Whole Wheat Low Sugar Cinnamon Buns for Bread Machine
- Minutes to Prepare:
- Minutes to Cook:
- 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 flour2 3/4 t quick rise yeast – in a well in flour and cover up1/2 Tablespoon cinnamon1/4 cup butter, softenedI Tablespoon honey 5 Tablespoons Splenda1/2 teaspoon salt1 1/4 teaspoons lemon juice1 egg1 egg whiteFilling˝ cup brown sugar˝ cup Splenda1 egg white1 Tablespoon cinnamonOptional: 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)
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.
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.
Nutritional Info 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
Member Reviews
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MLEWKOSK
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