“Copycat” Cinnabon Rolls, THM E, SF

Have you ever walked through a mall with the pleasant aroma of cinnamon wafting through the air from the Cinnabon Kiosk? Try this copycat recipe which is sugar-free and low-fat. These buns are so delicious, soft, and full of cinnamon!

So many times cinnamon rolls and buns are THM Crossovers due to the carbs from the wheat and the fats from butter and eggs. These buns use egg whites and Greek Non-fat Yogurt to keep them in a THM Carb or E setting.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

“Copycat” Cinnabon Rolls, THME, SF

  • Dough:
  • 2/3 cup active sourdough starter
  • 2 egg whites
  • 2/3 cup water
  • 1/3 cup non-fat Greek Yogurt
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Brown Sugar Sweetener
  • 2 1/4 cups white whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 3/4 teaspoon salt
  • sprouted flour for dusting
  • Cinnamon Filling:
  • 1/2 cup Brown Sugar Sweetener Substitute or Brown Sugar Swerve
  • 2 tablespoons Cinnamon
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons and 2 teaspoons water
  • Glaze:
  • 3 tablespoons cold water
  • 1/4 teaspoon unflavored gelatin
  • 5 tablespoons Swerve Confectionary Sweetener
  • 2 donks Xanthan Gum
  • Dough: In a 3 quart bowl, combine starter egg whites, water, yogurt, honey, and sweetener together. Add 2cups of flour and the vital wheat gluten. Mix well. Allow dough to rest for 20 minutes. If it seems too sticky at the remaining flour and salt. Allow dough to rest for 1 hour. Do a set of stretch and folds (video below). Repeat two more times; each 1 hour apart. Cover the dough and place in the fridge for 10-12 hours. Cinnamon Filling: Whisk Brown Sugar Sweetener, cinnamon, xanthan gum, and water together. Set aside. Shaping: Remove the dough from the fridge. Dust your area with sprouted flour. Dump your dough out. Divide the dough into 6 pieces. Roll each piece into an 18-inch long rope. Spoon the cinnamon filling into a pastry bag with a basket weave tip. Pipe a layer of cinnamon mixture on the rope. Carefully roll the dough into circle, with the cinnamon in the inside. Place the buns on a greased parchment lined baking sheet. Proofing: Oven-proofing–Boil 2 quarts of water in a saucepan. Place the saucepan in the bottom oven rack and place the tray with the Cinnabons on the rack above it. Set the timer for 30 minutes. When they 30 minutes are up the buns should have risen enough to bake. Remove the buns and the saucepan of water from the oven. Room temp proofing–allow the buns to rise at room temp until doubled and puffy. Baking: Preheat the oven to 350 degrees F. When the oven is heated, place the buns in the oven. Bake for 20-21 minutes or until an internal temp of 200 is reached. Remove from oven and allow to cool for 10 minutes. Frosting Glaze: Soften unflavored gelatin in cold water for 5 minutes. Heat gelatin and water in microwave for 30 seconds or until clear and syrupy. Whisk in Confectionary Sweetener and xanthan gum until smooth. Spoon over Cinnabons. 6 buns.

The picture below show the dough after I mixed the buns. This dough looks shaggy and not smooth since the gluten has not been developed.

Here is the dough after it had been in the fridge for 12 hours. The cinnamon mixture is in the black dish. I have found that the easiest way to add the cinnamon mixture is with a cake decorating bag.

Dividing: The dough has been divided into 6 pieces. Sprouted flour is used to roll the dough into ropes.

Filling: Using a Basket Weave Decorating tip add a thin layer of cinnamon/sugar filling.

Shaping: Carefully roll the dough into circle, with the cinnamon in the inside. Place the buns on a greased parchment lined baking sheet.

Oven-proofing–Boil 2 quarts of water in a saucepan. Place the saucepan in the bottom oven rack and place the tray with the Cinnabons on the rack above it. Set the timer for 30 minutes.

Baking: Preheat the oven to 350 degrees F. When the oven is heated, place the buns in the oven. Bake for 20-21 minutes or until an internal temp of 200 is reached. Remove from oven and allow to cool for 10 minutes

Frosting Glaze: Soften unflavored gelatin in cold water for 5 minutes. Heat gelatin and water in microwave for 30 seconds or until clear and syrupy. Whisk in Confectionary Sweetener and xanthan gum until smooth. Spoon over Cinnabons.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

I have a large set of Wilton Decorating tips. The Basket Weave tip works very well to pipe the cinnamon mixture into the dough.

I use Swerve Confectionary Sweetener in frostings/icings. It is not gritty at all.

Swerve Brown Sweetener is a very good substitute if you do not want to make your own sweetener mix.

I have this Wilton Set for years. I love all the different decorating tips that is in it.

Katbite 200PCS 12x16 In Heavy Duty Flat Parchment Paper, Parchment Paper Sheets for Baking Cookies, Cooking, Frying, Air F...

Parchment paper is a baker’s friend. I keep a box here at all times.

Trim Healthy Mama Store

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Image of Xylitol Free Gentle Sweet 1lb SKU# 653341255815 600x600 pixels

Gentle Sweet…is a sweetener that tastes very similar to sugar. This blend is so worth it when transiting to sugar-free.

Copycat” Cinnabon THM E

Prep Time 30 minutes
Cook Time 20 minutes
Fermenting time 16 hours
Servings 6
Author Glenda Groff

Ingredients

  • Dough:
  • 2/3 cup active sourdough starter
  • 2 egg whites
  • 2/3 cup water
  • 1/3 cup non-fat Greek Yogurt
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon Brown Sugar Sweetener
  • 2 1/4 cups white whole wheat flour
  • 1 tablespoon vital wheat gluten
  • 3/4 teaspoon salt
  • sprouted flour for dusting
  • Cinnamon Filling:
  • 1/2 cup Brown Sugar Sweetener Substitute or Brown Sugar Swerve
  • 2 tablespoons Cinnamon
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons and 2 teaspoons water
  • Glaze:
  • 3 tablespoons cold water
  • 1/4 teaspoon unflavored gelatin
  • 5 tablespoons Swerve Confectionary Sweetener
  • 2 donks Xanthan Gum

Instructions

  1. Dough: In a 3 quart bowl, combine starter egg whites, water, yogurt, honey, and sweetener together. Add 2cups of flour and the vital wheat gluten. Mix well. Allow dough to rest for 20 minutes. If it seems too sticky at the remaining flour and salt. Allow dough to rest for 1 hour. Do a set of stretch and folds (video below). Repeat two more times; each 1 hour apart. Cover the dough and place in the fridge for 10-12 hours. Cinnamon Filling: Whisk Brown Sugar Sweetener, cinnamon, xanthan gum, and water together. Set aside. Shaping: Remove the dough from the fridge. Dust your area with sprouted flour. Dump your dough out. Divide the dough into 6 pieces. Roll each piece into an 18-inch long rope. Spoon the cinnamon filling into a pastry bag with a basket weave tip. Pipe a layer of cinnamon mixture on the rope. Carefully roll the dough into circle, with the cinnamon in the inside. Place the buns on a greased parchment lined baking sheet. Proofing: Oven-proofing–Boil 2 quarts of water in a saucepan. Place the saucepan in the bottom oven rack and place the tray with the Cinnabons on the rack above it. Set the timer for 30 minutes. When they 30 minutes are up the buns should have risen enough to bake. Remove the buns and the saucepan of water from the oven. Room temp proofing–allow the buns to rise at room temp until doubled and puffy. Baking: Preheat the oven to 350 degrees F. When the oven is heated, place the buns in the oven. Bake for 20-21 minutes or until an internal temp of 200 is reached. Remove from oven and allow to cool for 10 minutes. Frosting Glaze: Soften unflavored gelatin in cold water for 5 minutes. Heat gelatin and water in microwave for 30 seconds or until clear and syrupy. Whisk in Confectionary Sweetener and xanthan gum until smooth. Spoon over Cinnabons. 6 buns.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

4 thoughts on ““Copycat” Cinnabon Rolls, THM E, SF

  1. If I want to make these for a Saturday morning, what’s the best timeline to follow? That’s where I always get stuck.

    • Mix the dough Friday afternoon, allow it to ferment for 4 hours, and then place the dough into the fridge in a covered bowl. Saturday morning, remove the dough, shape the buns, do the quick rise, and then bake.

  2. Can I substitute part of the Swerve with something else as I do not like the cooling effect when consuming something made with all Swerve. Just a side note, I made your carrot cake and it was great!

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