Best ever, melt in your mouth healthier cinnamon rolls topped with sweet homemade greek yogurt icing. This healthy spin on cinnamon rolls does not compromise the delicious taste of this doughy cinnamon treat. Made with white whole wheat flour and coconut sugar, these cinnamon rolls will be your new favorite dessert, breakfast, or snack!
Best healthy cinnamon rolls with greek yogurt icing
I could seriously make these cinnamon rolls every day! They taste amazing, are actually easy to make, and incorporate a lot of healthier ingredients than you will NOT find in a store-bought version.
Thinking back to my childhood, there was simply nothing better than waking up to the smell of freshly made homemade cinnamon rolls. My siblings and I would run downstairs as fast as we could to get our hands on those little rolls of happiness.
What I love most about this healthier version of cinnamon rolls is that they are refined sugar free and use a mix of regular all-purpose flours and white whole wheat flour. We never want to compromise on the taste, so don’t you worry these cinnamon buns are like the real damn thing.
The texture is like a soft pillow and the greek yogurt and reduced fat cream cheese icing is perfectly sweet from the maple syrup. Everyone will LOVE this recipe and beg you to make them every weekend!
Why you’ll love this recipe:
There are so many reasons why you will love this healthier cinnamon rolls recipe:
- Soft rolls with a sticky cinammon center
- Healthy icing made from Greek yogurt and reduced fat cream cheese
- Cozy breakfast, snack or dessert
- Perfect for kids and adults!
- Can be prepared the day before
Ingredients healthier cinnamon rolls
I still can’t believe how good these healthy cinnamon rolls are. One of my favorite things about this easy recipe is that the ingredients are so simple. Here is what you’ll need to make these doughy cinnamon buns:
- Yeast: I used 1 packet of instant yeast, but you can use dry yeast if you want. You’ll just have to wait 15 minutes for the dry yeast to activate with the warm milk and coconut sugar before moving on to the next step.
- Almond milk: We are using unsweetened almond milk for this cinnamon roll recipe.
- Coconut sugar: This recipe is refined sugar free, so we are using coconut sugar. It is just as sweet as regular sugar, just better for you!
- All purpose flour: This healthy cinnamon bun recipe calls for a blend of regular all-purpose flour and whole wheat flour. The all purpose flour gives them the fluffiest texture.
- White whole wheat flour: To make this cinnamon roll recipe a little bit healthier, we use white whole wheat flour.
- Salt: A dash of salt for the best flavor.
- Eggs: We’ll be using 3 large eggs to help bind these buns together.
- Vanilla extract: I just love vanilla extract!
- Butter: The best part of these dough and soft cinnamon rolls. Butter makes these buns flakey and melts in your mouth delicious!
- Cinnamon: The shining star in this healthy cinnamon roll recipe!
Greek Yogurt Icing:
- Greek yogurt: The base of our healthy Greek yogurt cinnamon roll icing. It’s creamy and high in protein!
- Reduced-fat cream cheese: This helps make the frosting thick and spreadable.
- Maple syrup: We are naturally sweetening the icing with a dash of maple syrup.
- Vanilla extract: 1 teaspoon of vanilla extract goes a long way flavor-wise!
Kitchen tools you’ll need
I love easy recipes and this whole wheat cinnamon roll recipe calls for simple ingredients and easy kitchen utensils! Here is a list of the kitchen tools you need to make this recipe:
- Stand Mixer
- Dough hook attachment
- Large Mixing Bowl
- 10.5 x 7.5 or 9 x 13 inch baking dish
- Sharp Knife
- Small Mixing Bowl
- Mesuring Cups
How to make whole wheat cinnamon rolls from scratch:
Here is how to make the best homemade cinnamon rolls completely from scratch. This recipe requires a few steps but they are very easy to follow.
For the dough:
Step 1: Start by heating the almond milk to 110°F in a microwave-safe dish for 30 – 40 seconds. You can also heat the almond milk over the stove on low heat.
Step 2: Once the milk is heated, stir in yeast and sugar. If you are using active dry yeast, allow the mixture to sit for 15 minutes. If you are using instant yeast, there is no need to wait. Then, combine the flours and salt together in the bowl of your stand mixer. Use the dough hook attachment to mix.
Step 3: Next, add the yeasted almond milk, eggs, and vanilla extract into the dry ingredients in the stand mixing bowl and mix on low-medium speed for about 3 minutes, or until a dough ball forms around the hook. Keep the mixer on and add a few pieces of butter at a time, allowing them to fully incorporate into the dough before adding more. Once all of the butter is mixed in, turn the mixer up to medium-high speed for 8 – 10 minutes. You can also knead by hand over a lightly floured surface for 8 – 10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out, and hold it up to the light to see if you can see the light through it without any tears. If it tears, mix the dough for another 1 minute and check again.
Step 4: Transfer the finished dough to a lightly greased bowl, cover it with plastic wrap, and allow to proof in a warm environment for 1 hour or until doubled in size. Alternatively, you can proof the dough overnight and bake in the morning. (Check for directions below)
For the filling:
Step 5: Just before you’re ready to shape the cinnamon rolls, make the filling by combining the melted butter, cinnamon, and coconut sugar in a small mixing bowl. Set it to the side until the dough is ready.
Step 6: Now, on a lightly floured surface, roll the finished dough out into a rough rectangle, about 1/4 inch in thickness. Do not overwork the dough. Once it is rolled out, spread the filling evenly all over the dough and use your hands to gently rub it in.
Step 7: Take the prepared dough and roll it up from the long (hot-dog style) end and seal the edge gently. Using a sharp serrated knife or floss carefully cut 12 individual 2-inch rolls. Place each cut cinnamon roll in a 10.5×7.5 or 9×13 inch dish and allow them to rise at room temperature for another 45 minutes – 1 hour. This step is important!
Step 8: Towards the end of the proof time, preheat your oven to 350°F. Bake the cinnamon rolls for 20-25 minutes, until they are golden brown and the filling is bubbling. Enjoy these warm cinnamon rolls with the maple sweetened greek yogurt icing, fresh fruit, or whipped cream!
How to make greek yogurt cinnamon roll icing:
While your whole wheat cinnamon rolls are baking, grab a medium bowl and beat the cold cream cheese and plain Greek yogurt with an electric mixer until smooth. Add in the maple syrup and vanilla and mix it until it is fully combined. Spread across the warm cinnamon rolls and enjoy! You’ll never be able to tell that the frosting is sweetened with maple syrup! It is that good.
Here are the very best baking tips when making cinnamon rolls:
- Don’t overheat your milk. Heat your milk in intervals if you are using a microwave. Burnt milk will not taste good at all!
- Use room temperature eggs and butter. This will make sure the healthy cinnamon rolls are perfectly baked. Using cold butter and eggs can affect the proof and bake time.
- Use a dough hook to knead. If you have an electric stand mixer, I highly recommend using the dough hook to knead your dough. You can also knead by hand, it is just more work on your part.
- Mesure your flours in grams. If you have a food scale, I recommend measuring your flours in grams. This will ensure the buns are PERFECT! If you don’t have one, add flours to measuring cups with a spoon; don’t pack the flour.
What makes these cinnamon rolls healthy?
While cinnamon rolls might not have the best reputation for being healthy, this recipe uses many simple ingredients that are good for you. First, this homemade cinnamon roll recipe uses whole grains since we combine regular and whole wheat flour. Second, there are no refined sugars since we use coconut sugar. Third, we use Greek yogurt and fat-free cream cheese for the frosting, which also adds 8 grams of protein per roll. Fourth, we use maple syrup to sweeten the icing.
So yes, this is absolutely a healthier cinnamon rolls recipe that tastes like the real thing!
Frequently Asked Questions
Can I make these overnight?
Yes! You can make either prepare the dough for these healthy cinnamon rolls the day before or bake them and reheat them the next day. To proof overnight: after you prepare the dough, place it into a greased bowl, cover it with plastic wrap, and place it into the fridge overnight. It should double in size. When you are ready to bake it, allow it to warm up to room temperature for about one hour and proceed with assembly.
Are cinnamon rolls a breakfast food?
Yes! This cinnamon roll recipe is perfect for breakfast. This recipe uses no artificial sweeteners, no refined sugars, and adds whole grains making this a perfect breakfast treat to start your day. Plus, each bun has almost 8 grams of protein!
Can I knead cinnamon roll dough by hand?
Yes! If you do not have a stand mixer you can roll out the dough by hand as well. This will just take a little more work and time.
Can I freeze cinnamon roll dough before baking?
Yes! You can freeze your cinnamon rolls after they have proofed and risen in the pan. Just cover the pan with foil, and freeze for up to 2 months. When you are ready to bake, thaw dough in the fridge overnight, then before baking, leave them at room temperature for about 45 minutes. Then, just bake as instructed on the recipe card.
Can I freeze baked cinnamon rolls?
Yes, if you want to freeze already baked cinnamon rolls, just store them in a freezer-safe bag for up to 2 months. Don’t freeze them with frosting on top, it just won’t taste good when you eat them. To reheat, let the rolls thaw in the fridge overnight or reheat them in the microwave for 30 – 45 seconds!
How to store and reheat cinnamon rolls
To Store: If you have leftover cinnamon rolls (which is pretty hard to do) simply store at room temperature for 3 – 4 days by covering the dish with aluminum foil. You can also store leftovers in an airtight plastic container in the fridge.
To Reheat: When you are ready to enjoy, reheat them in the oven at 350°F for 10 – 15 minutes for the best taste and texture. You can microwave them for 30 – 45 seconds if you are in a rush.
More tasty baking recipe to check out:
Need some more healthier baking recipes? Here are some of my favorite Healthful Blondie recipes to try out….
- Lemon Blackberry Bread
- Healthy Pumpkin Oatmeal Bars
- Lemon Poppy Seed Crumb Cake
- Double Chocolate Zucchini Banana Bread
- Healthy Cinnamon Swirl Coffee Cake
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Best Healthier Cinnamon Rolls with Icing
For the dough:
- 2 ¼ tsp yeast, 1 packet (I recommend instant yeast)
- ¾ cup (172g) almond milk , lukewarm
- 3 Tbsp 30g coconut sugar
- 2 cups (240g) all-purpose flour
- 1 ¾ cup (210g) white whole wheat flour,
- ½ tsp salt
- 3 eggs, room temp
- 1 tsp vanilla extract
- 9 tbsp (1 stick + 1 tbsp butter; 127g) unsalted butter, room temp
For the filling:
- ½ cup (1 stick; 113g) unsalted butter, melted
- 1 ½ tsp (10g) cinnamon
- 2/3 cup (100g) coconut sugar
For the frosting:
- ½ cup (4oz; 113g) cream cheese, cold
- ¼ cup (56g) plain greek yogurt, cold
- 3 Tbsp maple syrup
- 1 tsp vanilla
For the dough:
- Heat the almond milk to 110°F by microwaving for 30 - 40 seconds in a microwave-safe dish. You can also heat it over the stove on low heat. Stir in yeast and coconut sugar. If using active dry yeast, allow the mixture to sit for 15 minutes. If using instant yeast, go to the next step.
- Combine the flours and salt together in the bowl of your stand mixer. Use the dough hook attachment.
- Add the yeasted almond milk, eggs, and vanilla extract into the dry ingredients and mix on low-medium speed for about 3 minutes, or until a dough ball forms around the hook.
- Keep the mixer on and add a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is mixed in, turn the mixer up to medium-high speed for 8 - 10 minutes. You can also knead by hand over a lightly floured surface for 8 - 10 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out, and hold it up to the light to see if you can see the light through it without any tears. If it tears, mix the dough for another 1 minute and check again. Repeat until ready.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow to proof in a warm environment for 1 hour or until doubled in size. Alternatively, you can proof the dough overnight in the fridge and bake in the morning. Check notes for specific instructions.
For the filling:
- Just before you’re ready to shape the cinnamon rolls, make the filling by combining the melted butter, cinnamon, and coconut sugar in a bowl. Set to the side.
- On a lightly floured surface, roll the dough out into a rough rectangle, about 1/4 inch in thickness. Do not overwork the dough.
- Spread the filling evenly all over the dough and use your hands to gently rub it in.
- Roll the dough up from the long end (hot-dog style) and seal the edge gently. Using a sharp serrated knife or piece of floss carefully cut 12 individual 2-inch rolls.
- Place each cinnamon roll in a 9x13 inch dish or 10.5x7.5 dish and allow them to rise at room temperature for another 45 minutes - 1 hour. This is important!
- Near the end of the proof time, preheat your oven to 350°F.
- Bake the cinnamon rolls for 20-25 minutes, until they are golden brown and the filling is bubbling.
For the frosting:
- Meanwhile, in a medium bowl, beat the cold cream cheese and plain Greek yogurt with an electric mixer until smooth.
- Add in the maple syrup and vanilla and mix until fully combined.
- Spread across the warm cinnamon rolls and enjoy!
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