Cinnamon Rolls

Cinnamon Rolls

Yes, even cinnamon rolls can be made healthy while still retaining all that incredible, gooey goodness! You will not feel as if you have sabotaged your diet at all when you indulge in these fragrant treats. Our delicious cinnamon rolls have fewer calories and less saturated fat than the traditional version. They are also made with whole, fresh ingredients, unlike the rolls available in the refrigerated canisters. If you love sweets, but you don’t love what sweets do for your waistline, our delicious cinnamon rolls are an excellent alternative.

You might also love some of our other deliciously decadent Dessert Recipes.

Cinnamon Rolls

Cinnamon Rolls

Yields: 15 Rolls | Serving Size: 1 Roll | Calories: 188 | Total Fat: 4 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 20 mg | Sodium: 60 mg | Carbohydrates: 35 gm | Dietary Fiber: 5 gm | Sugars: 6 gm | Protein: 7 gm | SmartPoints: 6 |

Ingredients

  • Note: This recipe will require 3 hours of total rising time. So plan accordingly.
  • DOUGH INGREDIENTS
  • 1 packet active dry yeast
  • 1/2 tsp. honey
  • 1/8 cup warm water (100 – 115 degrees F)
  • 1 cup unsweetened almond milk
  • 1/4 cup honey
  • 1/4 tsp. salt
  • 2 tbsp. olive oil + a little extra on reserve
  • 1 egg
  • 3 1/2 cups whole wheat pastry flour
  • FILLING INGREDIENTS
  • 1 cup honey
  • 1 tbsp. molasses
  • 1/4 cup whole wheat pastry flour
  • 2 tbsp. cinnamon
  • TOPPING (optional)
  • 1 cup chopped pecans

Directions

(This will all be done in one large mixing bowl)

Step 1 – Pour the yeast into the bowl and mix in the warm water and the 1/2 tsp. honey. Let sit for 5 minutes.

Now, add the almond milk, 1/4 cup honey, salt olive oil and egg to the yeast mixture.

Whisk gently until combined.

Using a wooden spoon, stir in the flour. When it’s partially mixed and too thick to mix with the spoon any longer, begin kneading by hand. This will be very sticky at first, but you’ll find that the more you knead, the more the gluten starts to pull everything together. In the end, you’ll have a fairly firm ball of dough. So keep kneading (about 10-15 minutes).

Coat the ball of dough in a thin layer of olive oil and set back in the bowl. Cover with a towel and let stand for 1 hour to rise.

Punch down the dough, and cover again. Let it sit for another hour.

Punch down the dough one last time, cover and let sit for 10 minutes while you prepare the filling.

In a medium mixing bowl, blend all your filling ingredients together. You should have a nice, thick, molasses-like filling when you are done mixing.

On a generously floured surface, roll out your dough. Again, be generous with the flour. If you are not, the dough will stick to your counter making the rolling process a real chore. Roll the dough into a rectangle. Cut with a knife if necessary and place the cut offs in the center of the dough to be rolled back in with the rolling pin (no wasting good dough here!) In fact, if you look closely at the photo above, you can see the lines in the dough where I rolled my cut-offs back in.

Pour the honey mixture onto the middle the dough.

Smear on your filling. Make sure it only touches 3 of the four sides of your rectangle.

Roll the dough, starting with the side that has the honey mixture up to the edge.

When you get it rolled almost all the way, use your fingers to “paint” some water onto the edge of the dough that does not have any honey mixture on it. Give the dough one final roll so the dough will be “glued shut” by the water.

Note: If you get to this point and feel like you should just throw the whole thing in the trash, you’re probably doing it right.

Cut the roll into approximately 1 inch strips, and place each strip in an oiled baking pan or casserole dish. You want the dish to be big enough to give your rolls a little room for rising, but so that they fit tightly after rising. I used a 9X13 pan. But if you have something one size smaller, go with that. If the pan is too big, all the filling will run out.

Cover the dish with a towel and let the dough rise, one last time, for 1 hour.

Preheat your oven to 375 degrees F.

If using the pecans, sprinkle them on now. Place rolls in the oven and bake for 15-18 minutes.

Allow to cool and squeeze some honey over the top of the rolls.

https://skinnyms.com/cinnamon-rolls/

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23 Comments on "Cinnamon Rolls"

  1. Keisha H  June 10, 2012

    I'd love to try this recipe!  It would be great to have such a special recipe to share with my family that doesn't wreck a diet. 

    Reply
  2. Scarsellak  August 12, 2012

    I'm allergic to almonds and almond milk….so what would be a decent substitute? Thanks.

    Reply
    • Jeep108  August 12, 2012

      You should be able to use low fat milk. 

      Reply
  3. Mallory C  August 12, 2012

    Do you think this would work in a bread machine for the dough?

    Reply
  4. Andrea  August 12, 2012

    Can you substitute oat flour for whole wheat pastry flour? Cannot eat gluten.

    Reply
  5. Wendy  August 12, 2012

    Imagine if you used maple syrup in the filling instead of honey! I'm thinking that would be pretty amazing!

    Reply
  6. tracy stonitsch  November 4, 2012

    These are yummy

    Reply
  7. Erica  December 20, 2012

    I'm looking to make these xmas morning. Could I make these the night before and then bake them in the morning after allowing the appropriate times for rising???

    Reply
    • Skinny Ms.  December 20, 2012

      Erica, They tend to fall if left out too long while rising. Not sure I’d chance it.

      Reply
  8. erica  December 20, 2012

    Also is whole wheat pastry flour REALLY necessary or is regular whole wheat flour ok?

    Reply
    • Skinny Ms.  December 20, 2012

      Erica, Regular WW will work. WW pastry flour is finer with less protein. Or, you could use White Whole Wheat.

      Reply
  9. Mary Anne  February 24, 2013

    Would you be able to do this in a bread machine – the mixing and first rising?

    Reply
    • Skinny Ms.  February 25, 2013

      Mary Anne, I never have but would think it should work.

      Reply
      • Jill Stewart  July 4, 2013

        Confused about the honey mixture. It first says to place in the middle of the dough, but then says to begin rolling on the side that has the honey mixture all the way to the end…Can you clarify for me?

        Reply
        • Skinny Ms.  July 5, 2013

          Jill, Here’s are it should read (made the correction): Pour the honey mixture onto the middle the dough.

          Reply
  10. Karen  July 4, 2013

    Recipe list one egg. In the directions it states to add "eggs". How many eggs are required.

    Reply
  11. Lauren  December 14, 2013

    Is their a light frosting recipe I could use for the top instead of honey? Maybe a cream cheese frosting.

    Reply
    • GaleCompton  December 15, 2013

      Lauren, Try mixing 1/2 cup softened low-fat cream cheese, 3 tablespoons pure maple syrup, 1 tsp vanilla extract. I think you'll love it!

      Reply
  12. Lauren  December 16, 2013

    Thank you so much! (Sorry for the spelling error above!)

    Reply
  13. Lydia Juerss  May 14, 2014

    Wondering if the final ties could be done over night in the fridge so they could just be popped in the oven in the morning?

    Reply
    • SkinnyMs  May 15, 2014

      Yes, you can do that Lydia.

      Reply

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