Apple and Cinnamon Hot Cross Buns


Dry ingredients

• 1 tsp Yeast

• 250g Wholemeal Plain Flour

• 35g happyway protein, your choice in flavour (Vanilla would work the best!)

• 45g coconut sugar (or save calories BY 45g of stevia)

• ½ tsp pink Salt

• 1 tsp Cinnamon

• 2 tsp Mixed Spice

• ½ tsp Nutmeg

Wet ingredients

• 175 ml light milk

• 30g nuttlex light spread

• 1 small egg

Mix ins

• 60 g Sultanas

• 1/2 Medium / 1 small Pink Lady Apple


• 30g Self Raising Wholemeal Flour

• 2 tbs water Glaze

• ½ cup Sugar Free Maple Syrup \ Apple and cinnamon (Queens)


1. Sift all dry ingredients together in a bowl. Mix to combine and make a well in the centre.

2. Add all the wet ingredients to a separate bowl, mix and then pour wet ingredients into dry ingredients. Mix to combine. Stir in the mix ins.

3. Turn dough out onto a lightly floured bench and kneed for 10mins or until smooth (if you subbed the coconut sugar the dough will be too stick for this step)

4. Place dough in a lightly greased bowl, cover and set aside in a warm place to proof for 1 hour or until its doubled in size.

5. Portion dough into 10, roll into balls and place on a lined baking tray close together. Set aside for 30-45mins until they double in size.

6. Pre-heat oven to 200°C.

7. Mix cross ingredients together until it forms a thick paste and pipe over the buns. 8. Place buns into the oven for 15mins.

9. While cooking, heat the maple syrup in a saucepan over medium heat until it reduces by half. Brush the glaze over oven cooked buns and serve.

Macros Per serve: 164 calories | 25g Carbs | 4g Fat | 7g Protein | SERVES 10

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Lucinda Porcelli.

Mount Gambier, South Australia

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