Sugar-Free Classic Cinnamon Rolls
Dive into guilt-free indulgence with these Sugar-Free Classic Cinnamon Rolls, a perfect balance of wholesome ingredients and rich, comforting flavors. Crafted without refined sugar, these rolls use erythritol sweetener, delivering the same delightful sweetness while being kinder to your health. The soft, pillowy dough is infused with melted butter and cinnamon for a cozy, aromatic bite, and topped with a luscious cream cheese icing for the ultimate finish. This recipe is ideal for anyone seeking a healthier twist on a beloved breakfast treat, from low-sugar diets to guilt-free dessert enthusiasts. Ready in just under an hour with simple techniques like kneading and rolling, these cinnamon rolls promise bakery-quality results right from your kitchen. Enjoy them fresh out of the oven for a warm, comforting experience that feels like home.
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water
- 0.25 cup Erythritol sweetener
- 0.5 cup Unsweetened almond milk
- 0.25 cup Unsalted butter, melted
- 0.5 teaspoon Salt
- 3.5 cups All-purpose flour
- 0.25 cup Butter, softened
- 2 tablespoons Ground cinnamon
- 0.5 cup Erythritol sweetener
- 4 ounces Cream cheese
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
In a large bowl, dissolve the active dry yeast in warm water and let it stand for about 5 minutes until it becomes frothy.
Stir the erythritol sweetener, unsweetened almond milk, melted butter, and salt into the yeast mixture.
Gradually add the all-purpose flour, one cup at a time, mixing well until a soft dough forms.
Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Once the dough has risen, punch it down and roll it out on a floured surface into a 15x9-inch rectangle.
Spread the softened butter evenly over the dough.
In a small bowl, mix together the ground cinnamon and erythritol sweetener before sprinkling this mixture over the buttered dough.
Roll the dough from the long side into a log and pinch the edges to seal.
Cut the log into 12 even slices and place them in a greased 9x13 inch baking pan.
Cover the rolls and let them rise again for about 30 minutes until they double in size.
Preheat your oven to 350°F (175°C).
Bake the cinnamon rolls for 25 to 30 minutes until they are golden brown.
For the icing, beat together the cream cheese, erythritol sweetener, unsweetened almond milk, and vanilla extract until smooth.
Spread the icing over the warm cinnamon rolls before serving.
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2024 mg | 88% | |
| Total Carbohydrate | 521.0 g | 189% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 615 mg | 47% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
