Tested till perfect Whole Wheat Cinnamon Buns
Whole Wheat Cinnamon Buns
Photography by Yvonne Duivenvoorden

Whole Wheat Cinnamon Buns

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.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: March 2012

Recipe4 out of 5 based on 28 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 40 minutes
  • Total time 4 hours 15 minutes (includes rising time)
  • Portion size 12 buns

Ingredients

  • 1/4 cup 1/4cupgranulated sugar
  • 1-1/2 tsp 1-1/2tspactive dry yeast
  • 2/3 cup 2/3cupmilk
  • 1 1eggeggs
  • 2 tbsp 2tbspbutter, melted and cooled
  • 1/2 tsp 1/2tspvanilla
  • 1-3/4 cups 1-3/4cupsall-purpose flour, (approx)
  • 1-1/3 cups 1-1/3cupswhole wheat flour
  • 1/2 tsp 1/2tspsalt

Filling:

  • 1 cup 1cuppacked brown sugar
  • 1-1/2 tsp 1-1/2tspcinnamon
  • 1 pinch 1pinchground cloves
  • 1 pinch 1pinchsalt
  • 1/3 cup 1/3cupbutter, melted
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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.

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