Please excuse the corniness of this statement, but I can’t help it…these buns are cinna-yum! The heartiness of the dough, the combination of raisins and cinnamon, the sweet topping – and you can enjoy this delicious treat without eating yeast or refined sugar. That’s right, these buns are cinna-yum!
Thanks to Katie at This Chick Cooks for the original recipe for Quick, No-Rise Cinnamon Buns. This recipe immediately caught my eye because it had two of my favorite qualities in a baked good: being quick to make; and being no-rise, or yeast free. My revisions involved removing the refined sugars by replacing with maple syrup and a dash of maple sugar. Instead of making a sugary glaze topping, I drizzled a natural sweetener. My final change included adding some whole wheat flour to give a rustic texture. These buns have received rave reviews from sensitivehusband, my coworkers, my in-laws and myself. Picture a lot of nodding and happy noises as people eat – these buns really do have a positive effect on folks.
One more note: if you do not own a rolling pin, you can roll the dough out using a tall glass (thanks, sensitivehusband, for that idea – the result was better than just using my hands). However it is faster and easier to use a rolling pin (thanks, MaryAnn, for picking one up for me – I hope you enjoy the thank you bun).
And now for the Fabulous and Quick, Yeast Free, Cane Sugar Free Cinna-Yum Bun Recipe…
Ingredients:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powderÂ
1/2 teaspoon salt
1/4 cup maple syrup
2 tablespoons butter
1 egg
1 cup milk
3/4 cup raisins
2 tablespoons maple sugar
2 teaspoons cinnamon
Mix the flours and then add baking powder and salt in a medium bowl. Mix in maple syrup and then cut in butter with two knives until the mixture looks like coarse crumbs. Beat the egg and the milk together, and then mix into the flour mixture until just blended.
Turn out the dough onto a very floured counter and roll it out in an approximate oval or rectangle shape. Sprinkle with raisins and half of the maple sugar and cinnamon. Roll the dough like a jelly roll. Slice it into 1 inch rounds, place on cookie sheets and sprinkle with the remaining cinnamon and maple sugar. Bake at 400 for 15 minutes and serve hot. Drizzle with agave nectar, honey or maple syrup for an extra sweet treat.
I am also sharing this recipe with Simply Sugar and Gluten Free, Something Swanky, Food Trip Friday, Sweet as Sugar Cookies, Joy of Desserts and on my Facebook page.
SensitiveEconomist 