Dark and Dangerous Cinnamon Buns

Posted by Margalit

With Passover coming soon, we're using up as much hametz as we can before we turn over our kitchen to be kosher for passover. This means baking, baking, and more baking. Yesterday I made a chocolate-orange pound cake and this morning I made these cinnamon buns. They were so good, there are only two left.

Dark and Dangerous Cinnamon Buns
from King Arthur Flour Whole Grain Baking book

Dough
3/4 cup plus 2 TBS lukewarm water
1/4 cup orange juice
5 TBS honey
1 large egg. separated (reserve white)
3 1/2 cups traditional whole wheat flour
4 TBS unsalted butter cut into 6 pieces
1/2 cup old fashioned rolled oats
heaping 1/2 cup dried potato flakes or 3 TBS potato flour (I use potato flour)
1/2 cup nonfat dry milk
1 1/2 TSP salt
1 TBS instant yeast

Filling

1 cup packed light or dark brown sugar
1 large egg white
2 TBS ground cinnamon
Pinch of salt

Icing

2 cups confestioner's sugar
2 TSP vanilla extract
2 TBS unsalted butter, melted
Pinch of salt
2 or 3 TBS milk or cream, enough to make a spreadable icing.

To prepare the dough: Combine all the dough ingredients, using the egg yolk and setting the white aside to use in the filling. Mix and knead by hand, mixer or bread machine, until you have a medium-soft smooth dough. Cover and allow the dough to rise until it's quite puffy, though probably not quite doubled in bulk, 1-2 hours. While the dough is rising, make the filling.
To prepare the filling: Combine the filling ingredients in a small bowl, stirring until smooth.

Lightly grease a 9x13, 11-inch square, 12-inch round or similar sized pan.

To shape the buns: Gently deflate the dough and transfer it to a lightly greased work surface. Roll and pat it into a 12x16-inch rectabgle. Spread the filling over the dough, leaving a 1-inch margin along one long edge. If the filling seems too sticky to spread easily, wet your fingers and smear it over the dough as best you can.
Starting with the filling-covered long edge, roll the dough into a log, turning it so the seam is flat against the work surface. Using a serrated knife, gently cut it into 16 equally sized pieces.

Place the buns in the prepared pan, spacing them evenly. They won't touch each other. COver the pan with lightly greased plastic wrap or a proof cover, and allow the buns to rise for 1-1 1/2 hours. They won't double in size, but will become abot half again as large as they originally were. Near the end of the bun's rise, preheat the oven to 350 degrees.

To bake the buns: Bake the buns until they are a deep golden brown on top, 25 to 28 minutes. Remove them from the over and after 3 minutes, carefully turn them out, upside down, onto a rack. Place another rack, feet-side up, on the buns, and invert them once again so their tops are up. They'll be hot and delicate, so be careful. While the buns are cooling a bit, make the icing.

To finish the buns: Beat together the sugar, vanilla, butter, salt, and 2 TBS of milk or cream in a medium mixing bowl. Beat in additional milk or cream if the icing is too stiff to spread. Spread the icing on the lukewarm buns. Serve immediately or cool completely, cover, and store at room temperature. Buns will keep well, covered, for several days.

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