Chubby Bunny

WW Cinnamon Buns

November 25th, 2007 | by Loretta |

Sunday morning was spent waking up another 2 1/4 tsp of yeast cells. This time it was to make cinnamon buns instead of focaccia. The recipe I had was adapted from the Wheat Foods Council’s website.

Cinnamon buns

WW Cinnamon Buns

1 pkt active dry yeast (2 1/4 tsp from jar)
1/8 C warm H2O (~105-115°F)
1 C milk (I only had whole milk)
1/4 C sugar
1 tsp salt
2 T melted butter
1 large egg
2 C WW flour
1 1/4 C AP flour

Cinnamon Smear

2 T softened butter
1/2 C brown sugar, packed
2-3 tsp cinnamon, to taste (grated with microplane)

Baked

Measure out 1/2 tsp sugar from the 1/4 C sugar. Dissolve the dry yeast in the warm water, adding this 1/2 tsp of sugar and let it stand for 5 minutes. In a large metal bowl, melt butter, add milk and warm over low heat (just so that the milk isn’t coooold.) Add a sprinkling of salt and the rest of the sugar. Stir and add the yeast mixture to this large bowl. Add WW flour and mix well; add AP flour slowly. Dough should be sticky and soft.

Knead until smooth and elastic (10-15 min by hand) and place in a greased bowl. Cover with plastic wrap and keep in a warm place. Let it rise until doubled in size. Punch down, cover, and let rise. Repeat and let rest for 10 minutes.

Cream the smear ingredients until soft and pliable. Roll out the dough into a 12″ by 16″ rectangle and spread the smear into the dough, leaving 1″ uncovered. Brush the uncovered strip with water. Starting from the covered short-edge, roooooll. Cut into 12 pieces and place into a 9″ by 13″ greased pan. Let rise until double in size (15-20 minutes)

Preheat oven to 375° F. When ready, place the pan of risen dough into oven and bake for 20 minutes or until golden.

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WW Cinnamon Buns

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