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.

While light and dark brown sugar are interchangeable, they're not exact substitutes. Using dark brown sugar when a recipe calls for light will give your final product a more robust taste and a darker color, and it might slightly affect the texture.

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.

Cinnabon's Secret Ingredient

This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.

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.

Traditionally brown sugar is used and you can certainly use that if it's your preference. I kind of like the granulated sugar because it yields to the cinnamon, allowing the cinnamon to shine through more.

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.”

What's the difference between Cinnabon and Cinnaroll? ›

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.

Use bread flour: bread flour is available at most grocery stores and it makes ALL the difference in achieving softer, fluffy, perfect cinnamon rolls. JUST TRUST ME. Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking to the surface or to the rolling pin.

Take a breather from your Cinnabon-eating frenzy and you would notice that it's actually the sum of their parts — the oh-so-tender dough, the massive amounts of cinnamon and sugar, and the frosting you could eat by the spoonful — that makes them so darn tasty.

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

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.

Sure. I use brown sugar all the time in my bread doughs. Usually, I use dark brown sugar because I like the bit of color and hint of molasses flavor that it adds. Just don't add much.