These super easy, Homemade Healthy Cinnamon Rolls are clean-eating goodness rolled with love! They are made without refined sugar, and the main ingredient in the glaze is Greek yogurt. One word: scrumptious!
Hooray for cinnamon rolls! Yes, people. Cinnamon rolls. I am SO excited to share this healthy cinnamon roll recipe with you today.
I love cinnamon rolls. Like love LOVE them. There's something so special about their ooey, gooey, cinnamony, sweet centers that I just crave.
It's like a sweet little present every time. And speaking of these cleaning-eating, wholesome treats, I still can't believe I don't have a cinnamon roll recipe on the blog. C'mon, we're talking about cinnamon rolls here, right?!?
Why? Well, it's kind of a long story...
Way back when, about 4 years ago, I wanted to add a healthy cinnamon roll recipe to the blog. So, like I always do, I started researching how to make cinnamon rolls and tried out a recipe or two. And they were COMPLETE failures. Like almost inedible. I say almost because, hey, we are talking about cinnamon rolls, here. And, well, me. Anyway, I was so shaken about these horrible outcomes that I decided I just couldn't make cinnamon rolls. It was just never gonna happen.
They were my Everest and I just couldn't do it.
From time to time after that point, Dustin would suggest I try to make cinnamon rolls and I'd shrivel up into a pathetic ball and remember the horribleness. And then politely decline.
So...fast forward to about a month ago when Dustin and I were making a list of all the recipes I should have on the blog, but don't...recipes like fried chicken, dinner rolls, chicken noodle soup, ravioli (man, don't get me started on my ravioli failures!), apple pie, and so on. And then healthy cinnamon rolls came up. Sigh.
Plus, they are a great Christmas morning treat to have on hand which goes perfectly in line with the Christmas theme we are doing on the blog this month. Double sigh. It was time I put together a cinnamon roll recipe that tasted fantastic but could tick all the boxes for a clean-eating recipe. It was just time. So, I went back to the drawing board. I tried a few different things, made some adjustments, tried some more things, and then came up with this recipe.
And I nailed it! FINALLY! Whew. Who wants an easy, yet healthy cinnamon roll recipe? 'Cuz I finally have one to share with you. Woohoo!
It's funny, really, because they aren't even difficult to make. In fact, they're pretty much no-fail. Triple sigh. Needless to say, we are super happy. The girls are ecstatic they can have homemade cinnamon rolls. I am relieved and happy I was finally able to overcome my ridiculous issue with cinnamon rolls. Dustin is happy we have this recipe on the blog and can check it off the list.
All sorts of goodness.
HOW TO MAKE NON-DAIRY
It’s a breeze to make these healthy cinnamon rolls a non-dairy treat. Simply replace the Greek yogurt used for the glaze with a plant-based yogurt. The recipe will still be sweet and delicious, but allows those with lactose intolerance to enjoy them, too!
HOW TO MAKE GLUTEN-FREE
To make your Homemade Healthy Cinnamon Rolls gluten-free, switch the whole wheat flour for almond flour. The ratio is 1:1. Although, for binding, you may need an extra egg.
Other good unrefined choices are cassava flour with a 1:1 ratio and chickpea flour. For this alternative, replace one cup of wheat flour with ¾ cup of chickpea flour.
HOW TO MAKE SUGAR-FREE
You have to include sweetness in this recipe to make it come out right as it bakes and to give the cinnamon rolls a delectable taste! But, my recipe replaces brown and granulated sugars with coconut sugar for the roll, and pure maple syrup adds the perfect amount of sweetness to the glaze.
You could also try using a monkfruit extract or stevia powder.
HOW TO ENSURE THE CINNAMON ROLLS RISE
Careful application of the yeast will ensure fluffy and deliciously plump cinnamon rolls every time. When adding the yeast to the milk mixture, the warm milk must be just that - warm. If it’s too hot, the yeast will not work its magic, so make sure the liquid is the right temperature.
CAN I MAKE AHEAD OF TIME?
These delightful cinnamon rolls can be made ahead and will retain their deliciousness when stored properly. If you are keeping them in the refrigerator, they’ll last up to a week. Nourishing and crave-worthy, the cinnamon rolls will stay fresh for 2-3 days if you want to keep them on the counter. In either case, cover them well so that they stay soft!
HOW TO REHEAT
These healthy cinnamon rolls are easily reheated in either of the two following ways:
- Microwave: Can be microwaved for 30-60 seconds
- Oven: Place in the oven at 300 degrees until heated through
INGREDIENT SUBSTITUTIONS
These soft and gooey cinnamon rolls are already clean-eating. If you are looking for replacements for ingredients specific to your diet or eating regimen, here is how to do that:
- Gluten-free: Replace the whole wheat flour with almond, cassava (both with 1:1 ratio) or chickpea flour (¾ cup chickpea to one cup whole wheat flour)
- Vegan/Non-dairy: Use a plant-based yogurt instead of the Greek yogurt
- Keto/Paleo: Replace the whole wheat pastry flour with almond flour (1:1 ratio)
LOOKING FOR MORE HEALTHY BAKED DESSERT RECIPES?
A healthy dessert is the best way to finish off a tasty, pleasurable meal! Bake these for your next after dinner, clean-eating treat:
Easy Cinnamon Roll Recipe
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
For The Cinnamon Rolls
- 2 cups unsweetened almond milk or milk of choice
- ½ cup plus ¼ cup melted coconut oil, divided
- 1 cup plus 2 tsp coconut sugar, divided
- 1 package active dry yeast
- 4 cups plus ½ cup whole wheat pastry flour, divided
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoon ground cinnamon
For The Greek Yogurt Frosting:
- 2 ½ cups full fat plain greek yogurt
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- Combine the milk, ½ cup coconut oil, and 2 teaspoon coconut sugar in a medium saucepan and heat over medium heat until heated through. Do not heat enough to boil, just until heated through.
- Set aside and allow to cool until it turns from hot to warm. You'll want the temperature to feel warm on your finger, but not to burn it. If the temperature is too hot, it will kill the yeast which would mean the yeast would never rise.
- Sprinkle the yeast over the warm milk mixture and let it sit for approximately 2-3 minutes, until the yeast starts to grow and smell yeasty.
- In a large mixing bowl, combine the milk-yeast mixture with 4 cups of the whole wheat pastry flour and stir until just combined. The mixture will be sticky.
- Cover the bowl with a clean kitchen towel, and let sit for 1 hour to rise. It will double in size.
- After 1 hour, remove the towel, and add the baking powder, baking soda, sea salt, and the remaining ½ cup flour. Using your hands, knead the dough and stir together to make dough go from semi-crumbly and powdery to smooth. This process of kneading the dry ingredients into the dough will take approximately 3-5 minutes.
- Start preheating the oven to 375 degrees, and lightly grease a 9x13-inch baking dish with coconut oil. Set aside.
- Now, it's time to assemble the rolls. Clear a very large, clean surface and sprinkle it generously with flour.
- Using a rolling pin, roll the dough into a large rectangle, trying your best to keep the corners as square (90 degrees) as possible. The dough should be relatively thin.
- Take the remaining ¼ cup melted coconut oil and pour over the rectangular dough. Spread until dough is completely covered with the oil.
- Sprinkle the remaining 1 cup coconut sugar very generously over the entire surface of the dough. All the dough should be covered well.
- Sprinkle the ground cinnamon over the coconut sugar, making sure to cover all the dough. Don't be afraid to go for it with the cinnamon - it's gonna be delicious.
- Beginning at the end farthest from you, start to roll the dough towards you by using both your hands and working slowly, taking care to keep the roll as tight and as even as possible.
- Once it's completely rolled up, carefully lay the log down on its seam.
- Using a sharp knife or other tool (some people use dental floss - I use my handy dandy kitchen scraper, divide the log into 12 equal pieces. I start in the middle, then keep halving the two halves until there are 6 equal halves on each side, totaling 12 rolls.
- Carefully, place the sliced rolls down flat into the prepared baking dish in 4 rows of 3 rolls. You may need to slightly shape the rolls back into circles after slicing them.
- Cover the baking dish again with the kitchen towels and let rise for an additional 20-30 minutes.
- Remove the towel and bake for 15 to 18 minutes, until golden brown.
- While the rolls are in the oven, make the frosting.
- Combine the greek yogurt, syrup, and extracts in a large mixing bowl, and stir to combine.
- Remove the rolls from the oven and, while still hot, pour the frosting over the rolls and spread evenly.
- The rolls will keep, covered, unrefrigerated for 2-3 days or up to a week if refrigerated.
Video
Nutrition
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
Stephanie
Amazing easy recipe! Buuut, too sweet! Next time I make it I'll use less brown sugar (by a lot) and make less frosting (I already cut that by 1/3, but will cut more).
But I must say I'm impressed by how quick and easy it was, and really good.
Thanks
Stephanie
Lacey Baier
I'm happy you will still try it again and found it easy to make! I've updated the recipe to be coconut sugar now, which might work better for your tastes.
Diana
I just made these cinnamon rolls! They are the best I have ever made. And not too difficult either. Thank you!
Lacey Baier
Wooohooooooooo!
Ingrid
Hi there Lacey! I'm just wondering if I could substitute the sugar for either maple syrup or honey. Possible even coconut sugar. Also with the flour are there any other flours like I could use like oat flour? And the oil could I use olive oil or avocado oil? I want to still have them taste good, just more healthier I guess. I have a sensitivity to many foods
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YES!!!! not as often as I would like, but YES!!!! I saw a young pregnant girl on Friday night, that I just soooooo wanted to pray for. My words gushed out of my mouth, I’m sure she thought I was completely insane. But I could not leave her without loving her, without trying to give her hope for her future, without trying to give her a glimpse of Jesus!!!
sharlie
hey lacey - love your recipes! i'm about to try this cinnamon roll one for a bake off we have at work this friday. quick question - can i just buy premade pizza dough instead of making the dough or is the cinnamon roll dough different than just the dough labelled "pizza dough" at the grocery store?? thanks!
Lacey Baier
Pizza dough isn't going to be as light and fluffy as this recipe - it will be more sense, but it will certainly save you time!
Lisa
We are looking forward to making these cinnamon rolls for New Years Day but I wanted to know if they could be prepared the day before and then baked the following morning.
Also, we were unable to find organic Maple extract so we are opting for Vanilla extract for the icing. What are your thoughts on that switch?
Thanks so much.
Lacey Baier
Hi Lisa! What a great thing to make on New Years Day! Love it. Yes, they can certainly be prepared the day before. The dough is best if refrigerated after it has been formed into the rolls. Just cover shaped rolls tightly and refrigerate up to 24 hours. Remove from the refrigerator, partially unwrap, and then let the rolls rise until the dough passes the "ripe test" (Gently stick two fingers in the risen dough and then take them out. If the indentations remain, the dough is "ripe" and ready. If not, cover and let the dough rise longer, then repeat test.) Bake according to the recipe directions after the dough is ready.
The vanilla extract will work fine, but will obviously not have the maple flavor - you could add in some pure maple syrup or just go with it as vanilla which will still be super yummy 🙂
I hope that all makes sense - let me know if you have any other questions!
Mandy
Have you tried freezing before baking?
Lacey Baier
Mandy, I have not tried freezing them all the way through the recipe. I have, however, made the dough and then frozen it, which works well - then, once it defrosts, starting back up with the steps.
Angela Smith
This recipe is so easy and they taste wonderful. Will be making this again for sure.
Lacey Baier
Yay! So glad you agree 🙂 Thanks for letting me know how it turned out!
Thalia @ butter and brioche
These cinnamon rolls look seriously amazing.. I can never go past an easy and classic cinnamon roll recipe and I have to try this one!
Lacey Baier
Awesome, I hope you enjoy it Thalia 🙂
Joycelyn
Lovely! A reminder of an old and family favourite cinnamon roll recipe with maple icing I clipped from a mag in the late 60s early 70s (not entirely sure) called Emily's or Emma's cinnamon rolls (not entirely sure on the name either) but lost in a house fire along with many other treasured recipes & cookbooks. It's not often you see maple icing on cinnamon rolls but have to agree its pretty darn tasty and a sure child pleaser like you say.
I do have a question though, your recipe calls for the addition of baking powder and baking soda besides the usual yeast and I'm wondering why that is so?
Thank you
Lacey Baier
I'm glad you agree on the maple icing, Joycelyn (and so sorry to hear about your treasured belongings)! I use all of those leaveners to make the dough as fluffy as possible - I have found this combination really helps to make the cinnamon rolls rise very well 🙂
Robyn
HI Lacy,
Love your blog , especially the videos. I was wondering if you could tell me the size of the cutting board you are using and the brand if possible:) I can't wait to try your cinnnamon roll recipe, it looks delicious. thanks for sharing your recipes. Robyn
Lacey Baier
Thanks, Robyn! I think it's roughly this one but I can't measure mine for sure as I am currently in CA. It's pretty huge. I can measure once I return home if you'd like 🙂
Enjoy the cinnamon rolls.
Robyn
thanks:)
kira
Hi,
Is there a way we can substitute maple extract to imitation rum? I wasn't able to find maple extract.
Lacey Baier
Hmmm, I'm not sure about the imitation rum since I've never used it before. I'd recommend using maple syrup if you can't track down maple extract/flavoring. It can be tricky to find sometimes...look right where the vanilla extracts are 🙂
Lu Castellanos
I just can say, OMG! Thank you for sharing such an amazing recipe, it was hard work but at the end it was worth it. Loved the icing and how they turn so soft. Totally making this again.
Greetings from Guatemala!!!
Lacey Baier
Yes, I'm so glad you enjoyed them, Lu 🙂
Stephanie
Wow, what a great idea. I am living in Sweden right now and I just know the regular famous Cinnamon rolls (Kanelbullar). The Icing is something completely extraordinary. My friends will be over on Sunday and I really wanna try the recipe then. Do you have any suggestions what you could use instead of cream cheese? One of my friends doesn't like it too much. Thanks and Happy Cooking. Love, Steph
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Lacey Baier
Hi Stephanie! I'd bet using Marscapone Cheese if you're able to get in Sweden would be a good substitute for the cream cheese. If not, you could try some sweet vanilla greek yogurt. Best of luck!
Allison Wellman
If I make this on Christmas Eve, will the dough still be okay? I've never used active yeast before, and want to make Christmas morning as easy as possible...
Lacey Baier
Yes, placing in the fridge overnight would be fine and even improves the flavor. You could either place in the fridge after the first or last rise. Or, you could make them all the way through and still refrigerate overnight -- all will be great and just depends on how easy of a time you want to have xmas morning 🙂 Happy holidays!
Allison Wellman
Great, thank you!! Cannot wait to try these, I know my husband has his heart set on starting a new tradition for Christmas morning 🙂
Lacey Baier
How sweet. That sounds like a wonderful tradition to start and I'm honored you're using my recipe. Enjoy!