Sunday Morning Cinnamon Rolls

Sunday mornings are made for Cinnamon Rolls.

Disclosure Statement

I love recipes that make enough to last a couple days. They tend to make my life so much easier and less stressful.


Sunday mornings around here are a bit quieter, we attend church on Saturday afternoons most of the time. It’s Rick’s one day off per week and a day we spend doing family stuff.

Since I began this journey to better health, one of the things we have missed has been the indulgence of classic cinnamon rolls. I see many ladies asking for recipes that fit into weight loss mode of Trim Healthy Mama.

The alternative flours can be tricky and even the new THM Baking Blend is a little quirky when using it to adapt recipes that fit this lifestyle. Add into the mix alternative sweeteners and this becomes a major challenge. The best part of using these ingredients is that they are Gluten Free and Sugar Free which really helps to keep them healthy.

Cinnamon rolls are notoriously sweet and sticky (at least the ones I love are) with nuts and brown sugar… cream cheese and just plain awesome.

When my kids were small they were a go to Christmas morning tradition as well as something they begged for throughout the year.

So many times mama’s are asking or troubled with how to use the sugar alternatives… I wrote an article about that problem and how I solve it here


5.0 from 1 reviews
Sunday Morning Cinnamon Rolls
  • 1¼ cups THM Baking Blend
  • ¼ cup Psyllium Flakes
  • ¼ cup THM Super Sweet Blend
  • 2 teaspoons baking powder
  • 2 teaspoons yeast, I used rapid rise
  • ½ cup egg white
  • 2 teaspoons vanilla extract
  • 2 Tablespoons apple cider vinegar
  • 1 cup water, warmed to 90-110 degrees
  • 1 teaspoon honey
  • The Filling
  • 2 Tablespoons butter, melted
  • 2 Tablespoons THM Super Sweet Blend
  • 1 teaspoon ground cinnamon
  1. Preheat oven to 350 degrees.
  2. Place all dry ingredients in a medium mixing bowl and whisk to combine.
  3. Add egg whites, apple cider vinegar vanilla, water and honey. Mix on low until well combined.
  4. Grease a 13x 9 sheet of parchment with coconut oil spray and dump dough onto it. gently press dough out into a sheet. brush with butter and sprinkle with cinnamon and sweetener
  5. Use Parchment to roll dough on long sides, pinch the seam to seal. Slice into 9 rolls and place cut side down in an 8" cake pan lined with parchment.
  6. Allow Rolls to rise for 1 hour in a warm place.
  7. Bake at 350 for 45-55 minutes or until golden.
Nutrition Information
Serving size: 1 Roll Calories: 86 Fat: 4g Saturated fat: 2g Unsaturated fat: 1g Carbohydrates: 19g Sodium: 169mg Fiber: 9g Protein: 10g Cholesterol: 7g


  1. Susan

    I only have pysillium powder, could I use that instead of the flake? If so, how much do you think I should use? Thanks!

    1. Judy (Post author)

      you would only want to use 1/2 the amount of powder instead of flakes

      1. Susan

        Thanks so much!

  2. Mindy

    Did you put icing on top?

    1. Judy (Post author)

      No did not 🙂

  3. Nina

    What is the purpose of Yeast if there’s no gluten in the recipe? Thanks

    1. Judy (Post author)

      Yeast has it’s own flavor and adds to the taste of these rolls. Also psyllium will act in the same manner that gluten does, trapping the gasses and causing these to rise slightly. No they don’t rise as high as wheat flour rolls will, but they do rise 🙂


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