Sugar-Free Cinnamon Sugar Morning Buns
Start your day on a guilt-free note with these irresistibly fluffy Sugar-Free Cinnamon Sugar Morning Buns! Crafted with wholesome whole wheat flour, sweetened naturally with granulated allulose, and infused with the comforting warmth of cinnamon, nutmeg, and vanilla, these buns are a healthier twist on a classic pastry. Perfectly soft and golden with just the right amount of sweetness, they’re ideal for anyone seeking a sugar-free treat that doesn’t skimp on flavor. The recipe's easy-to-follow steps include a luxurious cinnamon filling, a beautiful swirl, and a light egg wash for a bakery-quality finish. Whether you enjoy them fresh out of the oven or as a make-ahead breakfast, these are sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 2.5 teaspoons Instant yeast
- 1 teaspoon Salt
- 1.25 cups Warm water
- 0.5 cup Unsalted butter
- 0.5 cup Granulated allulose
- 2 tablespoons Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Ground nutmeg
- 1 large Egg
- 2 tablespoons Milk of choice (dairy or unsweetened almond milk)
Instructions
In a large mixing bowl, combine the whole wheat flour, instant yeast, and salt.
Add the warm water to the dry ingredients and mix until a dough begins to form.
Knead the dough either by hand on a floured surface or using a stand mixer with a dough hook for about 7-10 minutes, until it's smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by melting the unsalted butter in a small saucepan over medium heat. Once melted, stir in the granulated allulose, cinnamon, vanilla extract, and ground nutmeg, then set aside to cool slightly.
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, approximately 12x18 inches.
Spread the cinnamon filling evenly over the dough, leaving a 1-inch border around the edges.
Starting from one of the long sides, roll the dough tightly into a log, then cut it into 12 equal pieces.
Place each piece, cut side up, in the prepared muffin tin.
Cover the muffin tin with a kitchen towel and let the buns rise for an additional 20-30 minutes until they puff up.
In a small bowl, whisk together the egg and milk to create an egg wash.
Brush the tops of the buns with the egg wash.
Bake in the preheated oven for 18-20 minutes, or until golden brown and cooked through.
Allow the buns to cool slightly in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2521 mg | 110% | |
| Total Carbohydrate | 396.7 g | 144% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 2.8 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 378 mg | 29% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1726 mg | 37% | |
*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.
