Pumped Up Cinnamon Buns

22 Nov

No matter how many lucky stars I may wish on, cinnamon buns will never be a “healthy” treat. But special occasions call for special treats, and everyone wins if you can make a make them a little bit healthier without compromising taste.

It was my dear friend Lucia’s birthday this weekend and we celebrated with a potluck brunch in her honour. My first instinct was to bring a fruit tray (classic dietitian move), but that seemed too boring for such a special friend. With cinnamon buns on my mind all week (and the luxury of a bit of extra time over the weekend), it became clear that my potluck contribution would be a freshly baked batch of sweet, yeasty buns.

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13 years of friendship… time flies!

The Looneyspoons Collection cookbook has a wonderful recipe for cinnamon buns that have more fibre + less fat and sugar than traditional buns.  Despite these healthy modifications, they taste just as good. Some of the white flour is replaced by whole wheat flour, and ground flaxseed adds a punch of fibre and omega-3 fatty acids. While most cinnamon bun recipes call for upwards of 2 cups of sugar and 1 cup of butter per batch, this one calls for a modest 1-1/2 cups of sugar (a small improvement) and 1/3 cup of butter.

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Before going into the oven

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Fresh out of the oven

Cinnamon buns, while intimidating in appearance, are actually relatively simple to make. The key ingredient is TIME as the dough needs to rise not once, but twice before baking. All in all, from start to finish it was a 2+ hour process. The end result was well worth the effort, especially for such a special occasion. Happy Birthday Lucia!

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“Rolls Royce” Cinnamon Rolls
(from The Looneyspoons Collection)

Dough
2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup ground flaxseed
1 pkg (8 g) or 2-1/4 tsp quick-rising yeast
1 tsp salt
1 cup 1% milk
1/4 cup brown sugar
2 tbsp butter
1 tsp vanilla
1 egg, lightly beaten

Filling
2/3 cup brown sugar
1 tbsp ground cinnamon
2 tbsp butter, at room temperature

Glaze
2 tbsp light cream cheese, at room temperature
1 tbsp butter, at room temperature
1/2 cup icing (confectioner’s) sugar
1/2 tsp vanilla

  1. To make dough, combine both flours, flaxseed, yeast, and salt in a medium bowl. Mix well and set aside.
  2. Add milk, sugar, butter and vanilla to a small pot. Heat over medium heat, stirring often, just until milk is warmed, butter is melted, and sugar is dissolved. Do not simmer or boil. (Lisa’s tip: use a thermometer to be safe, following the temperature recommendation on the yeast package). Remove from heat and carefully pour into a large mixing bowl. Add half the flour mixture and egg. Stir using a wooden spoon until well blended. Add remaining flour mixture and stir until a soft ball forms. Turn dough out onto a lightly floured surface. Add a bit more flour if dough is too sticky. Knead dough until smooth and elastic, about 1 minute. Place dough in a clean bowl that has been lightly oiled. Cover with a tea towel and let rise in a warm place for 30 minutes or until double in size. (Lisa’s tip: pour boiling water in a shallow glass dish, place in the oven, and use this as your “warm place” to allow the dough to rise)
  3. Meanwhile, make filling. Mix brown sugar and cinnamon in a small bowl and set aside.
  4. Line a 9 x 13-inch baking pan with parchment paper and set aside.
  5. When dough has risen, turn out onto a lightly flour surface. Roll out dough to a 12 x 14-inch rectangle. Using a butter knife, spread 2 tbsp butter evenly over dough. Sprinkle with brown sugar-cinnamon mixture and spread evenly to edges. Roll up dough jelly-roll style. You should end up with a 12-inch long roll. Using a very sharp knife, slice roll into 12 equal pieces. Arrange rolls in a single layer in prepared pan. Cover with a tea towel and let rise in a warm place for 30 minutes.
  6. Preheat oven to 350 degrees Fahrenheit. Bake rolls for 25 minutes. They should be puffed up and light golden brown. Remove from oven and let cool slightly while you prepare glaze. Using an electric mixer, beat together all glaze ingredients in a small bowel until smooth. Spread evenly over warm rolls. (Note: if you prefer to drizzle the glaze, add 1 tbsp milk to the glaze)

Makes 12 rolls. Per roll: 270 kcal, 7 g fat (3.7 g saturated fat), 47 g carbohydrate, 3 g fibre, 6 g protein, 227 mg sodium.

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6 Responses to “Pumped Up Cinnamon Buns”

  1. Ruth Saunders November 22, 2015 at 6:18 pm #

    from Laurie’s Looneyspoons? Nice to see you blogging again Lisa 🙂

    Ruth

    Sent from my iPad

    >

    • lisa November 22, 2015 at 8:43 pm #

      It’s so nice to hear from you, Ruth! The Looneyspoons ladies came out with an updated cookbook a few years ago (the recipe is from that one) but I still have Laurie’s cookbook on my shelf in my kitchen. I was flipping through it a few weeks ago and your note at the front and little comments throughout made me smile. I hope all is well with you!

  2. alex November 23, 2015 at 5:55 am #

    Wow!! gorgeous, I find them intimidating but miss them since I can’t eat gluten…I will try a gluten free batch for xmas and let you know how they go 🙂

    • lisa November 23, 2015 at 8:42 pm #

      Yes, please do keep me posted!!!

  3. Lynda November 23, 2015 at 10:53 am #

    Those look super yummy. I wish I had the time to make them!!! Did Cora get one?

    • lisa November 23, 2015 at 8:43 pm #

      Cora tried very hard, but was unsuccessful 😉

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