Cinnamon Buns
Submitted by Pies
Whole wheat cinnamon buns with a peanut butter, honey, and applesauce filling studded with raisins. No butter or eggs in the dough for a healthier spin on a breakfast favorite.
YIELD
12 servingsPREP
80 minCOOK
25 minREADY
105 minCinnamon buns that skip the butter and eggs but still deliver on gooey, spiced satisfaction? Believe it.
The dough is pure whole wheat, leavened with yeast and sweetened with just a touch of honey. The filling is where things get creative: natural peanut butter blended with applesauce, honey, and a bold two tablespoons of cinnamon, then scattered with raisins.
Rolled up and sliced into 12 buns, they bake into soft, fragrant spirals with a nutty, fruit-sweetened center.
They’re the kind of healthier bake that doesn’t taste like a compromise.
Kitchen Tips
- Use natural peanut butter (just peanuts and salt) for the best flavor and a filling that spreads smoothly.
- Knead the whole wheat dough for the full 5 to 10 minutes. Whole wheat takes longer to develop gluten than white flour.
- If the filling feels too thick to spread, thin it with the 2 tablespoons of water until it glides easily over the dough.
- Let the shaped buns rise for about 30 minutes before baking so they puff up soft and light.
Ingredients
Directions
Combine the water, honey, and yeast in a large bowl.
Let sit for 5 minutes until foamy.
Add the flour 1 cup at a time, beating well after each addition.
When the dough becomes to stiff to mix, turn it out onto a floured board and knead for 5 to 10 minutes until smooth and elastic.
Put it in a very lightly oiled bowl, cover, and allow to rise for 1 hour.
Comments
i love cinnamon buns they are fantasitic they are soooooooooo good, yummmmmmyyyyyyyyyy.