Do you ever get something on the brain and just can’t let it go? For me, it has been cinnamon buns. I don’t know why. I don’t particularly get cravings for them. Once in a while when someone brings them into the office from one of the great coffee shops around the University, they are certainly a treat, but I don’t usually pick one up on my own accord. I didn’t want to just make cinnamon buns, I wanted to incorporate some of the delicious fresh fruit that is now on the stands…peaches, blackberries, apricots and blueberries. I figured the cinnamon sugar could only compliment the fruit.
I think one of the reasons I haven’t loved making cinnamon rolls is because I haven’t quite nailed the dough…these are pretty close, especially considering the whole wheat. I imagine using white bread flour would have been almost ideal! The dough of past buns were always too dense, too crusty. They missed the light, almost flakiness of the commercially made buns. I found this recipe by randomly searching on Google. I made a few changes because what we had in the house in terms of the dough (baked with Whole Wheat Bread Flour rather than White and didn’t have the Wheat Gluten), and then created my own filling and used the cream cheese icing recipe from the lime mojito cupcakes – the zing from it is such a refreshing compliment to the sugary sweetness of the cinnamon buns.
I am going to submit these to Yeast Spotting, and send them into work with Taster Boy – he hasn’t brought in goodies for a while, hopefully these are enjoyed by his colleagues!
1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup granulated sugar
5 cups bread flour
1/2 cup butter
1 cup packed brown sugar
4 Tbsp cinnamon
1/3 cup plump golden raisins
3 large peaches finely chopped or diced
1/2 recipe Lime Cream Cheese Icing
- In a stand mixer with a hook attachment, combine all dough ingredients.
- Allow to come together and form a ball.
- Turn out onto a lightly greased counter (use vegetable spray)
- Knead for 10 minutes until smooth and elastic.
- Turn into a lightly greased bowl, cover with plastic and let rest.
- Roll out rested dough to 20″ x 12″, cut in half length wise.
- Spread soft butter out on two pieces of dough, leave a 1 cm perimeter on the long sides.
- Sprinkle with brown sugar and cinnamon.
- Spread out cut fruit and raisins on top of sugar.
- Roll two separate rolls and pinch dough together.
- Using a serrated knife cut the dough into about 1 1/2 inch long rolls.
- Assemble in a pan, rolls should not be touching. Pat down gently.
- Let dough sit out and rise for one hour at least – should double in size and dough should be touching.
- Preheat oven to 350 F, bake for 20 minutes. If using whole wheat flour be sure not to over cook as this could easily dry out the dough.
- Spread icing over buns… and enjoy!
Adapted from What’s Cooking America