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Cinnamon Buns Recipe


Atkins Cinnamon Buns
4g
Glucides nets Atkins™
Prep Time:80 Minutes
Style:American
Cook Time:25 Minutes
Phase:Phase 3
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.4g

Protein

4.3g

Fat

2.3g

Fiber

88.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 6Tbspchopped pecans
  • 2tspApple Cider Vinegar
  • 1 1/2tspBaking powder, double-acting, sodium aluminum
  • 1tspCinnamon, ground
  • 1tspSalt
  • 2tbspInulin powder
  • 1TbspWhole Wheat Pastry Flour
  • 4tspbutter, unsalted
  • 2TbspCream, heavy, liquid
  • 4tspAllulose, granulated
  • 2eachEgg (1 large fresh, whole, raw egg = 50g)
  • 2 2/3tbspbutter, unsalted
  • 0 1/4cupAllulose, granulated
  • 1packActive Dry Yeast
  • 2tbspTap Water
  • 1ozCurrants, dried
  • 2Atkins Soy-Free Flour Mix

DIRECTIONS

You will need 2 cups (226 grams) of the Atkins Soy-Free Flour Mix for this recipe. One serving of the flour mix is one cup, so 2 cups is equal to 2 servings.

  1. Prepare an 8-inch by 8-inch baking pan with parchment paper.
  2. In a small microwave safe bowl, combine the water, 4 teaspoons butter, cream, and inulin, and microwave for about 30 seconds on high power. Remove from the microwave and stir until the butter melts and the inulin dissolves. The temperature of the mixture should be about 110°. Sprinkle the yeast on top, cover with a kitchen towel, and place in a warm spot to rest for 7 minutes.
  3. In a large bowl, combine flour mix, ¼ cup allulose, baking powder and salt. Add room temperature eggs, apple cider vinegar, and the yeast mixture, folding together until a dough forms. Sprinkle some of the whole wheat flour on a piece of parchment paper and place the dough on top. Sprinkle the top with additional flour and knead the dough for about 4 minutes, until it has become less sticky, using additional sprinkles of wheat flour as needed. Set aside while you prepare the filling and warm the oven.
  4. Preheat oven to 150° or the lowest setting possible. Once heated, turn the oven off. 
  5. Melt 2 tablespoons and 2 teaspoons butter. Mix in 4 teaspoons allulose and cinnamon to make a paste.
  6. Using a piece of plastic wrap on the bottom and the parchment paper on the top, roll the dough into a 9-inch by 12-inch rectangle about ¼-inch thick. Leaving the lower 1-inch of the long side of the dough without filling, spread the cinnamon butter evenly over the rest of the dough. Sprinkle the chopped pecans and currants over the cinnamon butter. Starting at the long edge of the dough with filling, use the plastic wrap to roll the dough into a tight log. Cut the log into 9 roughly even rolls (just over 1-inch each), and place cut side up in the prepare baking pan.
  7. Place the baking pan of rolls in the warm oven, keeping the door from closing completely with a wooden spoon. Allow rolls to rise for 1 hour.
  8. Remove rolls from the oven, and heat oven to 350°. Place rolls in the oven to bake for 20-25 minutes until tops are nicely browned, watching closely for the last few minutes to make sure they do not burn. Serve while warm. One bun is one serving.

Cooking Tip

This recipe was completely redeveloped December 2021 in response to user feedback. We hope you enjoy this doughy new version!

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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