Try these AMAZING, HEALTHY Cinnamon Rolls for a holiday brunch or weekend breakfast!
I knew I wanted a healthier cinnamon roll on the blog for at least a decade. My oldest son is really good at making cinnamon rolls, and there were many weekends we enjoyed them. However, the way he made them was drenched with butter, topped with HUGE amounts of brown sugar, white sugar and cinnamon. Don’t get me wrong… they WERE amazing. But I knew we could do better, and I knew that with just a few modifications, we could still have them be delicious, while cutting back on most of the sugar we were using.
This new recipe for healthy cinnamon rolls is the answer! We now have several people on our team working on these recipes, and testing them to make sure they don’t just turn out once, but that they can be made again and again with very little problems. The girls on our team are not only great cooks, but they have families that taste test all the recipes that come through our site. Kid approval is a top priority here!
What is whole wheat pastry flour?
These cinnamon rolls started with some whole wheat pastry flour. Regular whole wheat flour is heavier and more dense. When you want to create a more delicate pastry, but are trying to use as much whole wheat as possible, whole wheat pastry flour is a great option. According to the Bob’s Red Mill site,
Many people ask how whole wheat pastry flour is different from whole wheat flour. It’s simple: whole wheat pastry flour is milled from white soft wheat, whereas regular whole wheat flour is milled from red hard wheat. It has a lower protein content than regular whole wheat flour and it makes wonderfully tender whole grain baked goods like pie crust, muffins, quick breads, pastries and cookies, yet it still retains the nutrients of the bran and germ. (source)
Why these cinnamon rolls are different:
Unlike cinnamon rolls that require time to rise, this is just mix and bake! You can literally have the most amazing healthier cinnamon roll for breakfast in 30 minutes flat! Another way these are different is what we decided to use for the frosting to make it healthier. Instead of powdered sugar and butter, we are using Greek yogurt cream cheese! Yes, this is a thing, and it’s AMAZING. Check your local store by the other cream cheese products to see if you can get it locally.
For the filling, we used coconut sugar. Coconut sugar has a RICH flavor that allows you to use less sugar to get a powerful taste.
And there you have it! How long are you going to wait to try these out? Get started making them for your next holiday get together and your friend and family will love you for bringing them.
Other delicious recipes we have for bakery breakfast items:
- 1 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon coconut sugar
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 2 tablespoon coconut oil
- 1/4 cup coconut sugar
- 2 teaspoon cinnamon
- 4 ounce Greek yogurt cream cheese
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Spray a mini muffin tin with cooking spray; set aside.
- Pour flour, baking powder, sugar and salt into a large mixing bowl. Gradually stir in the buttermilk until it becomes sticky and forms a dough.
- Generously flour countertop and dump out the dough onto the surface. Roll dough into a rectangle, 1/4 inch thick, sprinkling more flour as needed. (Do not use more flour than is needed to avoid a dry dough).
- Spread coconut oil on rolled dough, sprinkle with 1/4 cup coconut sugar and cinnamon. Gently roll into a log, keeping the filling inside as much as possible. Using a sharp knife or dough cutter, slice into 12 rolls. Place rolls into muffin tin with the inside facing up.
- Bake for 12-14 minutes until slightly browned. Cool for 5 minutes.
- While cooling, stir together the Greek yogurt cream cheese, honey, and vanilla (add milk, a tablespoonful at a time, if a thinner consistency is desired).
- Spread over cinnamon rolls and serve.