Healthy cinnamon rolls

5 from 1 vote

Soft, fluffy, and deeply cinnamon-y without refined sugar, butter, or eggs. This healthy cinnamon rolls recipe proves that comfort baking doesn’t have to come with compromises. Made with whole wheat flour, olive oil, and naturally sweetened with date paste, these healthy cinnamon buns deliver everything you want from a classic cinnamon roll, minus the crash. They’re homemade, vegan, dairy free, and eggless, yet still indulgent enough to feel like a treat.

Prep Time45

Cook Time25

Resting time1 30

Course: Breakfast, Dessert, Sweet

Cuisine: American, Greek, Mediterranean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 340kcal

Author: Makos

Ingredients

For the buns:

6 tablespoons milk any
0.44 ounces fresh yeast see note#1 for instant yeast
1 tablespoon ground flax seeds
3 tablespoons water
2 tablespoons olive oil
1 teaspoon liquid sweetener optional
2.25 cups whole wheat flour
¼ teaspoon salt
1 teaspoon vanilla extract

For the date cinnamon filling:

½ cup date paste see note#2
1 ½ tablespoon ground cinnamon
1 pinch ground cloves

For the frosting:

2.7 oz vegan, sugar-free white chocolate
1 tablespoon olive oil

OR

2.1 oz light cream cheese
1 ½ tablespoons maple syrup

US Customary - Metric

Instructions

Transfer the milk, yeast, and two tablespoons of the flour to a large bowl and stir with a fork until the yeast is dissolved. Let it rest for 15-20 minutes until it becomes foamy.
👉 To speed things up, I prefer placing the bowl inside the oven and use the "proof" setting at 90°F (32°C).
👉 While the yeast is proofing make the flax egg: mix the ground flax seeds with the water in a small bowl and let it rest for 10 minutes.
Add the olive oil, the sweetener (if using) the vanilla and the flax egg to the bowl and mix to combine. Then add the flour and the salt (reserve a couple tablespoons of flour and add them later, only if the cinnamon roll dough is very sticky).
Mix until everything comes together, then transfer to a working surface and knead until you get a soft, pliable and not sticky dough. If it seems too sticky, add the rest of the flour and kneed some more (about 10 minutes)
Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel and place to a warm spot (again, I prefer the oven with the "proof" setting on). Let the dough rise until tripled in volume (about 1 hour).
Mix together the date paste, cinnamon and cloves.
👉 If the date paste is too thick, add a splash of water to thin it out.
Transfer the dough to your work surface and flat it out with your palms to a rectangular shape approximately inches long and inches wide (36x25 cm). You can also use a rolling pin, but I find that using my hands is much quicker and easy.
If it's sticky, lightly sprinkle with flour.
Spread the date-cinnamon mixture over the surface of the dough evenly.
Roll the dough starting from the long side, to form a log. Using a sharp knife, cut the log into 6 equal pieces, about 2.4 inches (6 cm) thickness.
Transfer the buns to an 8-inch (20 cm) diameter round baking pan lined with parchment paper and gently press them with your palms to give every roll the same height. Place them to a warm place until almost doubled in volume (about 30 minutes).
👉 Preheat your oven to 360°F (180°C).
When the rolls have risen, bake for 25-30 minutes, until golden brown on top. If any of the centers of the buns pop up, gently press them down after baking.
Melt the white chocolate and the olive oil in a double boiler (or in the microwaves stopping and stirring every 20 seconds) and drizzle over the cinnamon rolls.
👉 For the cream cheese frosting, mix the ingredients in a bowl and drizzle over the cinnamon rolls.

Video

Notes

Note #1: For instant yeast, use half the amount.

Note #2: If you can't find store bought date paste, you can make your own, by processing dates in a food processor. This is a ink for homemade date paste ↗️

Storage

Room temperature: Keep the cinnamon rolls in an airtight container for 2–3 days.

Refrigerator: Refrigerate for up to 5 days, tightly sealed. Rewarm each roll for 10–15 seconds in the microwave to bring back softness.

Freezer: Wrap each roll individually with plastic wrap, then place them in a freezer bag or airtight container. They freeze well for up to 3 months. Thaw overnight in the fridge and warm them in the oven at 150°C (300°F) for about 8–10 minutes, or microwave briefly for a quick fix.

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Nutrition