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This totally guilt-free Easy Cinnamon Rolls Recipe is going to become a new favorite breakfast or dessert. Loaded with the classic cinnamon flavor, delicious light, and moist dough, and filled with added protein, you can’t go wrong with this recipe.
Easy Cinnamon Rolls
On a whim, I whipped these up and I must say, they are one of my favorite recipes for a cinnamon roll that is actually CLEAN and GUILT-FREE that I have tried yet! I never knew I could have such a delicious treat and feel zero guilt.
Using coconut oil in this recipe helps give the moisture you want, and the combination of Stevia and cinnamon reflects that traditional sweet cinnamon filling you are used to having. This recipe is easy to make as a breakfast recipe to go alongside some yogurt or fruit. It also fits perfectly as a special treat alongside your morning tea or coffee.
The fat content is high – is that ok?
Yes, in this recipe a higher fat content is nothing to be worried about. Remember, not all fats are created equal. This is not a dangerous fat but instead is made with coconut oil. Coconut oil is a good healthy fat that is common in clean eating recipes.
I don’t recommend eating the whole batch at once, but if you eat 2 of these easy cinnamon rolls at one sitting, don’t feel guilty. To keep the fat content of a meal lower, you can enjoy this with a bit of yogurt or a piece of fruit instead of a slice of bacon or an egg.
Why is there no icing?
Quite frankly, I have tried about 4 different clean “icing” recipes and they just don’t taste right. The rolls are sweet without the icing! If you find them to be a bit dry (which I have never had happen with this recipe), you could always dip them in a glass of milk. In fact, one of my favorite ways to enjoy these for breakfast is with a nice glass of ice-cold milk and ripe banana on the side. Yum!!
Can these cinnamon rolls be made ahead of time and frozen?
Yes! While I love them fresh from the oven, they are also a great recipe to make in large batches and freeze for future use. When I do baking, I often will double or triple recipes so I can freeze some for later. With a busy schedule, it’s almost a must for me to bake a lot at one time to make sure I always have a clean eating option on hand, with no excuse to indulge in something off-plan.
To freeze these cinnamon rolls, simply make as directed and allow them to cool completely. Drop the cooled rolls into a labeled and dated large plastic storage bag or airtight freezer container. They are good in the freezer for up to 4 months. Just pop into the refrigerator overnight to thaw, or reheat in the microwave in 30-second increments.
More Cinnamon Breakfast Ideas
I love the cinnamon-sugar combination at breakfast. Below are some of my favorite recipes that include this favorite flavor combination.
- Easy Cinnamon Toast
- Slow Cooker Apple Cinnamon Oatmeal Recipe
- Gluten-Free Cinnamon Vanilla Granola
- Cinnamon Roll Protein Shake
Ingredients for easy cinnamon rolls
- Coconut oil
- Stevia in the raw
- Cinnamon
- Oat flour
- Whole wheat pastry flour
- Vanilla protein powder
- Baking powder
- Salt
- Unsweetened almond milk
This was originally published on March 18, 2013, and updated on December 5, 2019.
Guilt-Free Cinnamon Rolls
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5 from 1 review
- Author: Whitney Carlson
- Total Time: 33 minutes
- Yield: 12 1x
Filling
- 2.5 TBSP Coconut Oil(Softened ~30 seconds in the microwave)
- 1/3 cup Stevia in the Raw
- 2.5 tsp Cinnamon
Dough
- 3/4 cup Oat Flour(Gluten Free Version)
- 1 cup Whole Wheat Pastry Flour
- 1/4 cup Vanilla Protein Powder
- 2 TBSP Stevia in the Raw
- 4 tsp baking powder
- 1 tsp sea salt
- 3 TBSP Coconut Oil (Softened ~30 seconds in the microwave)
- 3/4 cup Unsweetened Original Almond Milk
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Combine ingredients for filling in a small bowl. Ingredients will form a grainy paste. Set aside.
- Mix first 6 ingredients of dough in a medium-size bowl. Stir with a wooden spoon (metal can also be used; however to save utensils, it may be easier to use a wooden spoon so you can continue using it for your dough). Once combined, slowly integrate the softened coconut oil into the mixture, stirring to combine. This should begin forming a dough. Once combined, add almond milk to complete dough, stirring and kneading with the wooden spoon. Form ball with the dough.
- Once the dough is combined, place dough on a floured surface (can use either the oat flour or the whole wheat flour to protect your surface). Using a floured rolling pin, roll dough to a 1/4″ consistency. It is best to create as much of a rectangle/square as possible while doing this.
- Spread 3/4 of your filling mixture over the top of the dough mixture. Be sure to coat all areas of dough. Roll up dough starting at one end – you may use a knife to help you if the dough is sticking to your floured surface.
- Cut dough into 12 equal size pieces. Place each cinnamon roll (piece) in one section of a 12 muffin tin that has been sprayed with 100% pure olive oil (We use this mister). This will promote consistency while baking and avoid sticking. Using a spoon add the rest (1/4) of your filling mixture to the top of each cinnamon roll.
- Bake for approximately 18-22 minutes depending on your desired consistency. Because the dough does not have yeast, it will be softest at 18 minutes vs. 22 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
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Comments
Whitney Carlson says
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How would these be without the protein powder? Could you suggest a substitute? Just getting into clean eating and I need to make sure “guilty” pleasures are still available as I’m sneaking it in hubby’s diet.
I was just getting on this morning to find something healthy (and different) from our usual breakfast routine for Christmas morning. I’m going to do the cinnamon rolls! Can’t wait to try it; thanks for sharing. Have a wonderful Christmas!
I made these the night before the first day of school for my kids and left them in the fridge overnight. The next morning I popped them in the oven. My kids, especially my daughter, LOVED them! I substituted the Xylitol for Sucanat 1:1 because I couldn’t find it last minute. They do not carry it at Whole Foods for those that are looking.
Thank you for this recipe!!! I make a not clean version of cinnamon roll egg bake thing(doesn’t have a name)and I have been searching for a cleaner cinnamon roll so I can make it again. YAY!!
I am gluten sensitive and I just made these with subbing 1 cup Hodson’s Mill Pancake and Waffle Mix with milled flax seed for the whole wheat pastry flour. I only needed about 2/3 c almond milk and they turned out delicious! I am in love. It changed the macros to only 11 grams carbs (but I also used isopure natural vanilla protein) also only 125 calories per muffin. Keep the great recipes coming!
I made these today for brunch and they were really tasty! I used oat flour, rice flour and potato flour to make them gluten free… A bit crumbly but still yummy!
These look amazing and so simple to make. I will have to try this recipe out very soon. Thanks for the post!
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