Sugar-Free Cinnamon Roll Recipe

Sugar-Free Cinnamon Roll Recipe

Fall has finally arrived and it's the perfect time to settle in by the fire with your favorite comfort foods and drinks.

What if we could tell you that there was a way to enjoy amazing fall treats that aren't loaded with sugar and saturated fats?

We've found that there are many healthy substitutes to use in baking that make your favorite treats just as sweet, but twice as healthy.

One of our favorite fall recipes uses natural ingredients to enhance its flavor nutritiously. These delicious Cinnamon Rolls are the perfect compliment to your morning pumpkin latte or afternoon warm apple cider.

Below is the recipe to these amazing Sugar-Free, Gluten-Free, Paleo Cinnamon Rolls by Wholesome Yum:



3 Cups of Almond Flour

1/3 Cup of Psyllium Husk Powder

1/2 Cup of Erythritol

2 tsp of Gluten-Free Baking Powder

1/2 tsp of Sea-Salt

1 tsp of Vanilla Extract

1 Cup of Egg Whites (beaten lightly)

1/4 Cup of Coconut Oil (melted)

1/2 Cup of Warm Water




2 tbsp of Coconut Oil

3 tbsp of Cinnamon

3 tbsp of Erythritol




1/4 cup of Coconut Oil

1/4 cup of Coconut Cream

2 tbsp of Erythritol

1/4 tsp of Vanilla Extract




  1. In a large bowl, mix the almond flour, psyllium husk powder, erythritol, baking powder,and salt. Stir in the egg whites, vanilla extract, and coconut oil. Add the warm water and mix well.
  2. Place the dough between two large pieces of parchment paper. Roll out into a 12x8" rectangle, about 1/2" thick (press to form the four corners as necessary).
  3. To make the filling, melt the coconut oil together with the cinnamon and erythritol in a small bowl in the microwave (or on the stove if you prefer), and mix well. The mixture will be crumbly. Sprinkle the dough rectangle with the cinnamon oil mixture. Spread evenly so that there are no clumps, then press into the dough.
  4. Roll up the dough into a log (start with the long side, for a longer, thinner log). The dough will start to crack as you roll it. As you go along, just pinch the cracks shut, pull away the paper, and scoop up any dough that sticks to the parchment, pressing it back in place on the log. Freeze the log for 20-30 minutes, until firm (but not hard) and no longer sticky on the outside. (You can also refrigerate until firm, but it will take longer.)
  5. Meanwhile, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Cut the dough log into 12 slices. Arrange the slices on the lined baking sheet, about 1.5-2 inches part. Bake for 20-25 minutes, until golden. They will be a little soft and will firm up as they cool.
  7. Meanwhile, make the glaze. Whisk the melted coconut oil, coconut cream, erythritol, and vanilla extract together. When the cinnamon rolls are ready, let them cool enough until they are firm, then drizzle the glaze over them.

 This sugar-free option is the perfect way to enjoy a fall snack without overloading with sugar and saturated fats. This is a dessert that won't leave you feeling overly satiated, bloated or ashamed.

Its all-natural, paleo baking ingredients provide the perfect substitutes for otherwise unhealthy options. Our best advice for next weekend is to slow things down, take time with your recipes and enjoy the flavors of nutritious baking.

Stay tuned to Sunergetic's Weekly Blog for more recipes, nutrition and tips for achieving your health goals.

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