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Guilt-free cinnamon buns

Check out these synonym puns! All jokes aside, now you can have your entire house smelling like that drool worthy Cinabbon cafe smell - all without the butter or sugar! You won't believe they're actually healthy!

Healthy cinnamon buns

Here's the recipe of these yummy and healthy cinnamon rolls (ps., the recipe below is adapted from here:

What you need:

For the dough:

- 2 cups whole wheat flour

- 1 1/2 tsp baking powder

- 2/3 cup of almond milk (note, separate in to two 1/3 cups to add gradually for better mixing)

- 1 tbsp agave syrup (or honey if agave is not available)

- 1/4 tsp salt

For the filling:

- 1 large super ripe banana (see note below on how to make it ripe)

- 2 tbsp melted coconut oil

- 3 tsp ground cinnamon

- Optional: add 1 tsp agave syrup


1- Preheat oven to 180 degrees C. Clean a countertop and spread some flour on top (you will need it later to knead the dough without sticking)

2- In a large bowl, mix together the ingredients of the dough *gradually* adding the almond milk and mix using your hand.

3- Place the dough mix on the floured countertop and knead using your hands (keep adding little bits of flour until dough no longer feels sticky). Once the dough forms a nice fluffy-looking ball use a dough roller to spread it. Thickness depends on how you like your cinnamon rolls: if you like them more dough-y and less cinnamon-ny then don't spread it too thin. If you like it more cinnamon-y, spread it into a thinner layer.

4- Now the filling: if your banana is not ripe enough, simply put it in the heated oven for 8-10 minutes or until the peel turns black. Then, take it out of the oven carefully, peel and place it in a bowl smashing it with the cinnamon, coconut oil, and add the teaspoon of agave syrup to add a bit of sweetness.

5- Spread the filling on the dough, and roll. Then cut the roll into equal medium-thickness cinnamon buns. Place the buns on lightly greased pan close together (so you can get a yummy-pull apart effect) and place the pan in the oven for 15-20 mins (or until the top turns a just slightly tanned/ brownish - careful not to over-bake them as they may turn out to be too hard)

6- Once baked, let the buns cool in the pan for about 10 mins. See below for the optional topping (I included 2 options depending on what you like!)

For the topping:

Non-vegan option: 2 tbs greek yoghurt, non-fat, 1 tsp vanilla extract, 1 tbsp agave syrup (simply mix in a bowl and top over baked cinnamon buns using a tablespoon)

Vegan option: 1/3 cup powdered brown sugar, 3 tbsp almond milk, 1/4 tsp vanilla extract (simply combine over low heat and pour over baked cinnamon buns)

*Serve right away! To store, place in an airtight container in the fridge. They can stay for 3 days. Heat up in the microwave or oven for about 30 seconds before eating.*

Enjoy! Please make sure to tag me in any photos you take of these beauties!


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