Whole Wheat Cinnamon Buns

Whole Wheat Cinnamon Buns

Credit: Urban Homemaker & Marika’s Kitchen

Ingredients

  • 2 cups warm water (120 degrees)
  • ½ cup dry milk powder
  • 1/3 cup honey
  • 2 Tbsp SAF-Instant Yeast
  • ½ cup oil or butter
  • 3 large eggs
  • 2 ½ tsp. salt
  • 6-8 cups whole wheat flour
  • ¼ cup Vital Gluten

Caramel Topping

  • ½ cup butter
  • 1 ½ cups chopped or whole pecans
  • 1 ½ cups maple syrup

Cinnamon Role Mixture

  • 1 cup Sucanat
  • 1 Tbsp + 1 tsp cinnamon
  • 6 Tbsp butter, melted

Directions

  1. Combine yeast, dry milk powder, vital gluten, and flour in a large mixing bowl.
  2. Add water, oil, and honey
  3. Mix well for one to two minutes
  4. Turn off mixer, cover the bowl and let dough sponge for 10 to 15 minutes.
  5. Add eggs and salt
  6. Turn on mixer and add additional flour, one cup at a time, until the dough begins to clean the side of the bowl.
  7. Knead for only 5 minutes and keep the dough very soft and manageable. (Stiff dough will produce heavy, dry rolls.)
  8. If the dough becomes stiff while kneading, drizzle additional water as you knead.
  9. To prepare sticky buns, melt butter and syrup and divide this mixture evenly into the bottom of two 9X13 baking pans. Top with pecans.
  10. Divide the dough into two even portions.
  11. Roll into a 20X28 inch rectangle.
  12. Spread 3 TBSP of melted butter over the rectangle of dough.
  13. Sprinkle with half the sucanat/cinnamon mixture.
    14. (Optional roll toppings –add ½ cup softened raisins and half cup chopped nuts, or both)
  14. Roll up into a “jelly roll” , seal the seam and cut into 1-1 ½ inch thick pieces with dental floss. This will yield 12-15 rolls.
  15. Place the rolls into the prepared pans.
  16. Repeat this process with the remaining dough.
  17. Let the rolls rise in a warm area until doubled. (Approx 30-60 minutes)
  18. Bake at 350 degrees for 30-35 minutes or till well browned.
  19. Remove from oven and let stand in pan for 5 minutes.
  20. Turn out of pan to cool onto a rack placed over a jelly roll pan (to catch the drippings and simplify cleanup) ENJOY!
NOTE: If you would like to have hot-out-of-the-oven rolls without getting up at 4:00 a.m., prepare the rolls a day ahead. Place the shaped rolls on the maple glaze and raise them over night in the refrigerator (instead of a warm place), keeping them carefully covered with plastic wrap. In the morning, the dough should have doubled and be ready to bake.

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