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Pies & Pastries

Cinnamon Buns
vegetable cooking spray (dough)
11/2 cups white whole wheat flour (dough)
11/2 cups all-purpose flour (dough)
1 Tbsp. sugar (dough)
1/4 tsp. salt
1 (0.75 oz.) packet Rapid Rise dry yeast (not active dry) (dough)
1 cup unsweetened almond milk (dough)
3 Tbsp. unsalted butter (dough)
1 egg (dough)
2 Tbsp. light brown sugar (filling)
2 Tbsp. sugar (filling)
4 tsp. ground cinnamon (filling)
water (filling)
1/4 cup confectioners' sugar (icing)
3 Tbsp. Neufchatel cream cheese, softened (icing)
2 tsp. unsalted butter, softened (icing)
1/8 tsp. vanilla extract (icing)
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Cinnamon Buns

Cinnamon Buns

Cinnamon Buns
  • Servings:Serves 12
  • Prep Time:45 minutes
  • Cook Time:22 minutes
1. Prepare the dough. Have ready a large bowl sprayed with cooking spray. In a second large bowl, combine both flours, sugar, salt, and yeast.
2. In a medium microwave-safe bowl, combine almond milk and butter. Heat on high until butter has melted, about 1 minute, then stir. Using a thermometer, check to make sure the temperature is around 120 degrees F - it should feel very warm, but not too hot to touch. If necessary, allow to cool or heat for an additional 30 seconds. Temperature shouldn't be above 120 degrees F, as higher temperatures can kill the yeast.
3. Add almond milk mixture to the flour. Stir by hand, use a hand mixer, or use a stand mixer set on medium-low with a dough hook attachment. When mixture is partially blended, add egg and continue mixing until all the flour has been incorporated and dough begins to come off the sides of the bowl. If mixing by hand, remove dough from bowl and knead on a work surface for 5 to 7 minutes. If dough is too sticky, add additional flour (either kind) 1 Tbsp. at a time.
4. Place dough in bowl sprayed with cooking spray. Cover bowl with a dish towel and put in a warm, dry place. Let dough rise for 1 hour; it should double in size and be puffed up.
5. Spray a 9-by-13-inch pan with cooking spray.
6. Lightly flour a work surface. Punch dough down. Use a lightly floured rolling pin to roll out dough to an 18-by-12-inch rectangle.
7. Prepare the filling. In a small bowl, use a fork to mix together both sugars and cinnamon. Use a pastry brush or folded paper towel to lightly brush surface of dough with water. Sprinkle cinnamon mixture over surface of dough.
8. Beginning at the long side, roll up dough tightly, jelly-roll-style; pinch seam to seal. Cut dough into 12 even slices with a serrated knife, sawing gently. Place each slice, cut side up, in the prepared pan, evenly spaced in pan and not touching (rolls will expand more). Let rest, covered with a dish towel, for 15 minutes. Preheat oven to 350 degrees F.
9. Remove dish towel and bake cinnamon buns until light gold, 20 to 22 minutes. Allow to cool 5 minutes.
10. Prepare the icing. In a medium bowl, use an electric mixer on medium speed to blend sugar, cream cheese, butter, and vanilla until smooth. Spread over warm cinnamon rolls in the pan. Let rest 5 to 10 more minutes before serving. Serve warm or at room temperature.
Source: Hannaford fresh Magazine, November - December 2014