Sugar Free Cinnamon Rolls!
Sugar Free Cinnamon Rolls! The First day of summer is already here (I am doing way to much baking, sugar free cinnamon rolls anyone?) and I’m feeling the HEAT!!! I can’t believe we are almost in June (the second half of the year) and it’s been pretty busy here at the savvynaturalista headquarters.
I will definitely try to do more blogging and lots of video tutorials. I know many of you know that I am passionate about the epidemic of diabetes and that’s why I started making so many sugar free recipes. I need to really talk about sugar substitutes, but I have so many posts on them I just don’t think I should repeat myself for my old readers, but for all you new readers (waves) of the SAVVY NATURALISTA I will start linking my posts on the right side!
I know it’s odd for me to be baking cinnamon rolls and summer is here, but this was at a request by one of my coworkers. I thought I would share the recipe with you as well. Her daughter is diabetic and today was here graduation day, so I decided to make her a special treat.
She has been complaining about not being able to eat cinnamon rolls and since her mom is not much of a baker. I went ahead and did all the work for her special day. Once I handed her the cinnamon rolls she could not keep her hands out of them. She is hoping I come up with an icing for them pretty soon.
Now let’s get to the most common questions I get asked (recipe assassins please read)! I am so worried about the sugar you added to the dough, should I be worried? Well if you are worried about the sugar that’s added to the dough you shouldn’t be. The yeast will eat all the sugar for you! Once the dough has set for 30 minutes to an hour the yeast will have did its job and ate the sugar (it will be no more), remember yeast is ALIVE!!
But why put sugar in the dough I don’t see the point? Well you must be a beginner baker, no worries I am here to help! Without the sugar the yeast will not be able make the dough rise (simple terms, but it’s more science to it that we will save for another post). If the dough is not able to rise, you will not get big gigantic cinnamon rolls that are fluffy. So yes these cinnamon rolls are sugar free! If you still have questions I am here to help. If they are medical I am not a Doctor! Now enjoy the recipe and share your sugar free pics on my social media pages!!!!
Sugar Free Cinnamon Roll Dough Recipe:
3 ¼ cups all-purpose flour
¾ cup almond milk
½ cup butter (I used whipped)
3tsps. yeast (or one packet)
3 tbsps. granulated sugar
½ teaspoon salt
1 egg
¼ cup water
Sugar Free Cinnamon Roll Filling Recipe:
1.5 cups sugar sub (I used a mixture of stevia and sucralose)
¾ cup butter, softened (I used whipped butter)
1tbsps. ground cinnamon
Sugar Free Cinnamon Roll Directions: Heat the milk in a small saucepan until it bubbles, remove from heat. Add butter and stir until melted. Let cool until lukewarm. In a large bowl, combine 2 ¼ cup flour, yeast, sugar and salt and mix well. To the dry ingredients use a mixer and add water, egg and the milk mixture slowly and beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition.
When the dough is pulled together, place onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 30 minutes to an hour (this will ensure that the yeast has ate all the sugar, and also allowing the dough to rise in the process).
Meanwhile, in a medium bowl, mix together sugar sub, cinnamon, softened butter. Roll out dough into a rectangle (any size will do). Spread dough with sugar sub mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place in a well-greased cut side up. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees. Bake in the preheated oven for 20 minutes, or until browned. Let cool and serve! Icing recipe coming soon!
OMG! I have been avoiding cinnamon rolls….which I absolutely love…..but now that I have seen your recipe, I can’t wait to satisfy my craving! I am going to use xylitol for the sweetener instead of stevia. Xylitol taste exactly like sugar. I am not a big fan of stevia as I find it leaves an aftertaste I don’t like. Woooooohooooo! Cinnamon Rolls without the sin! Big thimbs up! thanks so much for sharing this brilliant idea!
Yay I am so HAPPY I hope you enjoy 🙂 Just be careful with xylitol I don’t know if that sugar sub is a bit stronger then the stevia, so you might need less or more.. I would suggest starting with less and working up. 🙂
What is the carbohydrate count? My fathers dietician has him counting carbs.
I just wanted to share that accyaly the dough does rise even without sugar. The yeast activates with some some lukewarm liquid in a couple of minutes. Me and my boyfriend have been making bread like that with no sugar for a long time and the dough rises just fine. Also have tried your recipe and i used no sugar to activate the yest and the it turned out great. Hope this helps all to know that yeast doest not need sugar to get activated or to make the dough rise. Thank you for t 🙂 e recipe. I filled mine with a dates puree so it really had no sugar but the dates are as sweet as honey. Wish you a joyful adventure with cooking!
Thanks for the info, so happy you enjoyed them 🙂
Hey, I love the look of this recipe and can’t wait to try it! I think I will also try with xylitol as I think it is the perfect substitute for sugar in baking. I just wanted to ask though…isn’t sucrose the scientific name for standard granulated sugar? Sorry if I’m wrong it’s just that’s how I’d always understood it. I’m sure it will be just great with xylitol though.
Thanks again ☺️
Rachael
I actually used sucralose since I ran out off stevia. It was just a typo hun 🙂
Hello, thank you so much for this recipe. I cannot wait to try them for Mother’s Day breakfast. Can I just check, I always thought that sucrose was the scientific name for ordinary refined table sugar, but obviously I have always though wrong! So could you tell me what sucrose is please? I can always use xylitol in the recipe as that always works perfectly as 1-1 substitute in baking, but if there’s another substitute I haven’t tried then I’d love to give that a go. Would coconut sugar work? I guess it would alter the taste slightly but coconut sugar has quite a malty taste which I think may work quite well in this recipe. Look forward to hearing from you Shundara! ? xx
Sucrose was a typo for sucralose, thank you so much for pointing it out and I am sorry for the late reply. You could try xylitol I have never used it, because it can cause an upset stomach or a laxative effect if you use too much. You could try coconut sugar if you want I have a lot of coconut sugar recipes on the blog. It’s up to you I just prefer the substitutes over coconut sugar because the ratio to sugar is perfect vs. coconut sugar when it comes to taste. I tend to over use with coconut sugar and the calories add up. I hope your mom loves the recipe hun 🙂
I’ve never made cinnamon buns and was terribly intimidated by the idea because my Grandma made THE best cinnamon buns in the world. In addition, my husband is diabetic but I was dying for cinnamon buns! My daughter and I made these last night. They are fantastic!! I used half sugar, half stevia in the raw but next time I’ll try all Stevia. Thank you so much for this amazing recipe! It’s right up there with Grandma’s!
Thank you so much for letting me know! Honestly that’s why I decided to make sugar free recipes. It was for those who could not have sugar and still wanted to enjoy those special treats in moderation 🙂
Quick question isn’t granulated sugar still sugar?
yes…
I make a cream cheese frosting that went very well with these. My mom is diabetic; her dietician advised that powdered sugar is OK since it actually has very little sugar in it.
Thanks so much for letting us know 🙂