Sugar-Free Gifflar Cinnamon Rolls
Indulge in the comforting aroma and flavor of **Sugar-Free Gifflar Cinnamon Rolls**, a healthier twist on the classic Swedish treat! Made with nutrient-packed whole wheat flour, the dough is sweetened naturally with unsweetened applesauce and a hint of vanilla. The filling features a rich cinnamon-butter swirl, enhanced by the crunch of finely chopped pecans and the sweetness of granulated erythritol, a zero-calorie sugar alternative. With just 25 minutes of prep time and a short bake, these guilt-free cinnamon rolls are perfect for breakfast, snack time, or a wholesome dessert. Soft, golden, and completely sugar-free, these mini rolls are designed to satisfy your sweet craving while keeping things light—ideal for diabetics or anyone seeking a low-sugar lifestyle. Serve warm for a cozy treat that pairs beautifully with coffee or tea!
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Recipe Information
Ingredients
- 250 g Whole wheat flour
- 1 packet Instant dry yeast
- 150 ml Unsweetened almond milk
- 60 g Unsweetened applesauce
- 0.5 tsp Salt
- 2 tsp Ground cinnamon
- 50 g Butter, softened
- 30 g Finely chopped pecans
- 1 tsp Vanilla extract
- 30 g Granulated erythritol
Instructions
In a large mixing bowl, combine whole wheat flour, instant dry yeast, and salt. Mix well.
Gently heat the almond milk in a small saucepan until lukewarm (around 40°C / 104°F), then add to the flour mixture along with the unsweetened applesauce and vanilla extract. Mix until a soft dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Form it into a ball.
Place the dough back in the mixing bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, roll it out on a floured surface to form a rectangle approximately 30x25 cm.
In a small bowl, combine the softened butter, granulated erythritol, and ground cinnamon to form a smooth paste.
Spread the cinnamon butter evenly over the dough rectangle, leaving a small border along one of the long edges.
Sprinkle the chopped pecans over the cinnamon butter layer.
Starting from the long edge with the filling, tightly roll the dough into a log, sealing the edge by pinching the dough together.
Using a sharp knife, cut the log into small segments about 2 cm wide. You should get approximately 20 pieces.
Place the rolls on a baking sheet lined with parchment paper, spacing them slightly apart.
Preheat your oven to 190°C (375°F). Allow the rolls to rise again for about 15 minutes while the oven is heating.
Bake the cinnamon rolls in the preheated oven for 12-15 minutes or until golden brown.
Once baked, remove the rolls from the oven and allow them to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
1524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 231.9 g | 84% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 8.6 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 442 mg | 34% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1377 mg | 29% | |
*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.
