I’m pleased to offer you this recipe for cinnamon buns. These have a nice moist crumb with a crunchy cinnamon topping!

These were requested by a customer of mine. I wasn’t sure if I could fulfill her request… tweaking my original cinnamon bun recipe so much! But, after 5 tries, this may be a new favorite! I baked another batch this morning. After eating one and sharing one with a daughter, I wrapped and put the others in the freezer. They will
make quick snacks or an easy breakfast along with a cup of tea.

If you are following THM, this is a FP!! That is, if you stick to 1 or 2 to a serving. ? There are two whole eggs, which are usually kept for S… but it equals to 1/4 egg per bun. There is no other fat added besides the egg.

Makes 8.

Cinnamon Crunch Buns

Before starting, trace the bottoms of 8 ramekins onto parchment paper, then cut the rounds of parchment out. Very lightly grease the sides only of the ramekins. I used coconut oil. Place the parchment rounds inside on the bottoms of the ramekins.

Wet Ingredients:
2 eggs
1/2 cup lowfat cottage cheese
1/2 cup pumpkin purée
1 cup grated or riced cauliflower
1/3 cup erythritol
1 1/2 teaspoons monk fruit extract
2 Tablespoons vanilla extract
1 Tablespoon cinnamon

Dry Ingredients:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
6 Tablespoons Garden of Life raw protein powder
3 Tablespoons collagen
2 Tablespoons golden flax meal
1 teaspoon glucomannan
1 Tablespoon baking powder
1/4 teaspoon salt

Sprinkle:
2 Tablespoons erythritol
1 Tablespoon cinnamon
1 teaspoon monk fruit extract

Directions:
Place all wet ingredients in the blender. Blend well. Combine all the dry ingredients in a bowl and whisk. Mix together the sprinkle in a separate bowl and set aside. Pour the wet ingredients into the dry ingredients and whisk till combined. Spoon a little into each of the 8 ramekins. Sprinkle on part of the cinnamon sprinkle generously. Spoon the remaining batter into the ramekins and sprinkle the rest of the sprinkle over. It may seem like a lot. That’s ok.

Place in the oven on the middle rack. Bake at 325 degrees for 35 minutes or until just set in the middle.

Now, to make the crunch! Turn the broiler on high and set the timer for 2 minutes. Don’t leave and forget them! Set them out to cool. When they are cooled enough you can handle them, loosen the edges with a butter knife. Carefully turn them out into your hand or a potholder then set them right side up to cool.

If you wish to freeze these, you can wrap them in Saran Wrap, then put them into a container or ziploc bag. I like to do this when they are almost cool!

Need some of the ingredients? Check out my store!

https://lotsalittlelambs.com/shop