I was always intimidated to make cinnamon buns. Part of the reason is that they need to rise twice and there is so much butter in them usually, it’s hard to believe. But then I got this great recipe form Jenny Can Cook – Easy cinnamon rolls. And they are indeed fast and easy to make and really low fat content.
To make things better – the whole wheat flour version is acceptable and the version to let them rise overnight works fine, too.
I can’t get myself to make frosting (didn’t discover the root cause), so I am using condensed milk as frosting.
My only problem with the recipe was the American measuring, so here is the metric version.
Cinnamon buns
Servings: 8
Raising time: 1.5 hours
Baking time: 15 min
Difficulty: medium
Ingredients
- 190 of white or whole wheat flour
- additional 60 g of white flour
- more flour for kneading
- 1 egg
- 1/2 tsp of salt
- 7 g of instant yeast
- 50 g of sugar
- 122 g of milk at 55 C
- 3 tbsp of vegetable oil (around 30 g)
For the filling:
- 50 g of brown sugar
- 2 tsp of cinnamon
- 2 tbsp of room temperature butter
Directions
- Dissolve the yeast in the milk at 55 C temperature until it gets puffy. You can add a bit of the sugar in it.
- In a bowl, mix the 190 g of flour, salt, sugar, egg and oil and combine it with the yeast.
- Mix it with a hand mixer for 2-3 min.
- Add the additional 60 g of flour. For the whole wheat version it is ideal if you let the dough rest for 10 min after mixing in the extra flour.
- Knead the dough for 5 min or 150 rolls. It will be soft in the beginning, but become elastic by the end.
Here is the whole wheat version, too:
- Cover the dough with the bowl for 10 min.
- Roll the dough into a 30×22 cm rectangle.
- Spread the room temperature butter on the dough.
- Sprinkle the cinnamon and sugar mixture evenly.
- Roll the rectangle from the smaller side, do not press it too tight. (it might seem there won’t be enough for 8 rolls to cut, but it should be rolled from the narrower side)
- Split it in 8 equal parts and break them with dental floss or some normal thread.
- Place the 8 pieces in a buttered pan.
white wheat version
whole wheat version - Let them rise for 1.5 hours or place it in the fridge overnight and let it rise 1.5 hours before baking it the second day.
- Bake at 175C for 15 min.
whole wheat cinnamon buns - Let it cool or eat it hot, with or without frostings, they are amazing.
whole wheat cinnamon buns
whole wheat cinnamon buns