Cinnamon Buns. Sugar Free. Even better! They're moist, and topped with caramel sauce and almonds.
Cinnamon Buns with Caramel and Almonds
This recipe is sugar free but not low carb!
300 mls milk, slightly warm
1 egg, large
450g wheat flour
15g Sukrin Gold
1/2 teaspoon salt
2 teaspoons cardamom
1pk yeast or 7g
75g diced butter
extra Sukrin Gold, cinnamon and butter to spread on dough
50g chopped almonds
100g Sukrin Syrup Caramel
30g Sukrin Gold
pinch sea salt
Add all ingredients to mixing bowl except the butter.
Knead in a stand mixer for approximately 15 mins or until the dough leaves the sides of the bowl.
Add butter in small cubes and the knead the dough again until it leaves the sides of the bowl and all the butter is mixed in.
While the dough is kneading, you can make the caramel sauce: Melt butter at med temp in a saucepan. Add Sukrin Syrup and Sukrin Gold and stir well. Add chopped almonds and a pinch of sea salt. When the mixture starts to bubble, remove from heat, pour into a baking dish 20 x 30 cm.
Roll out the dough, spread butter, cinnamon and Sukrin Gold. Roll the dough into a sausage and cut into 12 pieces. Place the cinnamon buns well spread out in the baking dish with the caramel. Cover with a cloth and let them double in size for about 50-60 mins.
Bake at 180C for 10 minutes, take out the baking tray. Tip the buns into another baking tray so they are caramel side up. Bake for a further 5-10 mins.
Calories 258, Protein 7 grams, Carbs 27 grams, Fat 12 grams, Fiber 9 grams