Cinnamon Buns
Cinnamon buns are so soft and sweet, and covered in gooey icing, you’d think that it’s impossible to make them healthy, but I love a challenge.
These are made with Greek yogurt to replace the butter, and apple sauce and xylitol/ erythritol instead of the icing sugar.
White flour is a refined carbohydrate that breaks down very quickly in the bloodstream, but the generous amount of cinnamon will help to negate this. And mixed with apple puree and a bit of almond butter makes for a delicious, frangipane-like filling.
The gooey, sweet frosting on traditional cinnamon buns was a challenge, but I think that my icing substitute does the job. These soft, sweet cinnamon rolls are a treat that can definitely be enjoyed in a healthy way.
Ingredients
Serves 2
140g Self-raising flour, sieved
1 tsp Baking powder
140g Full fat Greek yogurt
1 tbsp Apple sauce
1 tsp Almond butter
4 tsps Xylitol or erythritol
2 tsp Ground cinnamon
1 tbsp Cream cheese
3 drops Vanilla extract
Instructions
Heat oven to 160 degrees C (150 degrees C fan), gas mark.
In a bowl, mix the sieved flour and baking powder, and the yoghurt together to form a dough.
Put the dough onto a floured surface and roll into a rectangle around 25 cm wide 8cm long. Be careful not to knead too much or you’ll knock all the air out and they won’t rise.
Mix the apple sauce, cinnamon, almond butter, and two teaspoons of xylitol or erythritol, and spread on top of the dough.
Roll up into a pinwheel then cut into 4 slices. Place each slice on a greased baking tray.
Bake for 15 minutes.
To make the icing, mix two teaspoons xylitol or erythritol with the tablespoon of cream cheese and vanilla.
Drizzle over the cooled buns.