I just finished eating my first french toast cinnamon bun a few minutes ago. And this is a school morning. It’s pretty rare for me to post before school, but you need to know about this recipe now. My only regret about it is that I’ve spent 28 years of my life not eating this. So out into the world the recipe goes.
I had this idea while running yesterday. I’m thinking I need to run more. You see, cinnamon buns are great…but making them from scratch is a lot of work. Definitely not something you make on the spur of the moment on a working morning. But these are quick and easy! Enter the era of the spontaneous cinnamon bun! A weekend luxury no more.
These are, of course way more healthy than your average cinnamon bun (it may be an exaggeration even using the word healthy and ‘average cinnamon bun’ in the same sentence. Here’s why these are great:
- No refined sugar
- A source of protein–each serving gets an egg! Starting your day with some protein helps keep your blood sugar stable for the day.
- Fiber rich (as long as you’re using a good bread).
- So delicous!
They’re even neat enough that you could eat them as a finger food on your way out the door.
I spent a maximum of 10 minutes throwing these together this morning..then they did bake for 18 minutes, but I was off getting ready while that was happening.
- 4 slices of bread (mine were quite square, and 7 grain--pick something healthy!)
- 2 eggs
- splash milk
- ⅓ cup date paste
- 1 T cinnamon
- ½ t nutmeg
- oil for greasing muffin tins (I used coconut oil)
- Preheat oven to 360
- Make date paste if you don't have any on hand (puree ⅓ cup pitted dates soaked in about 2.5 ounces of water). Stir in cinnamon.
- Crack your eggs, and whisk with a splash of milk in a shallow dish.
- Cut bread slices lengthwise, and dip in egg mixture. I let them sit here for a couple of minutes.
- Grease your muffin tins.
- Thickly spread date mixture on 1 side of bread, and roll up. Place in greased muffin tin.
- Bake 18-20 minutes.
What flavour combo would you make?