Low-Sugar Cinnamon Buns with a Secret Ingredient...
The other day, while preparing my Cinnaboatmeal, I started thinking of cinnamon buns. The next thing I knew, I was at the Cinnabon store in my local mall. NO! It's not what you think! Just one Cinnabon has 59 grams of sugar? That's 15 teaspoons of sugar! That's crazy! (Okay, I admit, I used to love them too.)
I built on the basics of my cinnamon bun baked oatmeal, to create this recipe. After 4 batches, I have to say that they are amazing! The use of vital wheat gluten, really helps get that wonderful whole wheat to rise into fluffy cinnamon buns. (I later found out this is the same trick Silver Hills Bakery uses to get fluffy whole wheat bagels!) These cinnamon buns only have 2.7 grams of added sugar, and 3.8 grams of fiber.
The kids that were over gobbled them up! They couldn't believe that they were low-sugar. You should have seen their faces when I showed them my secret ingredient: My prized Medjool dates. One of them thought dates were only for old people. Excuse me!!
They made up for that little comment with lots of compliments and requests for the recipe which is always the ultimate seal of approval:)
*Recipe by Less Sugar Naturally*
1 cup of warm water
2 1/4 tsp of yeast
1/4 cup of sucanat
2 cups of All Purpose flour.
2 1/2 cups of whole wheat cake and pastry flour
1 1/2 Tbsp of vital wheat gluten (helps with rise of whole wheat flour)
1 tsp of salt
1/3 cup of melted butter
1/4 cup of buttermilk (can be made by adding a tsp of lemon to 1/4 cup of milk).
1 tsp of vanilla
9 Medjool dates (about 145 grams without pits)
30 grams of pecans finely ground (makes about 1/3 cup)
1/4 cup of melted butter
2 1/2 Tbsp of Korintje cinnamon
2 Tbsp of butter
125 g of cream cheese (half a small container)
1 tsp of vanilla
2 Tbsp of icing sugar
8 drops of SweetLeaf Liquid Stevia or NuNaturals Alcohol-Free Liquid Stevia
Making the dough:
1. Add yeast and 1 tsp of the sucanat to the warm water.
2. Combine the dry ingredients in a bowl and mix well with a whisk.
3. In a small bowl combine the remainder of the sugar, butter, vanilla, buttermilk, and egg. Add to water/yeast mixture.
4. Add flour and knead for 5-10 minutes.
5. Add dough to a greased bowl and cover with plastic wrap and towel. Let sit in a warm room or slightly warmed oven for about two hours...until the dough has doubled.
Making the filling:
1. Pit and cut up the dates.
2. Add dates, pecans, and cinnamon to a food processor. Pulse until finely combined.
3. Add melted butter to food processor until you have a thick paste.
1. On a lightly floured surface, punch down your dough.
2. Roll out the dough into a 15 x 24 inch rectangle.
3. Spread the filling evenly, leaving about an inch at the top and bottom.
4. Roll up tightly into a log.
5. Cut dough into 3 equal sections.
6A. At this point you can divide the dough into 15 buns. Place into a 9x13 inch pan.
6B. Or....cut each section into six buns for a total of 18 buns. Add six to a 9 x 6 inch pan, and freeze the rest in two batches. When you're ready to use them, take the package out, and let thaw overnight.
8. Bake at 350 degrees for 20-22 minutes.
1. In a bowl, whip butter and cream cheese together until fluffy.
2. Add vanilla, sugar, and stevia.
3. Beat or whip on high for 5 minutes.
4. As soon as the cinnamon buns come out of the oven, frost them.
5. Use a spoon or spatula to open up some of the cinnamon crevices. Get that frosting in there.
6. Best served immediately!
Nutrition Info for 18 Servings
2.7 grams of sugar
3.8 grams of fiber