Sugarfree Cinnamon Rolls

Ingredients

As always, everyone must decide whether they like to use sugar substitutes. Here I use brown erythritol - it looks like raw cane sugar and tastes like brown sugar, just a bit "cooler". As mentioned above, it consists primarily of erythritol and has practically no calories and carbohydrates to be credited. So definitely a good alternative for people who want to bake low-fructose and sugarfree or have diabetes. Hook: The whole thing is comparatively expensive, but for such delicious sugarfree cinnamon rolls, the purchase is definitely worth it!

How to make the Sugarfree Cinnamon Rolls

Let's get started with these sugarfree cinnamon rolls. First of all, start with the yeast dough. Crumble the fresh yeast into the warm water-milk mixture and dissolve it. Stir in the teaspoon of sugar. Add flour, butter, egg, salt, sugar, or erythritol in a mixing bowl. Press a mold in the center, pour in the lukewarm yeast milk, and let it slowly knead into a smooth dough, adding more and more flour from the sides. If necessary, work briefly with your hands. Let the yeast dough rise, covered, in a warm place for 1 to 2 hours until it has about doubled in volume. When baking with erythritol, this may take a little longer than with regular sugar.

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Now, roll out the yeast dough on a baking sheet or floured work surface and coat it with the cinnamon-sugar mixture. To do this, mix at least 70 grams of melted butter (depending on your preferences) with cinnamon, brown sugar, or erythritol.

Roll up the dough from the wider side. Whether you want to bake a snail cake or cinnamon rolls, cut about 1.5 inch / 4 centimeter pieces from the dough roll each, place them side by side in a large springform pan (rather close, but not crowded) or at a greater distance on a baking sheet. Bake at 360°F/180°C for about 35 minutes until golden.

Meanwhile, mix a regular frosting or, like me, a sugarfree and low-fat cream cheese frosting. For this, mix the cream cheese (low-fat is also possible) with erythritol or regular powdered sugar and a bit of lemon juice until smooth. In the end, spread the frosting on the cinnamon rolls while they are still lukewarm - and enjoy!

Top Tip

These 99% sugarfree cinnamon buns are made with a yeast dough for which I used only one teaspoon of sugar. It would have worked without sugar at all with more rising time, but I want to make sure with my recipe that the yeast is guaranteed to rise in your house, too. (I posted a guaranteed to rise recipe for yeast dough here).

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Sugarfree Cinnamon Rolls

These cinnamon rolls with cream cheese frosting are one of my favorite recipes: Wonderfully fluffy cinnamon rolls or cinnamon roll cakes without sugar.

Prep Time20 minutes mins

Baking Time30 minutes mins

Waiting Time1 hour hr

Servings: 15 rolls or 1 springform pan

Calories: 234kcal

Ingredients

1x2x3x

For the yeast dough

• 1 cube fresh yeast, alternatively: 2 sachets dry yeast
• 250 milliliters (1 cup) water-milk mixture, warm
• 1 teaspoon sugar, or erythritol, then longer rising time
• 500 grams (4 cups) all-purpose flour
• 60 grams (⅓ cup) butter, soft
• 1 egg, medium
• ½ teaspoon salt
• 70 grams (⅓ cup) erythritol, also regular sugar possible

For the filling

• 70 grams (⅓ cup) butter, or more
• 3 teaspoons cinnamon
• 60 grams (⅓ cup) of, Xucker bronxe or Sukrin Gold or brown sugar

For the glaze

• 100 grams (⅖ cup) cream cheese
• 70 grams (⅔ cups) powdered sugar, with erythritol or regular powdered sugar
• lemon juice, a little bit

Instructions

• For the yeast dough, crumble the fresh yeast into the warm water-milk mixture and dissolve it. Stir in the teaspoon of sugar. Add flour, butter, egg, salt, sugar, or erythritol in a mixing bowl. Press a mold in the center, pour in the lukewarm yeast milk, and let it slowly knead into a smooth dough, adding more and more flour from the sides. If necessary, work briefly with your hands.
• Let the yeast dough rise, covered, in a warm place for 1 to 2 hours until it has about doubled in volume. When baking with erythritol, this may take a little longer than with regular sugar.
• Roll out the yeast dough on a baking sheet or floured work surface and coat it with the cinnamon-sugar mixture. To do this, mix at least 70 grams of melted butter (depending on your preferences) with the cinnamon, brown sugar, or erythritol.
• Roll up the dough from the wider side. Whether you want to bake a snail cake or cinnamon rolls, cut about 1.5-inch / 4 centimeter pieces from the dough roll each, place them side by side in a large springform pan (rather close, but not crowded) or at a greater distance on a baking sheet. Bake at 360°F/180°C for about 35 minutes until golden.
• Meanwhile, mix a regular frosting or, like me, a sugarfree and low-fat cream cheese frosting. For this, mix the cream cheese (low-fat is also possible) with erythritol or regular powdered sugar and a bit of lemon juice until smooth. Spread the frosting on the cinnamon rolls while they are still lukewarm - and enjoy!

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

As I said, there is erythritol in the dough of the sugar-free cinnamon rolls, "brown erythritol" in the filling, and powdered sugar made with erythritol in the cream cheese frosting. Suppose you also generally like the delicious little rolls, like me. Why not also bake the classic cinnamon rolls?