Healthy Cinnamon Rolls

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www.theconsciousplantkitchen.com

These Healthy Cinnamon Rolls are a guilt-free twist on the classic treat. Packed with protein, made with wholesome ingredients, and free of refined sugar, dairy, and eggs, they’re perfect for a quick and nutritious dessert. With a short rise time, you can enjoy these fluffy rolls in under an hour!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-cinnamon-rolls/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Activating Yeast10

Total Time45

Servings: rolls

Calories: 217.1kcal

Author: Carine Claudepierre

Ingredients

2 ¾ cups All-Purpose Flour (note 1)
1 cup Plant-Based Yogurt (note 2)
¼ cup Almond Milk (note 3)
2 teaspoon Active Dried Yeast
2 tablespoons Dairy-Free Butter (Unsalted) melted (note 4)
1 teaspoon Baking Powder
¼ cup Coconut Sugar (note 5)

Filling

3 tablespoons Dairy-Free Butter (Unsalted)
½ cup Coconut Sugar
1 tablespoon Cinnamon

Icing

⅓ cup Icing Sugar (note 6)
2 tablespoons Plant-Based Yogurt

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
In a small bowl, add the lukewarm almond milk (at about 98 °F or 37 °C), sugar and sprinkle yeast on top. Stir with a wooden spoon, cover, and set aside for 10 minutes to activate the yeast.
In a large mixing bowl add the all-purpose flour, baking powder, yogurt, melted butter, coconut sugar, and the activated yeast prepared before.
Stir with a rubber spatula and, when it starts to look crumbly, lightly oil your hands and knead the dough to form a ball. If it is too wet, add a bit more flour. If it's too dry, add more yogurt. You can also prepare this cinnamon roll dough in a stand mixer using the dough hook attachment. Work at speed 3-4 until a dough ball forms.
Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 13-inch x 10-inch rectangle shape.
Spread the softened butter evenly onto the rectangle.
In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
Roll the dough from the long side to form a cylinder.
Use a serrated knife or an unflavored dental floss string to cut 9 pieces from the cylinder.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350 °F (180 °C) until golden brown on top.
Let the rolls cool down at room temperature on a wire rack before icing.
To glaze, stir powdered sugar with dairy-free yogurt and a little almond milk if too thick, and drizzle on top of the cooled cinnamon rolls.

Notes

Note 1: You can use white spelt or whole wheat flour. You can not use almond flour or oat flour for this recipe.

Note 2: Any kind of plant-based yogurt can be used, almond yogurt, oat yogurt, or soy. If you use dairy in your kitchen, Greek yogurt is a high-protein option.

Note 3: Any dairy-free milk can be used like oat milk or soy milk.

Note 4: You can use light olive oil or applesauce as an oil-free option.

Note 5: You can use sugar-free brown erythritol for a sugar-free, zero-calorie option.

Note 6: Use powdered allulose or powdered erythritol for a sugar-free, zero calorie option.

Storage: Place the cinnamon rolls on a plate, cover it tightly with plastic wrap, and store it in the fridge for 3-4 days.

Nutrition