Skinny Chocolate Cinnamon Rolls
Yields: 12 cinnamon rolls
The filling in these healthy cinnamon rolls tastes just like the filling of chocolate croissants! They’re soft, tender, and taste really rich—the perfect guilt-free breakfast treat. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
  1. Lightly coat a 9” springform pan with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. To prepare the filling, stir together the coconut sugar, cocoa powder, and cinnamon in a small bowl.
  5. 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 free end onto the roll to seal. If the dough won’t stick together, gently brush the second longer edge with water before pinching to seal.
  6. 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.
  7. Preheat the oven to 350°F. Bake the cinnamon rolls for 17-20 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. Coconut oil will also work in place of the butter, but it won’t have quite the same flavor and the yeast will not turn frothy in Step 2.

For the yeast, I use this brand. It performs the best out of any yeast I’ve used, so I highly recommend it!

For the whole wheat flour, I use this brand. It allows the rolls to rise more than other brands and also yields more tender cinnamon rolls. White whole wheat flour, whole wheat pastry flour, and all-purpose flour may also be substituted.

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

I prefer a springform pan because the sides are taller, which allows the rolls to rise higher, and the sides are removable for easy serving. A regular 9”-round cake pan may be substituted instead.

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

{clean eating, vegan option, low fat, low calorie}
Recipe by Amy's Healthy Baking at