Ingredients
• Dough: 2 cups whole wheat pastry flour or almond flour blend, ½ cup plain Greek yogurt, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, ¼ cup melted coconut oil or light butter, 1 tsp vanilla extract + ½ tsp orange zest, 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Cinnamon Filling: 3 tbsp pure maple syrup or coconut sugar, 1 ½ tbsp ground cinnamon, 1 tbsp melted coconut oil or light butter, ¼ cup dried cranberries or fresh pomegranate arils, 2 tbsp chopped toasted pecans or walnuts
• Cream Cheese Glaze: 4 oz light cream cheese softened, ¼ cup plain Greek yogurt, 3-4 tbsp pure maple syrup or sugar-free powdered sweetener, 1 tsp vanilla extract, pinch cinnamon, 1-2 tbsp milk or unsweetened almond milk for thinning
• Optional Festive Touches: Pinch of nutmeg or cardamom in filling, edible red/green sprinkles, fresh cranberries for garnish
Instructions
• For dough: Whisk flour, baking powder, baking soda, and salt until lump-free. In another bowl, mix Greek yogurt, maple syrup, egg, melted coconut oil, vanilla, and orange zest until smooth. Gently fold wet into dry until just combined—avoid overmixing for tender rolls.
• Roll dough into a 12×9 inch rectangle on a lightly floured surface or parchment paper.
• For filling: Brush dough with melted coconut oil, then spread maple syrup evenly. Mix cinnamon and coconut sugar; sprinkle generously over the syrup. Scatter dried cranberries and toasted pecans evenly.
• Starting from the long edge, tightly roll dough into a log. Pinch seam to seal. Slice into 9 equal rounds using unflavored dental floss or a sharp knife.
• Place rolls cut-side up in prepared pan, spacing slightly apart. Bake 20-25 mins until golden and centers are set.
• Cool 10 minutes. For glaze: Beat softened cream cheese and Greek yogurt until fluffy. Add maple syrup, vanilla, and cinnamon; whip until silky. Thin with milk 1 tsp at a time until pourable but thick enough to coat.
• Drizzle glaze generously over warm rolls. Garnish with festive sprinkles, fresh cranberries, or extra pecans. Serve warm for the coziest holiday breakfast or dessert!
Prep Time : 15 mins, Cook Time : 25 mins, Total Time : 40 mins (+ cooling/glazing), Servings : 9, Calories : 185, Net Carbs: 20g, Fats: 10g, Protein: 7g
• Keep dough soft: If using almond flour, add 1-2 tbsp extra Greek yogurt or milk if dough feels too dry—almond flour absorbs moisture differently.
• Roll tightly: A snug roll ensures beautiful swirls; use parchment paper to help lift and roll without tearing.
• Dental floss trick: Slide unflavored floss under each roll section and cross ends to slice cleanly without squishing.
• Don’t overbake: Remove when centers are just set—they’ll stay soft and pillowy as they cool.
• Make ahead: Assemble unbaked rolls, cover, and refrigerate overnight. Bake straight from fridge, adding 3-5 mins to bake time.
• Gluten-free option: Use certified gluten-free oat flour or almond flour blend + ensure baking powder is GF.
• Vegan swap: Use flax eggs (1 tbsp ground flax + 3 tbsp water), maple syrup, coconut oil, and dairy-free cream cheese + coconut yogurt for a plant-based version.
• Storage: Keep glazed rolls covered in the fridge for up to 4 days; reheat 15-20 seconds in microwave for that fresh-baked softness. Freeze unbaked rolls for up to 1 month—bake from frozen, adding 5-7 mins.