Organic Sugar-Free Gooey Cinnamon Rolls.

Organic Sugar-Free Pillowy, Soft, Sticky, Gooey Cinnamon Rolls

Note: All organic ingredients are optional. You can also substitute regular sugar for monk fruit sweeteners if preferred. Leftovers can be microwaved for 30 seconds and still taste delicious.

Ingredients:

Dough

• 4–4.5 cups Organic Bread Flour

• ½ cup Organic Monk Fruit In The Raw (or regular sugar)

• ¾ cup Organic Whole Milk, warmed

• 2 Organic Eggs

• 1/8 tsp Salt

• 1/2 cup Organic Unsalted Butter

. 1/2 cup plain Greek yogurt or sour cream

• 1 pack Active Yeast

• Yeast Activation: ¼ cup warm milk + 1 tsp honey or regular sugar

Filling

• ½ cup Organic Butter, softened

• 2 tbsp Organic Cinnamon Powder

• 2 tsp Organic Vanilla Bean Paste or extract

• 1 cup Organic Brown Truvia Sweet Complete or Lakanto Brown Monk Fruit Sweetener

Gooey Boost

• ½ cup Organic Heavy Whipping Cream, warmed 30–45 seconds

Frosting

• 1 pack Low-Fat Cream Cheese, softened

• ¼ cup Organic Butter, softened

• 1 ¾ cup Lakanto Powdered Monk Fruit Sweetener

• 1/8 tsp Vanilla Extract or Organic Vanilla Bean Paste

• Optional: 2 tbsp Organic Whole Milk (for thinner frosting)

Instructions

1. Activate the Yeast

1. Mix ¼ cup warm milk with 1 tsp sugar or honey.

2. Sprinkle yeast over the milk and let it sit 5–10 minutes until frothy.

2. Make the Dough

1. In a large bowl, combine flour, monk fruit (or sugar), and salt.

2. Add yeast mixture, warm milk, eggs, Greek yogurt and butter.

3. Mix until a sticky dough forms; add up to ½ cup extra flour if too sticky.

4. Knead 8–10 minutes until smooth and elastic.

3. First Proof

1. Preheat oven to 200°F, then turn it off.

2. Place dough in a greased bowl and cover with a damp towel.

3. Put the bowl in the warm oven and let it proof 1.5–2 hours until doubled in size.

4. Prepare the Filling

1. Mix butter, cinnamon, vanilla, and sweetener until smooth.

5. Roll and Fill

1. Roll dough into a rectangle (~12x16 inches).

2. Spread cinnamon filling evenly.

3. Roll tightly from the long side.

4. Slice into 6–12 rolls depending on size.

6. Second Proof (Same as First Proof)

1. Place rolls in a greased baking pan, leaving space between each.

2. Cover the pan with a damp towel.

3. Put the pan in the warm oven (preheat to 200°F, then turn off).

4. Let the rolls proof for 45–60 minutes until puffy and risen.

7. Add Heavy Cream

1. Warm ½ cup heavy cream 30–45 seconds.

2. Pour evenly over the risen rolls for extra gooeyness.

8. Bake

• Large rolls (6 slices): 350°F for 22–24 min, then 375°F for 5–7 min

• Medium rolls (5–7 slices): 350°F for 22–24 min, then 375°F for 5–7 min

• Small rolls (12 slices): 350°F for 20–22 min, then 375°F for 5–7 min

9. Make the Frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered sweetener and vanilla.

3. Thin with 2 tbsp milk if desired.

10. Finish

1. Let rolls cool 5–10 minutes.

2. Spread frosting generously over warm rolls.

3. Serve and enjoy!

💡 Tip: Leftovers heat beautifully in the microwave for 30 seconds.

Macros (Approximate per roll, for 12 rolls)

Calories: 280 kcal

Protein: 6 g

Carbs: 35 g

Fat: 13 g

Fiber: 2 g

Sugar: 4 g (from monk fruit alternative)