Easy Whole Grain Cinnamon BunsPosted: March 14, 2017
Good Morning! It has been so long since I’ve last blogged. Sorry about that. Things have been absolutely nuts over here.
Mid-January, I left my full-time job at EIA for a part-time position with an agency in order to spend more time with Anna. I just couldn’t handle the full-time hours anymore, it was killing the mom in me. Unfortunately, it didn’t work out with the agency; however, as there is always a silver lining to any crappy situation, I decided to go full steam ahead with my business, Plated Public Relations. It’s been incredible and busy and oh so much fun running my own business so far. I can honestly say that for the first time in my career, I feel like I have agency and that I am the master of my own destiny. I make my own hours (I work Tuesday, Wednesday, Thursday from 7:30 am – 3:30 pm), but I am quickly learning there is always more work to do then the 21 hours I set out for myself. I am finding a balance between working my butt off and spending time with my girl. And the best part is, my work doesn’t feel like work. My dad always said that if you love what you do, you will never work a day in your life. I feel like I am finally getting there!
With two days a week with my Anna, I have two other days at home with my hubby and baby, and that’s where I have time to cook.
This past weekend, we wanted to give a small gift to our neighbours who have been snow-blowing our sidewalk the whole winter long. I couldn’t think of a better gift than homemade cinnamon buns. The only thing I hate about making cinnamon buns is the time it takes to let them rise (twice) before you can bake them, slather them with cream cheese frosting and enjoy them. These buns rise with baking powder, making the whole process a lot quicker and a whole lot simpler.
For the dough, I used Gold Forest Grains Red Fife whole grain wheat flour. A great thing about this flour is that is already has natural notes of cinnamon flavour, making for the perfect cinnamon bun flour!
Next, I melted butter and milk in a pot on the stove, created a well in the dry ingredients, and stirred until the dough came together. I found the dough to be a little wet, so I added about 1/4 cup more flour to make it kneadable.
Easy Whole Grain Cinnamon Buns (Makes 8 good-sized cinnamon buns. I always double the recipe for extra leftovers!)
You will need:
For the filling:
3/4 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons melted butter
For the dough:
2 cups whole grain flour, plus more for rolling out the dough
2.5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
5 tablespoons butter, melted
For the icing:
1/4 cup cream cheese
4 tablespoons milk
3/4 cup powdered sugar
Preheat oven to 425. Combine filling ingredients in a bowl and mix with a fork until well-blended.
In another bowl, combine flour sugar and baking powder. Whisk together the milk and butter in a medium saucepan on medium-high to melt the butter. Create a well in the dry ingredients and pour in the milky butter mixture. Stir until the dough comes together. If the dough is too wet to form a ball, add a little more flour. Transfer to a lightly-floured surface and knead until the dough springs back gently to the touch.
Roll out the dough long and flat. Add the filling, pushing it right to the ends of the dough, covering as much of the surface area as possible. Roll into a large spiral and cut into two-inch thick buns. Spray a baking dish with non-stick cooking spray and add your buns. Bake for 15 mins, or until tops are golden brown.
While the buns are baking, make your icing by first warming the cream cheese slightly in the microwave. Transfer all ingredients to a food processor and process until smooth. When the buns are baked, drizzle with icing and serve warm. Enjoy, a lot!