Cinnamon Rolls

As the weather gets colder, I find myself craving warm, comforting carbs—especially fresh, homemade baked goods. But I also want to keep my sugar intake in check, so I decided to give my favorite cinnamon rolls a healthy update! This low-sugar version is just as soft, gooey, and delicious as the original, but with far less sugar.

The secret? I've upped the amount of nuts in the filling, which adds a rich, satisfying crunch and balances out the sweetness. These cinnamon rolls are the perfect balance of indulgent and wholesome, keeping your cravings in check without overloading on sugar.

Whether you're curled up on a cozy morning or looking for a lighter treat, these rolls are bound to hit the spot. Enjoy them guilt-free!

ingredients

for 12 rolls

    the dough

  • 240g of unsweetened soy milk
  • 12g of active dry yeats
  • 54g coconut oil (melted)
  • 9g baking powder
  • 6g salt

    the moisturizer

  • 60g of unsweetened soy milk
  • 20g of maple syrup

    the filling

  • 54g coconut oil
  • 60g brown sugar
  • 120g roasted nuts of choice
  • 5g cinnamon

instructions

  1. Mix soy milk, yeast, and melted coconut oil. Let rest for 10 minutes.
  2. Combine flour, baking powder, and salt. Add to the yeast mixture and knead into a smooth dough. Let it rise for 1 hour.
  3. Prepare the filling by mixing chopped nuts, melted coconut oil, sugar, and cinnamon. For the moisturizer, whisk soy milk and maple syrup.
  4. Divide the dough in half and roll each portion into a 0.5 cm thick rectangle. Spread the filling evenly, then roll from the long side into a log.
  5. Cut each log into 6 equal pieces. Place them in a greased baking dish. Let the rolls rise for another hour.
  6. Preheat the oven to 180°C. Bake the rolls for 10 minutes, then pour the moisturizer over the rolls.
  7. Bake for another 20 minutes until golden brown. Let cool slightly and serve.