Who doesn’t love cinnamon rolls? Well, I guess it’s possible there is the rare person who doesn’t but this I could not explain.  We love cinnamon in our house and when you bake with cinnamon, it fills your house with a delicious aroma, ahhhhh, heavenly.  When I said I was going to make cinnamon rolls my family was very excited, it’s been a long time since I’ve made them.  I usually just make cinnamon biscuits, so this was really a treat.  I topped ours with icing, but they could totally just be slathered with some butter and be totally delicious without the icing.  I’m thinking I may try to freeze these before baking and see how that works out.  That would be a great quick treat, maybe for Christmas morning, to just pull out and bake.  So, do you love cinnamon rolls?

Easy Cinnamon Rolls

 ¾ cup sucanat OR brown sugar

6 Tablespoons butter

2 Tablespoons ground cinnamon

pinch of salt

3-4 cups Healthy Flour Blend (contains xanthan)

1 teaspoon xanthan if not in your blend

¼ teaspoon salt

½ cup sucanat OR sugar

6 Tablespoons butter, softened (Total of 14 need for recipe)


2 eggs, beaten

1 cup kefir, buttermilk OR milk


Icing: 4 oz cream cheese, softened

2 Tablespoons butter, softened

¼ cup honey, mild flavored


Preheat oven to 350°

Grease a baking dish – I used an 8X11 and it was perfect, but if you don’t have that size a 9X13 will work the just might not be as tall.


In a small bowl, mix ¾ sucanat, 6 T butter, cinnamon and salt until smooth and spreadable.  Set aside.


I used my Kitchen Aid with paddle, but if you don’t have one try it with a hand mixer or even by hand.  In the bowl of mixer put the 3 cups of Healthy Flour Blend (xanthan if needed) salt, sucanat and mix a couple times on low.  Then add butter and mix until the butter is crumbled into flour.  Add eggs and kefir.  You want a roll-able dough so if the dough is too sticky add more flour a Tablespoonful at a time until you reach desire consistency.


When you’ve reached desired consistency – tump out on a floured piece of parchment paper.  Lightly flour top of dough, roll out to about ¼ inch thick, don’t roll thinner or the dough will tear when you try to roll it.


Spread with the mixture you made, leave about a ¼ around without the spread.  Then carefully begin to roll up, start with short side, try to make it tight, but be careful of tearing dough.  Once rolled up cut the log into 12 pieces, place each piece in the prepared pan. 


Bake about 25-30 minutes; they will start to lightly brown.  Take out of oven and let sit for a few minutes.  If you take them out too soon they will fall apart.


While you’re waiting make the icing – mix all ingredients with hand mixer until smooth.  Spread onto each roll – as you serve them or all at once.  I do it individually so then later you can pop the leftovers into the toaster oven and it will be like fresh out of the oven again.