Whole Wheat Cinnamon Buns
This recipe mimics Winnipeg's famous Tall Grass Prairie cinnamon buns - syrupy and delicious. The whole wheat adds a subtly different dimension to the dough. The popularity of these buns in Winnipeg attests to its taste.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients and Method to Begin the Dough
1 teaspoon white sugar,
1/2 cup warm water
1 package granulated yeast or 1/10 lb. of cake yeast
Dissolve the teaspoon of sugar in the warm water, Sprinkle in the yeast and let rise for 10 - 15
minutes.
1/2 cup warmed milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
Heat the milk with the other listed ingredients, until the butter is melted. Cool until lukewarm.
2 eggs
1 1/2 cups all-purpose flour
1 cups whole wheat flour
1 1/2 cups all-purpose flour for kneading
Method for the Dough
Add the yeast and eggs to the cooled milk mixture. Add the white and whole wheat flour.
Flour a flat surface with the second 1 1/2 c. of all-purpose flour. Knead the dough in it for as close to 6-10 minutes. Round up the dough in a large greased bowl. Cover and let rise in a warm place until double in bulk, about 1 - 1 1/2 hours.
Roll the dough out thickly in a rectangle on a floured surface. Spread generously (I use more) but at least:
1 cup softened butter
1 cup brown sugar
1 cup or more plumped raisins/and/or pecans (optional)
Spread as close to the edges as possible.
Roll the dough up from the wide side of the rectangle. Gently pinch the edges closed and cut into 12-16 pieces.
Ingredients for the Syrup (I use the maximum suggested and sometimes more)
1 - 1 1/2 cups butter
1 - 1 1/2 cups brown sugar (not demera)
2 1/2 teaspoons cinnamon (at least)
1/2 cups pecans (optional), toasted, chopped
Melt the butter, brown sugar and cinnamon together in a saucepan. Pour the syrup into the bottom of a 8X8 inch baking dish. Sprinkle pecans on top, if using.
Place each bun into the syrup. The buns should 'crowd' together. Set aside, covered, until double, about 45-60 minutes.
Preheat and oven to 350 degrees.
Ring the baking dish with a foil collar to prevent the edges from drying out. Bake for 30-45 minutes if using a metal pan. For a pyrex dish, bake at 325 degrees for 30 - 40 minutes. Adjust baking times according to your oven. Flip out immediately after removing from oven. Watch for drips - the syrup is dangerously hot.
This recipe mimics Winnipeg's famous Tall Grass Prairie cinnamon buns - syrupy and delicious. The whole wheat adds a subtly different dimension to the dough. The popularity of these buns in Winnipeg attests to its taste.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients and Method to Begin the Dough
1 teaspoon white sugar,
1/2 cup warm water
1 package granulated yeast or 1/10 lb. of cake yeast
Dissolve the teaspoon of sugar in the warm water, Sprinkle in the yeast and let rise for 10 - 15
minutes.
1/2 cup warmed milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
Heat the milk with the other listed ingredients, until the butter is melted. Cool until lukewarm.
2 eggs
1 1/2 cups all-purpose flour
1 cups whole wheat flour
1 1/2 cups all-purpose flour for kneading
Method for the Dough
Add the yeast and eggs to the cooled milk mixture. Add the white and whole wheat flour.
Flour a flat surface with the second 1 1/2 c. of all-purpose flour. Knead the dough in it for as close to 6-10 minutes. Round up the dough in a large greased bowl. Cover and let rise in a warm place until double in bulk, about 1 - 1 1/2 hours.
Roll the dough out thickly in a rectangle on a floured surface. Spread generously (I use more) but at least:
1 cup softened butter
1 cup brown sugar
1 cup or more plumped raisins/and/or pecans (optional)
Spread as close to the edges as possible.
Roll the dough up from the wide side of the rectangle. Gently pinch the edges closed and cut into 12-16 pieces.
Ingredients for the Syrup (I use the maximum suggested and sometimes more)
1 - 1 1/2 cups butter
1 - 1 1/2 cups brown sugar (not demera)
2 1/2 teaspoons cinnamon (at least)
1/2 cups pecans (optional), toasted, chopped
Melt the butter, brown sugar and cinnamon together in a saucepan. Pour the syrup into the bottom of a 8X8 inch baking dish. Sprinkle pecans on top, if using.
Place each bun into the syrup. The buns should 'crowd' together. Set aside, covered, until double, about 45-60 minutes.
Preheat and oven to 350 degrees.
Ring the baking dish with a foil collar to prevent the edges from drying out. Bake for 30-45 minutes if using a metal pan. For a pyrex dish, bake at 325 degrees for 30 - 40 minutes. Adjust baking times according to your oven. Flip out immediately after removing from oven. Watch for drips - the syrup is dangerously hot.