Many years ago when I visited Singapore for the first time if you’d asked me one of the highlights of the trip, I would have told you my first ever cinnamon bun was near the top. I loved them that much.

I haven’t had a bun in years and for some reason this week I’ve been thinking about them. So I decided to see if I could create a refined sugar free version. Let’s just say that the recipe created turned out to be a great success!

Even in my sugar loaded days, I never liked the frosting. I thought it was too much, so in this photo it’s just the delicious bun. However I have included the recipe for the cream cheese frosting for that authentic finished flavour.

This recipe turned out to be absolutely delicious and I ate two within 30 minutes of them coming out of the oven. Thermomix instructions included.

Happy baking,

Fiona x

• Makes: 10 buns
• Tray: 1 lamington tray lined with baking paper
• Oven temperature: 190°C (170°C if using fan forced)
• Baking time: 15-20 minutes
• Prep Time: 2.5 hours

Ingredients

Bun ingredients:
4 cups plain flour
7g dry yeast
1/2 cup The Sugar Breakup Dextrose Powder
1 cup warm milk
110g melted butter
1 teaspoon salt
2 large eggs at room temperature

Filling ingredients:
75g softened butter
1/2 cup The Sugar Breakup Dextrose Powder
1/2 cup The Sugar Breakup Organic Golden Rice Malt Syrup
2 1/2 teaspoons cinnamon powder

Cream cheese frosting ingredients:
1 1/2 cups The Sugar Breakup Dextrose Powder
1/2 cup cream cheese
1 teaspoon vanilla extract
110g softened butter

Putting it together:

• Line the lamington tray with baking paper.
• Make the bun mixture first. Place all the cinnamon bun ingredients into a bowl and mix with your hands until it forms a smooth ball.
• Place dough into a bowl with a tea towel over the top and leave in a warm spot. Let it sit for 30-45 minutes whilst the dough increases in size.
• Then turn the dough out onto a lightly floured surface and roll it out into a rectangular shape until its about 2-3mm in thickness.
• Now make the filling by creaming the butter with electric beaters. Then add the cinnamon, The Sugar Breakup Dextrose Powder and The Sugar Breakup Organic Golden Rice Malt Syrup; mix until combined.
• Spread the filling mixture evenly over the rolled out dough. Carefully start to roll the dough into a cigar shape, rolling the longer edge of the rectangle. Take a sharp knife and cut the dough into 12 pieces. The two end pieces won’t have as good a shape for the buns. You can either discard or use them.
• Place the cut dough into the lamington tray with the scroll pattern facing up. Put a tea towel over the top and sit in a warm spot for another 1 hour to let the buns rise further. During this time start warming the oven to 190C (170C fan forced).
• Bake for 15-20 mins until the cinnamon buns are golden in colour. Cool for 5 mins in the lamington tray and then transfer to a wire rack.
• If you’d like the cream cheese frosting, place all the ingredients in a bowl and mix with an electric beater until combined. Spread or drizzle over the still hot cinnamon buns.
• Enjoy hot or cold, they’re delicious.

Thermomix Users

1. Place all of the ingredients for the bun into the Thermomix bowl.
2. Mix for 5sec/speed 8. Then knead 40sec/mixing bowl/knead.
3. Turn out onto the floured surface and do the same to prepare the bun in the first set of instructions (ie: from point 3 onwards).