If you love cinnamon buns, but are trying to be a BIT healthier, these whole wheat buns will fit the bill. Also, if you’re trying to find a breakfast treat for a diabetic in the family read on!
The recipe I used is Dark and Dangerous Cinnamon Buns from King Arthur Flour Whole Grain Baking, pages 262-264. Their recipe calls for only whole wheat flour, no white flour and no gluten. I thought adding gluten to a completely whole grain recipe was important in allowing the dough to rise, but apparently it’s not as important as I thought because it rose beautifully.
Original Recipe My Changes
Dough
5 Tbl honey 5 Tbl Blue Agave
liquids Added more water + 2 tsp of orange juice
because my dough was too dry
Filling
1 cup brown sugar ½ cup brown sugar (for first filling)
¼ cup chopped chocolate (for second filling)
¼ cup chopped walnuts (for second filling)
To make these wonderful buns less sugar intense, I
- changed half of the cinnamon filling to the chocolate-walnut filling above with no sugar added, and
- omitted the white icing on the baked chocolate-walnut buns.
After rolling and patting the dough into a 12×16 inch rectangle, I spread the cinnamon filling over one half and the chocolate-walnut filling over the other half of the rectangle. The rest of the shaping process was the same as given by KAF.
Chocolate-Walnut Buns
So, you can see how easy it is to make heavenly breakfast buns for all members of your family with a minimum of fuss. Both kinds of buns were wonderful fresh and warm from the oven last night and at room temperature this morning.
Oh, by the way, I found blue agaveat Trader Joe’s and at Casco.
Enjoy!
Cinnamon Buns
