I updated the photos since I originally shared this recipe. You can see the old photos here!
Partway through the school year in 8th grade, my best friend moved to Australia because of her father’s job. A few months later as a surprise, my parents bought me a round-trip ticket to visit her, so I boarded a plane on the first day of Spring Break.
When the flight landed 14 hours later, my best friend and her mom stood waiting at the baggage claim with a bunch of brightly colored helium balloons. After plenty of hugs, we loaded my suitcase into their car, and her mom drove us around Sydney, pointing out their favorite shops and restaurants.
Upon arriving at their house, her mom put us to work making homemade cinnamon rolls—mainly to make sure I didn’t take a nap and would quickly adjust to the time change! We mixed up the dough, adding plenty of butter like the recipe called for, and after kneading and letting it rest, we rolled it out in a rectangle, brushed it with even more butter, and sprinkled the filling on top.
As an overnight recipe, we popped the pan of cinnamon rolls into the refrigerator that evening, and we preheated the oven as soon as we woke up the following morning. Once the timer rang, we eagerly waited next to the counter, waiting just barely long enough to avoid burning our fingers and tongues on the hot, gooey treats. With how incredible they smelled—and they tasted even better!—we completely forgot to make any icing to drizzle on top!
With that as my first homemade cinnamon roll experience, I thought that all cinnamon rolls required that much butter, sugar, and effort to make… But now, many years and rounds of recipe testing later, I can confidently state that isn’t true—and these Ultimate Healthy Cinnamon Rolls prove it!
They’re soft, tender, fluffy, sweet, cozy, gooey, sticky… Everything a perfect cinnamon roll should be! But unlike traditional recipes, this one has no refined flour or sugar (or eggs!) and just 1 tablespoon of butter… And they’re only 112 calories!
Sounds like heaven, don’t you think??
HOW TO MAKE THE ULTIMATE HEALTHY CINNAMON ROLLS
Let’s go over how to make the best ever healthy cinnamon rolls! As crazy as it might sound… I promise these aren’t that hard to make! To help you, I’m sharing lots of nerdy tips and tricks, along with a video directly above the recipe that walks you through every step. Nothing to be nervous about or afraid of!
Are you ready? Then let’s get started with…
Nerd Alert #1: Warm Milk
Unlike bread recipes that usually call for water, you’ll need milk to make these ultimate healthy cinnamon rolls. Milk makes the dough more moist and tender compared to bread dough!
But the good news? Just about any milk will work! Nonfat, low-fat, whole, almond, cashew, soy, oat… You name it! The three I use the most to make these ultimate healthy cinnamon rolls are nonfat milk, unsweetened cashew milk (I love how creamy it is!), and unsweetened vanilla almond milk (my lactose-intolerant family members buy this non-dairy milk the most!).
However… Your milk needs to be warm. Not cold, not boiling, not scalding — just warm! If you have a candy thermometer, it should register between 100°F and 110°F. But… I’m lazy and use the pinky test. That’s how my dad taught me to test warm milk for baking his homemade bread recipe as a little girl! If I can stick my pinky into the milk and it feels hot but not burning (like hot shower water or a hot tub!), that’s the perfect temperature.
Why do you need warm milk to make these ultimate healthy cinnamon rolls? That’s a great question — and I’ll share the answer in Nerd Alert #5! In the meantime, let’s move on to…
Nerd Alert #2: Butter
Many traditional recipes call for anywhere from 3 tablespoons to ⅓ cup of butter in the dough (if not more… plus a LOT more for the filling!), but… I actually found those higher amounts weren’t necessary. You just need a mere ½ tablespoon to make these ultimate healthy cinnamon rolls, which really helps keep them low calorie and low fat!
To make life easier for you, you’ll melt the butter. No (impatiently) waiting around for it to soften!
Tip: To make these ultimate healthy cinnamon rolls vegan and dairy-free, I recommend substituting stick-style vegan butter (like this!). You can use coconut oil in a pinch, but the yeast won’t turn frothy (more on that soon!) and your cinnamon rolls won’t taste as rich and buttery.
Nerd Alert #3: No Eggs?
If you read my tip above, then you may have caught something… It’s really easy to make these ultimate healthy cinnamon rolls vegan! That’s because these don’t contain eggs. Some recipes call for eggs to make the dough more tender, but just like with extra butter, I’ve found eggs aren’t necessary for nice, tender healthy cinnamon rolls. As long as you use warm milk and a good kneading technique, your ultimate healthy cinnamon rolls will still be perfectly fluffy and tender with no eggs!
Nerd Alert #4: Coconut Sugar
Most cinnamon roll recipes call for refined granulated sugar or brown sugar, but you’ll use coconut sugar to make these ultimate healthy cinnamon rolls instead. Coconut sugar is exactly what it sounds like: an unrefined sweetener that comes from coconuts! However, it does NOT actually taste like coconut. It has a rich caramel-like flavor similar to brown sugar, along with the dry texture of granulated sugar (just a little coarser!). You can often find it on the baking aisle right next to the regular sugar!
Although most of the coconut sugar goes into the filling (more on that soon!), you’ll still add a small amount of to the dough. This is because the coconut sugar acts like food for the yeast, which leads us to…
Nerd Alert #5: Yeast
Yes, you need yeast to make these ultimate healthy cinnamon rolls! (Or as my dad says, “Yeasties!”) I know many people are a little intimidated about baking with yeast… But if I could bake with yeast as an 8-year-old when I helped my dad make his homemade bread rolls for our holiday meals (every Thanksgiving, Christmas, and Easter!), then I’m positive that you can successfully bake with yeast too!
I’ve tried a few different brands of yeast to make these ultimate healthy cinnamon rolls, and Red Star Yeast outperformed every other brand. My cinnamon rolls always rose to double their original size when I used Red Star Yeast! With other brands, my cinnamon rolls rose only a small amount… And sometimes they didn’t even rise at all! So for the absolutely perfect, best ever healthy cinnamon rolls, I definitely recommend using Red Star Yeast!
Tip: Both their classic yeast and rapid-rise yeast work equally well! Because I can’t always find it in grocery stores where I live, I actually buy mine online here.
At this point, you’ll sprinkle the yeast into your bowl of warm milk, melted butter, coconut sugar, and salt. Then walk away for 10 to 15 minutes. When you return, it should look like puffy brown clouds have taken over your bowl — and that’s a good thing! That means the yeast has “proofed,” which is a fancy way of saying the warm milk has activated the yeast and that your yeast is alive, well, and happily munching on the coconut sugar.
Hint: If you use coconut oil instead of regular or vegan butter, your yeast won’t turn frothy here. That’s okay! As long as you used warm (not hot or boiling!) milk and your yeast wasn’t past its expiration date, your cinnamon rolls should still rise properly.
Nerd Alert #6: Flour
It’s time to stir in flour! To make these ultimate healthy cinnamon rolls as wholesome as possible, you’ll use whole wheat flour. It has lots of health benefits compared to regular all-purpose flour (like extra fiber and micronutrients!), which is definitely a good thing in my book!
Just like with the yeast, I tested many different brands of whole wheat flour when developing this ultimate healthy cinnamon rolls recipe. The clear winner? Gold Medal whole wheat flour. With the combination of Red Star Yeast and Gold Medal whole wheat flour, my cinnamon rolls always rise to at least double their original size!
I also love how easy it is to find Gold Medal whole wheat flour in the US. I’ve spotted it at just about every major grocery store, along with Walmart and Target!
Tip: If you can’t find Gold Medal whole wheat flour, then Bob’s Red Mill was a decent runner-up. Unfortunately, the cinnamon rolls I made with King Arthur whole wheat flour didn’t rise at all, so if that’s the only brand that you can find, I recommend substituting all-purpose or bread flour for ¼ to ½ of the amount of whole wheat flour so your cinnamon rolls will still rise.
I still haven’t had great luck with substituting gluten-free flour or oat flour in this ultimate healthy cinnamon rolls recipe, so for now, I definitely recommend sticking with wheat flours. As soon as I figure out the magic formula for a gluten-free flour option, I’ll update this recipe and share it with you!
Nerd Alert #7: Kneading
This is actually my favorite part of making cinnamon rolls — or any type of bread dough! I love kneading by hand. Call me crazy, but it’s almost meditative and therapeutic! I show you my kneading technique in the video directly above the recipe.
In a nutshell, generously flour your work surface (I love using a silicone baking mat!), the dough, and your hands. Fold the dough in half, press your palm into the top, turn the dough 90°, and repeat. Keep adding more flour as needed to prevent the dough from sticking to your hands and work surface.
Kneading develops the gluten strands (aka protein!) in the dough. As they develop, they get longer and intertwined with their neighboring gluten strands. These gluten protein strands help enable your cinnamon rolls rise and maintain their shape while baking and cooling!
However, you don’t want to over-develop those gluten strands… That will make your cinnamon rolls tough, gummy or chewy, rather that fluffy and tender. You’ve kneaded enough when the dough springs back most of the way when you gently press your index finger into the top. (See my video for a visual!)
Nerd Alert #8: No Second Rise?
With many traditional cinnamon roll recipes, you let the dough rise after kneading until it has doubled in size, punch it down, and then proceed to roll it out and make the individual rolls. That can add another hour (if not more!) to the process, and… I’m impatient and want to eat my cinnamon rolls much sooner than that!
So for these ultimate healthy cinnamon rolls, you get to skip the second rise! Just let your dough rest for a few minutes while you prepare the filling. As long as you’ve used my favorite combination of whole wheat flour and yeast, plus a gentle hand while kneading, your ultimate healthy cinnamon rolls will still turn out perfectly fluffy and tender without that second rise.
Nerd Alert #9: Cinnamon
Yes, the cinnamon is SO important that it gets its own Nerd Alert! For the best ever healthy cinnamon rolls, I highly recommend using Saigon cinnamon. It has a stronger, richer, and sweeter flavor compared to regular cinnamon, and that really elevates the taste of your cinnamon rolls. It’s the only kind I use in my baking now!
Tip: I actually buy mine online here because it’s so affordable and inexpensive!
You’ll combine the cinnamon with more coconut sugar to create the filling. Super quick, super easy, and super yummy!
Nerd Alert #10: Shaping the Dough
Now you’ll roll the dough into a big, thin rectangle. I absolutely love using my silicone rolling pin and silicone baking mat for this! Their nonstick surfaces make the process much easier, and they’re also really easy to clean. Even if you use the same silicone tools as I do, make sure you lightly flour your surface and rolling pin first so the dough doesn’t rip or tear!
Next, you’ll brush the dough with a teensy bit more melted butter. Just ½ tablespoon again! Many traditional recipes call for anywhere from 3 to 8 tablespoons, but just like with the dough, I found all that extra butter wasn’t necessary for creating a sweet, gooey, deliciously rich filling. (And using such a small amount helps keep your ultimate healthy cinnamon rolls low calorie and low fat again!)
After sprinkling the cinnamon sugar on top and rolling the dough up into a log, it’s time to slice them into individual rounds.
Nerd Alert #11: Cutting Your Cinnamon Rolls
Don’t use a knife to do this! Even really sharp knives can squish the dough into lopsided ovals. Instead, use my favorite trick…
Dental floss! I show you how to slice your ultimate healthy cinnamon rolls this way in the video above the recipe. When you use this method, you get perfectly round and circular cinnamon rolls!
Nerd Alert #12: Rising
Then place those cinnamon rolls into your pan, cover the top with a clean and dry towel, and set the pan in a warm draft-free spot. I typically turn on my oven to the lowest temperature, let it run for a few minutes, and then turn it right back off once it feels warm. (Just like with the milk’s pinky test, I go by feel!) Then I’ll set the pan inside and close the oven door completely.
If your oven is too cold, then cinnamon rolls won’t rise at all. But if your oven is too hot, the sugar in the filling with start to turn liquidy and seep out the cinnamon rolls’ tops and bottoms. It’s like Goldilocks and the three bears… You’re aiming for a rising temperature that’s not too hot, not too cold, but just right!
Hint: Some newer or fancier ovens have a “warm” or a “proof” setting. I’ve tried using those settings, and I haven’t gotten them to work quite as well as turning on the oven for a few minutes like I described above. Just my personal experience!
Once your cinnamon rolls have risen to double their original size (I always think it’s so magical and fun how the yeast does that!), all that’s left to do is remove your pan from the oven, let the oven preheat, bake your ultimate healthy cinnamon rolls…
And enjoy every bite! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy cinnamon rolls!
| The Ultimate Healthy Cinnamon Rolls | | Print |
- for the dough
- ¾ cup (180mL) warm nonfat milk (100-110°F)
- ½ tbsp (7g) unsalted butter, melted
- 2 tbsp (24g) coconut sugar
- ½ tsp salt
- 2 ¼ tsp (7g or one ¼-oz package) dry yeast (see Notes!)
- 2 – 2 ½ cups (240-300g) whole wheat flour (see Notes!)
- for the filling
- 6 tbsp (72g) coconut sugar
- 2 tsp ground cinnamon (see Notes!)
- ½ tbsp (7g) unsalted butter, melted
- Lightly coat a 9”-round pan with nonstick cooking spray. Set aside. (See Notes!)
- In a large bowl, stir together the milk, butter, sugar, and salt. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Mix in 1 ½ cups of flour. If the dough is still wet, continue stirring in flour 2 tablespoons at a time until the dough begins to pull away from the sides of the bowl.
- Turn the dough out onto a well-floured surface, and knead for 3-5 minutes or until the dough springs back most of the way when you gently press your index finger into it. Let the dough rest while preparing the filling.
- To prepare the filling, stir together the coconut sugar and cinnamon in a small bowl.
- On a clean, well-floured surface, roll the dough out into a 16x10” rectangle. Brush with the melted butter, leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the ends to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
- Slice the log into 12 pieces using dental floss (recommended) or a sharp serrated knife. Place the rolls into the prepared pan, and cover the pan with a clean towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 30-45 minutes or until doubled in size.
- Preheat the oven to 350°F. Bake the cinnamon rolls for 18-22 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
For the whole wheat flour, I HIGHLY recommend Gold Medal whole wheat flour. It performs the best out of any brand I’ve tried, and it ensures your cinnamon rolls fully double in size while rising in Step 6. (Other brands of whole wheat flour don’t rise nearly as high, if at all!)
All-purpose flour may be substituted for the whole wheat flour. White whole wheat flour, whole wheat pastry flour, and other brands of whole wheat flour may also be substituted for the Gold Medal whole wheat flour, but your cinnamon rolls may not rise as high as with Gold Medal whole wheat flour or all-purpose flour. See Nerd Alert #6 in my blog post above for more information!
I haven’t had good luck substituting gluten-free flours or oat flour in this recipe. The cinnamon rolls don’t rise the way they do with wheat-based flour due to the lack of gluten. See Nerd Alert #6 in my blog post above for more information!
For the yeast, I HIGHLY recommend Red Star Quick Rise Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it! It isn’t always easy to find in grocery stores, so I buy mine online here. (Their regular active dry yeast also works equally well!) See Nerd Alert #5 in my blog post above for more information about yeast and different brands!
Any milk may be substituted in place of the nonfat milk.
Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly. Do not substitute liquid sweeteners (ie pure maple syrup, honey, or agave).
I highly recommend using Saigon cinnamon. I buy mine online here because it’s so inexpensive and affordable, and it’s the only cinnamon I use in my baking now! It has a stronger, richer, and sweeter flavor than regular cinnamon, which makes your cinnamon rolls taste even better!
I absolutely love using my silicone rolling pin and silicone baking mat for rolling out the dough in Step 5! Their nonstick surfaces make the process much easier, and they’re also really easy to clean. (However, even if you use the same silicone tools as I do, make sure you lightly flour your surface and rolling pin first so the dough doesn’t rip or tear!)
VEGAN + DAIRY-FREE OPTION: Substitute your favorite non-dairy milk and stick-style vegan butter (this is my favorite!). You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy in Step 2.
GREEK YOGURT FROSTING: In a small bowl, stir together ¼ cup (60g) plain nonfat Greek yogurt + 4 teaspoons pure maple syrup (or honey or agave!). Spread on top of the cinnamon rolls just before serving. (The frosting will melt a little if your cinnamon rolls are still warm or hot, but it’ll still taste delicious!) This is the frosting that I used in the photos in my blog post above!
CREAM CHEESE DRIZZLE + FROSTING: For a cream cheese drizzle, use this recipe of mine. For cream cheese frosting, use this recipe or this recipe.
For more information and tips, see Nerd Alerts #1-12 in my blog post above!
{clean eating, vegan, egg-free, dairy-free, low fat}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Pumpkin Cinnamon Rolls
♡ Healthy Chocolate Cinnamon Rolls
♡ Healthy Apple Pie Spice Cinnamon Rolls
♡ Healthy Slow Cooker Cinnamon Rolls
♡ Healthier Eggnog Cinnamon Rolls
♡ Cinnamon Roll Oatmeal Cookies
♡ Cinnamon Roll Scones
♡ Cinnamon Roll Almond Butter
i have been craving for cinnamon rolls for the past few weeks now. the only thing that stops me is because it is too unhealthy! i’m glad you have this recipe on your blog so i can make it and not feel guilty later. I wanted some crunch in my cinnamon rolls, what kind of nuts (pecans, walnuts, almond nuts, peanuts) would you recommend adding in the filling and how much? thank you!
I really appreciate your interest in my recipe Hesty! I actually don’t like nuts in my baked goods (I’m weird, I know!) so I’m not the best person to ask about how many to add. However, if I had to choose, I’d go with pecans! 🙂 I’d love to hear what you think of these cinnamon rolls if you try them!
I added about a cup of mixed pecans, walnuts and almond nuts. They turned out great. Although, I didn’t use the same brand of wheat flour and yeast so mine did not rise much. I will probably make this again using the same brand next time.
I’m glad you enjoyed them Hesty! I’d love to hear how your next batch turns out with the other brands, if you decide to make them again! 🙂
Hello Amy why dont you use backing pulver for this one but for the 45min recipe 🙂
I only use yeast in this recipe, not baking powder, because these cinnamon rolls rise for 30-45 minutes before baking. During that rising time, the yeast is activated, which makes the cinnamon rolls rise. Because my 45-minute cinnamon rolls don’t use the 30-45 minute rise before baking, they need help rising while in the oven (the yeast doesn’t work as well to make the cinnamon rolls rise once it’s in the 350°F oven!), which is why I added baking powder to that recipe. However, between the two recipes, I definitely prefer this one. 🙂 I’d love to hear what you think if you try them Lily!
Hi Amy,
I made these today and when I tasted it, it’s a little bitter. Not sure if it’s because of the whole wheat flour. But is it normal?
I really appreciate your interest in my recipe Cara! These cinnamon rolls have never turned out bitter when I’ve made them, so I’d love to help solve that issue you saw! Was the dough the part that tasted bitter, or was it the filling? What brand of whole wheat flour did you use (and it wasn’t past its expiration date, right??)? Did you make any substitutions, including those listed in the Notes section? We should definitely be able to solve the mystery once I know those details! 🙂
Hi Amy,
Thanks for replying. It wasn’t that bitter. Just slightly. And it definitely is in the dough. I didn’t make any substitutions other than the milk which I used full fat milk. I used the wholemeal flour (woolworths brand – which is a store here in Sydney). This is the second time I made bread using that flour which resulted in a bitterness taste. So I have a feeling it is from the flour. It wasn’t expired because I just bought that flour last weekend. I tried to do some research online and saw that using whole wheat/ wholemeal flour would result to that slightly bitter taste due to the tannin content of the wheat where the red pigments in red wheat carry the bitter flavor.
It’s my pleasure, Cara! Are there other brands of whole wheat flour available in Sydney? I haven’t experienced that bitter flavor from the red wheat-based whole wheat flours here in the US where I live, so I’m wondering if it’s just that particular brand?… If there aren’t any other brands available, then you can try doing half regular whole wheat and half white whole wheat or all-purpose flour to reduce the bitterness!
There’s a premium brand called White Wings and probably more brands from other stores. I could try that. If it’s still a bit bitter, I’ll do the half and half. Thanks for your quick reply. You are so helpful. And loving your recipes btw. Cheers 🙂
It’s my pleasure, Cara! I’m always happy to help! 🙂 I can’t wait to hear how your next batch turns out!
What’s the difference between this one and your 45 minute healthy cinnamon roll recipe?https://amyshealthybaking.com/blog/2016/07/07/45-minute-healthy-cinnamon-rolls/
I really appreciate your interest in my recipe Jennifer! These cinnamon rolls solely depend on yeast as the leavener, so they require a full rise before baking. My 45-minute cinnamon rolls use both baking powder and yeast. They don’t need a full rise before baking, but as a result, they often don’t rise twice as tall. If you’re deciding between the two and have the time for a full rise (and have the Red Star Yeast and Gold Medal whole wheat flour!), I prefer this recipe! 🙂 I’d love to hear what you think if you try these cinnamon rolls!
Hi Amy,
this recipe looks great! I am hoping to make it for a big group on a weekend away- hoping to prepare it in advance and bake on the morning- is that possible?
If so – how would you go about it? I would appreciate any advice as I am not much of a baker.
I really appreciate your interest in my recipe Rachel! I haven’t tried making these in that fashion, but I know that they reheat really well! So my best recommendation for you would be to bake them fully the night before (or just in advance!), leave them in the pan, and place foil over the top once they’re at room temperature. In the morning, leave the foil on the pan and pop that in the oven so you can serve them warm. Does that make sense? 🙂 I’d love to hear what you think if you try these cinnamon rolls!
Just wondering why you choose coconut sugar instead of organic raw cane sugar. Coconut sugar is less sweet, so you’ll be using more of it, and the tiny amount you do use isn’t adding any real amount of the minerals that coconut sugar is supposed to have.
I really appreciate your interest in my recipe Cat! For my cinnamon rolls recipe, I haven’t found coconut sugar to taste any less sweet than cane sugar. I completely agree that the small amount of coconut sugar that you ingest won’t amount to much when it comes to micronutrients, but it’s typically the sweetener that many people in my audience prefer and keep on hand. If you’d prefer to substitute organic raw cane sugar, that would be perfectly fine! 🙂 I’d love to hear what you think if you try these cinnamon rolls!
Because the bread rises after the filling has been added – as opposed to dough rising and filling being added afterwards – does this leave rolls with more space missing filling? In other words would it be advisable to let dough rise and then rolling it out to add filling?
I really appreciate your interest in my recipe Dee! If you follow the recipe as directed and tightly roll up the dough, there won’t be places within the spirals of cinnamon rolls that are missing filling after they’ve risen. 🙂 I can’t wait to hear what you think if you try these cinnamon rolls!
Could you use whole wheat pastry flour to sub for whole wheat flour? TIA!
Yes, that should work! Just remember that certain brands of whole wheat pastry flour won’t yield cinnamon rolls that rise quite as high as the brand of whole wheat flour that I use. However, the flavor will remain the same! 🙂 I can’t wait to hear what you think of these cinnamon rolls Anne!
Amy! They turned out SO good!! I did half whole wheat, half whole wheat pastry. They were light and fluffy. And they were so fun to make! I did half coconut sugar and half swerve brown sugar to cut the sugar down even more – I made it for my son for his 3 yr birthday breakfast this morning. He ate it up! And my husband ate 3! I posted a photo on the Pinterest link. Thank you so much for a great recipe, will definitely be making these again.
You’re such a sweetheart Anne — that means SO much to me that your family loved these cinnamon rolls and that you shared your photo on the pin link! ♡ Your cinnamon rolls look fantastic, and I love your idea of a Greek yogurt glaze. So fun!! Thank you for taking the time to let me know!
Hey Amy, I think I pinned my photo under the wrong pin link ???? The picture you saw and commented on was from a different follower. I added the picture to the correct link now though – Just wanted to show you what I did with it for my son’s birthday! ☺️ Thank you so much again.
No worries Anne! I really appreciate you taking the time to post your photo! That’s such a fun breakfast plate with the animal and volcano scene — I wish I had someone do that for me for my birthday! ♡ Thank you again for taking the time to comment and share your picture. It really made my day!!