Thursday, January 24, 2013

What We're Baking Next - Buckwheat Cinnamon Rolls?

But we think, we're not sure, we are going to make this healthy version.

Recipe for Buckwheat Cinnamon Rolls

Yield: about 10 cinnamon rolls
Prep Time: 10 minutes (plus overnight for resting the dough)
Cook Time: 25 minutes
Total Time: 35 minutes (plus overnight for resting the dough)


For the rolls:
*2 cups buckwheat flour (I used Acadian light buckwheat flour from Bouchard Family Farm)
*3 tablespoons cold butter, preferably organic/pastured
*3/4 cup full-fat Greek yogurt
*2 eggs, preferably organic/pastured
*2 tablespoons pure maple syrup
For the filling:
*1/2 cup organic brown sugar
*2 tablespoons cold butter, preferably organic/pastured
*1 tablespoon ground cinnamon
*1/2 teaspoon ground cardamon (optional)
For the icing:
*4 tablespoons organic powdered sugar
*2 tablespoons heavy cream, preferably organic/raw


1. In a medium bowl, cut butter into flour using a pastry blender or your fingers, then mix in the yogurt, eggs, and the maple syrup with a wooden spoon. Use your hands to form the dough into a ball. Wrap dough in plastic, and store in the refrigerator overnight.
2. Remove dough from the refrigerator and heat oven to 350 degrees F. In a small bowl, make the filling by mixing the brown sugar with the butter, cinnamon and cardamom until crumbly.
3. Lightly flour your surface (use additional buckwheat flour or brown rice flour) and roll the dough out into a rectangle measuring approximately 1/4 inch thick. Sprinkle the filling all over the dough. Roll up starting at the long end closest to you, then slice the dough into 10-12 equal pieces.
4. Place cinnamon rolls on a parchment- or silpat-lined baking sheet (or use a large, well-seasoned cast iron skillet to bake them, like I did).
5. Bake for 20-25 minutes, until golden. Remove to a wire rack and allow to cool slightly before using a spoon to drizzle on the icing.