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Recipe of the Week: Cinnamon Buns

Break your fast with these slimmed down cinnamon buns!



  • 2 cups whole wheat pastry flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup almond milk
  • 1 tablespoon honey


  • 1 medium sized ripe banana, mashed
  • 2 tablespoons coconut oil, melted
  • 2-3 teaspoons cinnamon


  • ¼ cup powdered sugar or sugar substitute
  • 1-3 tablespoons almond milk
  • ¼ teaspoon vanilla 


  1. Preheat oven to 350°F.
  2. In a bowl, combine all the ingredients for the dough. Place the dough onto a floured, flat surface. Sprinkle the dough generously with flour and use a rolling pin to roll it out into a long rectangle (adding more flour as needed so the dough doesn’t stick to the rolling pin.
  3. In a small bowl, mix together the mashed banana and coconut oil. Spread the mixture over the rolled out dough and sprinkle with cinnamon. Roll up the dough into a cinnamon roll shape and cut into 10 cinnamon buns. 
  4. Place in a greased, round cake tin and bake for 10-14 minutes or until the top feels firm to the touch and the middle still seems gooey.
  5. While the cinnamon buns are baking, make your icing by combining the powdered sugar, almond milk and vanilla in a bowl. If you want a thicker icing, only use 1 tablespoon milk. Pour icing over warm cinnamon buns and serve.

Makes 10 cinnamon buns. Count each bun as a snack. Enjoy!