Sugar Free Lemon Blueberry Cinnamon Buns
Posted on April 19 2019
These little morsels of heavenly home-baked goodness are SO GOOD, they should really be bad for you. BUT WAIT…they’re not! Made with a few staple ingredients, relatively simple to throw together and reaaallllyyyy YUMMY, these Sugar Free Lemon Blueberry Cinnamon Buns are our favourite!
It goes without saying that these Sugar Free Lemon Blueberry Cinnamon Buns are the perfect Easter treat. And they’re great any other day of the year too.
This is a superb recipe to have on hand for any occasion where you have a little extra time to whip up a better-than bakery quality homemade decadent delight for friends and family.
Sugar Free Lemon Blueberry Cinnamon Buns are made from:
- A mix of plain flour and wholewheat flour
- Dried yeast, butter (dairy or vegan) and almond milk
- Lemon zest, it adds a little zing which compliments the blueberries so well
- Frozen blueberries, you can use fresh if you like
- Honey and spices
You will also love my No Knead Easter Hot Cross Buns, my Completely Healthy Banana Bread, my Amazing Sugar Free Flourless Chocolate Brownies, my healthy Banana Nut Chocolate Chip Bread, and my Honey Butternut Carrot Bread.
This recipe lends itself to being made vegan or dairy free, just use vegan butter instead of dairy butter and vegan cream cheese instead of Greek yoghurt for the frosting!
Sugar Free Lemon Blueberry Cinnamon Buns are easy to make, but they do take a little time.
This is not exactly the quickest recipe, but it is arguably the best healthy cinnamon roll recipe out there! And there is something so satisfying about making a yeasty dough from scratch. You might find you love the process! I find it very relaxing.
The dough needs to rise in a warm place to give you those soft and fluffy buns with chewy outsides, coz, we just wouldn’t want them any other way, now would we?
I find that the microwave is a great place to let the dough rise if you’re in a cooler climate. It’s breeze-free and cozy. Just make sure it doesn’t get turned on with the dough inside!!
Smothered with a glaze / icing / frosting made from:
- Greek yoghurt
- Honey or maple syrup
- Vanilla
As we all know, the icing is the crowning glory of the cinnamon roll, they just wouldn’t be the same without it!
This healthy version doesn’t disappoint, I assure you.
It still has that same silky smooth texture, and ooey-gooey, drippy yumminess, without all the calories of a sugar icing.
Which also means…You can happily enjoy these bad boys for breakfast. Win!
And you can alter the sweetness of these buns to suit you. Want them sweeter? Just add a little more honey.
In conclusion: Sugar Free Lemon Blueberry Cinnamon Buns are one of the best and most delicious decadent sweet treat recipes ever!
I highly recommend that you try these buns / rolls / swirls this Easter weekend, and at every opportunity hence forth.
These Sugar Lemon Free Blueberry Cinnamon Buns can be made the day before, just place them in an airtight container in the fridge overnight, and ice them when you’re ready to eat them. I would warm them up slightly before icing and serving. They can be frozen in the same way.
I was inspired to make these buns when I read Jillian Harris’s post on Vegan Carrot Cake Cinnamon Buns.
Made with staple ingredients, easy to throw together and REALLY YUM, these healthy Sugar Free Lemon Blueberry Cinnamon Buns are the absolute best
- FOR THE DOUGH:
- 1/2 cup warm water
- 1 tbsp honey or maple syrup
- 1 1/2 packets (15g) instant yeast
- 1 1/4 cups plain flour
- 1 1/4 cups wholewheat flour
- 1 1/2 tbsp lemon zest
- 1/2 cup unsweetened almond milk
- 1/3 cup butter , melted
- 1/3 cup honey
- 1/2 tsp sea salt
- FOR THE FILLING:
- 1/3 cup butter , melted
- 3 tbsp honey or maple syrup
- 1 tbsp cinnamon
- 1 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup frozen blueberries , or fresh
- TO GREASE THE PAN:
- butter
- FOR THE FROSTING:
- 3 tbsp Greek yoghurt , heaped
- 2 tbsp honey or maple syrup
- 3/4 tsp vanilla extract
-
In a small bowl, combine yeast, warm water, and honey. Set aside for 5-10 minutes so the yeast can bloom.
-
Flour a work surface and mix together 1 cup plain flour, 1 cup wholewheat flour and 1 tbsp lemon zest in a mixing bowl.
-
In a small bowl, combine almond milk, melted butter, honey and salt. Stir in yeast mixture. Stir wet mixture into the flour, and add remaining 1/4 cups of each flour, mix in well.
-
Turn the dough onto the floured work surface and knead for 4-5 minutes. Put the dough back into mixing bowl and cover with a tea towel, let rise for 50 minutes.
-
After the dough has risen, turn the ball back onto working surface and roll out into a large rectangle.
-
Stir cinnamon, nutmeg, allspice and honey into melted butter and spread out evenly on the dough, now evenly scatter on the blueberries.
-
Starting from the long edge, roll tightly until dough is in the shape of a log. Using a serrated, sharp knife, cut dough into 1-inch rounds.
-
Grease a 9 inch round baking dish. Add your sliced buns to the pan, cover with a tea towel and let rise for another 50 minutes.
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Preheat oven to 180°C (350°F). Bake buns for 20-25 minutes or until golden on top. While your buns are baking, mix together all ingredients for frosting. Once buns have cooled, top with frosting and me oh my! Enjoy!!
If you live in a cooler climate, place your dough in the microwave to rise, if it’s extra cold, you can even place a mug of hot water next to the bowl and the steam will keep the dough warm, just make sure the microwave doesn’t get switched on!
