Soft Sugar Free Cinnamon Rolls With Creamy Icing

Tuesday night, 6:15 PM, and my youngest is asking what’s for dinner while I’m still unloading the dishwasher. I needed something fast, something that felt like a treat, and something that wouldn’t leave a mountain of washing up. These soft sugar free cinnamon rolls with creamy icing have been my secret weapon for exactly those nights for years now. They come together in about 40 minutes from start to finish, and the best part? One bowl, one pan, and a happy family.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 20-22 minutes
• Total time: 35-40 minutes
• Servings: 8 rolls
• Difficulty: Easy

Why You’ll Love This Soft Sugar Free Cinnamon Rolls with Creamy Icing

• Weeknight friendly: From fridge to table in under 45 minutes, with minimal hands-on time and only a handful of dishes to wash.
• Make-ahead magic: You can prep the dough the night before, so all you do after work is roll, slice, and bake.
• No refined sugar: Sweetened naturally with a touch of honey or maple syrup, these rolls are gentle on blood sugar and perfect for little ones.
• Incredibly soft texture: The dough bakes up pillowy and tender, even without sugar, thanks to a clever combination of ingredients that trap moisture.
• That creamy icing: A luscious, tangy cream cheese glaze that ties everything together without being overly sweet.

Soft Sugar Free Cinnamon Rolls with Creamy Icing

15 min prep  ·  22 min cook  ·  8 servings

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Ingredients You’ll Need

• 250 ml warm milk (about 40°C)
• 2 teaspoons active dry yeast
• 1 large egg, room temperature
• 60 g unsalted butter, melted
• 1 tablespoon honey or maple syrup
• 380 g plain flour, plus extra for dusting
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• For the filling: 60 g unsalted butter, softened
• 2 tablespoons ground cinnamon
• 2 tablespoons honey or maple syrup
• For the icing: 100 g cream cheese, softened
• 30 g unsalted butter, softened
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract

Tip: Use full-fat cream cheese for the icing — low-fat versions can make the glaze runny and thin, and we want a thick, luscious drizzle that stays put on warm rolls.

How to Make Soft Sugar Free Cinnamon Rolls with Creamy Icing

1. Activate the yeast. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the top. Let it sit for 5 to 7 minutes — you’ll see a foamy layer form on the surface, and you’ll smell that lovely yeasty aroma that tells you everything is alive and working.
2. Build the dough. Whisk in the egg, melted butter, honey or maple syrup, and vanilla extract. The mixture will look pale and slightly frothy. Add the flour and salt, then stir with a wooden spoon until a shaggy, sticky dough forms. It should feel soft and tacky against your fingers, not dry.
3. Knead briefly. Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes — just until it becomes smooth and elastic. You’ll feel it change from a sticky mass to a supple, bouncy ball that springs back when you poke it. Don’t overwork it; we want tenderness, not toughness.
4. Roll and fill. On a floured surface, roll the dough into a rectangle about 30 cm by 20 cm. Spread the softened butter evenly over the surface — the dough should glisten. Mix the cinnamon with the honey or maple syrup and spread that over the butter. The smell of cinnamon will start to fill your kitchen already.
5. Roll and slice. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice into 8 even pieces, each about 3 cm thick. Place them cut-side up in a greased 22 cm round baking dish or a 20 cm square pan. They should be touching but not squished.
6. Quick rise. Cover the dish with a clean tea towel and let the rolls rest for 10 minutes while you preheat the oven to 180°C (160°C fan). You’ll see them puff up slightly and fill the gaps in the pan — they won’t double in size, but they’ll look plumper and softer.
7. Bake to golden perfection. Bake for 18 to 22 minutes. The tops should turn a deep golden brown, and the edges will look slightly darker and caramelised. The kitchen will smell like a bakery — warm cinnamon, butter, and yeast. Let them cool in the pan for 5 minutes before icing.
8. Make the icing. While the rolls cool, beat the cream cheese, butter, honey or maple syrup, and vanilla together until smooth and creamy. It should be thick enough to hold a ribbon trail when you lift the whisk. Drizzle generously over the warm rolls — the icing will melt slightly into the crevices, creating pockets of creamy sweetness.

Tips From My Kitchen

• Use warm milk, not hot. Milk that’s too hot (above 50°C) will kill the yeast, leaving you with dense, flat rolls. Aim for about 40°C — it should feel like a warm bath on your wrist, not scalding. If you don’t have a thermometer, dip a clean finger in; it should feel comfortably warm, not hot.
• Don’t skip the rest time. That 10-minute rest after slicing is crucial — it allows the gluten to relax and the yeast to start working again. I’ve tried baking them straight away, and the rolls came out dense and heavy. That short pause makes all the difference between a fluffy roll and a brick.
• Use a sharp knife for slicing. A dull blade will squish the delicate layers of dough and filling, creating messy, uneven rolls. Dip the knife in a little flour between cuts for cleaner slices. Alternatively, use unflavoured dental floss — slide it under the log, cross the ends over the top, and pull. Perfect slices every time.
• Make the icing while the rolls bake. This saves precious minutes on a busy evening. Just pop the cream cheese and butter out to soften before you start cooking, and by the time the rolls come out of the oven, the icing ingredients are ready to whip together in 30 seconds flat.
• Store leftovers properly. If you have any rolls left (rare in my house!), store them in an airtight container at room temperature for up to 2 days. To reheat, pop one in the microwave for 10 seconds — it brings back that just-baked softness. Avoid the fridge, as it dries them out.

Equipment You’ll Need

• Large mixing bowl
• Wooden spoon or spatula
• Rolling pin
• Sharp knife or dental floss
• 22 cm round or 20 cm square baking dish
• Clean tea towel
• Small bowl for icing
• Whisk or electric hand mixer

Common Mistakes to Avoid

• Overcrowding the pan: If you use a pan that’s too small, the rolls will bake into one giant, doughy blob with no defined spirals. Leave about 1 cm of space between each roll — they’ll puff up and touch during baking, but they’ll still be separate and beautiful.
• Wrong temperature: Baking at too high a temperature (200°C or above) will brown the tops before the centres are cooked through. Stick to 180°C (160°C fan) and check at 18 minutes. The internal temperature of a fully baked roll should be about 85°C if you have a probe thermometer.
• Skipping the rest time: That 10-minute rest after shaping is not optional. It allows the dough to relax so the rolls bake up tender, not tough. I’ve skipped it when in a rush, and the result was a dense, chewy texture that disappointed everyone.

What to Serve With Soft Sugar Free Cinnamon Rolls with Creamy Icing

• A simple scrambled egg or omelette for a balanced breakfast-for-dinner meal.
• Fresh fruit salad or sliced apples to brighten the plate.
• A side of Greek yoghurt for extra protein and tang.
• A steaming cup of tea or coffee to dip those soft, iced edges into.

Frequently Asked Questions

Soft Sugar Free Cinnamon Rolls with Creamy Icing

These soft, sugar-free cinnamon rolls are made with honey or maple syrup and topped with a creamy cream cheese icing. Perfect for a healthier treat without sacrificing flavor.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 420

Ingredients
Method
Notes

Ingredients

  

• 250 ml warm milk about 40°C
• 2 teaspoons active dry yeast
• 1 large egg room temperature
• 60 g unsalted butter melted
• 1 tablespoon honey or maple syrup
• 380 g plain flour plus extra for dusting
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the filling: 60 g unsalted butter, softened

• 2 tablespoons ground cinnamon
• 2 tablespoons honey or maple syrup

For the icing: 100 g cream cheese, softened

• 30 g unsalted butter softened
• 1/2 teaspoon vanilla extract

Method

 

1. Activate the yeast. Pour the warm milk into a large mixing bowl and sprinkle the yeast over the top. Let it sit for 5 to 7 minutes — you’ll see a foamy layer form on the surface, and you’ll smell that lovely yeasty aroma that tells you everything is alive and working.
2. Build the dough. Whisk in the egg, melted butter, honey or maple syrup, and vanilla extract. The mixture will look pale and slightly frothy. Add the flour and salt, then stir with a wooden spoon until a shaggy, sticky dough forms. It should feel soft and tacky against your fingers, not dry.
3. Knead briefly. Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes — just until it becomes smooth and elastic. You’ll feel it change from a sticky mass to a supple, bouncy ball that springs back when you poke it. Don’t overwork it; we want tenderness, not toughness.
4. Roll and fill. On a floured surface, roll the dough into a rectangle about 30 cm by 20 cm. Spread the softened butter evenly over the surface — the dough should glisten. Mix the cinnamon with the honey or maple syrup and spread that over the butter. The smell of cinnamon will start to fill your kitchen already.
5. Roll and slice. Starting from the long edge, roll the dough tightly into a log. Use a sharp knife to slice into 8 even pieces, each about 3 cm thick. Place them cut-side up in a greased 22 cm round baking dish or a 20 cm square pan. They should be touching but not squished.
6. Quick rise. Cover the dish with a clean tea towel and let the rolls rest for 10 minutes while you preheat the oven to 180°C (160°C fan). You’ll see them puff up slightly and fill the gaps in the pan — they won’t double in size, but they’ll look plumper and softer.
7. Bake to golden perfection. Bake for 18 to 22 minutes. The tops should turn a deep golden brown, and the edges will look slightly darker and caramelised. The kitchen will smell like a bakery — warm cinnamon, butter, and yeast. Let them cool in the pan for 5 minutes before icing.
8. Make the icing. While the rolls cool, beat the cream cheese, butter, honey or maple syrup, and vanilla together until smooth and creamy. It should be thick enough to hold a ribbon trail when you lift the whisk. Drizzle generously over the warm rolls — the icing will melt slightly into the crevices, creating pockets of creamy sweetness.

Notes

For best results, ensure the milk is warm but not hot (around 40°C) to properly activate the yeast. The dough should be soft and tacky; avoid over-kneading for tender rolls. The icing will melt slightly into the warm rolls, creating creamy pockets.

I’ve been making this for over 7 years, and it never disappoints — even on the craziest weeknights. My husband, who’s usually picky, asked for seconds! The first time I served these soft sugar free cinnamon rolls with creamy icing for dinner, my kids thought it was a birthday surprise. Now they ask for them every Tuesday. If you give them a try, I’d love to know how they turned out for you — drop a comment below and tell me about your own busy family dinner win.

Soft Sugar Free Cinnamon Rolls With Creamy Icing

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