Whole Wheat Cinnamon Buns
- Number of Servings: 16
Ingredients
Dough:3/4 c. warm water1/4 c. orange juiice5 TB honey1 large egg, separated (save white)4 TB unsalted butter3.5 c. whole wheat flour1/2 c. rolled oats1/2 c. dried potato flakes1/4 c. nonfat dry milk2 tsp. kosher saltpacket of active dry yeastFilling:1 c. packed brown sugar1 large egg white (reserved earlier)2 TB ground cinnamonpinch saltIcing:2 c. powdered sugar2 tsp. vanilla extract2 TB melted, unsalted butterpinch salt2-3 TB nonfat milk
Combine yeast w/ 3/4 c. very warm tap water and let sit 5 minutes. Combine all other dough ingredients-- using the egg yolk and setting white aside-- and add in the yeast & water mixture. Mix & knead until you have a smooth, relatively soft dough. Cover and allow the dough to rise in a warm place until it's puffy, and just under doubled in size, 1-2 hours.
While dough is rising, make filling. Combine all filling ingredients in a small bowl & stir until smooth.
Lightly grease 9x13 pan w/ cooking spray.
To shape buns:
Gently deflate dough, roll and pat it into a 12 x 16" rectangle. Spread or pat filling over the dough (filling is sticky), leaving a 1" margin along one long edge. Roll the dough, turning it so seam is flat against the work surface.
Use a serrated knife or dental floss to cut into 16 pieces, and place in prepared pan.
Cover w/ plastic wrap and place in refrigerator overnight, or 8 - 16 hours. In the morning, remove from fridge and let sit at room temp. Preheat oven to 350 degrees. Bake at 350 for 25-28 minutes. Remove from the oven, and carefully remove from pan. While they cool a bit, prepare the icing.
To finish, beat sugar, vanilla, butter, salt, and milk in a medium mixing bowl. Spread icing onto lukewarm buns. Serve immediately. Buns will keep well, covered, for several days.
Number of Servings: 16
Recipe submitted by SparkPeople user MYSHELLE10.
While dough is rising, make filling. Combine all filling ingredients in a small bowl & stir until smooth.
Lightly grease 9x13 pan w/ cooking spray.
To shape buns:
Gently deflate dough, roll and pat it into a 12 x 16" rectangle. Spread or pat filling over the dough (filling is sticky), leaving a 1" margin along one long edge. Roll the dough, turning it so seam is flat against the work surface.
Use a serrated knife or dental floss to cut into 16 pieces, and place in prepared pan.
Cover w/ plastic wrap and place in refrigerator overnight, or 8 - 16 hours. In the morning, remove from fridge and let sit at room temp. Preheat oven to 350 degrees. Bake at 350 for 25-28 minutes. Remove from the oven, and carefully remove from pan. While they cool a bit, prepare the icing.
To finish, beat sugar, vanilla, butter, salt, and milk in a medium mixing bowl. Spread icing onto lukewarm buns. Serve immediately. Buns will keep well, covered, for several days.
Number of Servings: 16
Recipe submitted by SparkPeople user MYSHELLE10.
Nutritional Info Amount Per Serving
- Calories: 290.1
- Total Fat: 5.4 g
- Cholesterol: 25.0 mg
- Sodium: 323.2 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 4.1 g
- Protein: 5.1 g
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