Tuesday, January 26, 2010

Cinnamon Buns

I made my first batch of cinnamon buns today. Well, I made them yesterday but they were consumed today. I tend to shy away from things that require rolling dough because I have this image in my head of dough sticking to everything and ripping or crumbling apart. This dough did none of the above!

These are a good option if you want something quick as there is no waiting for dough to rise in this one. I chose to use half whole wheat flour in this recipe for no other reason than we were running low on white. The whole wheat flour made them taste kind of healthy so use all white if you want something more decadent and rich. All in all, this recipe was incredibly simple to prepare, the dough was easy to work with and I'm happy with the results. Jason said they were "chewy and satisfying". Here's the recipe:
  • 2 cups flour (I used half whole wheat, half all purpose)
  • 1/4 cup granulated sugar
  • 1/4 cup dark raisin (left these out)
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup plain fat-free yogurt
  • 1/4 cup canola oil
  • 2 teaspoons margarine, melted


  • 1/4 cup light brown sugar, firmly packed
  • 4 tablespoons walnuts, finely chopped
  • 1 teaspoon cinnamon (a little more if you wish)
  1. Spray a 9 inch baking pan and preheat oven to 425°F.
  2. In a small bowl mix the filling ingredients together, mixing well.
  3. In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
  4. Add yogurt and oil, mix well together until you have formed a dough.
  5. On a lightly floured surface knead the dough 8-10 times.
  6. Roll the dough out to a 8" x 10" rectangle.
  7. Brush dough with margarine and sprinkle the filling evenly over the dough.
  8. Roll up jelly roll fashion, Pinch seam to seal.
  9. Cut into 12 1-inch pieces.
  10. Place rolls slightly touching in the prepared baking pan.
  11. Bake for approx 17 minutes or until golden.
  12. Place on wire rack for 10 minutes.
  13. Serve warm.

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