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!)
White whole wheat flour or whole wheat pastry flour may be substituted for the whole wheat flour, but the cinnamon rolls might not rise as high (see Note directly above this one!). All-purpose flour may be substituted, and the cinnamon rolls should rise just as high as with Gold Medal whole wheat flour.
For the yeast, I used
Red Star Quick Rise Yeast. It performs the best out of any yeast I’ve used, so I highly recommend it! It always easy to find in grocery stores, so I buy mine online here. (Both their
quick rise dry yeast and
regular active dry yeast work equally well!)
Any milk may be substituted in place of the nonfat milk.
For a vegan version, substitute your favorite non-dairy milk and
Earth Balance sticks in place of the butter. (You may substitute coconut oil, but the cinnamon rolls will taste different, and the yeast won’t turn frothy in Step 2.)
Brown sugar may be substituted in place of the coconut sugar, but the cinnamon rolls will no longer be clean-eating friendly.
I haven’t had good luck substituting gluten-free flours in this recipe. The cinnamon rolls don’t rise the way they do with wheat-based flour due to the lack of gluten.
To see how these cinnamon rolls are made, watch my video
here (located directly above the recipe!).
{clean eating, low fat, vegan option}