Eating Healthier in Today's World

Cinnamon buns are a family favourite around here.  By far the tastiest ones we have tried are the famous Cinnabon buns, with light dough and that ever so tasty creamy topping, they are hard to beat

I found a copycat recipe online and decided it was worth trying at home with the addition of freshly milled Whole Grain Flour.

The results were such a hit that it was difficult not to pout when the pan was empty!

The recipe below yields 12 buns and enough icing to cover them all (and a little extra). If you can eat just one, you're a better person than I am!

 In the Bosch Mixer bowl with Dough Hook attached, combine the hot water with the cold milk to make a warm milk-water mixture.  Add the butter, sugar, salt, egg and one cup of the flour. Use the 'momentary' speed to mix.

Without stirring between, add 2 more cups of flour, the vanilla pudding and yeast.  Stir on speed one to make a sticky dough.  Slowly add the remaining cup of flour to make a smooth dough.  Dough will be sticky.  Knead on speed 1 for 5 minutes.

With oiled hands, remove dough from mixing bowl and place in oiled bowl. Roll the dough in the bowl so that it is covered in oil, place in warm place, cover with towel and let rise until double (about an hour)

Gently punch down the dough and knead with your hands for about a minute to remove excess air bubbles

On lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.

FILLING: In Bosch Mixer Bowl with French Whips attached, combine softened butter, brown sugar and cinnamon.  Mix well on speed 2.  The mixture should be spreadable, but don't worry if it is still pretty thick.  If you prefer it thinner, just pop it in the microwave for about 10 seconds.

Spread the filling on the the rolled out dough, covering as much of the surface as possible.  Sprinkle with walnuts and raisins if using.

Starting with the widest end, roll the dough into a tight log.  Pinch edges to seal.

With a sharp thin serrated knife, cut the log into 12 equal slices.

Cover pan with towel and place in warm location until buns have almost doubled in size.  (about 35 - 40 minutes)

Place buns in pre-heated 350 degree oven for 30 to 35 minutes.  After about 25 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark.  Rolls can stay in the pan after baking, just place the pan on a cooling rack.

FROSTING:  In Bosch Mixer Bowl with French Whips attached.  Cream the butter and cream cheese.  Add powdered sugar, vanilla and maple syrup.  Beat until mixed, add milk and beat until spreadable consistency.

Frost rolls while they are still warm for a drizzly topping, or place the frosting in the fridge and frost the buns once they have completely cooled.  (Better still, frost the buns individually as you serve them)

DEEEELISH!!