You might think of scones as something loaded with sugar and butter, but I wanted to give them a little healthy twist.

So I swapped out the butter for almond butter, and the sugar for maple syrup and the results were amazing!

These rolls are incredibly moist and have a great texture and flavor.

Plus, they’re made with a decent amount of whole wheat flour, which adds to the texture and flavor.

It’s the perfect combination if you ask me.

At first glance, these buns might look intimidating, but I promise it’s pretty easy.

I’ve included a picture guide with the recipe to make it even easier, so folding and twisting the buns will be a breeze.

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Table of Contents

Twisted Buns w. Almond & Cinnamon

Twisted Buns w. Almond & Cinnamon Filling + a Savoury Version

Course Dessert

Servings

Calories 298kcal

Dissolve yeast in the lukewarm milk and whisk in the egg. Add the dry ingredients and knit the dough thoroughly for a couple of minutes (if you have a machine let it run for 5 min). Add soft butter to the dough and keep knitting until it is mixed into the dough and it has a smooth silk like surface.
Place the dough on a floured surface. Roll it out into a rectangle of approx. 40 x 20 cm. Spread out the filling on to the entire surface including the edges. Fold the dough, first 1/3 from the long end, and 1/3 from the other long end, so you end up with 3 layers. Roll the dough back out a little to approx. 20 x 20 cm. Now cut the entire dough out into long pieces of 2,5 cm thickness. Twist each piece up to 7-8 times. Roll up the twisted dough into a little bun around 3 of your fingers, and make sure to tuck in the with your fingers. Place each twisted bun with fairly good space between them on a lined baking sheet. Let the buns set for 1-2 hours. Brush the buns with whisked egg and bake for 10-15 min at 200 C.