If you're cutting back on oil and sugar, you can still have these cinnamon rolls for breakfast! Applesauce takes the place of oil and they're sweetened with stevia instead of sugar. They're topped with a cinnamon "sugar" spread and a simple frosting that's entirely optional. Keep these handy whenever you need a quick and easy breakfast on the go.

Fat-Free Cinnamon Rolls [Vegan]








For the Cinnamon Rolls:

  • 2 cups white whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons applesauce
  • 1/2 cup water
  • 3 tablespoons stevia
  • Non-stick cooking spray

​For the Cinnamon Sugar Spread:

  • 3 tablespoons stevia
  • 2 teaspoons cinnamon

For the Icing:

  • 1/2 14-ounce block firm tofu, drained
  • 1/4 cup stevia for baking
  • 1 tablespoon lemon juice
  • As little water as possible, for blending​


  1. Preheat oven to 400°F and spray 9-inch cake pan with non-stick cooking spray.
  2. Combine flour, baking powder, and salt in large mixing bowl and whisk.
  3. Add remaining ingredients (not including cinnamon sugar spread ingredients) to the bowl and stir until well-combined.
  4. Combine cinnamon sugar spread ingredients in a separate, small bowl, and set aside.
  5. Use a rolling pin to roll out the dough into a rectangle on a floured surface to about 1/4-inch thick.
  6. Lightly spray the rectangle of dough with non-stick cooking spray.
  7. Pour cinnamon sugar spread evenly over dough.
  8. Carefully roll the dough from the longer side of the rectangle to form a log.
  9. Use a sharp, wet knife to cut the log into 12 even cinnamon roll pieces.
  10. Place cinnamon rolls in prepared cake pan, and bake for 12 minutes.
  11. While the cinnamon rolls are baking, blend all icing ingredients in a blender.
  12. Once cooled, use a spoon to top with the frosting or just enjoy them plain.

    Nutritional Information

    Per Serving: Calories: 92 | Carbs: 16g | Fat: 1 g | Protein: 5 g | Sodium: 198 mg | Sugar: g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.