Whole Wheat Cinnamon Buns

By Rheanna Kish and The Test Kitchen

72 people added this to their Recipe Box

Whole Wheat Cinnamon BunsInspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.4 out of5based on6 ratings. 9 user reviews.

Rate this recipe »

Whole Wheat Cinnamon Buns
Photography by Yvonne Duivenvoorden

Preparation time: 40 minutes
Total time : 4-1/4 hours (including rising time)

This recipe makes 12 buns servings

Nutritional Info
Per bun: about	-
cal	274274 cal
pro	5 g5g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	47 g47g carb
dietary fibre	3 g3g dietary fibre
sugar	23 g23g sugar
chol	35 mg35mg chol
sodium	165 mg165mg sodium
potassium	176 mg176mg potassium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit A	77 vit A
folate	2525 folate

Inspired by the famous cinnamon buns of Winnipeg's Tall Grass Prairie Bread Company, which celebrates Manitoba's agricultural wealth by using local grains and ingredients in its many offerings, these cinnamon buns are made “virtuous” by the addition of whole wheat flour. If you prefer your buns glazed, mix 1-1/4 cups icing sugar with 2 tbsp milk and drizzle over buns while still hot.

Ingredients

1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1-1/2 tsp active dry yeast 1-1/2 1-1/2tsp tspactive dry yeast
2/3 cup milk 2/3 2/3cup cupmilk
1 egg 1 1eggeggs
2 tbsp butter , melted and cooled2 2tbsp tbspbutter, melted and cooled
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
1-3/4 cups all-purpose flour , (approx)1-3/4 1-3/4cups cupsall-purpose flour, (approx)
1-1/3 cups whole wheat flour 1-1/3 1-1/3cups cupswhole wheat flour
1/2 tsp salt 1/2 1/2tsp tspsalt
Filling:
1 cup packed brown sugar 1 1cup cuppacked brown sugar
1-1/2 tsp cinnamon 1-1/2 1-1/2tsp tspcinnamon
1 pinch ground cloves 1 1pinch pinchground cloves
1 pinch salt 1 1pinch pinchsalt
1/3 cup butter , melted1/3 1/3cup cupbutter, melted

Preparation

In bowl, dissolve 1 tsp of the granulated sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes.

In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.

In large bowl, whisk together all-purpose flour, whole wheat flour and salt. Stir in yeast mixture until ragged dough forms. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft, smooth but not sticky dough forms, about 10 minutes.

Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.

Filling: Meanwhile, in small bowl, stir together brown sugar, cinnamon, cloves and salt, then set aside.

Turn dough out onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered at 1 long side. Sprinkle with sugar mixture, leaving same 1/2-inch (1 cm) border uncovered.

Starting at long side opposite border, tightly roll up dough; pinch seam to seal. Brush all over with remaining butter.

With sharp knife, cut into 12 pieces; place, cut side up, in greased 13- x 9-inch (3 L) baking dish. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour. (Make-ahead: Cover and refrigerate overnight or for up to 12 hours. Let stand at room temperature for 30 minutes before baking.)

Bake in 375ºF (190ºC) oven until tops are golden and buns sound hollow when gently tapped, 25 to 30 minutes. Serve warm.

Source : Canadian Living Magazine: March 2012