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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 277.1
  • Total Fat: 10.3 g
  • Cholesterol: 48.7 mg
  • Sodium: 325.7 mg
  • Total Carbs: 57.9 g
  • Dietary Fiber: 4.9 g
  • Protein: 10.2 g

View full nutritional breakdown of Whole Wheat Low Sugar Cinnamon Buns for Bread Machine calories by ingredient
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Whole Wheat Low Sugar Cinnamon Buns for Bread Machine

Submitted by: PRAIRIEDAWNPAM

Introduction

I adapted this recipe from several others and the results are quite nice. I will experiment by reducing the butter to 2 Tablespoons or using canola oil and then topping up with apple sauce but I haven't tried this yet. At least a tablespoon of honey or sugar is required to raise the yeast in the dough, do not eliminate this ingredient. I adapted this recipe from several others and the results are quite nice. I will experiment by reducing the butter to 2 Tablespoons or using canola oil and then topping up with apple sauce but I haven't tried this yet. At least a tablespoon of honey or sugar is required to raise the yeast in the dough, do not eliminate this ingredient.
Number of Servings: 10

Ingredients

    Dough
    ˝ cup warm fat-free milk (100° to 110°)
    1/4 cup warm water (100° to 110°)
    3 cups whole wheat bread flour
    2 3/4 t quick rise yeast – in a well in flour and cover up
    1/2 Tablespoon cinnamon
    1/4 cup butter, softened
    I Tablespoon honey
    5 Tablespoons Splenda
    1/2 teaspoon salt
    1 1/4 teaspoons lemon juice
    1 egg
    1 egg white

    Filling
    ˝ cup brown sugar
    ˝ cup Splenda
    1 egg white
    1 Tablespoon cinnamon
    Optional: nuts, raisins (not included in calculations)

    Topping:
    light cream cheese (about 1/2 cup for all rolls)
    Splenda (upto 1/2 cup for all rolls or some people might prefer icing sugar which is not included in the calculations)
    vanilla (1 teaspoon for all rolls)

Directions

Place ingredients into bread maker in order listed (or as recommended by machine manufacturer). Set machine on dough setting. After rising, place dough on a floured countertop. Punch down to remove air bubbles. Roll to a rectangle of approximately 12 x 16”.


Grease a 9x13 inch pan.

On a lighlty floured surface, roll out the dough into a rectangle that's roughly 12x16 inches. Spread the filling over the dough, leaving a margin of about an inch or so on the top and bottom edges. Optional: scatter the raisins and the nuts over the filling.
Roll the dough into a log and then, using a serrated knife or some dental floss, divide the log in half. Next, cut the two halves in half. Finally, divide each of these sections into three so you end up with 12 buns. Gently flatten each bun with a quick punch before placing the buns in the pan.
If you want your buns now, let them rise for about an hour or so until they're just barely touching each other, and then bake. If you want to bake them the next morning, simply cover the pan tightly with plastic or aluminum foil, and pop them in the refrigerator. The next morning, let them warm to room temperature for about 1 hour before baking. Allow to rise again. They’re ready when the buns are about 50% bigger than they when you shaped them.
Baking
Bake at 350 degrees for about 30 minutes.
Let cool slightly then ice with light cream cheese and a bit of vanilla extract sweetened with Splenda.


Number of Servings: 10

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.






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Member Ratings For This Recipe

  • I didn't have Splenda, but I used regular sugar... and our brown sugar was too hard to chip 1/2 cup out of it lol
    It was great nonetheless. I used 1/2 cup light cream cheese and only 1/4 cup sugar for the icing, with the full teaspoon of vanilla. Can still taste the cream cheese, and not too sweet! - 2/20/11

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