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When I took this treat from the oven the first thing out of my mouth was, “these are too cute.”  I understand “cute” is probably prohibited in the culinary book of words to describe food, but I couldn’t resist.  I baked these warm, cinnamon bites to serve with my Turkey, Three Bean Vegetable Chili (last post) this past weekend. 

No scented candle can replicate real, homemade, fall spiced baked goods rising in your oven.  Great alongside a hot bowl of chili or a late morning brunch.  Dough can easily be made ahead and refrigerated or frozen, then baked before serving.

Another “healthified” favorite for the books ~ Enjoy!

WHOLE WHEAT CINNAMON BUNS

makes 16

  • 1/2 cup NONFAT MILK
  • 1/4 cup SUGAR
  • 2 tbsp CANOLA OIL
  • 1 pkg ACTIVE YEAST, dry
  • 3 tbsp WARM WATER
  • 1/3 cup LIQUID EGG WHITES, 100% PURE
  • 1/8 tsp SALT, SEA
  • 1 1/2 cup WHEAT-WHITE AP FLOUR, (divided)
  • 1 3/4 cup WHOLE WHEAT FLOUR
  • 3 tbsp BUTTER, REGULAR, UNSALTED, softened
  • 1 tbsp CINNAMON, GROUND
  • 1/2 cup BROWN SUGAR, GOLDEN
  • 2 tbsp MAPLE SYRUP, 100% PURE (or pure honey)

Orange Glaze

  • 1 cup SUGAR, POWDERED, CONFECTIONER’S
  • 1-2 tbsp 100% PURE ORANGE JUICE or NONFAT MILK (enough to make smooth)

1. In a small saucepan, heat the 1/2 cup milk until just below the boiling point. Don’t boil. Stir in the 2 T. canola oil, 1/4 cup sugar and 1/8 t. salt. Remove the milk mixture from the heat and cool until lukewarm. In a small bowl, combine 1 pkg yeast and 2-3 T. warm water. Stir, and set aside for 5 minutes.

2. In a large bowl, beat the 1/3 cup egg whites with the milk mixture. Add the yeast in water. Using a wooden spoon or a Kitchen Aid-style countertop mixer, mix in the flours (1 1/4 c. white-wheat and 1 3/4 c. whole wheat), 1 cup at a time, until a soft dough forms, (reserve 1/4 cup white-wheat flour for kneading).

3. Turn the dough out onto a generously floured work surface (with reserved 1/4 cup flour and additional if needed) and, with floured hands, knead gently until the dough is smooth and elastic, about 5 minutes. If using a countertop mixer (add all flour), use a dough hook and follow the manufacturer’s directions. Return the dough to a cooking sprayed bowl and cover with plastic wrap. Let rise in a warm place until double in size, about 1 1/2 hours to 2 hours.

4. In a small bowl, combine the cinnamon and brown sugar. Spray regular muffin tin cups with cooking spray.

5. Using a floured rolling-pin, roll ball of dough into a 16-by-8-inch rectangle. Spray the dough with cooking spray and spread evenly with softened butter. Sprinkle with the cinnamon-sugar mixture and drizzle with 2 T. pure maple syrup or honey. Starting at the long side, roll up dough rectangle jelly roll style (may wrap tightly in plastic and freeze for easier slicing or later use). Slice ends and discard. Then slice roll into 16 pieces and place in prepared muffin cups. Cover with sprayed plastic wrap and let rise until double in size, about 1 1/2 hours. Whisk powdered sugar and orange juice until a smooth glaze forms, refrigerate until ready to use.

6. Preheat the oven to 350 degrees F and bake until golden brown, about 15 minutes. Serve warm drizzled with orange glaze or alternative apple glaze below*. Makes 16, serving size 1 bun.

*Apple glaze: In a small saucepan, heat 1/2 cup frozen apple juice concentrate (thawed) over medium heat. Cook until the juice is syrupy, about 5 to 7 minutes. Brush each roll with the apple juice.

VARIATIONS: Add 2-3 T. raisins, dried cranberries or fresh orange zest in step 5, with cinnamon and sugar. Top with chopped pecans or almond slices.

NUTRITION INFO PER SERVING: 200 calories, 4.5g fat, 1.5g sat fat, 5mg cholesterol, 30mg sodium, 37g carb, 2g fiber, 17g sugar, 5g protein

Print Recipe – Full Page

Adapted from Mayo Clinic recipes.

MY NEWEST PROJECT…..

Okay, so do you remember that buffet I bought from the Habitat Restore a few months ago when I did my old door headboard?  Well, it’s finally finished and just in time to display all my Thanksgiving dishes when family visits from Iowa.

before

after

I’m still working on the accessories and wall hangings but it’s finished and in our house.  It is definitely a sturdy, well-constructed piece… they just don’t make furniture like they used to, do they?

To spruce it up I electric sanded the top (thanks to my neighbor who has a small Home Depot in his garage) to remove some scratches, stained it to match my dining table and put a couple coats of Annie Sloan Chalk Paint in Old White (my new favorite furniture paint) on the base. I then gave it a coat of soft wax, distressed it and then one final coat of wax.  With some new hardware I’ve got a brand new dining piece for less than the cost of a new buffet.  Love it.

Never going back to regular old paint for furniture again. Unless it comes in a spray can of course.

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