Low Sodium Cinnamon Sugar Morning Buns
Start your day with the perfect blend of flavor and mindfulness with these Low Sodium Cinnamon Sugar Morning Buns. Soft, pillowy dough is delicately sweetened and swirled with a fragrant cinnamon-sugar filling, all while keeping sodium to a minimum—thanks to a clever use of a salt substitute. These golden-brown pastries are baked into individual portions in a muffin tin, ensuring a delightful caramelized exterior and fluffy interior. A light drizzle of vanilla glaze adds just the right touch of sweetness to finish. Perfect for indulgent yet heart-conscious breakfasts or brunches, these morning buns prove you don’t have to compromise taste for health. They’re easy to make, irresistible to eat, and ideal for serving to loved ones or savoring all to yourself.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1.5 tablespoons Ground cinnamon
- 1 cup Milk
- 2.25 teaspoons Active dry yeast
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Brown sugar
- 0.25 cup Confectioners' sugar
- 0.5 teaspoon Salt substitute
Instructions
In a small saucepan, heat the milk until warm to the touch (about 110°F/43°C). Remove from heat and sprinkle yeast on top. Stir gently and let sit for 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt substitute.
In a separate bowl, beat the egg and mix it with the vanilla extract and half of the melted butter.
Pour the egg mixture and yeast mixture into the flour. Stir until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead for about 8 minutes or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size, about 1 to 1.5 hours.
Preheat your oven to 375°F (190°C).
In a small bowl, mix the brown sugar, granulated sugar, and cinnamon.
Punch down the dough and roll it out on a lightly floured surface to a rectangle about 12x16 inches.
Brush the rectangle with the remaining melted butter and sprinkle the cinnamon sugar mixture evenly over the surface.
Roll the dough tightly, starting from a long side, into a log and cut into twelve even slices.
Place the slices in a greased muffin tin cut side up.
Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
Let the buns cool slightly before transferring to a wire rack.
While the buns are cooling, prepare the glaze by mixing the confectioners' sugar with a few teaspoons of milk to reach desired consistency.
Drizzle the glaze over the warm buns and serve.
Nutrition Facts
Calories |
3538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 583.3 g | 212% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 250.4 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 620 mg | 48% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3115 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
