Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Easy Cinnamon Rolls with Jaca Cream Cheese Icing
Soft, fluffy, gooey homemade cinnamon rolls with a Jaca-sweetened cream cheese icing. All the indulgence of classic cinnamon rolls with 90% fewer sugar calories — perfect for a weekend breakfast or holiday brunch.
Ingredients
- 2¾ cups, plus more as needed all-purpose flour
- ½ cup Jaca rare sugar (replaces ¼ cup granulated sugar in dough)
- ½ teaspoon salt
- ¾ cup whole milk
- 3 tablespoons unsalted butter (dough)
- 2¼ teaspoons (1 packet) instant yeast
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, extra softened (filling)
- ⅔ cup Jaca rare sugar (filling) (replaces ⅓ cup brown sugar)
- 1 tablespoon ground cinnamon
- 4 ounces cream cheese, softened (icing)
- 2 tablespoons unsalted butter, softened (icing)
- 1⅓ cups Jaca rare sugar, powdered in blender (icing) (replaces ⅔ cup confectioners' sugar)
- 1 teaspoon pure vanilla extract
Sweetener Used
½ cup + ⅔ cup + 1⅓ cups Jaca rare sugar (dough, filling, icing) Allulose
Replaces: ¼ cup granulated sugar + ⅓ cup brown sugar + ⅔ cup confectioners' sugar
Instructions
- 1
Whisk the flour, ½ cup Jaca rare sugar, and salt together in a large bowl.
- 2
Heat the milk and 3 tablespoons butter until the butter melts and the mixture is warm (about 110°F). Whisk in the yeast until dissolved. Pour over the dry ingredients, add the egg, and stir until a soft dough forms.
- 3
Turn dough onto a lightly floured surface and knead for 3–5 minutes until smooth. Place in a greased bowl, cover, and rest 10 minutes while you prepare the filling.
- 4
Mix ⅔ cup Jaca rare sugar with the cinnamon in a small bowl. Roll the dough into a 14×8-inch rectangle. Spread the 3 tablespoons softened butter evenly over the surface, then sprinkle the Jaca-cinnamon mixture on top.
- 5
Roll the dough tightly into a 14-inch log starting from the long side. Cut into 10–12 even rolls using a sharp knife. Arrange in a greased 9- or 10-inch round pan.
- 6
Cover the pan loosely and let the rolls rise in a warm spot for 60–90 minutes, until nearly doubled in size.
- 7
Preheat oven to 350°F. Bake the rolls for 22–25 minutes until golden brown on top.
- 8
While the rolls bake, make the icing: beat the softened cream cheese and butter together until smooth. Add 1⅓ cups powdered Jaca rare sugar and vanilla extract, and beat until fluffy.
- 9
Spread the cream cheese icing generously over the warm rolls and serve immediately.
Pro Tips
- Pulse Jaca rare sugar in a blender for 30 seconds to create a powdered version for the icing.
- Allulose browns faster than regular sugar — keep an eye on the rolls after 20 minutes.
- These freeze beautifully before icing. Reheat and ice fresh for best results.
- For extra gooey rolls, pour 2 tablespoons heavy cream over the pan before baking.