Like a lot of parents, I’ve watched my kids peel the crusts off their sandwiches and leave them behind. Instead of tossing them, I started experimenting—and discovered a surprisingly delicious (and healthy) way to turn those leftover crusts into a sugar-free “Cinnabon”-style treat that everyone in the family loves. Honestly, I end up eating half of them myself before they even hit the table.
Here’s how to make them:
Ingredients
Bread crusts (as many as you’ve got lying around)
1 heaping tablespoon of butter
2 tablespoons monk fruit sweetener (or your favorite no-sugar-added sweetener)
Lots of cinnamon
1–2 cups frozen berries
Lemon juice
Instructions
Melt the butter in a bowl. Stir in the monk fruit sweetener and cinnamon until it forms a uniform mixture.
Toss the bread crusts in the mixture, making sure they’re fully coated.
Place the coated crusts in an air fryer at 350°F for 5–7 minutes, until they’re crispy and golden.
Meanwhile, heat the frozen berries in a small pot over high heat. Add a squeeze of lemon juice. Cook until the berries soften, then mash them into a warm, jammy sauce.
Serve the cinnamon sticks around the berry sauce for dipping.
Each bite tastes like a cinnamon roll, but without the added sugar—and you’re cutting down on food waste while you’re at it. It’s a perfect snack for kids or a healthier dessert for anyone looking for that sweet, cozy flavor without the crash.
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