Amaretti
Amaretti are a quintessential Italian pastry, perfectly crisp on the outside and soft and chewy on...
Sugar-free cinnamon buns
Influencer and nutrition expert Maria Maas introduces her viral cinnamon buns—gut-friendly, sugar-free, AND delicious.
Cooking time: 60 hours
These cinnamon buns are a lighter, more wholesome alternative to the classic version you get at bakeries. They are naturally sweetened with dates and a great source of fiber. A combination of yogurt and cream of tartar baking powder keeps the dough exceptionally soft while adding a welcome amount of protein. Several flour options can be used, depending on which texture and nutrients you prefer. Whole-wheat flour is the most nutrient-dense choice, offering high fiber and greater satiety, though it yields a firmer dough with less rise. Buckwheat flour, naturally gluten-free and digestion-friendly, creates a compact, less airy texture. For the fluffiest result, light wheat or spelt flour (Type 630 or 1050) produces the fluffiest and softest dough.
For the filling
| Ingredients (14 servings) | ||
|---|---|---|
| 75 | g | Pitted dates |
| 1 | tablespoon(s) | Almond butter |
| 2 | teaspoon(s) | Ground Ceylon cinnamon |
| 1 | pinch | Salt |
For the dough
| Ingredients (14 servings) | ||
|---|---|---|
| 325 | g | Wholemeal flour plus some for flouring |
| 190 | g | Skyr (0.2 % fat) or natural yoghurt (3.5 % fat) |
| 15 | g | Cream of tartar baking powder |
| 1 | tablespoon(s) | Date syrup (optional) |
| some | Milk | |
1. Place the dates in a bowl and pour hot water on them until they are fully covered. Let them soak for 10 minutes. Drain—putting a few tablespoons of the soaking liquid aside— and put them in a blender. Add almond butter, cinnamon, salt, and a splash of the soaking liquid you put aside earlier, then blend everything until smooth and creamy.
2. Put flour, skyr or yogurt, baking powder, and date syrup (optional) in a mixing bowl and knead the ingredients with the dough hook of a hand mixer, adding a little milk if needed.
3. Preheat the oven to 180 °C (top/bottom heat). Cover a baking tray with baking paper.
4. On a lightly floured surface, roll out the dough into a rectangle that's about 1 cm thick. Spread the filling evenly over the surface, leaving a small border around the edges. From the long side, roll the dough tightly, then slice it into 2–3 cm buns. Arrange them on the prepared baking sheet and bake for 20–25 minutes, or until lightly golden.
