Cinnamon buns

Makes about 45
Cinnamon buns
Rating: (0ratings)


150 g low-fat margarine
5 dl semi-skimmed milk
50 g yeast for sweet dough
1/2 tsp salt
1 1/2 dl Dansukker SteviaSugar
2 tsp ground cardamom
Approx. 13 dl plain flour

200 g quark
1 dl Dansukker SteviaSugar
1 tbsp cinnamon


Flaked almonds

Melt the fat in a saucepan. Add the milk and warm to 37 ºC (body temperature).

Crumble the yeast into a bowl and add a little of the milk mixture. Stir until the yeast dissolves. Add the rest of the liquid.

Add the salt, SteviaSugar, cardamom and 2/3 of the flour. Knead the dough until it is smooth and shiny. Add more flour and work the dough until it comes away from the sides of the bowl. Cover with a tea towel and leave to rise until doubled in size, 20-30 minutes.

Mix together all the ingredients for the frosting.

Put the dough on a floured surface and knead until smooth.

Split the dough into two equal parts. Roll both parts out to form a flat rectangle. Spread the filling over the sheet of dough. Roll up and cut into pieces. Place the pieces in paper baking cups. Cover with a tea towel and leave to rise for 30 minutes.

Set the oven temperature to 250 °C. Brush the buns with lightly beaten egg. Sprinkle with flaked almonds. Bake at the centre of the oven for 8-10 minutes.

Leave to cool on a wire rack covered with a tea towel.

The dough can be use without the filling to make plain sweet rolls. Brush with egg and sprinkle with chopped or flaked almonds.

Nutrition facts

Serving per bun
kJ 410
kcal 100
protein, gram 3
fat, gram 3
carbohydrate, gram 15
kh from SteviaSugar, gram 1,5

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