Sugar-Free Lemon Blueberry Cinnamon Buns

For the dough:
In a small bowl, combine yeast, warm water, and 1 tablespoon honey. Set aside for 5–10 minutes so the yeast can bloom.

Flour a work surface and combine 1 cup plain flour, 1 cup whole wheat flour and 1 tablespoon lemon zest in a mixing bowl.

In a small bowl, combine almond milk, melted butter, remaining honey and salt. Stir in yeast mixture.

Stir wet mixture into the flour and add remaining 1/4 cups of each flour. Mix in well.

Turn dough onto floured work surface and knead for 4–5 minutes. Put dough back into large bowl and cover with a tea towel. Let rise for 50 minutes.

After the dough has risen, turn ball back onto working surface and roll out into a large rectangle.

For the filling:
Stir cinnamon, nutmeg, allspice and honey into melted butter and spread out evenly on the dough. Evenly scatter on the blueberries.

Starting from the long edge, roll tightly until dough is in the shape of a log. Using a serrated, sharp knife, cut dough into 1-inch rounds.

Grease a 9-inch round baking dish with butter. Add sliced buns to the pan, cover with a tea towel and let rise for another 50 minutes.

Preheat oven to 180°C (350°F). Bake buns for 20–25 minutes or until golden on top.

For the frosting:
While buns are baking, mix together all ingredients for frosting. Once buns have cooled, top with frosting and me oh my! Enjoy!

Note: If you live in a cooler climate, place dough in the microwave to rise. If it’s extra cold, you can even place a mug of hot water next to the bowl and the steam will keep the dough warm. Just make sure the microwave doesn’t get switched on!