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healthy cinnamon rolls fresh out of the oven in a baking pan
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5 from 6 votes

Healthy Cinnamon Rolls

If you’ve been on the hunt for Healthy Cinnamon Rolls, you have come to the right place. This is the best ever ooey-gooey cinnamon roll recipe! Made with a few healthy swaps, these cinnamon rolls are healthy and comforting, and you’ll want to use this recipe time and time again! 
Prep Time30 mins
Cook Time35 mins
Rising Time1 hr 15 mins
Total Time2 hrs 20 mins
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 12 cinnamon rolls
Calories: 186kcal
Author: Anjali Shah


For The Cinnamon Rolls

For The Topping

  • 1/8 cup butter, melted
  • 1/4 cup coconut sugar or brown sugar, unpacked
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp raisins, dried cherries or dried cranberries optional

Glaze (Optional)

  • 3 tbsp lowfat milk
  • 1 tbsp powdered sugar


  • In a bowl combine the milk, oil, egg, pumpkin puree, vanilla, spices, sugar and yeast. Add the flour and stir until incorporated.
  • Knead for 3 minutes until you have an elastic and smooth dough. Cover with a cloth and let it rise for 45 minutes.
  • Gently punch the dough and transfer to a floured surface. With the help of a rolling pin, roll out the dough until you have a 16x12 inch rectangle.
  • Spread the melted butter on top and sprinkle with sugar, cinnamon and pumpkin spice. Roll the dough into a log and with a knife cut out 12 rolls.
  • Transfer to a baking dish and cover again. Let them rise for 30 minutes.
  • Preheat the oven to 350 degrees. Take the rolls to the oven and bake for 35 minutes.




Top Tips For Making Healthy Cinnamon Rolls
  • Don’t overheat the milk mixture. Once it’s lukewarm, that is sufficient; otherwise if it’s too hot, it’s not going to react well with the yeast. 
  • Make sure to spoon and level your flour into your measuring cup (versus scooping out the flour with your measuring cup) and don't forget to sift it! Doing these two things will ensure you have a light and fluffy roll vs. a dense roll. Be sure not to add too much flour to the cinnamon rolls. If you add too much, they are going to be denser and not as fluffy. 
  • When making cinnamon rolls, it’s important not to overwork the dough. Once all the ingredients are incorporated, you don’t need to over-knead it. Overworking the dough leads to a stiff, hard roll that’s not too appealing. 
  • To seal the rolled up dough before cutting them into individual rolls, pinch the free end - and if you need to, you can brush the edge with water before pinching to seal.
  • If you don’t have pumpkin pie spice you can use a combination of cinnamon, nutmeg and clove for a similar result.
  • You can freeze these rolls before baking them! Then once you are ready to have freshly baked rolls just take it straight from the freezer to the oven and bake for 45 minutes.
  • For a vegan version, substitute your favorite non-dairy milk for the regular milk, use a flax egg or a vegan egg substitute, and use vegan butter or coconut oil for the butter.
Nutritional info doesn't include optional ingredient add-ins (glaze or dried fruit)


Serving: 1cinnamon roll | Calories: 186kcal | Carbohydrates: 30.2g | Protein: 4g | Fat: 6.4g | Saturated Fat: 1.9g | Cholesterol: 21mg | Sodium: 24.7mg | Potassium: 32mg | Fiber: 4.4g | Sugar: 5.1g