Easy Sourdough Discard Cinnamon Rolls, No Refined Sugar
Updated: 1 day ago
These soft, pillowy cinnamon rolls have everything I want from a classic cinnamon roll: buttery dough, a generous cinnamon swirl and creamy cream cheese frosting melting into every layer.
But there’s one thing they don’t have: refined sugar.
Rather than trying to turn a cinnamon roll into something it isn’t, I kept the real flour, butter and cream cheese and made a smarter swap where it counts. BochaSweet Brown replaces the sugar in the cinnamon filling, while powdered allulose gives us a smooth, creamy frosting without traditional powdered sugar.
These are not keto or low-carb cinnamon rolls. I’ve made those versions too, and they can be great when you want to stay within that framework. But sometimes you want something closer to the real thing.
For me, this is intentional indulgence: enjoying the foods I love while changing the ingredients that make sense for the way we eat today.
Why Add Sourdough?
We don't eat a lot of baked goods, but when we do, I like incorporating sourdough whenever I can. The fermentation process begins breaking down some of the components in the flour, and I also love the flavor it brings to baked goods.
These are intentionally easy first and sourdough second. We're using commercial yeast for a reliable, relatively quick rise rather than waiting for a traditional long sourdough fermentation.
Don't Have a Sourdough Starter?
You can still make these rolls. The commercial yeast is doing the heavy lifting here, so the sourdough starter is primarily contributing flavor.
Because the starter also contributes both flour and liquid to the dough, don't simply leave it out. In place of the ½ cup sourdough starter, use ¼ cup warm water and approximately ½ cup additional all-purpose flour.
Add the flour gradually rather than automatically using all of it. Starters and flour can vary, so let the dough texture be your guide. You want a soft, smooth, slightly tacky dough—not a dry or stiff one.
A Note About the Sweeteners
This recipe was developed using alternative sweeteners to keep it free of refined sugar, but the recipe is flexible. Use your preferred sweeteners based on your own goals and preferences. Below are the options I used and tested.
BochaSweet Brown
For the dough and cinnamon filling, I used BochaSweet Brown Sugar Replacement. I particularly like it in the filling because it gives me the brown-sugar-style sweetness I'm looking for without the cooling sensation or aftertaste I notice with some alternative sweeteners.
BochaSweet Brown is currently available directly through BochaSweet rather than Amazon, so I'll include a direct link to the product.
Important: BochaSweet contains xylitol, which is toxic to dogs. If you have dogs in your home or prefer not to use xylitol, I've included an alternative below.
Alternative: Swerve Brown
Swerve Brown is a more widely available brown sugar replacement and can be used as an alternative. Because it's made from a different blend of sweeteners, the flavor and texture may not be identical to the BochaSweet version I tested.
Powdered Allulose
For the cream cheese frosting, I use a powdered allulose blend instead of traditional powdered sugar. It dissolves beautifully into the frosting and lets you adjust the sweetness to your own taste.
Is Your Yeast Still Good?
If you're using fresh instant yeast, there's no need to bloom it; just follow the recipe as written.
Mine, however, had been hanging around since the pandemic and was technically expired!
Rather than throwing it away, I tested it first. I dissolved the yeast in ¼ cup warm water and let it sit for about 5–10 minutes. When it became foamy and bubbly, I knew the yeast was still active.
Because I used ¼ cup water to test my yeast, I reduced the whole milk in the recipe from ¾ cup to ½ cup to keep the total amount of liquid the same.
If your yeast doesn't become active and foamy during the test, it's time for a new packet.
IngredientsYield: 8–10 cinnamon rolls Oven: 350°F Dough
Cinnamon Filling
Cream Cheese Frosting
| Ingredients We Use ❇️ Whole Earth Allulose Blend ❇️ Swerve Brown ❇️ Bochasweet Brown ❇️ Organic Ground Cinnamon ❇️ Nielsen-Massey Vanilla Bean Paste Equipment We Use ❇️ KitchenAid Hand Mixer ❇️ 8x8 Square Glass Baking Dish
(Some links are affiliate links. As an Amazon Associate, we earn from qualifying purchases.) |
Instructions
1. Mix the wet ingredients. In a large bowl, combine the sourdough starter, warm whole milk, egg, melted butter and BochaSweet. Stir until mostly combined.
2. Add the yeast and dry ingredients. Add the instant yeast, salt and about 3 cups of flour. Mix until a shaggy dough forms. If the dough is extremely sticky, add additional flour a tablespoon or two at a time. Don't automatically add the entire extra ¼ cup—you want a soft dough rather than a dry one.
3. Knead the dough. Knead for about 6–8 minutes by hand or 4–5 minutes with a stand mixer and dough hook.
The finished dough should be soft, smooth and slightly tacky, not dry or stiff.
4. Let it rise. Place the dough in a lightly greased bowl, cover and let rise in a warm place for approximately 60–90 minutes, or until noticeably puffy and roughly doubled.
Because we're using commercial yeast along with the starter, watch the dough rather than waiting for a long sourdough fermentation.
5. Make the cinnamon filling. Mix the BochaSweet Brown, cinnamon and pinch of salt together. Keep the softened butter separate so it's easier to spread evenly over the dough.
6. Roll out the dough. Turn the risen dough onto a lightly floured surface and gently roll it into approximately a 12 × 16-inch rectangle. Don't worry about making it geometrically perfect.
7. Add the filling. Spread the 5 tablespoons softened butter evenly over the dough, leaving about ½ inch bare along one long edge. Sprinkle the cinnamon-BochaSweet mixture evenly over the butter and gently press it into the surface.
8. Roll and cut. Starting from the long side, roll the dough into a snug log. Pinch the seam closed.
Cut into 8–10 rolls using a sharp serrated knife or unflavored dental floss.
9. Let the rolls rise again. Arrange the rolls in a buttered 9-inch round or similarly sized baking dish, leaving a little room between them.
Cover and let rise for approximately 30–45 minutes, until visibly puffy and beginning to touch.
10. Bake. Bake at 350°F for approximately 22–28 minutes, until lightly golden and the centers are cooked through. Start checking around 22 minutes. Don't overbake them if you want that soft, pillowy texture.
11. Make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth.Add the powdered allulose, vanilla and salt and beat again. Add the heavy cream a little at a time until the frosting reaches a soft, creamy, spreadable consistency. Taste and add additional powdered allulose if you'd like it sweeter.
12. Frost while warm. Let the cinnamon rolls cool for about 10 minutes, then spread the cream cheese frosting over the warm rolls. Some of the frosting will melt down into the cinnamon spirals while the rest stays thick and creamy on top.
A Few Tips for Soft Cinnamon Rolls
Don't add too much flour. The dough should remain soft and slightly tacky. A little stickiness is better than a stiff, flour-heavy dough.
Watch the dough, not just the clock. Room temperature affects rising time. You're looking for visibly puffy dough that's roughly doubled during the first rise.
Don't overbake. Start checking the rolls around the 22-minute mark. Overbaking is one of the easiest ways to lose that soft, pillowy interior.
Frost them warm, not piping hot. About 10 minutes of cooling gives you the best of both worlds: some frosting melts into the spirals while plenty remains creamy on top.
Adjust the frosting to taste. Start with ⅓ cup powdered allulose and add more only if you want a sweeter frosting.
Storage
Because these cinnamon rolls are topped with cream cheese frosting, store leftovers covered in the refrigerator for up to 4 days.
For the best texture, let a roll sit at room temperature for a few minutes or warm it briefly in the microwave before serving. About 10–15 seconds is usually enough to soften the roll and make that frosting nice and gooey again.
For longer storage, you can freeze the rolls in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then gently reheat before serving.
Freezing tip: If you're making these ahead specifically to freeze, freeze the rolls unfrosted when possible and add the cream cheese frosting after reheating.
Final Thoughts
You don’t need to eliminate the foods you love to feel your best.
With a few thoughtful adjustments, you can recreate classic treats in a way that feels just as satisfying, while better supporting your overall lifestyle.
That’s the idea behind every recipe here: smarter ingredients, better balance, and indulgences you can actually enjoy.
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