Thank you for this. I love fresh cinnamon rolls and now I’ll use this recipe.

these look amazing, Cindy!

Just wanted to know if you can freeze the dough before baking? As I’m the only one on THM in the household, so I’d love to pop 1-2 out of freezer and into oven when I want something sweet? So best to freeze after baking with or without icing?

I know we do not count calories on THM but did you figure out the calories per roll in these? Thank you!

these look awesome, I’ll probably wait til January to try this as we are moving. I would also like to keep in touch with you to see how you go about converting your home to a vacation rental , we are thinking of doing that with our house we are leaving , Merry Christmas to you !

I’m looking forward to making your recipe!

Hi…just curious, I thought for sure this was posted as S…not crossover?

Could I use a sourdough for this and be ok?

These look ah-mazing! Where do you find sprouted whole wheat flour and MCT oil.
I cannot wait to make these for my family! Thank you for sharing!

so if i make these using greek yogurt and egg whites, would it be considered an E? they look very yummy!! the amount of butter spread between the layers then shouldn’t be enough to make it a cross over…

Im so grateful for your healthier versions of these delicious treats.we really enjoy the treats but have alot of diabetes in both our family’s n have really been watching our own diets because of that.its especially hard rite now with all the holiday goodies at family gatherings.blessings to u ….n thank u for sharing. . look forward to all your recipes in the future.

Do you cook them before you freeze them?

Hi Danielle! I’ve made some before with the sourdough recipe from Gwen’s Nest, but I just wasn’t happy with the consistency of them. In my opinion, cinnamon rolls should be soft and moist, and the sourdough ones were more dry and coarse. ~Cindy

Cherry,
You can order both of them online. I picked the sprouted flour up at a Sprouts store, but you can also order it from Vitacost and other online sources. I also bought the MCT oil from Vitacost. You can also substitute melted butter for the MCT oil if you don’t have any. I hope you enjoy them! ~Cindy

Angela,
Yes, you could do that! I would also eliminate the MCT (or melted butter) in the dough and use the soft butter on top sparingly. The biggest problem is the icing! It uses a lot of butter! In my opinion, I’d rather occasionally splurge for a special event (like Christmas!) with something that tastes like the “real thing” rather than something that just doesn’t quite “cut it!” They aren’t off plan… just a crossover! ~Cindy

I understand, Leah, and I’m glad if I can help you find something your family enjoys. I find it’s always easier to eat healthier during the holidays, if I have several things to take along to our family gatherings. Have a blessed Christmas! ~Cindy

Yes, I bake them first. After they’re completely cooled, I frost them with the caramel icing. I placed each of my tin pie pans in a gallon ziplock bag and then froze them as soon as they were done. They will freeze well. Thaw at room temperature and then heat briefly just before serving. ~Cindy

Thanks, Lori! I had fun making them…and even MORE FUN eating them! =)

Michelle,
You definitely will want to bake them and then freeze. Let them cool completely (or the xylitol in the icing will melt faster than you’d like!) and then frost them and put into the freezer. It’s so easy to take one of them out of the pan and then heat for a few minutes in the microwave or oven.

No, Julie, I sure didn’t. I’m sorry! I’d recommend eating them for breakfast or lunch though because, I assure you, it’s hard to stop with just one! Just keep in mind that they are a crossover, so only eat them for a special occasion.

Hi Diane! Best wishes on your move and merry Christmas to you! It must be a very busy time to be moving…We are in the final stages of preparing our Executive Suite and are having fun putting everything together, even though it’s keeping us very busy!

Hi Donna! Yes, I thought the amount of sprouted flour per cinnamon roll would put this in an S category, but an administrator commented that it would still be a crossover. I’m sorry! It was my mistake, so I changed it. It’s still on plan, but eat it only for an occasional treat. I’m saving mine for over the holiday.

Hi Cindy…no problem, I thought I was losing it! Ha. I like the sprouted flours…have also tried Ancient Einkhorn flour, it’s good too. I am happy crossovers are allowed on occasion…cinnamon rolls need that wonderful soft dough texture that the sprouted wheat provides. Thank you for sharing….I am excited for the healthier version! Merry Christmas! P.S. Have you tried the sprouted spelt flour? It’s yummy too!

Hi, Cindy! When you txted the pic to me I thought you must have been up pretty late to accomplish this task! Thanks so much for sharing this recipe. they look just wonderful!

I calculated 136 calories per serving On my fitness pal app
That’s without the frosting. Could you post a link to frosting!
Id like to make these for my neighbors for Christmas! They Are diabetics.

Hi Cindy, I made these the other day. I’m not sure if I maybe didn’t knead the dough quite long enough, but they seemed a bit course. The taste was great though. Also, with the icing, I couldn’t get the gritty-ness to go away from the Sweet Blend, which I did put through the coffee/spice grinder. How long did you whip it to have it look so unbelievably gooey delicious?

Could I just put these in the fridge after or for the final rise on Christmas Eve and then pop them in the oven while we do gifts on Christmas morning?

After the second rise can I refrigerate them until Im ready to bake. Its 2 days before Christmas and I want to go ahead and make them today and bake them Christmas morning.

Would you have any ideas about why my cinnamon rolls never rose?

Can these be made the night before and after they rise put in the fridge to cook in the morning?

Kristen,
Here is the link: https://www.fromp2p.com//when-life-hurts/thm-caramel-sauce-s/
It is also linked on the Cinnamon Roll post. I hope you saw it in time!

Carol,
You may have kneaded them too long, used too much flour, or over baked them. Any one of these can make them dry or coarse. Since I don’t use the Sweet Blend, I can’t tell you why it was gritty. I do blend my own Truvia very well and scrape away from the blender quite often while I’m powdering it. I also whip the icing for at least 15-20 minutes until it looks like it does in my photos.

You were right, Janelle! It really didn’t take me as long as I thought it would though. If you ever decide to make them, let me know how they turn out for you…

Sorry, Christina, Sherry, and Kristen! I didn’t see these questions in time…Did either of you try letting them rise in the fridge and bake them later? I’m curious how they turned out if you did. I always bake ahead, freeze, and then heat for a few minutes in the oven or microwave.

Victoria,
I’m sorry they didn’t rise for you. It could be because of several things…yeast that was too old, using too hot water and it killing the yeast or if your water is too cold, it can also keep it from rising. You want it to be nice and warm to activate the yeast. It may be in how you heated the sour cream or if your eggs were cold, this can also affect the temperature of the yeast. Yeast can be very finicky so the correct temperature is very important.

just made these tonight.. Very tasty. Just wondering do you think oat flour will work for these also.

Glad you liked them, Paulette! I’m not sure if you could substitute oat flour or not. They may be more dry, taste differently…things like that. But you could certainly try it 🙂

These look so amazing. Thanx for an “on plan” cinnamon roll recipe. I can’t wait to try it.
Where do you like to buy your aprouted wheat flour? Thanx
Amy

Thanks, Amy! I’ve only bought sprouted wheat flour one time…it was either at a Sprouts or Whole Foods, but I am hoping to sprout my own some time.

These look so good! Thank you for posting this! My family always has cinnamon rolls on Christmas and now I can keep on plan and still make cinnamon for my family :)! Quick question: Could you substitute Trim Health Mama Baking Blend for the sprouted wheat flour?

Hi Melissa!
We usually have them for Christmas as well, so that’s why I was determined to come up with a healthier version. =) In all honesty, I’m afraid the baking blend will change the consistency of them. If you do try substituting with the baking blend, I’d make a small trial batch ahead of time. We like the consistency of the sprouted flour, but I can’t guarantee it with anything else. Sorry! I really think you’ll like them if you use the original recipe. ~Cindy

Am I correct in assuming you use traditional active dry yeast in your recipe?

Cindy,
Have you ever tried baking them and then waiting to icing them until you get them out of the freezer? I realized I am out of cream for the icing.
Thanks!

I did refrigerate them after the second rise and baked them on christmas morning last year. I am making them again! we loved them!

Yes, Debbie, I use the traditional active dry yeast. ~Cindy

I haven’t, Lauren, but that should work as long as you have them thawed completely. ~Cindy

I’m so glad you enjoyed them, Kristen! And that’s good to know…
~Cindy