Notes: I highly recommend using a 9”-round springform pan, like
this! Springform pans have taller sides than most traditional cake pans, so this allows your cinnamon rolls to rise properly without touching the top of the towel in Step 6.
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}