Thursday, January 24, 2013

80(ish)--- Faux Cinnamon Bun

I've been trying to health-ify the cinnamon roll for some time now.  But everything I've thought of just wasn't enough. Whole wheat flour can only do so much nutrition-wise.

Then I found this idea from Chocolate-Covered Katie and I ran with it.  It turns out that it's actually a decently-balanced breakfast! AND gluten-free.

Faux Cinnamon Bun
Adapted from Chocolate-Covered  Katie
Serves 2

1 cup rolled oats
1/2 cup almond milk
1/2 cup unsweetened applesauce
2 Tbsp chopped pecans
1 1/2 Tbsp light brown sugar
3/4 tsp ground cinnamon

4 oz 2% plain Greek yogurt
2 Tbsp powdered sugar

Preheat oven to 375 degrees.  Generously spray two ramekins with baking spray.

In a medium bowl, stir together oats, almond milk, applesauce, pecans, brown sugar, and cinnamon.  Scoop even portions into each ramekin.

Bake for 15-20 minutes, then remove from oven and allow to cool for 5 minutes.  Turn over each ramekin to gently remove each "bun".

For frosting: use a handheld mixer to whip powdered sugar into Greek yogurt in a small mixing bowl.

Spoon "frosting" over "buns" and sprinkle with additional ground cinnamon.

Nutrition Info per 1 bun with topping: 349 calories, 10 g fat, 13 g protein,  49 g carbohydrates, 6 g fiber


  1. This bun looks so fantastic that I just wanna take it home. I remembered having this dessert at my stay in a hotel a couple of months back and I must say, I had the greatest cinnamon rolls ever. I hope this can somehow taste like it.

  2. Looks like a nice/healthy/easy-to-make recipe for a weekend snack. Maybe could make this one with the new oven I just bought from the local store, and then serve it to friends on the weekend.