Whole Wheat Cinnamon Buns
If you are looking to bake perfect Whole Wheat Cinnamon Buns, then this is the recipe you have to try. Check out the detailed recipe with step by step pictures to make the perfect cinnamon rolls with the most delicious glaze.
Servings: 12 Buns
For the Soaker –
- 1 ¾ cups Whole wheat flour 227 gms
- ½ teaspoon Salt
- ¾ cu[ Yogurt Can use milk, buttermilk or soy milk instead
FOR THE BIGA –
- 1 ¾ 1 ¾ Whole wheat flour 227 gms
- ¼ teaspoon Instant yeast
- 3 tablespoon Yogurt Can use milk, buttermilk or soy milk instead – ½ cup plus 3 tablespoon (at room temperature)
- 1 tablespoon Flaxseed meal Mixed with 3 tablespoon room temperature water
FOR THE FINAL DOUGH –
- all from the above Soaker
- all from the above Biga
- 7 tablespoon Whole wheat flour
- ¼ teaspoon Salt
- 2 ¼ teaspoon Instant yeast
- 3 tablespoon Honey Can use brown sugar or sugar instead, if so use 4 tbsp
- ¼ cup Butter Unsalted – ¼ cup (can use vegetable oil instead)
- ½ cup Cinnamon sugar Made from 7 tablespoon sugar and 1 ½ tablespoon cinnamon powder
FOR THE FONDANT GLAZE –
- 1 cup Confectioner’s sugar
- 2 tablespoon Milk May need more or less
- 1 teaspoon Corn syrup Optional but recommended
- ½ teaspoon Vanilla or almond extract
To Make the Soaker –
Mix all the soaker ingredients in a bowl until it forms rough dough. I used yogurt as my liquid, but you could use milk, buttermilk or soy milk instead.
Cover with plastic wrap and leave it in room temperature for 12-24 hours. I made the buns the next day, so I kept my soaker in the refrigerator for about 30 hours. If you are planning on making the buns later like I did, leave the soaker in the refrigerator. It will stay good for up to 3 days. Remove it about 2 hours before making the final dough to bring it to room temperature.
TO MAKE THE BIGA –
Mix all the ingredients mentioned for biga in a large bowl. Knead the dough for about 2 minutes to make sure all the ingredients are mixed well. Let the dough rest for 5 minutes and then knead again for a minute.
I used flax seed meal instead of egg. If you are fine using egg, then use it instead.
Cover the dough with plastic wrap and then refrigerate for at least 8 hours. This also can be left in the refrigerator for up to 3 days.
Remove it from the refrigerator about 2 hours before making the final dough. The dough will rise slightly but not too much.
TO MAKE THE FINAL DOUGH
Remove the soaker and Biga from the refrigerator at least 2 hours before making the final dough. Chop them into 12 pieces each.
I used a stand mixer to make my final dough, so I placed the pieces of soaker, biga and the rest of the ingredients in the mixer bowl and mixed roughly using the paddle attachment. This allows all the ingredients to incorporate.
Now change over to the hook attachment and knead for 3-4 minutes. The dough will be slightly sticky and tacky. Do not be tempted to add more flour. Scrape the sides of the bowl and then knead again 3-4 minutes.
The dough would be very smooth but still tacky. Make sure that the dough has passed the windowpane test.
Form the dough into a ball and place it in an oiled bowl. Rotate the dough once to coat all the sides with oil. Cover loosely with plastic wrap and let it rise at room temperature for about an hour or until 1 ½ times the original size. It took me a little over an hour to get the rise.
SHAPING THE BUNS –
Mix the sugar and cinnamon powder in a bowl. This will be the cinnamon sugar that goes into the buns.
When the dough has risen, dust the work surface with some flour. Transfer the dough to the floured surface. Roll the dough to 9 inch square.
Sprinkle the prepared cinnamon sugar evenly over the rolled dough.
Roll the dough into a tight loaf. Slice the dough into 1 inch thick pieces and lay them on a parchment lined baking sheets.
Lightly spray the top of the buns with an oil spray and then cover it with plastic wrap. Let it rise for about an hour until the buns are almost double in size.
BAKING THE WHOLE WHEAT CINNAMON BUNS –
Preheat the oven to 400 F and then lower the temperature to 350. Bake the risen buns for about 15 minutes. Rotate the pan in between and then bake again for 10 – 15 minutes. The buns will be rich brown when done
Remove the buns and let it cool for about 5 minutes in a rack before glazing them
To make the glaze, combine all the ingredients mentioned above and mix well with a whisk. Make sure that there are no lumps. The glaze should be thick in texture
Once the buns have cooled for about 5 minutes, drizzle the glaze evenly.
Calories: 214kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 185mg | Potassium: 123mg | Fiber: 3g | Sugar: 24g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg