These zucchini cinnamon rolls are a testament to the art of healthy baking, combining the warmth of cinnamon with the natural sweetness of zucchini and dates. Each roll is a soft, pillowy delight, perfect for those seeking a vegan alternative to traditional cinnamon buns.
What sets these apart is their nutritional profile: boasting half the calories and minimal fats compared to their counterparts, they offer guilt-free indulgence.
A single serving provides essential nutrients like iron, calcium, and potassium, contributing to a balanced diet. With a macro split that emphasizes low net carbs and sugars, these rolls cater to a variety of dietary preferences without compromising on taste. Whether enjoyed fresh from the oven or gently reheated, they promise a satisfying treat that nourishes as much as it delights, making them a wholesome choice for any occasion.
Ingredients
To create a delightful vegan dough, you’ll need 230 grams of white flour, 4 grams of salt, and 1/2 tablespoon of extra virgin olive oil. Sweeten the dough with 1 tablespoon of maple syrup and add 4 grams of fast-acting dried yeast to help it rise. For the liquid component, use 150 milliliters of almond milk. For the zucchini filling, combine 100 grams of dates with 50 milliliters of water to create a sweet base. Add 75 grams of grated zucchini and enhance the flavor with 1/2 teaspoon of cinnamon.
Zucchini Cinnamon Rolls Recipe
Classic cinnamon buns are a beloved treat but often unhealthy. We transformed them into a diet-friendly snack by making the filling more nourishing. Instead of butter and sugar, we used date paste and grated zucchinis, along with cinnamon.
Courgettes have a sweet, delicate taste that works in both savory and sweet recipes. They are rich in vitamins A and C, and minerals like manganese, potassium, and magnesium. Zucchinis also contain potent antioxidants, improve heart health, aid digestion, and support weight loss.
Date paste, a fantastic replacement for refined sugar, is naturally sweet and rich in fiber with a low glycemic load, making it ideal for weight loss and diabetes management. Compared to white sugar, dates provide more minerals and antioxidants.
Our zucchini cinnamon rolls have half the calories and ten times fewer fats than the traditional recipe. For more on making these suitable for diabetics and other tips, check out our FAQ section. Now, let’s get baking!
Step 1
In a mixing bowl, combine the plain white flour, salt, olive oil, maple syrup, warm almond milk, and fast-acting dried yeast. Mix the ingredients with a spoon until the dough starts to come together. Turn the dough out onto a floured surface and knead it for 5 minutes to develop the gluten.
Press it down and stretch it forward with the heel of your hand, then fold it back and turn it sideways. Repeat until the dough is smooth and elastic. Roll the dough into a ball, place it in a bowl, cover it with a tea towel, and leave it to prove in a warm place for one hour, until it doubles in volume.
Step 2
While the dough is proving, prepare the zucchini filling. Grate the courgettes and pat them dry with a kitchen towel to remove excess moisture. Blitz the dates with water until you have a smooth and dense paste. If the dates are very dry, soak them in water for 10 minutes before blending. Combine the date paste with the grated zucchini and ground cinnamon.
Step 3
Once the dough has proved, knead it again for a few minutes to push out excess air. Transfer the dough onto a sheet of baking paper and roll it out into a rectangular shape with a rolling pin. Spread the zucchini and date filling over the entire surface with a spatula.
Roll the dough tightly, using the parchment paper to help you. Start at the long end and wrap it up, unfolding the paper as you go. Cut the roll into 4 cm (1.5 inches)-thick pieces using a sharp knife, wheel cutter, or baker blade.
Step 4
Transfer the slices, cut side up, onto a non-stick baking tray. Allow the buns to prove again, covered with a tea towel, in a warm place for 15 minutes. Bake the zucchini buns for 15 minutes at 200°C (390°F) for conventional ovens or 180°C (355°F) for fan ovens until they are lightly browned. Place the cooked cinnamon rolls onto a wire rack to cool down.
Enjoy your healthy and delicious zucchini cinnamon rolls!
Frequently Asked Questions
Are cinnamon rolls good for me if I have diabetes?
Traditional cinnamon rolls contain refined sugars, making them unsuitable for people with diabetes or those trying to lose weight. Our vegan zucchini cinnamon rolls, however, don’t have added sugars, only a splash of maple syrup. This makes them a better option for those on a weight-loss diet with minimal sugar intake.
To make our zucchini cinnamon rolls even better for those with diabetes, we recommend replacing the two tablespoons of maple syrup with a suitable low-GI sweetener like erythritol. For this recipe, 2 1/2 tablespoons of erythritol can be used. Alternatively, you can omit the maple syrup altogether. The date paste and zucchini are naturally sweet and flavorful enough on their own.
Can I make cinnamon rolls dough ahead?
Yes, you can prepare the dough ahead of time. You can either batch-cook the cinnamon rolls and store them in the fridge for up to five days or make the dough in advance and freeze it.
To freeze, partition the dough into single-use portions after allowing it to rise. When ready to use, let the dough warm up to room temperature and proceed with the recipe. The same applies to the filling—prepare more and store it in a cold place. Let it soften at room temperature before using.
Are all cinnamon rolls vegan?
Traditional cinnamon rolls contain eggs, milk, and butter. If you’re following a vegan diet, you’ll need alternative recipes. Our vegan zucchini cinnamon rolls are designed with health in mind, replacing all dairy and eggs with plant-based ingredients.
We’ve also eliminated refined sugars in favor of dates and a bit of maple syrup. The zucchini adds flavor and contributes to your daily vegetable intake.
Which is the best yeast for cinnamon rolls?
For cinnamon rolls, the best raising agent is fast-acting dry yeast, similar to what is used for bread or pizza. This helps the dough prove slowly before baking, allowing you to shape it as needed.
An exciting alternative is sourdough, which pairs well with the delicate flavor of zucchini and the sweetness of cinnamon. If you’re new to sourdough, check out Patrick Ryan’s video from ILoveCookingIreland for simple instructions.
Can cinnamon rolls be made without yeast?
Yes, you can make cinnamon rolls without yeast, but the result will differ. The buns will be shorter, and the rolling folds won’t be as soft.
The yeast impacts the texture and appearance more than the flavor. If you can’t use yeast and don’t mind a different consistency, you can still bake tasty cinnamon rolls without raising agents.
How to keep cinnamon rolls soft?
To keep cinnamon rolls soft, it’s best to enjoy them fresh from the oven. If you prefer to make them ahead, you can prepare the dough and let it prove overnight. Bake the rolls in the morning for a fresh treat.
For longer storage, seal the rolls in an airtight container or use a food vacuum sealer. Pack only as many rolls as you would eat in one go to maintain their freshness.
