Skinny Cinnamon Rolls

{Haz click aquí para ir a la versión en Español}

Guys this is good.
Like, too good to be true.
Hold onto your seats, because today’s recipe is so darn amazing. I shall introduce you to:

 

 
 
Healthy cinnamon rolls is no longer an oxymoron, you gotta try these to believe.
 
Little sugar, part whole wheat flour, very little butter and a lighter cream cheese frosting that is to die for (I might or might not have spread it into literally everything). And they still taste awesome!
 
And besides being finger-licking good, these will make your house smell amazing. Like cinnamon and fall and everything nice! You guys know I don’t really want summer to end, because who ever wants ice-cream season to end?; but I can’t help it but feel a little but excited about fall. Oversized sweaters, doc martens, apple and cinnamon flavoured everything and cozy soups and stews… and this will be my first year baking with pumpkin, can you tell I’m excited?? I even create a Pinterest board with fall recipes I need to try.
 
If you want these cinnamons to taste more fall-ish, just use your favourite caramel sauce instead of the cream cheese frosting… ok, sorry, don’t: this frosting is too good to miss, instead use both the caramel and cream cheese. Now, that’s perfect!
 
 
 
 
 
These would make a perfect breakfast, since they have a much lower gi than your average cinnamon roll. And they also have much more protein, thanks to the egg white in the filling. But you guys know I don’t really like having something for breakfast other than olive oil toast. Nevermind, these are a lovely tea-time treat. They go perfect with a big mug of coffee. Warm coffee, to be exact, which is another thing that makes me excited about fall 😉
 
 
 
 
 
 
 
Now, let me tell you that these might be trickier to make than normal cinnamon rolls. Because there’s so little fat in the dough, you have to be careful while baking them! I’m sorry but you can’t expect them being healthy and super easy at the same time… magic doesn’t exist out of Hogwarts, you know.
 
Having said that, these aren’t super difficult to make. Putting the dough together and kneading it is still easy, but you have to remember a few things while you make them. Don’t worry, if you follow my instructions and read my tips, they will come out perfect and you’ll have 48 warm, cinnamon rolls waiting for you!
 
And yes, I meant 48, so I hope you really like cinnamon rolls or have a lot of friends to share these with.
 
 
Skinny Cinnamon Rolls
Yields 48
Cinnamon Rolls made healthy!
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Ingredients
  1. 700 gr. bread flour
  2. 200 gr. whole wheat bread flour
  3. 20 gr. vital wheat gluten
  4. 420 gr. warm water
  5. 3 large eggs, whisked (should weight 180 gr. in total)
  6. 50 gr. fresh yeast
  7. 18 gr. salt
  8. 3 tbsp. butter, melted and cooled (42 gr.)
  9. 3 tbsp. sugar (40 gr.)
  10. 2 tbsp. cinammon
The filling
  1. 5 tbsp. egg whites
  2. 3-4 tbsp. cinnamon
  3. 3 tbsp. brown sugar
  4. as much liquid stevia as needed to reach desired sweeteness (or you may add more sugar instead, I went the stevia route and they came out nice)
  5. 100 gr. raisins (optional)
The frosting
  1. 200 gr. light cream cheese
  2. 1 tbsp. butter, melted
  3. 2 tbsp. powdered stevia (or 3 tbsp. sugar)
  4. 2 tbsp. milk (optional, add if you want to thin it out)
  5. 1 tsp. pure vanilla extract
Instructions
  1. Let's start. As I said before, the making process is very similar to normal cinnamon rolls. It's the details and tips what will make the difference between hard as a brick rolls and healthy cinnamon-y perfection.
  2. Dissolve yeast and sugar in warm water and wait for it to bubble and be foamy. Don't skip this step, this will make the yeast work more efficiently.
  3. Mix together flours, gluten, salt and cinnamon. Add melted butter (which has to be cool, otherwise it'll scramble the eggs!) and whisked eggs. Now, add the water/yeast mixture and stir to form a ball (which won't look as a ball, yet, but wait and you'll see). Let it rest for 5-10 minutes, so flours absorb part of the water and the dough gets less sticky.
  4. Turn the dough to a lightly (and I said lightly, do not add much flour or rolls will be dense and brick-like. If you think that your dough is sticky, just keep kneading, but do not add more flour) floured surface. If you're confident enough at bread-baking, you can add no flour at all.
  5. Knead for 5 minutes (I like the French method, but use whichever you prefer), then stop for 5 minutes so the gluten develops and the dough magically becomes less sticky. It's as if it was kneading itself! Then knead for 5-10 minutes more. Let it rest for 5 minutes more. Knead again. 5 minutes more of rest. Knead for the last 5 minutes again. At this point, it should be elastic and not very sticky. If your dough is sticky, keep kneading and letting it rest until it no longer sticks to the counter and you can shape it into a ball.
  6. I have a trick to make this whole knead/rest bussiness easier. What I use to do is divide the dough into two balls and this way, I can knead one of them while the other one is resting and vice versa. This will be really helpful for this recipe, because there's more than 1kg of dough and kneading it all at the same time would result in the most killer of workouts.
  7. Once your dough no longer sticks to the counter, shape it into a ball and place it in a well greased bowl. Grease the ball too so it doesn't form a crust. Cover with a damp towel and let it rise for 1-1:30 hours or until it doubles its volume (this depends on the temperature in your house).
  8. Once it has risen, turn the dough to a lightly floured surface and divide it into 4 balls (3 if you want bigger rolls).
  9. Roll each ball into a rectangle and brush it with one tbsp. of egg white (you might need a tiny bit more, hence the 5 tbsp. instead of 4 listed on the recipe). Sprinkle cinnamon and sugar on top and drizzle with stevia. Add raisins if desired. Roll it tightly and cut the dough into smaller portions (I got 12 rolls from each log, but you may want bigger ones).
  10. Arrange rolls in a baking tray, leaving at least 1 inch of space between them. Let them rise for 30-45 minutes and bake for 25-30 minutes at 180ºC (375F). Remember that your oven must be preheated!
Now, here's the most important part
  1. DO
  2. NOT
  3. OVERBAKE
  4. THEM
  5. Because there's little fat in the dough, these rolls might develope a crust (like sourdough's, which is super nice, but definitely, that's not how I like my cinnamon rolls texture). So bake them for 20 minutes and check if they look done. If they don't, bake for 5 minutes more and check again. But please, always keep an eye on them. Don't try to increase the temperature. When you do so, you get a crispy, chewy crust. That's why baguettes and artisan loaves are baked that way. Not cinnamon rolls or soft sweet breads, ok?
  6. Sadly, overbaking stuff is easy when you're like me (I never pay attention to the oven) and I did overbake one of the four batches, which means I got some crusty rolls. Good thing is that I made up a quick glaze using milk and sugar (a really thin one, almost liquid, not quite like the frosting) and poured on them, which made them way softer and really delicious. If you accidentaly overbake them, you can either make a quick glaze or dunk them in milk (yum!).
  7. For the frosting, you have to mix all of the ingredients until combined. Butter must be melted and cooled and cream cheese should be room temperature so it's easier to mix. Check for desired sweeteness and add more sweetener if needed.
  8. Once the rolls are out of the oven, spread a thick layer of frosting on them and enjoy without guilt.
Notes
  1. -If it's not very warm where you live, you may want to increase the yeast amount to 60 gr.. It seems a lot, but it will help the dough rise better and won't make it taste yeast-y at all.
  2. -Technically, you could use to packets of active dry yeast instead of the fresh one. Personally, I've never tried using dry yeast, so I don't know how that would tun out. But please, let me know if you try it!
  3. -Try not to skip the vital wheat gluten part, it makes whole-grain breads much softer. You can get it at health food stores and I think that you US residents can get it from KAF too.
  4. - These rolls are best eaten warm from the oven. Due to the lack of excessive amounts of fat and sugar, they don't keep well (but hey, who has leftover cinnamon rolls? They always get eaten in minutes!). If you happen to have some leftovers, you can make a thin glaze the next day and soak them. This will make them soft again.
earthly taste https://earthlytaste.com/
 
 
 
 
 
 
 
Looking for some other healthy yet super tasty breakfast recipe ideas?
Why not try these healthy chocolate zucchini bread waffles? They’re full of fiber and protein thanks to a couple of wholesome secret ingredients. And they don’t taste healthy in the slightest!
 
 
 
 
 
 
 
And what about these lovely low-carb, high-protein oatcakes? The vanilla-peach compote is to die for, what a great way to start off your day right!
 
 
 
 
 
 
 
 
Now, tell me: which part of the summer are you going to miss the most? And what part of fall are you looking forward the most to?
 
Have a lovely day,
 
Consuelo.
 
 

 

49 Comments

  • Reply Lindsey @ American Heritage Cooking September 3, 2013 at 1:14 am

    These do look & sound too good to be true! I absolutely need to make these! Perhaps apres wedding when I can eat several and not bat an eye!

    • Reply Consuelo Morcillo September 3, 2013 at 1:17 am

      Eating several in a row is the best thing ever 😉 I hope you love them 😉

  • Reply Cindy Fanning September 3, 2013 at 2:11 am

    I can’t wait to make these! I love love cinnamon rolls and I love that your version is healthier than most. I like that it makes a lot, so hopefully there will be some left for snacking 😀

    • Reply Consuelo Morcillo September 3, 2013 at 8:57 am

      Thanks, I hope it turns out wonderfully for you!
      Keeo in mind that they don’t keep as well as most cinnamon rolls due to the lack of butter, though! x

  • Reply Mary Frances McNellis September 3, 2013 at 4:04 am

    That’s amazing! Must make pronto (but I won’t overbake them! 🙂 Cinnamon rolls are my greatest weakness!

    • Reply Consuelo Morcillo September 3, 2013 at 8:57 am

      Yes, don’t overbake them! I had to learn it the hard way 😉 Thanks!

  • Reply Sarah | The Sugar Hit September 3, 2013 at 4:33 am

    I would eat cinnamon rolls till the cows come home – even better if they’re healthy!

  • Reply Erin | The Law Students Wife September 3, 2013 at 4:46 am

    Healthy AND a cinnamon roll? Dreams do come true! And 48? Yep, I’ll take all of them.

  • Reply Monet September 3, 2013 at 5:07 am

    What a great recipe! I love cinnamon rolls, but I’ve been wanting to find a healthier version. Here it is! Thank you so much for sharing. I hope you are having a beautiful and happy start to your week!

    • Reply Consuelo Morcillo September 3, 2013 at 8:59 am

      I hope you like these! And thank you very much, I hope you’re having a lovely day as well 🙂

  • Reply Anne ~ Uni Homemaker September 3, 2013 at 6:22 am

    This look amazing Consuelo! I love cinnamon anything! Love that this is skinny. 😉 Great recipe!

  • Reply Ashley September 3, 2013 at 2:05 pm

    Making cinnamon rolls at home has been on my baking bucket list forever! I really need to try! These skinny ones sound delicious. And I am super excited for fall too – cannot wait until it starts getting a little cooler outside!

    • Reply Consuelo Morcillo September 3, 2013 at 10:45 pm

      I’m a bit excited for cooler weather too but I can’t deny I’m going to miss summer so so much!
      Thanks, I’m so glad you like them 🙂

  • Reply laurasmess September 3, 2013 at 4:28 pm

    I’ve never made a cinnamon roll. To be honest, I’m a little scared of baking anything bread-ish but I think I need to get over it! Thanks for this healthy recipe. Definitely on my to-bake list!!

    • Reply Consuelo Morcillo September 3, 2013 at 10:47 pm

      Bread-ish stuff is super easy to make once you’ve baked quite a few items! I wouldn’t recommend starting with low fat baking though! I did that myself when I first experimented with bread and had no sucess at all! Although it gets super easy with time!
      Have a lovely day, Laura! 😀

  • Reply Tere Marinval September 3, 2013 at 6:39 pm

    Entonces prefieres que te comentemos aqui aunq leamos la entrada en español o en el otro enlace? los cinamons irresistibles, me encantan! ahora mismito me tomaba unos cuantos para merendar..te quedaaron perfectos. un besicoo

    • Reply Consuelo Morcillo September 3, 2013 at 10:48 pm

      Me da igual, la verdad, como tú prefieras 😉 Me alegro muchísimo de que te gusten. Muchas gracias por pasarte, Tere.
      Un beso c:

  • Reply Samina | The Cupcake Confession September 3, 2013 at 7:33 pm

    OMG!!!! I am absolutely in LOVEEEE with these cinnamon rolls! I could devour these 48 rolls in less than 48 hours!!!! YUMMM!

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  • Reply Christin@SpicySouthernKitchen September 4, 2013 at 12:34 am

    Both caramel and cream cheese sound good to me!

  • Reply Pamela @ Brooklyn Farm Girl September 4, 2013 at 4:35 am

    I am cinnamon roll obsessed, I have such amazing childhood memories with them and love them dearly! I gotta try this version, thank you!

    • Reply Consuelo Morcillo September 4, 2013 at 3:26 pm

      Cinnamon rolls aren’t popular here and that’s why I’d never had them back when I was a child… I guess it’s because of that why I’m so obsessed with them now 😉
      I’m glad you like them, thanks! x

  • Reply Carrian Cheney September 4, 2013 at 5:41 am

    DUH! I’m totally going to create a fall board as well!!

  • Reply Jennifer @ Delicieux September 4, 2013 at 7:09 am

    Oh wow, I didn’t think such a thing as healthy cinnamon rolls existed. They look amazing!

  • Reply Jamie@Milk 'n' Cookies September 4, 2013 at 1:29 pm

    Consuelo, these look amazing! I have a fantastic cinnamon roll from my grandmother that is most definitely NOT healthy. Her recipe is good for special occasions, but not something I would make on a regular basis. I love that you’ve provided a healthier option!

    • Reply Consuelo Morcillo September 4, 2013 at 3:30 pm

      I love me some good, decadent cinnamon rolls from time to time, but these are a great everyday option! So glad you like them c:

  • Reply Joanne September 4, 2013 at 2:02 pm

    This is like a dream come true. Someone pinch me.

  • Reply Kristi @ Inspiration Kitchen September 4, 2013 at 2:33 pm

    Consuelo, these look amazing! I love the skinny-fied version! I can’t wait to try these – they look fantastic.

  • Reply Georgia | The Comfort of Cooking September 4, 2013 at 7:22 pm

    Whoa, Consuelo! “Skinny” and “cinnamon rolls” are two words rarely put together, but you’ve got my FULL attention with these gorgeous rolls! Love your recipe. Can’t wait to try it!

  • Reply Tina @ Tinas Chic Corner September 4, 2013 at 10:26 pm

    Skinny + cinnamon rolls = yes please! These look amazing. 🙂

  • Reply Alla September 4, 2013 at 10:26 pm

    I LOVE cinnamon rolls……. never tried making them but you look like someone I could trust! 🙂

  • Reply marcie September 6, 2013 at 2:03 am

    There’s no better cinnamon roll than a skinny one that tastes great! I love the sound of these, and would love to make them. Pinning!

    • Reply Consuelo Morcillo September 6, 2013 at 12:24 pm

      I’m so happy you like them! Thanks for pinning and have a lovely weekend 😀

  • Reply Irina @ wandercrush September 6, 2013 at 7:48 am

    I always love me a good whole wheat adaptation of a classic baked treat… thank you for this recipe and those detailed instructions!

    • Reply Consuelo Morcillo September 6, 2013 at 12:25 pm

      I love whole wheat versions that don’t taste of cardboard too 😉 You’re welcome, Irina! x

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