When I was diagnosed with T1D, I thought I’d have to give up all baked goods and desserts forever. I couldn’t be happier to have been so wrong!
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
- 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.
- 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.
- Beat the egg in a small bowl and add the vanilla extract. Pour this mixture into the dough and continue mixing until combined.
- 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.
- 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.
- Prepare the cinnamon filling by mixing cinnamon, allulose, and softened butter (not melted!) until creamy.
- Once the dough has risen, roll it out on a lightly floured surface into a circle approximately 0.5 cm thick.
- Spread the cinnamon butter evenly over the dough. Roll the dough gently into a log—avoid rolling it too tightly.
- Slice the roll into 10–12 equal pieces and arrange them on a high-sided baking tray, leaving space between each piece for rising.
- Let the buns rise in a warm place for another 45–50 minutes, until they have increased in size by 1.5 times.
- Preheat the oven to 180°C.
- Beat the egg yolk with milk and brush the buns before baking.
- 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.