If you’re anything like me, the allure of warm, gooey cinnamon rolls is hard to resist. However, their typical sugar and calorie content often leaves much to be desired in terms of healthiness. That’s where these delightful Sticky Tortilla Cinnamon Roll Pinwheels come into play! With just five simple ingredients, you can indulge in a guilt-free treat that satisfies your sweet tooth while keeping your health goals on track. Plus they are so easy to make!
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Why Choose These Pinwheels?
- Healthier Ingredients: By using organic tortillas, no refined sugar, and adding nuts for texture and nutrition, these pinwheels are a smarter choice compared to traditional cinnamon rolls.
- Quick and Easy: With just five ingredients and simple assembly, these pinwheels can be whipped up in minutes, making them perfect for a quick breakfast, snack, or dessert.
- Customizable: Feel free to get creative! You can add raisins, shredded coconut, etc. to personalize your pinwheels to your taste preferences.
Ingredients
- 4 large tortillas, I used the organic Rise and Puff brand. Discount code COOKINGKATIELADY5 for a discount.
- 1 tbsp organic coconut oil, softened
- 1/4 cup organic coconut sugar (can sub any other sweetener you prefer)
- 1 tbsp ground cinnamon
- 1/4 cup chopped pecans
- Optional – A glaze to drizzle on top (just a mixture of powdered monk fruit & oat milk until you get your desired consistency)
How To Make Them
- Preheat oven to 350°F and line a muffin tin with 10 cupcake liners. I use these ones. Set aside.
- In a small bowl, mix together coconut sugar and cinnamon. Set aside.
- Lay one tortilla down, brush it with coconut oil and sprinkle on a layer of the cinnamon sugar.
- Add the second tortilla and repeat the process until all four tortillas are brushed with oil and covered in cinnamon sugar.
- Roll the tortillas into a log, holding them firm with the seam side down. Cut into about 10 1-inch or so sized pinwheels.
- Grab the muffin tin, brush some coconut oil along the bottom of each cupcake liner and add chopped pecans and any extra cinnamon sugar you have. Set the tortilla pinwheels on top and bake for 15 minutes.
- Once baked, cool for 5 minutes and then grab each roll in the cupcake liner and flip it over. Pat the bottom of each cupcake liner to loosen up the nuts and gently remove the liner by lifting straight up.
- Drizzle on icing if desired (powdered monk fruit mixed w/ oat milk) and enjoy!
How To Store Leftovers
Store any leftover pinwheels in an air tight container in a cool, dry place for up to 4 days. You could also freeze these for up to 6 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
5 Ingredient Sticky Tortilla Cinnamon Roll Pinwheels
If you're anything like me, the allure of warm, gooey cinnamon rolls is hard to resist. However, their typical sugar and calorie content often leaves much to be desired in terms of healthiness. That's where these delightful Sticky Tortilla Cinnamon Roll Pinwheels come into play! With just five simple ingredients, you can indulge in a guilt-free treat that satisfies your sweet tooth while keeping your health goals on track. Plus they are so easy to make!
Ingredients
Instructions
-
Preheat oven to 350°F and line a muffin tin with 10 cupcake liners. I use these ones. Set aside.
-
In a small bowl, mix together coconut sugar and cinnamon. Set aside.
-
Lay one tortilla down, brush it with coconut oil and sprinkle on a layer of the cinnamon sugar.
-
Add the second tortilla and repeat the process until all four tortillas are brushed with oil and covered in cinnamon sugar.
-
Roll the tortillas into a log, holding them firm with the seam side down. Cut into about 10 1-inch or so sized pinwheels.
-
Grab the muffin tin, brush some coconut oil along the bottom of each cupcake liner and add chopped pecans and any extra cinnamon sugar you have. Set the tortilla pinwheels on top and bake for 15 minutes.
-
Once baked, cool for 5 minutes and then grab each roll in the cupcake liner and flip it over. Pat the bottom of each cupcake liner to loosen up the nuts and gently remove the liner by lifting straight up.
-
Drizzle on icing if desired (powdered monk fruit mixed w/ oat milk) and enjoy!
Servings 10
- Amount Per Serving
- Calories 92kcal
- % Daily Value *
- Total Fat 4.9g8%
- Saturated Fat 1.3g7%
- Sodium 63.7mg3%
- Total Carbohydrate 11g4%
- Dietary Fiber 0.7g3%
- Sugars 4.3g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding. Macros can very depending on brands you use.