Whole Wheat Cinnamon and Chocolate-Nut Buns

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


5 Tbl honey                                                     5 Tbl Blue Agave

liquids                                                             Added more water + 2 tsp of orange juice

because my dough was too dry


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

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.


Cinnamon Buns

Cinnamon Buns


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