Slightly Healthier Cinnamon Buns
by Jan 7th, 2011 // Breakfast, Recipes, Veggie Friendly
Slightly Healthier Cinnamon Buns
There’s just no getting around the fact that a good cinnamon bun is loaded with white flour, stuffed with sugar and doused in butter. That’s what a cinnamon roll is all about… and I love love love them. I can’t help myself.
I’ve been wanting to make these sinful goodies for a while but I just couldn’t bring myself to make something so obviously bad for me and my kiddos. But yesterday I decided I could bring myself to make a modified version if if was even slightly healthier.
So that’s exactly what we did. My kid was super excited about this recipe. There were so many kid-friendly parts. Punching down the dough. Rolling it out. Painting on the butter. Rolling it up into one big roll. Fitting them in like puzzle pieces.
Of course, the outcome was his very favorite part. He had a giant bun for breakfast. It brought such a big smile to his face that I put a smaller one in his lunch box as a surprise. Not ideal parenting, but hey, they are slightly healthier. Now for the recipe…
Slightly Healthier Cinnamon Bun Recipe (Cinnamon Roll Recipe)
Prep Time: 12 to 15 hours (mostly unattended) Cooking Time: 35 to 40 mins
Bun Ingredients:
1 cup lowfat milk
3 tablespoons unsalted butter
2 1/2 cups all purpose flour
1 1/4 cup whole wheat flour
1/2 cup sugar
1 large egg
1 packet rapid-rise yeast (1/4 oz)
3/4 teaspoon salt
Filling Ingredients:
1/3 cup (packed) brown sugar
2 tablespoons real maple syrup
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted
Icing Ingredients:
2 ounces non-fat plain Greek yogurt
1/2 cup powdered sugar
2 tablespooons unsalted butter, melted
1/2 teaspoon vanilla extract
1 tablespoon real maple syrup
For dough:
In a small saucepan heat milk and butter until it gets to 120 degrees. Transfer to a mixing bowl and add yeast. Wait 5 minutes. Add sugar and salt and stir. Add 1 cup of flour and egg. Continue adding flours one cup at a time until all flour is incorporated. Using your dough hook, knead the dough with your electric mixer until smooth and pulling away from the bowl. Form into ball. Wash and dry your mixing bowl, spray with cooking spray and return dough to bowl. Cover the bowl with plastic wrap and let sit at room temp for 2 hours. Punch down dough, wrap in plastic and refrigerate over night. The next morning, punch down the dough again and roll out a long rectangle shape. Then brush the dough first with melted butter and then with maple syrup. Sprinkle with brown sugar and cinnamon. Starting on the long end, roll the dough tightly and then pinch to seal. Using a serrated knife, cut off both ends and then gently cut into 3/4 inch rounds. Spray a 9 inch round pan with cooking spray and fit rolls into the pan. Cover with plastic wrap and let sit for 1 hour.
Position rack in center of oven and preheat it to 375 degrees. Bake rolls until tops are golden, about 35 to 40 minutes. Meanwhile, prepare the glaze by whisking together yogurt, maple syrup, powdered sugar, butter, and vanilla in medium bowl until smooth. When the rolls are done, remove from the oven and immediately pour icing on top being sure to get into all the nooks and crannies. Let settle for 10 minutes and serve warm.
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