Easy Almost Sugar-Free Cinnamon Rolls

These easy almost sugar-free cinnamon rolls are actually among the best cinnamon rolls I’ve ever had! The best part is, like the name suggests, they’re super easy! You don’t even need to make a dough. Remember that show Semi-Homemade Cooking with Sandra Lee? Where half the show really wasn’t even really about cooking? It was about tablescapes and cocktails? Like a drunk dollar store version of Martha Stewart? Just me? Okay, anyway this recipe could’ve featured on that show because it uses storebought crescent roll dough instead of homemade dough. I prefer using a brand that doesn’t contain hydrogenated oil because it’s terrible for you, but you can use whatever brand you want as long as its crescent roll dough. The crescent roll dough makes these extra buttery and rich.

These cinnamon rolls are almost, but not quite, sugar-free. They have about 3 grams of sugar each depending on what brand of crescent rolls you use. The only other sugar in this recipe comes from a teaspoon of molasses, this makes the xylitol in the cinnamon roll taste like brown sugar! The molasses adds less than a half gram of sugar to each roll.

These easy almost sugar-free cinnamon rolls are topped with a sugar-free cream cheese icing. That’s really what makes these extra decadent. Instead of the typical powdered sugar (which is, obviously, full of sugar), I use Swerve brand confectioners sugar replacement. That’s what I recommend for this recipe. But, if you can’t find that (or if you can’t afford it, that shit is expensive) you can try this method to make a substitute: https://www.thespruceeats.com/sugar-free-powdered-sugar-replacement-521019

Have a couple for breakfast, or have one for dessert. These rolls are perfect for either. Whatever time of the day you have one I know you’ll love these rich, buttery, sweet sugar-free cinnamon rolls!

Print Recipe

Easy Almost Sugar-Free Cinnamon Rolls

Author: Mary Ellis Cooking Method: Baked

Difficulty: Easy Prep Time 10 mins Cook Time 22 mins Total Time 32 mins

Servings: 16

Ingredients

Servings

Cinnamon Rolls

• 2 tsp cinnamon
• 10 tbsp granulated xylitol (can sub erythritol)
• 1 tsp molasses
• 2 tbsp salted butter (softened)
• 2 cans crescent roll dough

Cream Cheese Icing

• 4 tbsp salted butter (softened)
• 4 oz cream cheese (softened)
• 3 tbsp milk (I prefer whole milk)
• ¹⁄₂ tsp vanilla extract
• 1 cup Swerve confectioners sugar replacement

Instructions

1. Preheat your oven to 350°F Grease a 9x13 glass baking dish with butter.
2. Pop open your crescent rolls and lay out on a large cutting board (or a clean countertop). Divide into 8 rectangles like shown.
   
3. Measure out the xylitol, 2 tbsp of softened butter, cinnamon, and molasses into a small bowl and mix thoroughly. Divide into 8 equal portions in the bowl.
   
4. Scoop each portion of the cinnamon sugar and place on each of the 8 rectangles of dough.
   
5. Spread evenly over the dough and cut each rectangle in half lengthwise.
   
6. Roll each strip of dough up and place in the buttered baking dish like shown.
   
7. Place in the oven and bake for about 22 minutes, or until lightly browned on top. Take out of the oven and set aside to cool a bit.
   
8. Take the softened cream cheese and butter, the milk, the powdered sugar substitute, and the vanilla and place in a bowl. Mix very well with a fork until its fully combined.
   
9. While the rolls are still warm spread the icing evenly over the top.
10. Enjoy! Wait until they're fully cooled to wrap them up. These freeze well!