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Gluten-Free, Low Sugar Cinnamon Rolls

These cinnamon rolls are full of the sweet and sticky cinnamon roll flavor you know and love, but with a few healthy tweaks to make them guilt-free!
Prep Time 25 minutes
Cook Time 22 minutes
Inactive Time 1 hour 30 minutes
Total Time 2 hours 17 minutes
Servings 12 rolls

Ingredients

For Yeast Starter

  • 1 cup 2% milk
  • 1 packet instant dry yeast
  • 1 tbsp cane sugar

For Dough

  • 2 1/2 cups gluten-free flour (Bob’s Red Mill 1:1 baking flour)
  • 1/4 cup granulated erythritol sweetener
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp sea salt
  • 4 tbsp melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract

For Filling

  • 3 tbsp melted unsalted butter
  • 1/4 cup granulated erythritol sweetener or organic cane sugar
  • 2 tbsp cinnamon
  • 2 sachets Pique Cinnamon Fasting Tea

For Cream Cheese Icing

  • 1/2 cup powdered erythritol or powdered sugar
  • 2 oz. cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3 tbsp milk
  • 1 tsp vanilla extract

Instructions

  • Heat milk in the microwave to between 90-110F in a glass measuring cup. Stir in cane sugar and instant yeast. Allow the yeast to activate for 8 minutes.
  • In the meantime, whisk together gluten-free flour, erythritol, baking powder and sea salt in a large bowl or bowl of a stand-mixer.
  • Add melted butter, vanilla extract, egg and the yeast mixture. Mix on low speed for 2-3 minutes.
  • Cover with a clean damp towel or plastic wrap and place the bowl in a warm area for 1 hour to rise.
  • Use a spatula to transfer dough to a lightly greased large piece of parchment paper.
  • Lightly grease hands and press dough gently to create a 10x13 rectangle. Brush the dough with melted butter leaving edges unbuttered.
  • Stir together erythritol sweetener, cinnamon and Pique Cinnamon Fasting Tea. Sprinkle over butter on dough.
  • Begin rolling the dough using the parchment paper to lift until you have a long log. Grease a sharp knife and slice dough into 12 rolls.
  • Place rolls in a 9x13 baking pan lined with a lightly greased sheet of parchment paper. Cover once again with a clean kitchen towel and rise for 30 minutes in a warm spot. 
  • Bake cinnamon rolls at 350F for 20-22 minutes. Cool cinnamon rolls at room temperature for 10 minutes.
  • While cinnamon rolls cool, beat together ingredients for cream cheese frosting in a medium bowl.
  • Spread dollops of icing onto warm cinnamon rolls and serve right away.