Spelt orange pecan sugar-free cinnamon buns [Sugar-free, whole grains]

Name: Spelt orange pecan sugar-free cinnamon buns [Sugar-free, whole grains]
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 6 -8
Ingredients: 1 cup milk; ½ cup melted butter; 2 ¼ teaspoon yeast; 1 TB sugar; 1 teaspoon salt; 3 cups white spelt flour; 10 drops flavored orange Flavorall stevia; 5 TBs butter; 12 heaped teaspoons granulated stevia; 1 tablespoon cinnamon; ¼ cup Chopped Pecans; 3 oz cream cheese; 1 oz sour cream; ¼ cup milk; 10 drops orange-flavoured Flavorall; Zest of one orange; additional chopped pecans

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings
6 -8
Course
Dessert
Cuisine
German

Spelt orange pecan sugar-free cinnamon buns [Sugar-free, whole grains]

Ethan Patterson

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These stevia-sweetened healthy spelt orange pecan sugar-free cinnamon buns are a special treat that will make you forget about those mall court Cinnabuns.

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Ingredients

Servings

Yeasted dough:

1 cup milk
½ cup melted butter
2 ¼ teaspoon yeast
1 TB sugar
1 teaspoon salt
3 cups white spelt flour if dough is too sticky, you may need to add a little more
10 drops flavored orange Flavorall stevia

Filling:

5 TBs butter melted
12 heaped teaspoons granulated stevia
1 tablespoon cinnamon
¼ cup Chopped Pecans

Cream cheese icing:

3 oz cream cheese
1 oz sour cream if looking for a lighter spread; otherwise, use another 1oz of cream cheese
¼ cup milk start with ⅛ cup and add until desired consistency - fairly thick but spreadable
10 drops orange-flavoured Flavorall
Zest of one orange for topping
additional chopped pecans for topping

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Instructions

In a small saucepan, combine milk and butter and heat gently until butter is fully melted. Let cool until mixture reaches temperature of a warm bath (110C).
Transfer mixture to a large mixing bowl. Add yeast. After 10 minutes, check that yeast has activated (it should bubble and smell a bit). Add sugar, salt and liquid stevia and stir.
Add flour to mixture one quarter cup at a time, stirring gently. Dough should be sticky. When it is too thick to stir, transfer to floured counter and knead a couple of times, just until dough comes together – be careful not to over-knead. Coat a clean bowl with oil and add your dough ball. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.
When dough has risen, roll it onto a floured surface. Using a rolling pin, roll it out gently into a thin rectangle about 1-inch thick. Brush with 3 TBs of melted butter, sprinkle with granulated stevia, cinnamon and pecans.
Starting at one end, roll up the dough tightly into a roulade and place seam-side dough. Using a serrated knife, cut into 2-inch pieces. Arrange in a buttered and floured round pie pan or a square 9X9 inch pan. Brush tops of cinnamon buns with remaining melted butter.
Cover with plastic wrap, place on top of your oven and let rise a second time while your oven is preheating.
Preheat oven to 350F.
While oven is preheating, prepare cream cheese frosting: whip cream cheese with sour cream, milk and stevia.
Once oven reached desired temperature, bake cinnamon buns for 25-30 minutes, until slightly golden. Let cool for a few minutes, then dress with cream cheese frosting, sprinkle with grated orange zest and pecans. Serve immediately.