After years of searching and trying many recipes and appointing myself an expert in tasting cinnamon buns, this recipe has convinced me. It’s not because of how super healthy they are; I have modified the recipe to the maximum so that they can be as juicy as the real ones, while being a little healthier. Although it hurts to add white sugar, you know that I never use it, I have reduced it by half. I have modified cow’s milk and butter for vegetables and wheat for spelt.
This recipe is really simple and for the first time, I realize that it is not necessary to let the dough rise before rolling the buns.
I will continue practicing until I reduce the white sugar to 0. And I’m going to share it with you right away. At the moment I enjoy, thinking that once a year it doesn’t hurt.