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BROWN SWEETENER CINNAMON TWIST ROLLS

A cinnamony, sugar-free breakfast treat the whole family will love! 

By Tasia of @twosugarbugs

Ingredients

Dough Ingredients: 

  • ⅓ cup + 2 tbsp whole wheat flour
  • ¾ cup all purpose flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 tbsp Purecane™ Brown Sweetener 
  • ½ teaspoon ground cinnamon 
  • 1 tbsp unsalted butter, melted
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup milk 

Cinnamon Filling Ingredients: 


Cream Cheese Glaze Ingredients: 


Directions

  1. Make the cinnamon filling by combining the soft butter, 3 tbsp of Purecane™ Brown Sweetener and ground cinnamon in a small bowl.  Set aside.
  2. Preheat the oven to 350°F and prepare a muffin pan by buttering six wells (or using non-stick spray) and set aside. {if using a 12 well pan, prepare the six wells in the middle the pan}
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, Purecane™ Brown Sweetener and cinnamon. In another bowl, melt the butter and milk together and add in the vanilla. Then, add the wet ingredients to the dry ingredients and stir until the dough comes together. Transfer the dough to a well floured surface and knead just to bring the dough together.
  4. Add flour to the board if necessary and roll the dough to about a 10 x 8 rectangle, about a 1/4 inch thick. Drop teaspoons of the prepared brown sugar cinnamon filling over the dough and slightly flatten it over the dough. It will not cover the entire surface in an even layer! Just do your best to make sure you’ve got most of the dough covered.
  5. Fold the bottom portion of the dough up and then take the top portion of the dough and fold it over the folded bottom; kind of like folding a sheet of paper into thirds. A bench scraper is very helpful if the dough wants to stick to the board. Slice into six equal strips. Then take each strip and use a sharp knife {or your bench scraper} to cut twice down the length of each strip to make three strands. Braid the three strands together, then roll up and place in a prepared muffin well. Bake for 15-18 minutes, until lightly golden and baked through. You do not want to over bake the rolls!
  6. While the rolls are baking, prepare the cream cheese glaze. Add Purecane™ Confectioners Sweetener to the very soft cream cheese. Start with 2 tablespoons and add up to one additional tablespoon, if you’d like a sweeter glaze. Allow the rolls to cool 2-3 minutes, then spoon some glaze on top of each roll and enjoy!

Recipe Tips

You will love the taste of Purecane Baking Sweetener and how similar it browns to sugar. Here are a few tips to help you enjoy your Purecane baking experience:

  • Don’t forget to bring your butter to room temperature if you are blending butter with Purecane.
  • Purecane will take a little longer to blend with butter, but it is worth the wait.
  • If you prefer a moister baked result, consider increasing your eggs or the amount of butter you use.
  • For recipes calling for 1 cup or more of PURECANE™ Baking Sweetener, you may wish to add 1/8 teaspoon of salt for a better balanced sweetness.
Made with Purecane
BROWN SWEETENER CINNAMON TWIST ROLLS

BROWN SWEETENER CINNAMON TWIST ROLLS

A cinnamony, sugar-free breakfast treat the whole family will love! 

By Tasia of @twosugarbugs

Ingredients

Dough Ingredients: 

  • ⅓ cup + 2 tbsp whole wheat flour
  • ¾ cup all purpose flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 tbsp Purecane™ Brown Sweetener 
  • ½ teaspoon ground cinnamon 
  • 1 tbsp unsalted butter, melted
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup milk 

Cinnamon Filling Ingredients: 


Cream Cheese Glaze Ingredients: 


Directions

  1. Make the cinnamon filling by combining the soft butter, 3 tbsp of Purecane™ Brown Sweetener and ground cinnamon in a small bowl.  Set aside.
  2. Preheat the oven to 350°F and prepare a muffin pan by buttering six wells (or using non-stick spray) and set aside. {if using a 12 well pan, prepare the six wells in the middle the pan}
  3. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, Purecane™ Brown Sweetener and cinnamon. In another bowl, melt the butter and milk together and add in the vanilla. Then, add the wet ingredients to the dry ingredients and stir until the dough comes together. Transfer the dough to a well floured surface and knead just to bring the dough together.
  4. Add flour to the board if necessary and roll the dough to about a 10 x 8 rectangle, about a 1/4 inch thick. Drop teaspoons of the prepared brown sugar cinnamon filling over the dough and slightly flatten it over the dough. It will not cover the entire surface in an even layer! Just do your best to make sure you’ve got most of the dough covered.
  5. Fold the bottom portion of the dough up and then take the top portion of the dough and fold it over the folded bottom; kind of like folding a sheet of paper into thirds. A bench scraper is very helpful if the dough wants to stick to the board. Slice into six equal strips. Then take each strip and use a sharp knife {or your bench scraper} to cut twice down the length of each strip to make three strands. Braid the three strands together, then roll up and place in a prepared muffin well. Bake for 15-18 minutes, until lightly golden and baked through. You do not want to over bake the rolls!
  6. While the rolls are baking, prepare the cream cheese glaze. Add Purecane™ Confectioners Sweetener to the very soft cream cheese. Start with 2 tablespoons and add up to one additional tablespoon, if you’d like a sweeter glaze. Allow the rolls to cool 2-3 minutes, then spoon some glaze on top of each roll and enjoy!