Can I use white sugar instead of brown sugar in cinnamon rolls?

Yes, swap it 1:1. The rolls will taste slightly less caramel-like and the filling a bit less gooey, so add about 1 extra tablespoon of softened butter and a splash of vanilla to make up for the lost molasses depth.

How do I make brown sugar if I run out?

Stir 1 tablespoon of molasses into 1 cup of granulated white sugar for light brown sugar, or 2 tablespoons for dark. Mix until the color is even, then use it cup-for-cup in place of store-bought brown sugar.

Will cinnamon rolls without brown sugar still be gooey?

They can be. The gooeyness comes from sugar melting with butter into a syrup. With white sugar, add a little extra softened butter to the filling so it dissolves fully, or brush the baked rolls with a warm glaze for that sticky finish.

Is coconut sugar a good brown sugar substitute here?

Yes. Coconut sugar is dry and granular but has a natural caramel flavor close to brown sugar, so you can use it 1:1 in the filling with almost no other adjustments.

Cinnamon Rolls Without Brown Sugar (What to Use Instead)

Out of brown sugar? Use white sugar plus molasses, or plain granulated sugar, in your cinnamon roll filling — exact swap ratios, texture notes, and how the flavor changes.

The quick answer

You can absolutely make cinnamon rolls without brown sugar. The best swap is to make your own: mix 1 cup granulated white sugar with 1 tablespoon molasses for light brown sugar (2 tablespoons for dark), then use it cup-for-cup in the filling. No molasses? Use plain granulated sugar 1:1 — the rolls will taste a little less caramel-like and the filling will be slightly less gooey, so add an extra tablespoon of softened butter to help it melt into a syrup. Honey or maple syrup also work but make the filling wetter, so reduce them to about 3/4 the volume and expect a softer swirl.

The best fix: rebuild brown sugar from white sugar and molasses

Brown sugar is nothing more than white sugar with molasses added back in, so you can make it in seconds. For light brown sugar, stir 1 tablespoon of molasses into 1 cup of granulated sugar until the color is even and no clumps remain; for dark brown sugar, use 2 tablespoons. Use this homemade version cup-for-cup exactly where the recipe calls for brown sugar. This is the closest match by far because it restores the moisture and the caramel, toffee-like flavor that makes a cinnamon roll filling taste rich. If you have dark corn syrup or sorghum syrup instead of molasses, they work the same way at the same ratio.

Straight white sugar: what changes and how to compensate

If you only have granulated white sugar, swap it 1:1 for the brown sugar in the filling. Two things change. First, flavor: you lose the molasses depth, so the swirl tastes cleaner and sweeter but less caramelized. A splash of vanilla (an extra 1/2 teaspoon) and a pinch of extra cinnamon help fill that gap. Second, texture: brown sugar's molasses draws moisture and makes the classic gooey syrup, while white sugar can stay a touch grainy. To fix that, bump the softened butter in the filling by about 1 tablespoon so the sugar dissolves into a glossy paste as the rolls bake. The result is still a delicious roll, just a bit lighter in color and flavor.

Liquid sweeteners: honey, maple, and coconut sugar

Honey and maple syrup can stand in for brown sugar, but because they are liquid they will loosen the filling and can run out of the ends of the rolls. Use about 3/4 cup of honey or maple for every 1 cup of brown sugar, and spread it thinly. Because liquid sweeteners brown fast, watch the oven and tent with foil if the tops darken early. Coconut sugar is the easiest dry alternative — it is granular like white sugar but carries a natural caramel note close to brown sugar, so use it 1:1. Turbinado or raw sugar also work 1:1 and add a pleasant crunch, though they dissolve less fully than brown sugar.

Frequently asked questions

Can I use white sugar instead of brown sugar in cinnamon rolls?: Yes, swap it 1:1. The rolls will taste slightly less caramel-like and the filling a bit less gooey, so add about 1 extra tablespoon of softened butter and a splash of vanilla to make up for the lost molasses depth.
How do I make brown sugar if I run out?: Stir 1 tablespoon of molasses into 1 cup of granulated white sugar for light brown sugar, or 2 tablespoons for dark. Mix until the color is even, then use it cup-for-cup in place of store-bought brown sugar.
Will cinnamon rolls without brown sugar still be gooey?: They can be. The gooeyness comes from sugar melting with butter into a syrup. With white sugar, add a little extra softened butter to the filling so it dissolves fully, or brush the baked rolls with a warm glaze for that sticky finish.
Is coconut sugar a good brown sugar substitute here?: Yes. Coconut sugar is dry and granular but has a natural caramel flavor close to brown sugar, so you can use it 1:1 in the filling with almost no other adjustments.

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