I received an email from Crystal, who has been craving a yummy, lighter version of a cinnamon bun. As we all know, those monstrosities that you buy at the mall or bake shop are LOADED with calories and fat. Unfortunately, they are also ridiculously delicious!!! Not to fear, Crystal – these light Cinnamon Roll Muffins and Easy Cinnamon Bun Scones will definitely satisfy that craving – only in a much healthier form! I use the same “icing” on both the buns and the scones – but if you are really looking to lessen your calorie intake, they are both equally delicious without icing as well. (The recipe for the icing is listed at the end of the scones recipe.)

So, if you also love cinnamon buns, but don’t feel like waiting what seems like an eternity to make the traditional cinnamon rolls (with dough that has to rise………TWICE!), and you don’t want to consume a whole day’s worth of calories in one sitting – try these much faster, healthier and easy variations. The Cinnamon Roll Muffins do still take a little extra work than a regular muffin to get that “authentic” cinnamon bun taste and texture – if you truly don’t want to take the time to roll out the dough, try the recipe for Easy Drop Scones instead. Either way, I don’t think you will be disappointed!

1 cup milk with 1 tablespoon of lemon juice or vinegar stirred in

1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon vanilla

1 egg

2 cups whole wheat pastry flour

1 1/4 cups all purpose flour

2 tablespoons unsalted butter, melted

sugar and cinnamon for sprinkling (amount will vary depending or preference and size of dough)

Preheat the oven to 375 degrees and generously spray a 12 cup muffin tin with nonstick spray.

Pour the milk into a measuring cup and add the lemon juice or vinegar; set aside. In a large mixing bowl, combine the brown sugar, baking soda, salt, vanilla and egg. Add the milk mixture and stir just enough to blend. Add the flours and stir until everything is moistened and well combined.

Turn the dough out onto a lightly floured surface (like a large cutting board) and knead for only a minute or two. Roll the dough into a rectangle (about 12 inches wide and 24 inches long). using a pastry brush, or the back of a spoon, brush a thin layer of melted butter over the entire rectangle. Sprinkle with the sugar and cinnamon (as much or as little as you like).

Roll the dough into a log (rolling it at the long side) and then cut the “log” into roughly two-inch pieces and put the pieces into the muffin cups.

Bake for 20 minutes (or until golden brown). Allow the muffins to cool for at least 5 minutes before removing them from the muffin tins.

Make 12 Buns. Per Bun (including 2 teaspoons icing): 234 calories, 1 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 42 g carbohydrates, 5 g fiber, 4 g added sugar, 7 g Protein, 158 mg sodium, less than 0.5 mg cholesterol

 

LOW CALORIE, EASY CINNAMON BUN DROP SCONES

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A cinnamon-pecan swirl and creamy glaze impart the flavors of a bakeshop style cinnamon bun to these easy to make, low calorie oat scones.

1 1/2 cups whole wheat pastry flour

1/2 cup all purpose flour

1 cup “quick cook” or old fashioned oats (not instant)

6 tablespoons light brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

3/4 cup skim milk

1 egg, lightly beaten

1 teaspoon vanilla

1/2 cup pecans (optional)

2 teaspoons ground cinnamon

Preheat the oven to 425 degrees and spray a baking sheet with nonstick cooking spray.

In a large bowl, combine the flours, oats, sugar, baking powder, cinnamon and salt and mix well. In a separate bowl, combine the applesauce, milk, egg and vanilla and whisk until well blended. Add the wet ingredients to the dry ingredients all at once and stir with a fork or rubber spatula until dry ingredients are moistened. If desired, fold in pecans.

Drop the dough by 1/4 cupfuls about 2 inches apart on the baking sheet. Bake for 11 to 13 minutes, or until golden brown. Remove the scones to a wire rack to cool for at least 5 minutes.

While the scones are cooling, make the icing; drizzle or spoon icing over the top of the warm scones.

ICING: This icing is very sweet – a little bit goes a long way. You can keep it covered for up to a week in the fridge to use as you would like. If you make a big batch of muffins or scones to freeze, be sure to add the icing right before you eat them. If you add it before freezing, it will all melt off when you reheat it.

3/4 cup powdered sugar

1 1/2 teaspoons cinnamon

3 teaspoons milk

Combine the powdered sugar, cinnamon, and milk (1 teaspoon at a time until you reach the desired consistency) and mix until smooth.

Makes 12 scones. Per Scone (including 2 teaspoons icing): 264 calories, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 39 g carbohydrates, 4.5 g fiber, 8 g added sugar, 6 g Protein, 133 mg sodium, less than 0.5 mg cholesterol

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