Description
Delight in these sugar-free spelt orange pecan cinnamon buns, made with whole grain white spelt flour and naturally sweetened with stevia and orange flavoring. Soft, fluffy, and bursting with warm cinnamon and orange notes, these buns are topped with a creamy orange-infused cream cheese frosting and crunchy pecans. Perfect for a wholesome breakfast or cozy snack without the added sugar.
Ingredients
Dough
- 1 cup milk
- ½ cup melted butter
- 2 ¼ tsp yeast
- 1 TB sugar
- 1 tsp salt
- 3 cups white spelt flour (add more if dough is too sticky)
- 10 drops flavored orange Flavorall stevia
Filling
- 5 TB melted butter
- 12 heaped teaspoons granulated stevia
- 1 tablespoon cinnamon
- ¼ cup chopped pecans
Cream Cheese Frosting
- 3 oz cream cheese
- 1 oz sour cream (or an additional 1 oz cream cheese for thicker frosting)
- ¼ cup milk (start with 1/8 cup and add until spreadable)
- 10 drops orange-flavored Flavorall stevia
- Zest of one orange (for topping)
- Additional chopped pecans (for topping)
Instructions
- Activate yeast: In a small saucepan, gently heat milk and butter together until the butter is fully melted. Cool the mixture to about 110°F (warm bath temperature).
- Mix yeast: Transfer the warm mixture to a large mixing bowl and stir in the yeast. Wait 10 minutes to allow the yeast to activate, which is indicated by bubbling and a yeasty aroma.
- Prepare dough: Add sugar, salt, and orange-flavored stevia to the yeast mixture and stir. Gradually add flour in quarter-cup increments, stirring gently. When the dough becomes too thick to stir, knead it lightly on a floured surface just until it forms a cohesive but sticky dough. Avoid over-kneading.
- First rise: Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap, and set in a warm spot to rise for about 1 hour or until doubled in size.
- Roll out dough and add filling: Once risen, roll the dough into a 1-inch thick rectangular shape on a floured surface. Brush with 3 tablespoons of melted butter, then sprinkle evenly with granulated stevia, cinnamon, and chopped pecans.
- Form buns: Starting at one end, roll the dough tightly into a roulade. Place seam-side down and cut into 2-inch thick slices with a serrated knife. Arrange the buns in a buttered and floured 9x9 inch square pan or a round pie pan. Brush the tops with the remaining melted butter.
- Second rise: Cover the buns with plastic wrap and let them rise again on top of the preheating oven.
- Preheat oven: Set the oven to 350°F (175°C) while buns complete their second rise.
- Prepare frosting: Whip together cream cheese, sour cream, milk, orange-flavored stevia, until smooth and spreadable.
- Bake buns: Once the oven is preheated, bake the cinnamon buns for 25-30 minutes or until they turn slightly golden.
- Finish and serve: Allow buns to cool for a few minutes, then spread the cream cheese frosting on top. Garnish with orange zest and additional chopped pecans, and serve immediately for best flavor.
Notes
- Use white spelt flour for a lighter texture but feel free to adjust flour quantity based on dough stickiness.
- Orange-flavored stevia drops can be substituted with other natural liquid sweeteners if needed.
- For a lighter frosting, use sour cream; for a richer one, double the cream cheese quantity.
- The dough should remain slightly sticky; avoid over-kneading to keep buns tender.
- Allow buns to rise in a warm place for optimal yeast activation and dough doubling.
- Ensure oven is fully preheated before baking to get the perfect golden crust.
