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1.05.2012

Whole Wheat Orange Ginger Cinnamon Buns w/ an Orange Vanilla Glaze



This was my first attempt at homemade Cinnamon Buns I won't lie and say that I didn't pat myself on the back yesterday when they came out of the oven smelling marvelous!

You all know my fear of yeast bread baking right?

With every new recipe I'm becoming more confident in bread baking... It is going to be my goal to master yeast baking in 2012!

It has been so stinking cold on the east cost I wanted to add some sunny orange flavor into them to help warm me up.

I hope you all make these because they are a winner!

Whole Wheat Orange Ginger Cinnamon Buns w/ an Orange Vanilla Glaze
 Recipe adapted from Food.com

Ingredients:
1 package dry active yeast
1/2 cup warm water
2 tbs melted butter
1/4 cup of sugar
The juice of one large orange (about 1/2 cup)
The zest of one large orange
1/2 tsp salt
1 egg
1 1/2 cups all purpose flour
1 1/2-2 cups whole wheat flour ( I use white whole wheat so I can trick my  husband)

Filling:
2 tbs melted butter 
1 tsp cinnamon
1 tsp ginger
3 tbs sugar

Glaze:
1 cup powdered sugar
1 tbs fresh squeezed orange juice
1 tsp orange zest
1 tsp of vanilla extract

Directions:

In the bowl of your electric mixer dissolve yeast in your warm water. Set aside until it starts to foam.

On your stove top melt your butter. Set aside.

Mix sugar, egg, salt, and butter into your yeast.

Add in your all purpose flour and mix with your dough hook for 3 minutes on medium speed. 

Add in the whole wheat flour 1/2 cups at a time while the mixer is on medium speed  until your dough is easy to handle I only needed 1 1/2 cups.

Turn dough out on a flowered surface and kneed for 5 minutes or until dough is smooth and elastic.


In a buttered bowl turn dough and place covered with a dish towel in a dark warm spot.


Let rise until the dough doubles. Mine took 1 hour 45 minutes.


Punch dough down and roll out on a floured surface into a 9x15 rectangle.


Brush with melted butter and sprinkle with sugar, cinnamon, and ginger.


Fold in edges and seal. Roll your rectangle (length wise) into a 15 inch rectangle, stretch and press to make and even log.


Cut 1-2 inch slices. I got 10 out of mine.






Place rolls in a buttered 9 x 15 baking dish. Cover and let rise until they double. Mine took about 45-60 minutes.


Bake at 375 for 15-20 minutes or until the rolls are golden brown.






For the glaze,



Mix powdered sugar, juice, zest and vanilla together until smooth. Drizzle over cinnamon rolls.


   

This recipe was linked at....

11 comments:

  1. That looks so delicious and perfect!

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  2. Love the combination of flavors. Your rolls turned out beautifully!

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  3. We may think alike in the terms of cabbage, but you definitely have any thoughts of mine beat with this beauty :D

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  4. I love that you use whole wheat in your recipes! We have switched over to white wheat and I just love it, even white sauces can be made successfully! Good luck conquering your fear of yeast, looks like you are off to a good start. I have YET to conquer yeast in the cinnamon rolls department, but I am proud to say, I've conquered fluffy dinner rolls and butter crecents! :) Baby steps, right?!

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  5. You can do it, Carrie! It's really not hard at all. I personally love baking bread. It looks as if you are off to a wondeful start.

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  6. Beautiful and I bet it tasted just as good as it looked!

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  7. Hi Carrie,
    Oh my, this Roll looks perfect, sure wish it was mine I would really enjoy it. This is a great recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  8. Saw this on Eat at Home linky and already pinned it! Looks delicious & I love orange and ginger.

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  9. Love the addition of ginger! I struggle with yeast bread too but am getting better. Looks like you and I have similar goals to master that beast!

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I love your comments and any feedback. Please let me know what you think!