| LOW CARB CINNAMON BUNS | Healthier, low carb cinnamon buns sweetened with unrefined coconut sugar!
Listen, these are not here to replace your typical bakery style cinnamon bun. It's a denser dough and uses only a small amount of coconut sugar to sweeten it up. It's a delicious and healthy play on cinnamon buns that will leave you feeling energized with no sugar crash. If you want bakery style cinnamon bun this isn't the recipe for you. If you want a healthy baked good that imitated a coffee house favourite, these are it!
Want it a little more decadent? Ramp up the coconut sugar in the filling. Or make an icing to drizzle over the top.
Recipe makes 10 mini buns
Macros per bun:
281 cals - 21g fat - 12g carbs - 11g protein
Ingredients, dough:
1 1/4 cup chickpea flour
3/4 cup vital wheat gluten
1 tbsp coconut sugar
1 tbsp baking powder
1/4 tsp salt
1 1/4 cups soy milk
5 tbsp vegan butter, melted
1/2 tbsp apple cider vinegar
Filling:
2 tbsp room temperature vegan butter
1/4 cup coconut sugar + more if you want a sweeter bun!
2-3 tbsp cinnamon
Recipe:
Preheat the oven to 350 F and line a 8 x 8 inch baking dish with parchment paper, or grease it well with oil or butter. Set aside.
Add the dry ingredients to mixing bowl: chickpea flour, vital wheat gluten, coconut sugar, baking powder, and salt. Whisk to combine.
Melt 5 tbsp vegan butter, either on the stove top or in the microwave.
Gently warm 1 1/4 cup of soy milk, either on the stove top or in the microwave.
Add the melted butter and warmed soy milk to the dry ingredients along with 1/2 tbsp apple cider vinegar.
Mix everything together until just combined.
Flour a clean surface.
Add the dough to the flour covered surface and knead it into a smooth ball.
If it's sticky you can flour your hands as well.
Once you have a smooth dough ball, grab a rolling pin and coat it in a thin layer of flour.
Roll the dough out into a rectangle, roughly 12-inch x 6-inch.
Spread the 2 tbsp of room temperature butter across the dough from edge to edge.
Top with 2-3 tbsp cinnamon and 1/4 cup or more of coconut sugar.
Tightly roll the dough up starting from the 12-inch side and place seam side down to make sure you seal off the roll as best you can.
Gently slice the roll into 10.
Add cinnamon roll into the prepared baking dish.
Bake for 22-25 minutes or until browning around the edges.
Allow to cool slightly before removing from the pan.
Cinnamon buns are best enjoyed warm! So for best results re-heat in the microwave when ready to eat.
Enjoy!
Looking for more plant-based recipes with macros?! Make sure to check out the High Protein Vegan Ebook Collection for easy, meal prep friendly recipes to transform your weekly nutrition.