Healthy Classic Cinnamon Rolls

Yields: 12 cinnamon rolls

My family proclaimed these the BEST cinnamon rolls they’ve ever had! Tender dough with lots of warm cinnamon and gooey sugar swirls… It’s no wonder they’re irresistible! Leftovers will stay fresh for at least 2 days if stored in an airtight container on the counter or at least 5 days if stored in an airtight container in the refrigerator.

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
2 – 2 ½ cups (240-300g) whole wheat flour
for the filling
6 tbsp (72g) coconut sugar
2 tsp ground cinnamon
½ tbsp (7g) unsalted butter, melted

Lightly coat a 9”-round cake pan with nonstick cooking spray. Set aside.
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 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.

Notes: For a vegan version, substitute your favorite non-dairy milk and Earth Balance buttery sticks in place of the butter.

For the yeast, I used Red Star® Active Dry Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it!

Brown sugar may be substituted in place of the coconut sugar, but the rolls will no longer be clean-eating friendly.

For more tips on kneading the dough and slicing the cinnamon rolls, watch my video here located above the recipe.

{vegan, clean eating, low fat, low calorie}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/09/11/clean-eating-classic-cinnamon-rolls/