Healthy Cinnamon Rolls (a LIFE-CHANGING recipe! It’s lower in calories!)

Healthy Cinnamon Rolls

Today I’m going to show you how to make cinnamon rolls from scratch.

These healthier cinnamon rolls are lower in fat and lower in calories.

They have everything you love about classic cinnamon rolls, but they’re way lighter and more nutritious.

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This is why you’ll love these skinny cinnamon rolls:

They’re sugar-free, have no butter and still tasty!
They’re perfectly sweet and tender!
They’re rich in fiber and come with more nutrition!
So easy to make vegan!

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CINNAMON ROLL RECIPE

Ingredients:
Dough:
2 cups whole wheat flour (240g)
1 cup ground oats or oat flour (100g)
1/2 tsp salt
1 cup milk (dairy or non-dairy) (240ml)
1 packet instant dry yeast (7g)
1 tbsp maple syrup, honey or agave
1 tbsp unsweetened applesauce
1 egg or flax egg

Filling:
3/4 cup dates (100g)
1/2 cup hot water (120ml)
1 tbsp ground cinnamon

Glaze:
1/3 cup coconut milk or coconut cream (80ml)
1 tbsp honey
1/2 tsp vanilla extract

NUTRITIONAL INFO (per roll – with no glaze):
153 calories, fat 1.6g, carb 30.4g, protein 4.7g

NUTRITIONAL INFO (per roll – with glaze):
174 calories, fat 3.1g, carb 32.2g, protein 4.9g

Preparation:
In a bowl, mix together the whole wheat flour, ground oats and salt. Set aside.

In lukewarm milk, add 1 packet of dry instant yeast, mix it up and add to the flour mixture.

Stir with the spoon, then add the sweetener, applesauce and whisked egg.

Knead the dough using a stand mixer or with your hand, do not over work it (for about 5 minutes).

Transfer the dough into a bowl, cover and let rise for 1 hour at room temperature.

While the dough is rising make the filling. Place the dates into a jar, cover with hot water and soak for 30 minutes. Add the cinnamon and blend into a smooth paste.

The dough should be double in size. Turn it out onto a floured or greased working surface, roll it out into a large rectangle.

Spread the filling over the dough and roll it out.

Cut into 12 equal slices using a sharp knife or dental floss.

Layer the individual rolls into a greased baking pan and let it proof for another 45 minutes.

Brush with the milk and bake for 20-25 minutes at 350F (180C), or until it just starts to brown.

While warm drizzle with topping.

Enjoy!