Whole wheat cinnamon buns
Bread Dough rolled out, oiled and sprinkled with sugar and cinnamon and ready to be rolled up
It’s telling that a whole franchise – and a rather successful on at that – can be built on one very narrow product – cinnamon buns. I guess, upon further reflection I guess that isn’t so unique, but it may be a bit telling as to how easily many of us part with cash that we’d be willing to pay such a premium for what is really a very simple bread product.
If you haven’t made cinnamon buns at home you should. The process is really very simple – and the bread machine takes all of the real effort out of the process.
This is one more case where silicon bakeware really shines. Cleanup of any sugary “leakage” from the buns is easily snacked on or washed up.
Cinnamon buns ready for second rise before going in the oven
For soft sided buns put the dough into a pan so that when doubled in bulk the buns contact each other, if you want harder outer crusts place them on a baking sheet with separation between the buns.
- 1 1/2 cups water
- 2 large eggs
- 1 tbsp white vinagar
- 4 tbsp vegetable oil
- 5 1/2 cups fresh whole wheat flour
- 4 tbsp sugar
- 1 1/2 tsp bread machine yeast
- 1/2 tsp salt
- Mix the water, eggs, vinegar and oil in the bread machine pan.
- Add the flour, sugar, yeast and salt to the bread machine pan.
- Set the machine on the dough cycle and add water as necessary to bring the dough to the consistency that you need to achieve. This is often about 1/4 cup.
- When the dough cycle is complete dump it out on a floured surface. Divide into two pieces. Roll out each piece, rub in vegetable oil, sprinkle with sugar and cinnamon. Roll the dough up and cut it into rounds about 1 to 1 1/2 inches thick. Place on a baking sheet or in a pan.
- Allow the buns to double in bulk.
- Into an oven preheated to 375F for 35 minutes.
- Remove from oven, cool and top with icing if desired.