NO-YEAST CINNAMON BUNS
RECIPE TYPE
Vegetarian, Desserts and Baked Goods
SERVES
Yield 8 buns
Prep time: 15 min
Bake time: 20 min
Ingredients
Dough:
2 1/4 cups Longo’s Organic Unbleached All Purpose Flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup buttermilk, room temperature
1 large Longo’s Enriched Coop Egg, room temperature and lightly beaten
1/2 cup Longo’s Country Churned Unsalted Butter, melted and divided
1/4 cup packed light brown sugar
Filling:
1/4 cup Longo’s Country Churned Unsalted Butter, melted
2/3 cup packed light brown sugar
2 tsp Longo’s Essentials Ground Cinnamon
Icing:
1/2 cup Longo’s Mascarpone or Cream Cheese, room temperature
2 tbsp Longo’s Country Churned Unsalted Butter, softened
1/2 cup sifted icing sugar
1 tbsp 35% whipping cream or milk
1 tsp finely grated fresh orange zest
Directions
Dough:
Whisk together flour, sugar, baking powder, salt and baking soda. Using a wooden spoon, stir in buttermilk, egg and 1/4 cup of the melted butter until a slightly sticky, soft dough is formed.
Transfer dough to floured work surface. Using a lightly floured rolling pin, roll out dough to a 12 x 14-inch square. Brush remaining 1/4 cup of butter over bottom of 9-inch cake pan. Sprinkle with brown sugar.
Filling:
Brush melted butter over surface of dough. Sprinkle with brown sugar and cinnamon, leaving a 1-inch border on all sides. Starting at one long side, tightly roll up into a cylinder. Cut into 8 equal-size pieces. Place cut-side-up in prepared pan, leaving 1/2 inch between buns.
Bake in centre of preheated 400°F oven for 20 to 25 minutes or until golden brown. Let cool in pan on rack.
Icing:
Beat together mascarpone and butter until fluffy. Beat in sugar. Beat in cream and orange zest until fluffy. Spread evenly over cooled cinnamon buns
NUTRITIONAL INFORMATION
Per serving (1 bun): 550 calories
Protein 6g | Fibre 4g |
Fat 30g | Sugar 6g |
Carbs 43g | Sodium 490mg |
