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–+ servings
Two pans of healthy cinnamon sticky buns.

Healthy Cinnamon Rolls

Kate Schat
Whole grains and unrefined sugars make a perfect healthy-ish breakfast treat! These cinnamon roll sticky buns will be a hit with the family.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breakfast
Cuisine American
Servings 24 rolls
Calories 293 kcal

Equipment

Ingredients
  

Dough

  • 2 tablespoons butter
  • 2 cups milk or water whey, or buttermilk left from butter making will work (but NOT cultured buttermilk)
  • 1 teaspoon salt
  • 2 tablespoons coconut sugar
  • 2 teaspoons active dry OR instant yeast
  • 2 - 2 ½ cups organic all-purpose flour
  • 2 cups whole wheat flour fresh ground

Filling

  • ½ cup butter really softened
  • 1 cup coconut sugar
  • 2 tablespoons cinnamon

Sticky Bun Topping

  • 1 cup butter
  • 2 cups coconut sugar
  • ½ cup maple syrup

Instructions
 

Make Dough

  • Melt together the butter and water/milk until the butter is just melted and the milk isn't too hot (it will kill yeast if it's too hot for you to hold your finger in).
  • In a stand mixer with dough hooks, mix salt, sugar, yeast, and 2 ½ cups flour.
  • Add in milk/butter to flour mix and beat on medium speed for 2 minutes.
  • Add in 1 ½ cups flour, and knead until well combined. You want the dough to pull away from the sides of the bowl, NOT stick to it, and be "soft as a baby's bottom." If it's not there yet, add in flour a couple tablespoons at a time.
  • Once it's the right consistency, let machine knead for 3-5 minutes until bread hits windowpane stage.
  • Cover mixer bowl and let rise until doubled, about an hour.

Prep Topping

  • In medium saucepan, melt butter and stir in sugar and maple syrup.
  • Line two 9x13" pans with parchment paper. Divide butter mixture evenly between the two pans.

Make Rolls

  • When doubled, dump dough onto a lightly floured counter. Roll out to a 24x12" rectangle.
  • Spread softened butter over the dough. Sprinkle with cinnamon sugar.
  • Roll up dough and cut into 24 rolls (about an inch wide).
  • Place 12 rolls in each of the prepared pans.
  • Put your baking pans inside of a plastic bag. I reuse a turkey roaster bag for this but you can even use a grocery bag. Make sure it's inflated with air and tie it off so it stays blown up like a balloon. This creates an excellent "proofing chamber" for your bread to rise well.
  • Allow rolls to rise until doubled. Preheat oven to 350°F.
  • Bake for 15 minutes, then rotate pans and bake for 10-15 minutes more. They take longer than regular cinnamon rolls; ensure they are lightly browned on top.
  • Allow to rest for 5 minutes, then line a half sheet pan with parchment to invert the first pan of rolls. Peel off original parchment. Repeat with second pan and serve.

Notes

  • Feel free to add some chopped nuts to the topping in the pans.

Nutrition

Serving: 1rollCalories: 293kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 246mgPotassium: 105mgFiber: 2gSugar: 19gVitamin A: 420IUVitamin C: 0.03mgCalcium: 48mgIron: 1mg
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