Now that we are done with the Food Stamp Challenge I decided that we would have some indulgence for breakfast and we could also have them for dessert. I wanted to find a new recipe that was pretty quick – that meant no rising – so no yeast. I found a great recipe at Half Baked Harvest. I made it a little more healthy than the original recipe, and they turned out fantastically! Stella told me that I needed to make these more often!
Cinnamon Buns (Half Baked Harvest)
3/4 cup organic white flour
3/4 cup organic wheat flour
3 Tbl flax meal
1 tsp brown sugar
1 tsp baking powder
1/4 tsp sea salt
3/4 cup buttermilk
2 Tbl coconut oil, melted
1/4 cup brown sugar
2 tsp cinnamon
2 -3 Tbl hemp seed
1/2 cup crispy almond slivers
1/2 cup organic powdered sugar
1 Tbl organic whole milk
1 tsp vanilla
1.To make the dough place the flour, brown sugar, baking powder, flax meal and salt in a medium size mixing bowl.
2. Stir in the buttermilk until a dough ball forms. If it seems to dry add a teaspoon of buttermilk at a time.
3. Turn out onto a heavily floured surface (if there is not enough flour the dough will stick to the counter when you are trying to roll the dough into a log). Roll the dough into an a rectangle about 1/4th inch thick. If the dough sticks to the rolling pin add more a sprinkle more of flour, but try and add as little flour as you can.
4. Place the coconut oil in a saucepan and melt.
5. Preheat the oven to 375 degrees.
6. Using a pastry brush, spread the melted coconut oil all over the dough.
7. Sprinkle with the brown sugar, cinnamon, hemp seeds and the almonds.
8. Grease a muffin tin, I used butter.
9. Roll into a log and cut into 12 equal buns. Place the buns into the prepared muffin tins.
10. Bake for 12-14 minutes or until the buns are lightly browned.
11. While the buns are baking, make the icing. In a glass bowl combine the powdered sugar, vanilla and milk until smooth.
12. Allow to cool for about 5 minutes and spoon icing over top each bun.
Take a bite and enjoy!!!!