These Low Calorie Cinnamon Rolls are a wholesome twist on a classic favorite. This easy recipe is made with simple ingredients and makes fluffy cinnamon rolls.
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Check out my Low Calorie French Toast and my Low Calorie Breakfast Cookies for more low calorie breakfast ideas!
These low calorie cinnamon rolls is the perfect recipe for anyone with a sweet tooth. These homemade cinnamon rolls are warm, gooey rolls that taste just as good as a traditional cinnamon roll, but without all the calories.
The drizzle of low cal icing – it's the icing on top of these rolls (literally)!
How Many Calories Are In Cinnamon Rolls?
An average cinnamon roll contains roughly 300 calories, while this recipe boasts a significantly lower count of just 77 calories per roll.
Why You'll Love This Recipe
- This recipe uses whole wheat flour, which is higher in fiber, and a sugar substitute to cut down on calories without sacrificing flavor.
- Even though these easy cinnamon rolls are lower in calories, they still deliver that classic cinnamon roll flavor.
- These are the best cinnamon rolls! They taste amazing the next day.
Ingredients You'll Need
- Active Dry Yeast: The leavening agent responsible for making the dough rise.
- Warm Water: Used to activate the yeast. It should be around 110 °F.
- Whole Wheat Flour: Provides a slightly nutty flavor and a heartier texture to the rolls.
- All-Purpose Flour: A blend of whole wheat and all-purpose flour balances the texture.
- Granulated Sweetener (I like Monk Fruit Sweetener or Swerve Granular): Adds sweetness without the calories of regular sugar.
- Salt: Enhances the overall flavor and balances the sweetness of the rolls.
- Unsweetened Almond Milk (or low calorie milk of choice): Adds moisture to the dough without excessive calories.
- Unsweetened Applesauce: Provides moisture and a subtle sweetness to the dough.
- Ground Cinnamon: Adds warmth and that classic cinnamon roll flavor.
- Powdered Sugar Substitute (I like Swerve Confectioners): Used for the icing.
- Vanilla Extract: A small amount enhances the flavor of the icing.
Step-By-Step Instructions
Step 1: In a medium bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
Step 2: In a large mixing bowl, combine the whole wheat flour, all-purpose flour, granulated sweetener, and salt.
Step 3: Add the yeast mixture, almond milk, and unsweetened applesauce to the dry ingredients. Mix until a dough forms, scraping down the sides of the bowl.
Step 4: Knead the dough on a floured surface for about 5-7 minutes, until it's smooth and elastic.
Step 5: Place the ball of dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 6: Preheat the oven to 350 °F.
Step 7: Roll out the dough on a lightly floured surface, using a rolling pin shape it into a rectangle of about 12x8 inches.
Step 8: In a small bowl, mix together the granulated sweetener and ground cinnamon for the filling.
Step 9: Spread the cinnamon filling mixture evenly over the rolled out cinnamon roll dough.
Step 10: Starting from one of the longer edges, tightly roll up the dough to form a log.
Step 11: Cut the log into about 12 equal slices. Use a sharp serrated knife or dental floss for cleaner cuts.
Step 12: Place the slices in a baking dish lined with parchment paper, leaving a little space between each roll.
Step 13: Bake in the oven for about 15-18 minutes, or until the rolls are golden brown.
Step 14: While the rolls are baking, prepare the icing by mixing the powdered sugar substitute, unsweetened almond milk, and vanilla extract until smooth.
Step 15: Once the rolls are done baking, let them cool slightly before drizzling the icing over the top.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Be sure the yeast mixture becomes frothy after dissolving in warm water. If it doesn't foam, your yeast might be expired or the water likely isn't at the right temperature.
- When kneading the dough, use the heel of your hand to push the dough away from you, fold it in half, and then turn it. This helps develop the gluten for a better texture. You can also use a stand mixer with a dough hook attachment.
- Give your dough enough time to rise properly. It should double in size, which usually takes about an hour. A well-risen dough leads to lighter, fluffier rolls.
Variations
- Fruit: Add thinly sliced apples, pears, or mashed bananas into the filling. These fruits provide natural sweetness and moisture.
- Citrus Zest: Grate the zest of an orange or lemon into the cinnamon filling mixture for a citrusy kick.
- Cream Cheese Icing: Create a creamy and low calorie cream cheese icing by blending reduced fat cream cheese with a powdered sugar substitute and a touch of vanilla extract. This gives your cinnamon rolls the classic touch of regular cinnamon rolls.
Storing & Freezing
Storing: If you plan to eat the cinnamon rolls within 2-3 days, you can store them at room temperature in an airtight container. If you need to store them for a few days longer, you can place them in the refrigerator in an airtight container.
Freezing: Allow the cinnamon rolls to cool completely at room temperature. Wrap each cinnamon roll individually in plastic wrap or aluminum foil. Place them in a heavy duty freezer bag or an airtight container. Freeze for up to 2-3 months.
Thawing & Reheating: Remove the cinnamon rolls from the freezer and place them in the refrigerator overnight to thaw slowly. You can reheat the thawed cinnamon rolls in a preheated oven at 350 °F for about 10-15 minutes. You can also microwave them for a short time until they are heated through.
Recipe FAQ's
Yes, you can experiment with other flours like regular whole wheat flour, gluten-free flour or white whole wheat flour.
To prevent dryness, make sure not to overbake the cinnamon rolls.
More Breakfast Recipes You'll Love
Low Calorie Cinnamon Rolls
Special Equipment
Ingredients
For Dough
- 2 ¼ teaspoon active dry yeast
- ½ cup warm water around 110°F
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon granulated sweetener I use Monk Fruit Sweetener or Swerve Granular
- ½ teaspoon salt
- ¼ cup unsweetened almond milk or any other low calorie milk
- 1 tablespoon unsweetened applesauce
For Filling
- 2 tablespoons granulated sweetener I use Monk Fruit Sweetener or Swerve Granular
- 2 teaspoons ground cinnamon
For Icing
- ½ cup powdered sugar substitute I use Swerve Confectioners
- 1-2 tablespoons unsweetened almond milk or any other low calorie milk
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the whole wheat flour, all-purpose flour, granulated sweetener, and salt.
- Add the yeast mixture, almond milk, and unsweetened applesauce to the dry ingredients. Mix until a dough forms, scraping down the sides of the bowl.
- Knead the dough on a floured surface for about 5-7 minutes, until it's smooth and elastic.
- Place the ball of dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the oven to 350°F.
- Roll out the dough on a lightly floured surface, using a rolling pin shape it into a rectangle of about 12x8 inches.
- In a small bowl, mix together the granulated sweetener and ground cinnamon for the filling.
- Spread the cinnamon filling mixture evenly over the rolled out cinnamon roll dough.
- Starting from one of the longer edges, tightly roll up the dough to form a log.
- Cut the log into about 12 equal slices. Use a sharp serrated knife or dental floss for cleaner cuts.
- Place the slices in a baking dish lined with parchment paper, leaving a little space between each roll.
- Bake in the preheated oven for about 15-18 minutes, or until the rolls are golden brown.
- While the rolls are baking, prepare the icing by mixing the powdered sugar substitute, unsweetened almond milk, and vanilla extract until smooth.
- Once the rolls are done baking, let them cool slightly before drizzling the icing over the top.
Notes
- Be sure the yeast mixture becomes frothy after dissolving in warm water. If it doesn't foam, your yeast might be expired or the water likely isn't at the right temperature.
- When kneading the dough, use the heel of your hand to push the dough away from you, fold it in half, and then turn it. This helps develop the gluten for a better texture. You can also use a stand mixer with a dough hook attachment.
- Give your dough enough time to rise properly. It should double in size, which usually takes about an hour. A well-risen dough leads to lighter, fluffier rolls.
- Storing: If you plan to eat the cinnamon rolls within 2-3 days, you can store them at room temperature in an airtight container. If you need to store them for a few days longer, you can place them in the refrigerator in an airtight container.
- Freezing: Allow the cinnamon rolls to cool completely at room temperature. Wrap each cinnamon roll individually in plastic wrap or aluminum foil. Place them in a heavy duty freezer bag or an airtight container. Freeze for up to 2-3 months.
- Thawing & Reheating: Remove the cinnamon rolls from the freezer and place them in the refrigerator overnight to thaw slowly. You can reheat the thawed cinnamon rolls in a preheated oven at 350 °F for about 10-15 minutes. You can also microwave them for a short time until they are heated through.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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