Glucose free wholemeal cinnamon buns

    2 hours 35 min

    Based on the traditional Scandinavian cinnamon buns, these are just as satisfying but without the addictive qualities or spike in insulin caused by glucose.

    3 people made this

    Serves: 12 

    • 900g wholemeal flour
    • 5 teaspoons dried active baking yeast
    • 2 teaspoons salt
    • 1 1/2 tablespoons ground cardamom
    • 120g fructose (fruit sugar)
    • 500ml milk, heated to around 40 degrees C
    • 150g butter, melted and cooled to around 40 degrees C
    • 2 teaspoons vanilla extract
    • 2 small or medium eggs, beaten
    • 50g butter, very soft
    • 4 tablespoons fructose (fruit sugar)
    • 2 tablespoons ground cinnamon (or to taste)
    • 1 egg for glazing

    Prep:30min  ›  Cook:20min  ›  Extra time:1hr45min rising  ›  Ready in:2hr35min 

    1. Combine flour, yeast, salt, cardamom and 120g fructose in a large bowl (e.g., bowl of your KitchenAid® or Kenwood® mixer). Add the milk, 150g butter, vanilla and 2 lightly beaten eggs. Knead until elastic or use an electric mixer according to manufacturer's instructions. (In a Kenwood® mixer using the dough hook, mix for 1 minute on minimum speed and then for 4 minutes on speed 1.)
    2. Cover the bowl with cling film and let stand for 1 to 1 1/2 hours in a warm place until dough has doubled in size.
    3. Knock back dough and form into a ball. (In a Kenwood® mixer using the dough hook, mix for 1 minute on speed 1.) Lift dough onto a floured surface, knead lightly and cut into half.
    4. Form one of the halves into a long sausage-shaped roll, pat down and roll out using a rolling pin. The dough should cover a rectangular area of roughly 50x30cm and be about 1/4 centimetre thick. Spread half of the remaining butter all over the dough (like buttering a slice of bread). Sprinkle 2 tablespoons of fructose across the dough. Dust the surface with 1 tablespoon of cinnamon.
    5. Starting at the edge furthest away from you, roll the dough towards you into a sausage-shaped roll (a bit like a swiss roll). Cut into pieces roughly 2cm thick. (Note: in Scandinavia, you would cut the pieces so they resemble triangles, i.e. are thicker on one side and thinner on the other. This contributes to the visual impact when baked.)
    6. Place each piece of dough, seam down (and swirly cinnamon pattern facing to the sides), on a baking tray lined with baking parchment. Press down with a finger or knife to flatten it into a bun shape. Cover with a tea towel and let rise for another 15 to 20 minutes until puffy.
    7. Heat oven to 210 C / Gas 6. Lightly beat remaining egg with a fork. Using a pastry brush, glaze the buns with the beaten egg.
    8. Bake in the pre-heated oven for about 15 to 20 minutes until golden brown and buns give out a hollow sound when tapped on the bottom. Remove from oven, cover with a clean tea towel and let cool on the baking tray.
    9. Repeat with the remaining half of the dough.


    You can also make the cinnamon buns in a muffin tin lined with muffin cases. In this case, you would place them with the swirly cinnamon pattern facing up.

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    Yummy and very satisfying!  -  22 Sep 2012