Caramel Cinnamon Rolls (Sugar Free) - Recipe Diaries (2024)

FAQs

Can you substitute brown sugar for white sugar in cinnamon roll dough? ›

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Coconut oil (or melted butter) and almond milk – Most cinnamon roll recipes call for butter and regular milk, but, as a vegan option, this recipe works perfectly with coconut oil and almond milk.

Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.

Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”

The rolls are still prone to over-proofing if left in the fridge too long; and the cinnamon-sugar filling can melt and make the bottoms of the rolls syrupy and damp if left unbaked for too long.

It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.

Prepare 9x13in (doesn't have to be exact, just close) baking pans by lining with parchment paper. I use parchment paper just about every time I bake anything. Not only does it help keep things from sticking to the pan, it also helps keep the dough from burning. Now is a good time to start the oven preheating (350°F).

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

What type of flour is best for cinnamon rolls? ›

Bread flour is hands down the best option when making cinnamon rolls. Any good cinnamon rolls recipe is going to usually call for bread flour instead of other kinds of flour. This is because bread flour is high in protein, usually containing 11% to 13% more protein than other kinds of flour.

Brown Sugar: Using brown sugar in the filling gives these cinnamon rolls an extra-delicious depth of flavor.

Brown sugar: personally, I love using dark brown sugar for more robust molasses sweet flavor in those cinnamon swirls, but light brown sugar will work! Cinnamon: YUM. Salt: cinnamon rolls made without salt tastes very plain and in addition, salt also helps to control yeast in cinnamon roll recipes so don't skip it.

For every cup of brown sugar called for in your recipe, substitute 1 cup (198g) white granulated sugar and 2 teaspoons (14g) molasses for light brown sugar; or 1 cup (198g) white granulated sugar and 1 tablespoon (21g) molasses for dark brown sugar.

Brown Sugar is simply granulated sugar with molasses. There are two types: light and dark. We prefer light and use it in both our edible cookie dough and chocolate chip cookies! Brown sugar helps cookies stay softer because it has more moisture than white granulated sugar.