mga ito Malusog na Cinnamon Rolls are a guilt-free twist on the classic treat. Packed with protein, made with wholesome ingredients, and free of refined sugar, dairy, and eggs, they’re perfect for a quick and nutritious dessert. With a short rise time, you can enjoy these fluffy rolls in under an hour!
mahal ko making cinnamon rolls, which is quite nice because my kids and family absolutely love eating them. This last batch lasted less than 4 hours on my benchtop, which beat the previous record held by my Mga Sweet Potato Cinnamon Rolls, Yeast-Free Cinnamon Rolls, at Banana Bread na may Cinnamon Rolls.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
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Malusog na Cinnamon Rolls
mga ito Malusog na Cinnamon Rolls are a guilt-free twist on the classic treat. Packed with protein, made with wholesome ingredients, and free of refined sugar, dairy, and eggs, they’re perfect for a quick and nutritious dessert. With a short rise time, you can enjoy these fluffy rolls in under an hour!
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Servings: 9 roll
Mga Calorie: 217.1 kcal
Ingredients
- 2 ¾ tasa Flour ng Lahat-Lyong - (tala 1)
- 1 tasa Yogurt na Batay sa Halaman - (tala 2)
- ¼ tasa Almond Milk - (tala 3)
- 2 kutsarita Aktibong Pinatuyong Lebadura
- 2 tablespoons Mantikilya na Walang Gatas (Walang Asin) - natunaw (tala 4)
- 1 kutsarita Paghurno Powder
- ¼ tasa Asukal ng niyog - (tala 5)
Nakabubusog
- 3 tablespoons Mantikilya na Walang Gatas (Walang Asin)
- ½ tasa Asukal ng niyog
- 1 kutsara kanela
Icing
- ⅓ tasa Pulbos na Asukal - (tala 6)
- 2 tablespoons Yogurt na Batay sa Halaman
tagubilin
- Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang 9-pulgadang baking dish. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- In a small bowl, add the lukewarm almond milk (at about 98 °F or 37 °C), and sprinkle yeast on top. Stir with a wooden spoon, cover, and set aside for 10 minutes to activate the yeast.
- In a large mixing bowl add the all-purpose flour, baking powder, yogurt, melted butter, coconut sugar, and the activated yeast prepared before.
- Stir with a rubber spatula and, when it starts to look crumbly, lightly oil your hands and knead the dough to form a ball. If it is too wet, add a bit more flour. If it's too dry, add more yogurt. You can also prepare this cinnamon roll dough in a stand mixer using the dough hook attachment. Work at speed 3-4 until a dough ball forms.
- Lightly flour a work surface and place the dough on it. Sprinkle extra flour on top of the dough and roll into a 13-inch x 10-inch rectangle shape.
- Spread the softened butter evenly onto the rectangle.
- In a small bowl, whisk cinnamon and coconut sugar. Sprinkle the mixture and press it evenly onto the buttered dough.
- Roll the dough from the long side to form a cylinder.
- Use a serrated knife or an unflavored dental floss string to cut 9 pieces from the cylinder.
- Ilagay ang bawat rolyo nang nakaharap pataas ang ikot sa inihandang baking dish.
- Bake the rolls for 25-30 minutes at 350 °F (180 °C) until golden brown on top.
- Let the rolls cool down at room temperature on a wire rack before icing.
- To glaze, stir powdered sugar with dairy-free yogurt and a little almond milk if too thick, and drizzle on top of the cooled cinnamon rolls.
Mga Tala
Tandaan 1: You can use white spelt or whole wheat flour. You can not use almond flour or oat flour for this recipe. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
Tandaan 2: Any kind of plant-based yogurt can be used, almond yogurt, oat yogurt, or soy. If you use dairy in your kitchen, Greek yogurt is a high-protein option.
Tandaan 3: Any dairy-free milk can be used like oat milk or soy milk.
Tandaan 4: You can use light olive oil or applesauce as an oil-free option.
Tandaan 5: You can use sugar-free brown erythritol for a sugar-free, zero-calorie option.
Tandaan 6: Use powdered allulose or powdered erythritol for a sugar-free, zero calorie option.
Imbakan: Place the cinnamon rolls on a plate, cover it tightly with plastic wrap, and store it in the fridge for 3-4 days.
Pagkain
Paglilingkod: 1gumulong | Mga Calorie: 217.1kcal | Carbohydrates: 32.8g | Protina: 5g | Taba: 7.2g | Saturated fat: 1.3g | Polyunsaturated Fat: 2.1g | Monounsaturated na taba: 3.1g | Trans Fat: 1.2g | Sosa: 111.5mg | Potassium: 52.8mg | Hibla: 1.8g | Asukal: 1.5g | Vitamin A: 2.6IU | Bitamina C: 3.4mg | Bitamina D: 0.3Pg | Calcium: 82.8mg | Iron: 1.9mg | magnesiyo: 9.5mg | Posporus: 56.3mg | Zinc: 0.3mg
Why These Cinnamon Rolls Are Healthier
- Lower in Fat – Traditional recipes rely heavily on butter and eggs. This version uses high-protein dairy-free yogurt to reduce fat content while maintaining richness. It also makes the recipe vegan-friendly!
- Pinong Walang Asukal – Sweetened with asukal ng niyog or sugar-free options like erythritol, these rolls are kinder on blood sugar levels.
- Puno ng protina – Each roll contains 5 gramo ng protina, with potential to increase by substituting the filling butter with powdered peanut butter.
- Mabilis at Madali - Isang kumbinasyon ng active dry yeast and baking powder reduces the rising time to just 30 minutes.
- Nako-customize na Tamis – You can make sugar-free icing and sugar-free filling for a low-calorie treat.
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Eight ingredients is all you need to make these rolls!
- Flour ng Lahat-Lyong – Flour is the main ingredient for the rolls. It can be swapped with white spelt flour or whole wheat flour for a nuttier taste, but avoid almond or oat flour as they don’t provide the right texture. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Yogurt na Batay sa Halaman – This adds moisture, binds the dough, and increases protein. Use almond, oat, or soy yogurt as alternatives.
- Almond Milk – Almond milk provides the liquid needed to form the dough. Any plant-based milk like soy or oat milk works just as well.
- Aktibong Pinatuyong Lebadura – It helps the rolls rise and gives them a soft, fluffy texture. Combined with baking powder for a quicker rise.
- Mantikilya na Walang Gatas – Butter is used both in the dough and to make the filling. It Can be replaced with light olive oil or applesauce for an oil-free option.
- Paghurno Powder – Baking powder works alongside yeast to reduce the rise time and ensure the rolls are still fluffy.
- Asukal ng niyog – Coconut sugar sweetens the dough naturally and adds a mild caramel flavor. It can be replaced with sugar-free brown erythritol for a calorie-free option.
- kanela – It adds the classic warm, spiced flavor to the filling. Essential for the signature cinnamon roll taste. You can’t really replace it with anything else (they wouldn’t be called cinnamon rolls if it was the case).
- Icing Sugar – This is used for the glaze. You can swap it with powdered erythritol or powdered allulose for a sugar-free version.
- Maitim na Tsokolate Chips – You can add chocolate chips as an addition for extra sweetness in the filling or topping.
How to Make Healthy Cinnamon Rolls
These rolls are ever so slightly easier to make than the traditional recipe because the rising time is faster. Here are key steps in pictures.
Activate the yeast with warm (but not hot) water.
Combine the dough ingredients in the bowl of a stand mixer.
Cinnamon roll dough combined into a sticky ball and let it rest for 10 minutes to rise.
Flatten the dough with a rolling pin until you have a large rectangle.
Spread your softened dairy-free butter on top of the dough.
Combine the cinnamon with coconut sugar and spread the mixture on the dough.
Roll the dough into a large cylinder, starting from the long side.
Use some unflavored dental floss or a very sharp knife to cut the dough into 9 rolls.
Place the rolls in a baking pan and bake them for 5-30 minutes at 350 °F (180 °C).
Let the rolls cool down completely before drizzling the icing on the top.
Mga Tip sa Pagbe-bake ni Carine
While the recipe should be all you need, here are a few more tips to make the most perfect rolls.
- Warm the Milk Properly – Make sure the almond milk is lukewarm (around 98 °F/37 °C). Too hot can kill the yeast, and too cold won’t activate it.
- Don’t Skip Activating the Yeast – Letting the yeast sit with sugar and warm milk ensures it’s active and bubbly, which leads to fluffier rolls.
- Control Dough Stickiness – The dough should be slightly sticky but workable. Adjust with small amounts of flour or yogurt as needed. Avoid over-flouring, which can make the rolls dense.
- Roll Dough Evenly – Aim for a consistent thickness when rolling out the dough to ensure even baking. Use a ruler for accuracy if needed.
- Use Dental Floss for Cutting – For clean cuts that maintain the swirl, use unflavored dental floss instead of a knife to slice the rolls.
- Cool Before Icing – Let the rolls cool completely before applying the glaze to avoid it melting off.
- Add a Protein Boost – Replace the butter in the filling with powdered peanut butter for extra protein without adding fat.
- Experiment with Fillings – Add raisins, chopped nuts, or even a layer of thinly sliced apples for variety in the filling.
- Prevent Drying Out – Cover the rolls with plastic wrap or a damp kitchen towel during the short rise to retain moisture.
- Gawing Maaga – Prepare the rolls the night before, store them in the fridge, and bake fresh in the morning for a quick breakfast treat.
Mga Mungkahi sa Paghahatid
To make a complete breakfast or dessert spread, pair these cinnamon rolls with:
- Vegan Vanilla Latte – Aking vanilla latte is a creamy, dairy-free coffee drink that complements the cinnamon and sweetness of the rolls.
- Homemade Chia Seed Jam – Aking jam ng sanggol is perfect served as a side or drizzle over the rolls for a fruity twist.
- Mainit na Tsokolate na may Protina – Aking Mainit na Tsokolate na may Protina is warm and cozy. This protein-rich drink enhances the cinnamon flavor while providing a chocolatey contrast.
- Yogurt na may Protina – I love serving my Yogurt na may Protina ng Tsokolate for a refreshing, protein-rich pairing.
- Dairy-Free Pumpkin Spice Smoothie – Aking Smoothie ng Kalabasa na Pie is a seasonal drink with warm spices that complements the rolls’ flavors perfectly.
Higit pang mga Recipe ng Cinnamon Roll
If you love cinnamon rolls as much as I do, you need to try these:
Step 2 says to put the milk, sugar, and yeast in a bowl to activate. Then, step 3 says to mix the dough ingredients and lists the sugar again, but I don’t see anywhere how it says to split the amount? Is it supposed to be in both steps? I only see in the dough portion of the ingredients one entry for sugar and it just says 1/4 cup coconut sugar. The note 5 simply tells me I can substitute other kinds of brown sugar. Help!
Sorry about this typo, the sugar is going in step 3. I corrected the instructions.
hoy
I know you mentioned that you can’t use almond or oat flour but what about coconut flour
Coconut flour is even worst as it contains 4 times more fibers than regular flour, you will end up with a crumbly batter that never firm up. Coconut flour requires eggs (I don’t bake with eggs) and a combination of other flours most of the time almond, tapioca starch etc.
Perfect taste and quite easy to make for cinnamon rolls!
Thank you, great recipe!!!
Nevermind that these are healthier than normal rolls, they’re just the best I’ve ever had!! My kids also loved them