I am not here to profess that these are actually wholesome! But I have created a recipe here that is actually lighter in calories and fat than any other cinnamon bun I’ve seen out there! The dough itself is milchig. It contains light sour cream which is 35% lower in calories and has half the fat of regular sour cream. The dough also has only 1/2 cup of oil. I relied on the sour cream and apple juice to give it moisture. It is also a whole wheat dough (or half whole wheat if you prefer).
I know what you’re thinking, “If I’m eating cake it might as well be the real thing!” Well, you will not be able to tell the difference (and neither will your kids)! When you bite into one of these, all you will be able to think is: “Yummy, heavenly…. I want another one!”
Yields 36 buns.
In the bowl of a mixer, combine yeast with warm water. Sprinkle with a bit of the sugar. Let it rise a bit (it will form bubbles).
Add remaining sugar, oil, light sour cream, eggs, and vanilla. Mix. Add salt, flour, and apple juice. Let the dough continue to mix for about five minutes. This will give it a good texture.
Cover the dough and let it rise for an hour. Prepare a baking sheet by spraying with nonstick spray.
If you don’t want to make your mixer milchig, combine all other ingredients well, then transfer the dough to a large regular mixing bowl. Add the sour cream then and mix it in by hand. It will still work with a little effort.
You can also use a combination of white whole wheat and regular white, or regular whole wheat flour as well. I tried all variations. While the batch with regular whole wheat flour was denser and did not rise as much, it was still delicious.
Combine brown sugar and cinnamon. Set aside.
After an hour, punch down the dough and divide into three. Roll out each piece into approximately a 10- x 14-inch rectangle.
Spray the dough with nonstick cooking spray. Spread the cinnamon mixture liberally over the dough. Roll it up, pulling tightly as you go.
Slice one-inch or one- and- a- half-inch pieces from the roll and lay on the prepared baking sheet.
Let the cinnamon buns rise for about 15 minutes. Meanwhile, preheat the oven to 350°F. Bake for 25 minutes. Let cool.
Combine the confectioners’ sugar, light sour cream, reduced fat cream cheese, and oil. Drizzle over cooled buns.