Quick Healthier Cinnamon Buns (Ready in 45 minutes!)
Cinnamon buns are my favorite baked good. Shockingly, since they don’t have any chocolate in them!
There’s just something about a warm cinnamon bun fresh out of the oven with that creamy cold cream cheese icing on top (say that three times fast!). What would make them even better would be if they were more wholesome than your average cinnamon bun and were super quick to prepare. Of course I had to make that happen and I’m excited to share it with you!
The dough for these are adapted from my 30 Minute Honey Whole Wheat Rolls. Those are always a hit and I knew a similar dough would work out perfectly for cinnamon buns.
I hope you give this a try and thank me later when your neighbors come running over because the smell coming from your house is too good to resist. You don’t have to tell them how easy it was to make, it can be our little secret.
If you try any of my recipes please be sure to tag me @nowaythatshealthy and/or comment below! I’d love to hear from you!
- 1 cup milk, warmed
- 2 Tb instant dry yeast
- 3 Tb honey
- ¼ cup oil
- 1 egg
- ½ teaspoon sea salt
- 3.5 cups whole wheat flour
- ½ cup coconut sugar or brown sugar
- 1 TB cinnamon
- 1 tsp vanilla extract
- coconut oil, enough to thinly cover the dough
- ½ cup low fat cream cheese
- 1-2 packets stevia
- 1 Tb maple syrup or honey
- a bit of milk, to thin if needed
- Preheat oven to 375F and line two 8x8 baking pans with parchment.
- In a bowl mix together the warm milk, yeast, and honey. Let sit a few minutes till it starts to bubble, about 5 minutes.
- Next, add in the oil and egg. Mix.
- Add in the 3 cups of the flour with the salt and mix till the dough is well combined and still a little sticky.
- Add more flour if you feel it is too sticky. Do not add too much or it may turn out dry.
- Allow the dough to rest 10 minutes.
- Meanwhile mix together the cinnamon, sugar, and vanilla.
- Spray your surface with oil or nonstick cooking spray and remove half of the dough. Roll it out very thinly into a rectangle.
- Spread on a thin layer of coconut oil followed by a generous sprinkle of the cinnamon mixture.
- Use the rolling pin to roll over the dough with the mixture on top to push it a bit into the dough.
- Roll up tightly then slice into the desired size. Repeat with remaining dough.
- Place closely together into the baking pan. Allow it to sit for 5-10 minutes.
- Bake for about 15-20 minutes or till puffed up and slightly golden on top.
- Remove and allow to cool slightly before spreading icing on top.
You may need to make more filling if you choose to add a lot.
Hi! I was just wondering if the dough should be mixed/kneaded by hand, with a stand mixer using a dough hook, or just with a spatula? And when the dough is resting, should I keep it in a warm place and cover it with a towel or plastic wrap, or is it alright just sitting on the counter uncovered? Also, around what temperature should the warm milk be at when adding the yeast?
you can definitely use your hands to knead the dough. Don’t need to work it that much.
They look delicious! Can these be frozen or the dough prepped in advance?
HI RENA! It’s Lila. I came accross your website. These recipeis look ahhhmmmaazzzing!!
I cant wait to try this cin. bun recipe. I’m going to bake it with my daughter, it’s her favourite erev shabbos thing to bake, and she’s going to be in heaven when I tell her how quick it is.
Hope you and the fam are doing amazing. Keep up the great work. Your tips are so helpful 😀
Lots of love and A Frelichin Chanukah
Lila!!! Ahh sorry took me ages to respond. So nice to hear from you and I hope you enjoy the recipes!!
Hi! These look awesome! Wondering if spelt can be used 1:1 instead of ww, if the stevia can be left out and replaced with more maple
syrup, and if the recipe could be halved. Thanks!
You can use spelt. Halving it may be hard because of the egg but you can try. And yes more maple syrup is fine as well. Enjoy!