Break your fast with these slimmed down cinnamon buns!
Ingredients:
Dough:
2 cups whole wheat pastry flour
1 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup almond milk
1 tablespoon honey
Filling:
1 medium sized ripe banana, mashed
2 tablespoons coconut oil, melted
2-3 teaspoons cinnamon
Icing:
¼ cup powdered sugar or sugar substitute
1-3 tablespoons almond milk
¼ teaspoon vanilla
Instructions:
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- 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!
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