Healthy Orange Cinnamon Rolls
Yields: 12 cinnamon rolls
These cinnamon rolls are light and fluffy with lots of bright citrus flavor. They also have lovely mesmerizing swirls of sweet and gooey cinnamon-spiced filling, and they definitely taste so much better than the ones sold in refrigerated cans at the grocery store! Leftovers will keep for at least five days (if not longer!), and they reheat beautifully, if you’d like to serve them warm and turn that filling extra gooey again!
  • for the dough
  • ¾ cup (210mL) warm freshly squeezed orange juice (around 100-110°F, and about 2 extra large oranges)
  • 1 tbsp (12g) coconut sugar
  • ½ tbsp (7g) unsalted butter, melted
  • ½ tsp salt
  • 2 ¼ tsp (7g or one ¼-oz package) dry yeast (see Notes!)
  • 2 ½ tbsp (18g) orange zest (about 2 extra large)
  • 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
  1. Lightly coat a 9”-round pan with nonstick cooking spray. Set aside. (See Notes.)
  2. To prepare the dough, stir together the orange juice, coconut sugar, butter, and salt in a large bowl. Sprinkle the yeast on top, and wait 10-15 minutes or until the mixture turns frothy. Stir in the orange zest. 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 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 spiced coconut 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.
  6. 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 dry towel. Set the pan in a warm, draft-free spot, and let the rolls rise for 45-60 minutes or until doubled in size.
  7. Preheat the oven to 350°F. Bake the cinnamon rolls for 17-21 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.
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 isn’t always easy to find in grocery stores, so I buy mine online here. (Both their rapid rise dry yeast and regular active dry yeast work equally well!)

The orange zest actually provides the majority of the citrus flavor, so don’t skimp on or skip it! I recommend using a regular zester. Many small-holed box graters don’t do nearly as good of a job as a regular zester. (This is the one I own, and it’s really affordable and worth every penny!)

This is my favorite cinnamon! It tastes stronger, richer, and sweeter. I buy it online here. It’s really inexpensive and affordable!

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

If your cinnamon rolls don’t rise to double their original size, it could be for one of two reasons: (a) you used different brands of yeast and whole wheat flour than I recommend {not all brands perform equally well!} or (b) they weren’t in a warm enough spot while rising.

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.

Vegan Version: Substitute Earth Balance buttery 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.)

For more information and tips, please see my blog post above! You can also watch my video here for a similar recipe to see how these are made!

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