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‘Healthier’ Cinnamon Rolls

‘Healthier’ Cinnamon Rolls

If you don’t like Cinnamon Rolls, we can’t be friends. I mean seriously, can you even resist the smell of freshly baked Cinnamon Rolls? I know I can’t, infact no one in our home can! It’s like the best kind of smell after may be the smell of freshly baked Brownies. No wait. I guess.. I love both of them equally!! I always love my Cinnamon rolls with a generous amount of cream cheese frosting. It is the best thing EVER! I know I have titled this recipe as “healthier” and to be honest it’s not totally healthy. But, it is definitely healthier than the regular cinnamon rolls so well, I’m in for it (*so that I can eat more cinnamon rolls without feeling guilty*). I’ve used a blend of whole wheat flour and all purpose flour, some honey and unrefined cane sugar. I don’t know how healthy it gets but I know it tastes so delicious, you won’t even notice.

It’s a labour of love, but it is so worth it and I know you won’t regret trying these. I have a hunch that if you’re on a strict diet then you may not consider this as a healthy choice but it is definitely a better option when you want to try to include better, nutritious foods to your diet.

Clicked by @bakesalotlady
Clicked by @bakesalotlady
Clicked by @bakesalotlady
Clicked by @bakesalotlady


400 g whole wheat flour

100 g plain flour

4 tbsp coconut oil

40g honey/unrefined sugar

1 large egg

10 g active dry yeast

1 tsp salt

200-250 ml luke-warm milk

1/2 beaten egg for brushing + 1 tbsp milk

For the filling:

75 g soft unsalted butter/solid but spreadable coconut oil

100 g unrefined cane sugar

1 1/2 tbsp ground cinnamon

For the glaze:

150 g softened cream cheese

120 g powdered sugar


  1. In a large bowl, add about half of the lukewarm milk, honey and yeast and just mix it with a spoon and keep aside for 5 minutes.
  2. Once you see bubbles on top of the mixture or if it’s foamy, it means your yeast is active and now you can add your egg and blend it in using a fork or a spoon till it is blended well.
  3. Sift the flours and salt into this bowl, add your coconut oil and half of the remaining milk. Using a woodden spoon, try to bring the mixture together or you may use your hands. Add the milk as needed, sometimes you may need more, sometimes less.
  4. Once everything comes together, knead the dough using your hands on a clean surface, add little flour as needed if the dough is too sticky. After kneading for about 8-10 minutes, the dough will be smooth and it will spring back almost when you poke it gently with a finger. You can also use a standing mixer to knead the dough if you do not want to knead it by hand.
  5. Oil a large bowl(or the same previous bowl) with coconut oil and transfer this dough to the bowl, add a little oil to the surface of the dough so that it doesn’t form a skin. Cover the bowl in plastic wrap and keep it in a warm, dust free surface of your house to rise for about 1-2 hours till it is doubled in size.
  6. When it is doubled in size, before rolling it out make sure your butter or coconut oil is in a spreadable consistency. Butter and line a 10×10 baking pan, or you can use any large baking pan which will fit the rolls.
  7. Flour your work surface and gently roll out your risen dough to a rectangle about 18 inches in length and 10 inches in breadth. Flour as needed. Once you finish rolling out to the required size, dust off the excess flour and gently spread the soft butter/spreadable coconut oil on the dough leaving about 1cm gap on the edges.
  8. Mix your sugar and cinnamon and sprinkle it all over the dough. Gently press the topping with your hands to just compress it and then gently start rolling your dough, lengthwise. Take your time, do not rush. Once you finish rolling, pinch the outer end to seal it so that it looks like a log.
  9. Cut into desired sized rolls. And place them on your prepared baking pan leaving a little space between them, then cover it with a clean towel and once again leave it in a warm – dry place for about 30-45 mins or until they puff up quite a bit.
  10. Preheat your oven to 175°C and when your cinnamon rolls are puffed up, with a pastry brush, brush the top of the rolls with the mixture of half a beaten egg and milk. Bake your Cinnamon Rolls for about 30 minutes or until they are beautifully golden brown.
  11. When your Cinnamon rolls are out of the oven, quickly blend the cream cheese and sugar using a whisk, and pour over the rolls while it is still warm. ENJOY!!!

I am absolutely in love with Cinnamon Rolls and these babies don’t last for more than 24 hours at our place, although I believe you can store them in an airtight container for a day or two in the refrigerator. I will recommend heating it up in the microwave for about 45 seconds before eating if you store them in the fridge. These rolls taste best the day they’re made, fresh out of the oven.

I hope you give this recipe a go do let me know your feedback.  Also, Don’t forget to follow me on Instagram , Pinterest and Facebook to join our amazing food journey!




4 comments found

    1. Hi Anshu! yes Cinnamon rolls are my Favourite too! and I have found that the egg makes these rolls incredibly rich and tender. Although you can try replacing it with 1/4 cup heavy cream per egg. I have tried it, it just will be a little less rich.

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