Cinnamon Buns


3/4 cup warm water
1/4 cup orange juice
5 tablespoons honey, divided
2 tablespoons active dry yeast
1/4 cup butter, softened
1 cup Highwood Crossing Organic Whole Wheat Flour
2 1/2 cups Highwood Crossing Organic All-Purpose Flour, divided
1/2 cup Highwood Crossing Organic Quick Oats
1/4 cup non-fat dry milk powder
1 teaspoon salt
2 eggs
1/4 cup melted butter for pan


1 cup brown sugar
1 1/2 tablespoon ground cinnamon
1/4 cup butter for filling, melted- add more for butter lovers

Combine water, orange juice and 1 tablespoon of honey in a small bowl or measuring cup. Sprinkle the yeast on the top, stir, and let stand until frothy – approximately 10 minutes.

Place the proofed yeast mixture along with the remaining 4 tablespoons of honey, butter, whole wheat flour, 1 1/2 cups of all-purpose flour, quick oats, milk powder and salt into a large bowl or bowl of an electric mixer. If using an electric mixer, mix with the paddle attachment on medium speed until well blended. If not, mixing with elbow grease and a wooden spoon works best.

One at a time, add the eggs to the mixture and stir until dough is smooth. Work in the remaining 1 cup of all-purpose flour slowly, as you may need more or less of the flour depending on humidity, heat etc. of your kitchen. Turn the dough onto a lightly floured board and knead for 8-10 minutes, flouring the dough if it becomes sticky.

Place the kneaded dough into a lightly oiled bowl or large Tupperware container with a lid. Ensure that the dough is oiled on all areas and push down into the corners of the bowl or container. Place the lid on the Tupperware or place plastic wrap over the bowl, and let it rise in a warm place until it doubles in size – approximately 2 hours.

Take the risen dough and punch down into the bowl or container, letting it rest for 5 minutes. Pour the 1/4 cup of melted butter into a 9X13 inch baking pan and spread it evenly over the bottom and sides of the pan. Mix the brown sugar with the cinnamon in a small bowl and set aside.

Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 12×16 inch rectangle. Brush the dough with the melted butter. Sprinkle the brown sugar mixture over the dough, leaving a 1-inch margin along one side edge. Roll the dough from one long edge to another (jelly roll fashion) starting with the filling covered edge, rolling and pinching it closed.

Using a serrated knife, cut the log into 12 pieces. Place the 12 pieces into the prepared pan and let them rise for 1 – 1 1/2 hours, lightly covered with plastic wrap, until they puff up and their sides are touching. Preheat the oven to 350°F. Bake for 25-30 minutes or until golden brown. Invert the buns onto a rack and let cool.

Makes 12 buns