MAGIC — that’s what these Healthy Cinnamon Rolls are! These pillowy treats are sweet, buttery and tender, you’d never know they’re all natural, refined sugar free, low carb, reduced fat, high fiber, high protein and gluten free!
^^ See how soft it is?
It’s seriously like a pillow. A moist and buttery cinnamon-sugar pillow.
And that equals heaven.
These Healthy Cinnamon Rolls puff up beautifully while baking in the oven.
I’m no miracle worker with yeasted baked goods or anything, but these gluten free cinnamon rolls are one helluva miracle. These are probably THE BEST CINNAMON ROLLS EVER, and that’s including all the unhealthy ones I used to make yeeeeaarrsss ago (you know, the stuff from the grocery store that comes in a tube, packed full of bleached flour, white sugar and trans fats?). The sweet cinnamon sugar filling caramelizes slightly, the soft dough is uber moist and tender and the frosting is nice and buttery.
And when you think it can’t get any better… BAM!! I tell you these miracle gluten free cinnamon rolls are also sugar free and low carb. What the whaaaattt??
Did your socks just fly off? Because mine did. Like, right off my feet and out the window. This is how I feel right now:
^^ If you love Spongebob, you know which episode this pic is from 😉
I am so happy with this recipe. And eating them? Pure. Bliss. Buttery, chewy, mouthwatering. What are you waiting for??
These pillowy soft Cinnamon Rolls are sweet, buttery and tender, you’d never know they’re all natural, refined sugar free, low carb, reduced fat, high fiber, high protein and gluten free!
In a small bowl, whisk together the erythritol and cinnamon.
In another small bowl, stir together the coconut oil and butter flavor. Brush this onto the dough, leaving just a small amount left. Use the remaining mixture to grease a 9” springform pan.
Sprinkle the cinnamon-sugar mixture over the dough. Gently roll the dough into a log. Make sure that the dough “seam” is on the bottom of the log so it doesn’t unravel. Slice the log into 8 and arrange the rolls inside the pan.
Bake for 30 minutes, or until the surface springs back when tapped. Let cool slightly in the pan. Serve immediately, or store in a tightly sealed container in the fridge for up to 3 days.
I originally wasn’t going to share the recipe here because I worked so incredibly hard on publishing Naughty or Nice. But I wanted to provide it here because that way, you can determine whether or not the cookbook is for you!
Recipe republished with permission from the Naughty or Nice Cookbook!
I like these cinnamon rolls wayyy better than the previous cinnamon roll recipes I’ve posted on the blog. I mean, those recipes were delicious and all (I’ve made them about four times each!) but they weren’t any Cinnabon replicas. But this recipe? THIS recipe is something special.
Feel naughty, eat nice.
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