This crispy, healthier version of cinnamon buns with crusty cinnamon-sugar glaze is perfect for a family breakfast on the weekend.
Crispy Healthier Cinnamon Buns
AuthorRegina | Leelalicious
For the Cinnamon Buns:
2tspactive dry yeast
1/3cupquick cooking oats
3tbspground flax seedoptional
1tbspolive oil or more flour
For the Filling and Glaze:
4tbspbutterdivided + more for brushing the pan
1/4cupheavy whipping cream
In a large mixing bowl combine all ingredients for the cinnamon buns and stir, then knead into a uniform dough. If preferred, you could turn the dough out onto the counter and knead there.
If the dough is still too sticky in the end, add either a tablespoon of olive oil or a few sprinkles of flour to make a smooth dough.
Let the dough rise in a warm place until doubled in size (45 minutes to 1 hour). Punch down and let rise for a second time (~1 hour).
In the meantime, combine sugar, cornstarch and cinnamon in a small bowl for the glaze and filling.
Turn out the risen dough onto a floured surface and roll into a large rectangle. Brush the dough with 2 tablespoons of very soft butter. Sprinkle half of the cinnamon-sugar mixture on top.
Roll the dough into a log starting from the long side. Cut into about 20 buns. (We had a fairly thin, long log. With a thicker, shorter log you can make fewer but bigger buns).
Place the rolls in a buttered baking dish of adequate size and let the buns rise again in the pan until they are significantly bigger.
Preheat the oven to 375F and bake the cinnamon buns for about 30 minutes until the tops are golden brown.
Melt the remaining 2 tablespoons of butter and combine with the remaining cinnamon-sugar and whipping cream. Brush the glaze mix over the golden brown cinnamon buns and bake for just a few (5) more minutes.