Healthy Cinnamon Rolls with Icing
User Reviews
5
-
Prep Time
2 hrs
-
Cook Time
20 mins
-
Total Time
2 hrs 20 mins
-
Servings
12 rolls
-
Calories
383 kcal
-
Cuisine
American, International
Healthy Cinnamon Rolls with Icing
Description
These Healthy Cinnamon Rolls with Icing feature a dough prepared from a combination of all-purpose and white whole wheat flours, giving them a balanced texture and mild wheat flavor. The use of coconut sugar in both the dough and filling provides sweetness with a subtle caramel note, while vanilla and eggs enrich the dough's taste and structure. After proofing, the dough is stretched, filled with butter, cinnamon, and sugar, then rolled into individual portions for baking. The rolls bake until light golden with a tender crumb.
The rich cream cheese and Greek yogurt frosting is sweetened with maple syrup and flavored with vanilla, offering a slightly tangy and creamy complement to the cinnamon rolls. The frosting's texture contrasts with the soft rolls, enhancing the overall mouthfeel. These rolls are best enjoyed fresh but can be proofed overnight for convenience.
Substitutions such as light brown sugar for coconut sugar or regular whole wheat flour for white whole wheat flour can be made without substantially altering the recipe's character. The recipe also suggests options for using different dairy alternatives or adjusting spices, such as replacing cinnamon with pumpkin pie spice for seasonal variation.
Ingredients
For the dough:
- 2 ¼ teaspoon yeast 1 packet (I recommend instant yeast)
- ¾ cup almond milk lukewarm, 172 grams
- 3 tablespoon coconut sugar 30 grams
- 2 cups (240g) all-purpose flour
- 1 ¾ cup white whole wheat flour 210 grams
- ½ teaspoon salt
- 3 egg room temp
- 1 teaspoon vanilla extract
- 9 tablespoon unsalted butter room temp, 1 stick + 1 tablespoon, 127 grams
For the filling:
- ½ cup unsalted butter melted, 1 stick, 113 grams
- 1 ½ teaspoon cinnamon 10 grams
- ⅔ cup coconut sugar 100 grams
For the frosting:
- ½ cup cream cheese cold, 4 oz (113 grams
- ¼ cup Greek yogurt plain, cold, 56 grams
- 3 tablespoon maple syrup
- 1 teaspoon vanilla
Instructions
For the dough:
- Heat the almond milk to 110°F by microwaving for 30 - 40 seconds in a microwave-safe dish. You can also heat it over the stove on low heat. Stir in yeast and coconut sugar. If using active dry yeast, allow the mixture to sit for 15 minutes. If using instant yeast, go to the next step.
- Combine the flours and salt together in the bowl of your stand mixer. Use the dough hook attachment.
- Add the yeasted almond milk, eggs, and vanilla extract into the dry ingredients and mix on low-medium speed for about 3 minutes, or until a dough ball forms around the hook.
- Keep the mixer on and add a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is mixed in, turn the mixer up to medium-high speed for 8 - 10 minutes. You can also knead by hand over a lightly floured surface for 8 - 10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out, and hold it up to the light to see if you can see the light through it without any tears. If it tears, mix the dough for another 1 minute and check again. Repeat until ready.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm environment for 1 hour or until doubled in size. Alternatively, you can proof the dough overnight in the fridge and bake in the morning. Check notes for specific instructions.
For the filling:
- Just before you’re ready to shape the cinnamon rolls, make the filling by combining the melted butter, cinnamon, and coconut sugar in a bowl. Set to the side.
For assembly:
- On a lightly floured surface, roll the dough out into a rough rectangle, about ¼ inch in thickness. Do not overwork the dough.
- Spread the filling evenly all over the dough and use your hands to gently rub it in.
- Roll the dough up from the long end (hot-dog style) and seal the edge gently. Using a sharp serrated knife or piece of floss carefully cut 12 individual 2-inch rolls.
- Place each cinnamon roll in a 9x13 inch dish or 10.5x7.5 dish and allow them to rise at room temperature for another 45 minutes - 1 hour. This is important!
- Near the end of the proof time, preheat your oven to 350°F.
- Bake the cinnamon rolls for 20-25 minutes, until they are golden brown and the filling is bubbling.
For the frosting:
- Meanwhile, in a medium bowl, beat the cold cream cheese and plain Greek yogurt with an electric mixer until smooth.
- Add in the maple syrup and vanilla and mix until fully combined.
- Spread across the warm cinnamon rolls and enjoy!
Notes
- Coconut sugar can be swapped with light brown sugar if preferred.
- White whole wheat flour may be replaced with regular whole wheat flour in equal amounts, though the flavor will be stronger.
- The recipe has not been tested with coconut oil instead of butter; caution is advised if substituting.
- Use either 0% or full-fat Greek yogurt according to taste and availability.
- Reduced-fat or regular cream cheese works for the frosting.
- For a variation, try pumpkin pie spice instead of cinnamon to suit fall flavors.
- The dough can be proofed overnight in the refrigerator; bring it to room temperature before shaping and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 199mg | 8% |
| Potassium | 165mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
