healthy swap: CINNAMON BUNS!

healthy swap: CINNAMON BUNS!

Hi everyone! Today I have a great, and I mean great, recipe. I was able to catch a segment on the Today show where three people admit their weaknesses when it comes to sugary, fatty foods. Then Joy Bauer comes up with healthy options and recreations for them!

The one that everyone seemed to freak out over? Joy’s “Cinna-yums”, a low-calorie spin on a Cinnabon roll.

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I immediately found the recipe online and knew I had to try it out to hopefully share with you!

I saved the recipe for a lazy Saturday morning (it would be PERFECT for Mother’s Day breakfast in bed!) and I was glad I did–it does involve some more preparation than the normal recipes that I share, but it was well worth it. Just a few extra minutes make the breakfast healthier than a bagel and cream cheese (another weekend favorite) and just as delicious!

Here we go…

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon ground cinnamon
  • 3 egg whites
  • 3/4 cup of canned 100% pumpkin puree (NOT the pie filling kind!)
  • 3/4 cup of nonfat plain yogurt
  • 2 Tablespoons packed brown sugar
  • 2 teaspoons vanilla extract
  • 4 ounces reduced fat cream cheese, at room temperature
  • 1/4 cup pure maple syrup

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If you have time, let the mixture sit at room temperature for about 10 minutes.

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Make sure to re-grease the pan in between rounds of pancakes.

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According to the official recipe, 3 mini pancakes and 4 teaspoons of icing make up 160 calories. We obviously ate more than that, but the fiber from the pumpkin made the pancakes super filling!

Enjoy!