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## Whole Wheat Cinnamon Rolls & Sticky Buns
***JMonkey***
> I make these for breakfast every so often. They’re 100% whole wheat,
> but, really, you'd not know it, especially if you use buttermilk in
> the dough. That's not to say that they’re exactly healthy, but
> however detrimental they may be to the body, these warm sticky buns
> are awfully good for the soul on a grey and chilly weekend morning.
**Dough Formula**
* Whole wheat flour: 100%
* Milk or buttermilk: 58%
* Egg: 12.4%
* Honey: 18.8%
* Butter, melted: 6.2%
* Salt: 2%
* Instant yeast: 1.3%
**Dough Ingredients**
* Whole wheat flour: 450 grams; 3-4 cups
* Lukewarm buttermilk or milk: 275 grams; 1.25 cups
* Egg: 1 large, lightly beaten
* Honey: 85 grams or 1/4 cup
* Butter, melted: 28 grams or 2 Tbs
* Salt: 9 grams or 1.25 tsp
* Instant yeast: 6 grams or 2 tsp
**Filling ingredients**
* Brown sugar: 210 grams or 1 cup packed
* Egg White: 1 large
* Cinnamon: 14 grams or 2 Tbs
* Salt: Just a pinch
* Currants or raisins: 100 g; or 2/3 cup
* Chopped pecans or walnuts: 60 grams or ½ cup
**Sticky Bun Topping Ingredients**
* Brown sugar: 140 grams; 5 ounces; 2/3 cup packed
* Cinnamon: 2 to 3 grams; 1 tsp
* White flour: 3-4 grams or 1 tsp
* Salt: Just a pinch
* Melted butter: 56 grams; 2 ounces; 4 Tbs
* Corn Syrup, honey or brown rice syrup: 39 grams; 1 3/8 ounces; 2 Tbs
* Chopped pecans: 106 grams; 3.75 ounces; 1 cup
**Cinnamon Roll Glaze**
* Powdered sugar: 120 grams or 1 cup
* Lemon juice, milk or water: 15-30 grams or 1-2 Tbs
**Mixing**
If the honey's cold, I like to put the butter and honey in the same
bowl and heat it for about 1 minute on medium power in the microwave.
But, however you do it, first mix the milk, egg, honey and butter.
Mix the flour, salt and yeast in a separate bowl, and then add to the
liquids. Mix until everything is hydrated. If you wish, you can knead
the traditional way now, or do as I do and use the stretch and fold
method starting at ½ hour after mixing, and doing two more folds 20
minutes apart.
You may have to adjust the flour or add some water -- the dough
should be tacky, but not sticky. In any case, if you've kneaded, the
dough will be ready in 60-90 minutes and, if you've done the stretch
and fold, it'll be done in about 2 hours.
**Filling and Topping**
Meanwhile, for the filling, mix everything together until smooth
except the dried fruit.
If you’re making sticky buns, mix the topping ingredients except for
the pecans. Corn syrup will give you a better consistency for the
topping because it prevents the sugar from crystallizing, but I don't
often have it on hand, and have had good results with both the
alternate ingredients.
If you’re making cinnamon rolls, you can mix up the glaze now and
cover it, or you can wait until the buns are just about to come out of
the oven. Start with 1 Tbs of lemon juice, milk or water (I really
like the flavor that lemon juice gives to the glaze) and stir it,
adding more liquid until you get the consistency you like.
**Shaping**
Grease a 9 x 13 inch pan. If you’re making sticky buns, spread the
topping on the bottom of the pan, placing the pecans on top.
Then, on a lightly floured surface, roll out the dough into a
rectangle that's roughly 12 x 16 inches. Spread the filling over the
dough, leaving a margin of about an inch or so on the top and bottom
edges. Scatter the dried fruit and the nuts over the filling.
Roll the dough into a log and then, using a serrated knife or some
dental floss, divide the log in half. Next, cut the two halves in
half. Finally, divide each of these sections into three so you end up
with 12 buns. Place the buns in the pan.
If you want your buns now, let them rise for about an hour or so until
they're just barely touching each other, and then bake. But, if you
want to bake them the next morning, simply cover the pan tightly with
plastic or aluminum foil, and pop them in the refrigerator or a cold
room (if it's in the 40s or 50s, I sometimes just put them outside).
The next morning, you may want to let them warm up for about 1 hour
before baking, but I find mine are usually ready to go into the oven
right away. You’ll know they’re ready when the buns are touching each
other and are about 50% bigger than they when you shaped them.
**Baking**
Bake at 350 degrees for about 30 minutes. When they are baked, for
sticky buns, put foil or parchment paper over the top of the pan, and
quickly invert it onto a cooling rack. Scrape any topping left in the
pan on top of the buns.
For cinnamon buns, leave the rolls in the pan and drizzle the glaze
over them with a fork or a spoon.
They should probably cool for 20-30 minutes before you dig in, but
I'll leave that to your discretion.
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