Mama's Cinnamon Buns
by Patti 'Mama' Corso-Driedger
Dessert... One of the hardest things to give up when eating healthy. But Mama is here to tell you, that isn't the case anymore! These Cinnamon Buns from Mama's Kitchen are sooo good, that all of her sons don't leave any for longer than a day!
Low Carb Mama's Cinnamon Buns
Patti 'Mama' Corso-Driedger
1 package of Mama's Bugaboo Baking Flour Mix
3 Egg, Well-Beaten
4 Tbsp of Sour Cream
2 Tbsp of Apple Cider Vinegar
3 Tb of Warm Water
2 tsp of Active Dry Yeast
1 tsp of Honey (for the Yeast) - Swerve can be used if preferred
3 Tbsp of Cinnamon
½ Cup of Swerve Granular
¼ Cup of Melted Butter
1/2 Cup of Brown Swerve
Pre-heat oven to 400°F. Line the bottom of an 8" round cake pan with parchment paper and grease the sides.
Mix the honey with the warm water and add the yeast, let sit until foamy (7 min).
In a bowl whisk the eggs, apple cider vinegar, sour cream, and 2 Tbsp of the melted butter, Brown Sugar Swerve and 1 TB of cinnamon. Beat till fluffly.
Add the yeast misxture and the bugaboo bread mix and combine till it forms a ball. Dough should be sticky but able to form a ball with wet hands.
Cover the ball of dough completely with plastic wrap and refrigerate for 15 mins.
Place down 2 pieces of saran to form a bix square about 18 in by 18in. Uncover the dough and place on top of the prepared plastic wrap. Cover with the same amount of plastic wrap.
Roll out dough into a rectangle and to about a ½ inch thick. Use your hands to form into a rectangle if necessary.
Leaving about 1 inch from one of the long sides of the dough, brush the dough with the rest of the melted butter. Then sprinkle evenly with the remaining cinnamon and granular Swerve.
Using the wrap / parchment to help, roll the dough into a log from the covered long edge to the uncovered long edge. Cut the log into 9 equal pieces.
Spiral side up, place the pieces into an 8in by 8in baking pan. Then cover the pan with foil or a oven-safe lid. Let rest for 1 hour. While resting, make cream cheese icing (Recipe Here).
Bake the buns covered with foil for 15 mins, then uncover and let brown for an additional 10-15 mins.
Once removed from oven, top the buns with the icing but do not allow them to cool completely before topping. Serve buns warm or cold. Topping them immediately makes for a thin sticky bun, whereas letting them cool slightly will allow you a thicker icing top.
Cinnamon Loaf:The log can also be cut in half to fit in a greased bread pan, place in parchment lined pan lying on long side and follow same baking directions. Store in refrigeratore.
One serving is 1/2 of a bun.
Cinnamon holes: Follow directions above reserving 1.5 tbs cinnamon and 1/2 cup granular swerve in a separate bowl. Use 175g (3/4 cup) of bread flour, (omit yeast for this recipe). Whisk until all ingredients are mixed, Scoop mixture into a piping bag, (a large freezer bag works as well). Cut a hole in the corner of bag about 1/2 inch, pipe mixer out onto pan in dollops for donut holes or shape into mini donuts as you squeeze. Bake for 9 min at 350°. In a separate bowl use the remaining 1.5 tbs of cinnamon and 1/2 cup of granular swerve for sugar coating. Cool 5 minutes, then dip in melted coconut oil, then in sugar coating. Best served warm. Store in refrigeratore. Dairy Free!
Cinnamon Donuts: Follow directions above (omitting yeast), reducing baking mix to 175g, scoop mixture into a 16 in piping bag and snip 3/4 inch hole. Squeeze into greased donut pan mould and bake 12 - 14 min. Cool on wire rack, then dip top of donut in coconut oil and coat with remaining cinnamon and granular Swerve sugar mixture. Store in refridgerator. Dairy Free!
- Serving Size
- 1 Large Bun
- per serving
- 8.5 grams
- 5.1 grams
- Net Carbs
- 3.4 grams
- 9 grams
- 6.9 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.