I had never made cinnamon rolls before (although my partner makes the Swedish version regularly), but had always wanted to try them. This super-amazing recipe for low fat overnight cinnamon buns from Handle the Heat was the inspiration to finally gave me the push to try them.
I did make some adjustments to the recipe, such as fresh yeast, and the original was made in a bread machine, whereas I made mine by hand. I also used half white/half whole-wheat bread flour because I was concerned about how soft they would be with all whole-wheat. However, my concerns were unfounded – they were so soft, so next time I will not use any white bread flour.
The other major change I made was to use my own drizzle, rather than follow the icing for the original – the coffee tastes amazing with the soft buns! What’s great about this recipe is that it can be adapted to suit your own tastes; you could use a lemon or vanilla drizzle or add fruit into the buns!
I was somewhat sceptical at first at whether the low-fat, low sugar ingredients would be able to pull off soft, sweet buns – but I was wrong! Seriously, try these and you will never want to eat a full fat, highly sugared version again! These were so delicious my kids begged me for more, and I am already planning what I am going to change when making them again on Saturday!
These low fat overnight cinnamon buns were left to prove in the fridge while we slept, and again I was doubtful about how much they would rise – surprised once more! They puffed up amazingly well! I loved that you could make them in the evening and have warm buns from the oven only an hour or so after waking up! The perfect, pretty healthy, weekend breakfast!
- 1/3 cup lukewarm water
- 25 g fresh yeast
- 1 cup of lukewarm milk I used semi-skimmed but you could use any
- 2 tablespoons sugar
- 280 g whole-wheat strong bread flour
- 210 g white strong bread flour
- 1 teaspoon fine salt
- 55 g brown sugar
- 2 tablespoons ground cinnamon
- Pinch of fine salt
- 2 tablespoons butter melted and allowed to cool
- 140 g icing confectioners’ sugar
- 1/2 teaspoon vanilla sugar
- 3 tablespoons brewed coffee cold
Crumble the yeast into the warm water and allow to dissolve. Gently warm the milk until it is also lukewarm, and add to the yeast liquid.
Place the flours, sugar and salt in a large bowl, and stir until combined.
Pour the liquid into the dry ingredients and mix.
Turn out onto a floured surface and knead for about five minutes. Place back in the bowl and leave to settle while you make the filling.
Melt the butter and set to one side. Combine the sugar, cinnamon and salt in a bowl and add the butter once cooled.
Roll out the dough until it is approximately a 9 x 15 inch, fairly thin, rectangle (it doesn’t have to be exact) and gently smooth over the butter mixture, stopping at about half an inch all around the edges.
Gently roll up the dough (with the long side facing you) keeping it as tight as possible, positioning the seam down when you’ve finished. Cut into 12 equal pieces and place seam-side down into a large, greased oven dish or pan (at least 9 x 13 inches). Cover with cling-film and leave in the fridge overnight.
Next morning, take the buns out and leave in a warm place for around one hour to rest and come up to room temperature. Heat the oven to 175°C and bake for around 20-25 minutes until the buns are nicely browned on top. Allow to cool for a while.
Prepare the drizzle by sifting the icing sugar and vanilla sugar and gradually adding the coffee until a drizzle consistency is reached (you might not need the full three tablespoons). Drizzle over the buns and eat while still warm. Enjoy!
If you have a penchant for buns, check these recipes out: