Healthy Whole Wheat Cinnamon Buns Abm Dough Food

(RELATIVELY) HEALTHY CINNAMON BUNS

Steps:

• Stir together milk, vegetable oil, sugar and salt in a small saucepan.
• Heat to lukewarm.
• Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes.
• Stir into milk mixture.
• Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
• Mix in enough remaining flour to make a soft dough.
• Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
• Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• Lightly coat a 9-inch round baking pan with cooking spray.
• Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.
• Spray with cooking spray.
• Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough.
• Sprinkle with raisins.
• Roll up tightly, like a jelly roll.
• Cut into 12 pieces.
• Place buns cut-side up in baking pan.
• Cover with plastic and let rise until doubled, about 1 hour.
• Preheat oven to 350°F.
• Bake buns until firm and nicely browned on top, 30 minutes.
• Cool completely before inverting onto a serving plate.
• No guilt!

SUPER QUICK WHOLE WHEAT BUNS

Steps:

• Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
• Add salt, egg, and flour to yeast mixture and mix well.
• Roll out 3/4 inch thick and cut into 10-12 rounds.
• Place rolls on cookie sheet sprayed with nonstick cooking spray.
• Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.

WHOLE WHEAT CINNAMON STICKY BUNS

Steps:

• To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes. Add the cinnamon and flour and mix well. Stir in the walnuts and raisins. Refrigerate to firm the mixture for a minimum of 2 hours.
• Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft. Drain, reserving 3/4 cup of the starchy water. Mash the potato and reserved water until smooth. Set aside and cool to room temperature.
• Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor. Pulse a few times to dissolve the yeast. Let this mixture sit about 10 minutes, or until foamy. Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt. Pulse several times to mix. Add the flour a little at a time, pulsing to blend until a soft dough forms. Transfer the dough to a lightly floured surface. Gently knead by hand for approximately 1 minute, or until smooth and elastic. Place the kneaded dough into a lightly oiled bowl. Let rest for 20 minutes. Punch down the dough and turn in the bowl to coat with oil. Cover the bowl with plastic wrap and place in a draft-free area to rise. Let the dough rise until doubled in bulk, about 1 hour.
• While the dough is rising, prepare the glaze. Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute. Refrigerate until ready to use. The mixture will thicken slightly when chilled.
• To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray. Gently punch the dough down. Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle. (The dough will be sticky to work with.) Spread the filling mixture over the dough, leaving a 1-inch border on all sides. Beginning from a long side, carefully roll the dough up to form a long log. Slice the log into 18 equal pieces. Place the slices onto the prepared pans with the edges of the rolls lightly touching together. Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together. Brush the tops with the melted butter. Cover with a damp kitchen cloth and place in a warm, draft-free area. Allow the rolls to rise for 40 to 45 minutes, until doubled in size.
• Preheat the oven to 375°F.
• When the rolls are fully risen, bake for 25 minutes, or until lightly golden. Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze. Pull apart gently to serve. Best served warm.
• Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving.