1/2cuplow or non calorie brown sugar or alternative
1tspcinnamon
1/2cupchopped almond
1/2cupcurrants
4tbspbutter
Instructions
Preheat your oven to 350.
In one bowl combine yeast, white flour, wheat flour, Mo Mix, salt, sweetener, and nutmeg.
In a separate bowl mix pumpkin butter, almond milk, and egg. Blend together. Add to dry mixed and mix together until well blended.
Sprinkle your counter with some wheat flour and place dough mixture on counter. Knead the dough until you have a nice elastic dough and there is no remaining flour on your counter.
Place dough back in bowl and cover it with plastic wrap.
Set bowl in warm place and allow to rise for about an hour.
After about an hour your dough should look doubled in size.
While you are waiting for your dough to rise in another bowl combine your non/low calorie brown sugar (I used Splenda brown sugar for baking) or alternative, cinnamon, chopped almonds, and currents.
Melt your 4 tbsp of butter.
Once your dough has risen, sprinkle your counter with wheat flour again.
Transfer your dough to your work surface and roll it out to a rectangle.
Spread your melted butter on top of your dough.
Sprinkle with your brown sugar alternative mixture.