Oh hi. Hi there. Aren't you pretty. Wait, sorry. I was just talking to my cinnamon buns. Dang, I need to make these again ASAP.
Ugh, these were good. I made them for pot luck brunch we had a work this past week. Truthfully, I wasn't going to put them out. Yeast can be tricky to work with and when I first started making these beauties, they weren't looking all that great. I was a little worried. I actually made a back up dish of baked oatmeal just in case. Then in the morning when I went to put them in the oven, I was way more optimistic. After they came out of the oven and I whipped up the glaze, I decided to secretly hide them in my office for me and my close social work friends. I was trying to be sneaky so we could eat them ALL.
But guess what happened, I had to go do something work related and when I came back, and they were on the potluck table! Akkk. My sneaky plan was ruiiiinnnned. That's was I get for trying to be so damn gluttonous. But, I was going to share, but just with a few people, then I was going to eat the rest all by myself. They are made with whole wheat and almond milk...totally fine.
My plan didn't work out, but that's ok. I am just happy they turned out well and I really do enjoy sharing my goods with others. Plus, eating a whole plate of these would not have been a good plan. Let's get real.
These rolls are really simple with minimal ingredients. You can bake them up right after the rise or stash them in the fridge the night before for an easy breakfast treat. Either way, this shiz is good.
I decided to do a simple brown butter glaze. When you brown the butter, you get this great nuttiness that is almost caramel like. It's the lick the bowl kinda good.
Whole Wheat Cinnamon Buns with Brown Butter Icing
From the dough:
2 1/2 teaspoons active yeast
1 cup of unsweetened almond milk (or any kind of milk)
1 tablespoon of sugar
1/4 teaspoon salt
2 cups whole wheat pastry flour (you can use AP flour)
1 cup all purpose flour
For the filling:
1/4 cup butter
1/4 cup brown sugar
1 tablespoon cinnamon
For the icing:
3 tablespoons butter
1 cup powdered sugar
1-2 tablespoons almond milk
1/2 teaspoon vanilla
Start by proofing your yeast. Not all yeast needs proofing, but its good practice and helps to make sure your yeast is good. Read this for more info! If your yeast is a dud, your recipe is ruined. Boo. So proof it! Place your yeast in a bowl with 1/2 cup of warm water. I usually let my tap water run on its warmest for a minute and use that. Add 1 teaspoon of sugar. Stir to combine and let it sit for about 10 minutes until its all bubbly. This activates your yeast so its all ready to use.
I used my stand mixer with the dough hook, but it can be done by hand as well. Place the yeasty mix in a bowl and combine with the almond milk, a tablespoon of sugar, and salt. Next, add your flour in stages. About 1/2 cup to 1 cup at a time, mixing each time until everything is combined. Once it is combined, take the dough out of the bowl and shape into a ball. Spray the bowl with non stick spray or lightly coat it with oil. Place the dough back in the bowl and cover with plastic wrap. Stash it in a warm spot and let the dough rise for an hour.
Lightly flour a surface area to prepare to roll out the dough. Once the dough has doubled in size, transfer it to the area to be rolled out. Roll the dough out into a large, thin rectangle shape about 1/4-1/2 inch thick.
Make your filling: Melt butter and combine it with the brown sugar and cinnamon.
Spread the filling all over the surface of the dough.
Now we roll. Starting with the long side of the dough, begin tightly rolling, until the whole thing is a long rolled up piece of tubed doughy goodness and pinch the seams together so it all stays intact.
Using a sharp dough knife or a piece of un-flavored floss (because I've learned from experience), cut in 1.5 inch sections. Place in a lightly buttered baking dish to bake. I used a pie dish.
If you plan to baked these right away, heat your oven to 350 degrees and place a towel over the buns to let them rise for another 20 minutes while your oven heats up. Bake for 25-35 minutes, or until golden brown.
Or, cover them with plastic wrap and stash them in the fridge overnight. In the morning, take them out and place them on top of the oven while it heats up to 350 degrees. This will help warm the dough up and let it rise a little more. Let it sit for about 20 minutes, then pop it in the oven. Bake 25-35 minutes.
For the glaze! Melt the butter in a small sauce pan over medium heat, whisking as it melts. Carefully watch as the butter begins to bubble up then die down, this is when it is browning, once the bubbles start to die down, you are done! Your butter should have a nice nutty aroma at this point. This can happen quickly and it will start to burn, so make sure you keep an eye on it. Remove butter from the heat and transfer it to a bowl for the glaze. Add vanilla to the butter and combine, Add the powdered sugar and 1 tablespoon of almond milk. Mix until it combines and add more milk to get your desired consistency.
Come visit so I can make these again and again.
Thanks and cheers,