Dark and Dangerous Cinnamon Buns

Dark and Dangerous Cinnamon Buns (Adapted from KAF Whole Grain Baking)

For the dough

3/4 cup plus 2 tablespoons lukewarm water
1/4 cup fresh squeezed orange juice
5 tablespoons honey
1 large egg, yolk and white separated
4 tablespoons unsalted butter, cut into chunks
2 1/4 cups white whole wheat flour
1 1/4 cups whole wheat flour
1/2 cup rolled oats
1/2 cup dry potato flakes
1/4 cup nonfat dry milk
1 1/2 teaspoons salt
2 teaspoons instant yeast

For the filling

1 cup packed dark brown sugar
1 large egg white
2 tablespoons cinnamon
scant 1/8 teaspoon salt

For the icing

2 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted
pinch of salt
2-4 tablespoons milk

To make the dough

In a large mixing bowl, mix together water, orange juice, honey, egg yolk, butter, flours, oats, potato flakes, dry milk, salt and yeast just until the ingredients are thoroughly combined. Cover the dough and let rest for 45 minutes so the flour can absorb the liquid and the yeast can get a head start.

Knead the dough on a lightly floured surface until you have a medium-soft and smooth dough. Place in a large lightly greased bowl and cover - let rise until it is very puffy, but will most likely have not double in size - about 1 to 2 hours.

To make the filling

In a medium bowl, stir together brown sugar, egg white, cinnamon and salt until completely combined.

To assemble the rolls

Gently punch down the dough and place it on a lightly greased surface. Roll the dough out until it is a 12 x 16" rectangle. Scoop the filling onto the dough and use an off-set spatula or wet fingers to spread it evenly over the dough, leaving a 1" margin along one of the edges. Roll the dough into a log (not too tight to allow for rising), starting with the long end that has the filling all the way to the edge, turning it so the seam will be flat against the surface. Use plain dental floss and cut the dough into 16 1" pieces. You can use a very sharp knife, but the dental floss makes for clean cuts without smooshing the dough.

Preheat the oven to 350

Evenly space the buns into a 9 x 13" baking dish lightly coated with nonstick spray. It is okay if they don't touch each other. Cover and let rise for 1 to 1 1/4 hours - they will not double in size, but should rise by about half as large as they started out.

Place in the oven and bake until they are a deep golden brown on top, about 24-28 minutes. Remove the pan and set on a wire rack for about 3 minutes. Carefully turn the rolls out onto a wire rack and then flip them back again (so the tops are up) onto another wire cooling rack.

To make the icing

In a large mixing bowl, mix together confectioners' sugar, vanilla, butter, salt and 2 tablespoons milk. Add in additional milk, if necessary, to achieve a creamy spreadable icing. Spread the icing over the baked rolls.

Makes 16 buns.

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