This post first appeared on The Realist Food Blog.
Slow weekend mornings always concur images of family gathered in the kitchen in comfy PJs, the smell of coffee brewing in the air and a hot, decadent breakfast on the table. However, for me, the image is always a bit nicer than the reality. Traditional breakfast treats like pancakes and waffles made with white flour and lots of refined white sugar always leave me feeling uncomfortably stuffed — only to hit a sugar crash a few hours later, bringing the shakes and feelings of ‘hanger.’ Enter: Whole Wheat Cinnamon Rolls with Greek Yogurt Icing.
These buns swap in half whole wheat flour, a nutrient-packed complex carb (1), and largely rely on real maple syrup as a sweetener. Both of these modifications can help prevent the post-meal sugar spike and subsequent crash (2).
Additionally, Greek yogurt provides the majority of the moisture, binding and leavening for these rolls —instead of needing to use egg, yeast and butter to accomplish the same. It also serves as the base for the healthier ‘icing’ that will top them. The result is a pan full of fluffy cinnamon rolls that feel as easy on your stomach as they do in your hands.
At The Difference, we are always looking for creative ways to improve what we eat and these cinnamon buns are the perfect breakfast treat to get your day started off right.
Click here for the full recipe on The Realist Food Blog,
Sources:
(1) The Spruce Eats, “Whole Wheat vs. White Flour”, by Kimberley Eggleston.
(2) The University of Rhode Island, “Can Maple Syrup Help Prevent High Blood Sugar?”
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