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a tray of healthy cinnamon rolls, some topped with maple cream cheese glaze and others are naked.

Healthy Cinnamon Rolls Recipe (Refined Sugar Free, Easy)

Delightfully soft and fluffy healthy cinnamon rolls with a flavourful cinnamon swirl and topped with a wicked maple cream cheese glaze! Perfect for a lazy Sunday brunch, these refined sugar free cinnamon rolls taste just like ones from the bakery. This recipe requires just 10 simple ingredients and is easy to make – perfect for beginner yeast bakers.

Category Bread, Breakfast
Cuisine American, British, Canadian
Keyword cinnamon rolls, healthy cinnamon rolls
Prep Time 1 hour
Cook Time 20 minutes
Proofing Time 2 hours
Total Time 3 hours 20 minutes
Serves 9 rolls
Author Amanda | Naturally Sweet Kitchen

Ingredients

Dough:

  • 125 ml warm milk see notes
  • 40 g melted butter
  • 2 tbsp unpasteurised honey
  • 2 ¼ tsp fast-action yeast
  • 200 g bread flour
  • ½ tsp fine sea salt

Filling:

  • 55 g soft unsalted butter
  • 55 g coconut sugar
  • 2 tsp ground cinnamon

Glaze:

  • 180 g cream cheese, room temperature
  • 3 tbsp pure maple syrup
  • Small pinch fine sea salt

Method

  1. To make the dough, pour the milk, butter, and honey into a glass measuring cup or small bowl and stir together. Ensure the temperature of the mixture falls between 48–54°C (120–130°F) and then stir in the yeast. Set aside and allow the yeast to activate for 5-10 minutes until foamy.

  2. In a large bowl, whisk together the flour and salt well. Once the yeast is foamy, add the liquid ingredients to the dry ingredients. Stir everything together with a wooden spoon until a soft, slightly sticky dough forms. If it’s way too sticky, continue adding flour a tablespoon at a time until it reaches the right consistency. You can add up to 25g extra flour without any issue.

  3. Lightly flour a work surface and tip the dough out. Knead the dough for 5-6 minutes until it’s smooth, pliable, and no longer sticky. Lightly grease the mixing bowl with a bit of oil and then pop the dough ball back into the bowl. Cover loosely with a tea towel and place in a warm spot to prove for 1-2 hours, or until doubled in size.
  4. Meanwhile, make the filling by adding the butter, coconut sugar, and cinnamon to a small bowl. Mix the ingredients together until it forms a smooth paste. Set aside.
  5. Lightly grease a 20cm (8 inch) square baking tin with oil. Set aside.
  6. Once the dough has doubled in size, punch it to deflate any air and then tip it out onto a lightly floured work surface. Using a rolling pin, roll the dough out into a rough 27 x 15 cm (10 x 6 inch) rectangle. Smear the cinnamon filling evenly all over the top of the dough.
  7. Tightly roll up the dough, starting from the long side, and pinch together the seams. Place the roll seam side down and cut the log into 9 pieces, about 3 cm (1.1 inch) each. Flip each piece over so the spiral faces up and place them in the greased tin evenly spaced apart.
  8. Cover the rolls with the tea towel and place in a warm area to rest for 30-60 minutes, or until doubled in size.
  9. Meanwhile, make the glaze by adding the cream cheese, maple syrup, and salt to a small bowl. Whisk the ingredients together until smooth and no lumps remain. Set aside.
  10. Preheat the oven to 180ºC (350ºF). Once the rolls have doubled, remove the towel. Bake the rolls for 20-23 minutes until golden brown on top. If they start to brown too quickly, tent them with a sheet of aluminum foil.
  11. Allow the rolls to cool for 10 minutes before drizzling over the glaze and serving warm.

Notes

  • The temperature of the milk should not exceed 60ºC (140ºF) or it will kill the yeast.
  • These rolls are best eaten the day they are made. Leftovers will keep sealed in an airtight container in the fridge for up to 3 days.