • In a stand mixer bowl with dough hook attachment, add the oil and extracts. Add the flax gel and yeast mixture.
  • Turn the stand mixer on low and slowly sprinkle in the dry ingredients. When all the flour is incorporated into the dough, the mixture should look a little bit sticky.
  • Take the bowl off the mixer and gently fold in the oat flour one tablespoon at a time (I needed 3 tbs, just enough to make the mixture a little less sticky and scoopable).
  • Spray a bowl with cooking spray and scoop in the dough. Cover with plastic wrap and let sit in a warm area for one hour (it won't rise a lot, just a little bit).

For the Filling:

  • Place a silicone baking sheet on your counter and put a sheet of parchment paper on top. Sprinkle the paper with a tablespoon of oat flour and turn out the dough.
  • Sprinkle another tablespoon of oat flour over the dough and top with another sheet of parchment paper. Roll the dough into a large rectangle at ¼" thickness.
  • In a small microwave-safe bowl, add the coconut oil. Microwave at 20-second intervals, stirring between each one, until the oil is melted. Stir in the butter flavor.
  • In a small bowl, whisk together the date sugar/sucanat and cinnamon.  Brush the oil mixture over the dough then sprinkle on the cinnamon sugar.  Roll the dough into a log and leave the seam facing down.  Slice into 8 rolls using a sharp knife.
  • Spray an 8" springform pan with cooking spray and arrange the rolls inside.  Cover with plastic wrap and let sit in a warm area for 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit.  Bake for ~19 minutes, or until the rolls are just slightly firm when tapped.  Let cool slightly in the pan, then transfer onto a wire cooling rack to cool completely.

For the Frosting:

  • In a small bowl, stir together all the ingredients.  Spoon over the cinnamon rolls.  Serve and Enjoy!
Course: Dessert
Cuisine: Bread & Muffins