Adventures in Baking – Whole Rye Cinnamon Buns

Ah Cinnamon buns. They truly are the best baking indulgence one can make. Here is my my new favorite cinnamon bun recipe, made with Organic Whole Rye Flour from Gold Forest Grains.

The more that I try their products, the more and more I am falling on love with the richness and diversity of flavorful flours! Their flours are delicious and local! The vendor at the Strathcona market was also very knowledgeable about all of his products and offered us a helpful hand in choosing the perfect flour for these amazing buns!

Gotta use quick rise yeast. I’m starting to get the hang of bread making!

Here’s the dough before the kneading.

And here is it after!

I rolled it out thin and spread margarine all over it.

Then I sprinkled on the Cinnamon and Sugar.

I rolled it up tight.

And made sure to pinch the ends nice and tight too.

Then I sliced it up and let the buns rise.

Here they are, doubled their size!

Tasty, glazed delicious whole rye cinnamon buns!

Jacquie’s awesome home made Rye Cinnamon Buns

For Dough:

3/4 cup milk

1 1/2 cups of all purpose flour

1/2 to 1 cup of organic whole rye flour

1 package dry yeast

1/4 cup sugar

1 teaspoon of baking powder

1 teaspoon salt

1/4 cup margarine or softened butter

 

For Filling:

1 to 2 tablespoons margarine

1/4 cup sugar

2 teaspoons ground cinnamon

 

For Glaze:

1 cup icing sugar

1 tablespoon milk
1/2 teaspoon vanilla

 

Grease a large baking sheet

Scald milk and set aside to cool

In a large mixing bowl, combine 2 cups of flour, yeast, sugar, baking powder and salt. Cut in margarine until mixture resembles meal; you may have to use your hands. Pour in milk and stir until soft dough forms. If necessary, add enough of the remaining flour to make dough easy to handle. Or, if dough becomes too dry, add warm water a tablespoon at a time until it becomes pliable.

Transfer dough to a lightly floured surface and knead until smooth and elastic. Let dough rest for 8-10 minutes.

Dust dough with flour and roll into a rectangle. Spread margarine thinly over top. In a small bowl, combine the sugar and cinnamon, and sprinkle this mixture evenly over dough. Roll the rectangle up tightly, beginning at the longer edge. Pinch edge of dough into the roll to seal it well, and stretch the roll if necessary. Cut into sections and place these slightly apart on the baking sheet. Set aside in a warm place and let rise until double, about 30 minutes.

Heat over to 375 while they are rising. Bake 15 to 20 minutes, or until golden brown on the outside.

To make glaze, mix icing sugar, milk and vanilla until glaze is smooth. Add more icing sugar one tablespoon at a time if it seems runny, and more milk a teaspoon at a time if it seems to dry. Sprinkle over top of warm buns.

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