Smart-Carb Cinnamon Rolls

Why this Cinnamon Rolls is worth trying?

My main goal was to boost the fiber content and make these rolls more blood sugar-friendly. This recipe uses whole wheat flour and significantly reduces the butter compared to traditional cinnamon rolls you’d find in stores.

The sugar is minimal—just a few tablespoons for the entire batch—and is included solely to support the fermentation process.

12 buns D= 6-7 cm

• Whole wheat flour, 120g
• Wheat bran, 50g
• Wheat protein, 50g
• Flaxseeds (ground), 40g
• Milk, 140 ml
• Eggs, 1
• Butter (room temperature), 40g
• Sugar, 3 Tbs,
• Yeast, 7g
• Vanilla Extract, 1 tsp
• Salt, pitch

For Cinnamon feeling:

• Cinnamon, 3 Tbs
• Butter (room temperature), 50g
• Allulose, 40g

For brushing the dough:

• 1 egg yolk
• 2 tbs of milk

1. Warm the milk to 40°C and add the yeast with 1 teaspoon of sugar. Set aside for 5 minutes to activate the yeast. If no bubbles form, the yeast is inactive and should not be used.
2. Combine the flour, bran, ground flaxseeds, remaining sugar, and salt in a large bowl. Mix well. Add the milk and yeast mixture, then mix using a stand mixer on medium speed for 3–4 minutes.
3. Beat the egg in a small bowl and add the vanilla extract. Pour this mixture into the dough and continue mixing until combined.
4. Gradually add the softened butter (at room temperature) to the dough, one small portion at a time. Do not add more until the previous portion is fully incorporated.
5. Knead the dough for an additional 10 minutes. Form it into a ball and place it in a buttered bowl. Cover and let it rise in a warm place for 45–50 minutes, or until it has doubled in size.
6. Prepare the cinnamon filling by mixing cinnamon, allulose, and softened butter (not melted!) until creamy.
7. Once the dough has risen, roll it out on a lightly floured surface into a circle approximately 0.5 cm thick.
8. Spread the cinnamon butter evenly over the dough. Roll the dough gently into a log—avoid rolling it too tightly.
9. Slice the roll into 10–12 equal pieces and arrange them on a high-sided baking tray, leaving space between each piece for rising.
10. Let the buns rise in a warm place for another 45–50 minutes, until they have increased in size by 1.5 times.
11. Preheat the oven to 180°C.
12. Beat the egg yolk with milk and brush the buns before baking.
13. Once the buns have risen, bake them for 15–20 minutes, or until golden brown.

Note: Baking time may vary depending on your oven.

Tip: Do not melt the butter for the filling; softened butter is essential for spreading evenly.