Barley Cinnamon Rolls - thrive360
Dietitian Zannat Reza's healthy, delicious recipes and ideas on how to live a healthy lifestyle: eat better, move more, stress less, boost brain power, and create happy moments.
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cinammon rolls

Barley Cinnamon Rolls

by Zannat Reza

Who loves cinnamon buns? I do! In honour of Star Wars Day, May the 4th Be With You and Princess Leia, here’s a mouthwatering recipe for mini cinnamon rolls using barley flour.

The original recipe is from my friends at Go Barley, but I’ve tweaked it by taking out the raisins. I know a few people who will be happy about this (Will & Maggie!). I also chose to bake them in a mini muffin tray, so you get 24 delectable bite-sized treats. They are not overly sweet (think coffee shop baked goods), so feel free to drizzle on some maple syrup or icing to suit your taste.

Barley flour can be found at local bulk stores. Of note, it’s a good source of soluble fibre, the kind that keeps your cholesterol in check.

Let me know if you make them, and if you like raisins in your cinnamon rolls. Enjoy!

Barley Cinnamon Rolls

Yield: 24 mini rolls


  • 2 cups barley flour
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¾ cup butter
  • 2 large eggs
  • ½ cup milk
  • 3 tbsp brown sugar
  • ¼ tsp cinnamon


  1. Preheat oven to 375F.
  2. In a large bowl, mix flours, sugar, baking powder and salt.
  3. Cut in butter with a pastry butter or two knives until mixture resembles oatmeal.
  4. In a small bowl, whisk together eggs and milk. Add to dry ingredients. Mix until a dough forms.
  5. Divide the dough into 24 equal balls.
  6. In another small bowl, mix brown sugar and cinnamon.
  7. Form a cup with each dough ball and add a scoop of the cinnamon sugar mixture.
  8. Bake the rolls for 10-15 minutes until lightly browned on top.



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