Quick cinnamon and walnut bun bread

Do you want a quick version of the famous cinnamon rolls same flavor but made in forth of the time? Well this is it…..

This is nothing but easy, flavorful and fuzz free. The rising time…..15 minutes, can’t get better than that right?

We just enjoyed this over the weekend so I hope you get to make it soon because it will not disappoint.

As for my frequency posting, well still studying for the MCAT’S, sorry. It will get better after June, right after I take it ;-)

Enjoy!!

Before and after baking this beauty. The flavor was superb!! I put quite a bit of sugar on top but you don’t have to ;-)

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Quick cinnamon and walnut bun bread

Yield: 8 servings

Ingredients:

1 1/3 cups whole wheat pastry flour
1/3 cup sugar
1/2 teaspoon instant yeast
2/3 cup room temperature milk
6 tablespoons olive oil
1/2 teaspoon vanilla extract
1 egg

Topping

3 tablespoons butter, room temperature
3/4 cup brown sugar
1/2 walnuts, chopped
2 teaspoons ground cinnamon

Icing

1/2 cup powdered sugar
1 tablespoon milk

 

Directions:

Lightly grease and flour a 9 inch pie baking pan.

In a large bowl, combine egg, milk, oil, vanilla and sugar and flour and yeast. Mix well, until very smooth. Pour into prepared pan and let it stand for 15 minutes.

While the dough rests, mix together butter, brown sugar, and cinnamon until mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips.

Place pan into a cold oven, then set the oven temperature to 350F. Bake for about 30 minutes, until bread is lightly browned.

Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

If you have leftovers you can reheat in the microwave.


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7 comments

  1. Beautiful photos! Found your blog through Foodgawker!

    http://milk-and-tea.blogspot.com

  2. Que receta tan rica y las fotos te han quedado con unos colores preciosos.
    besos

  3. Oh Miriam, this looks like a great us of whole wheat pastry flour! I have some, but have hardly used it yet. A crostata seems like the perfect thing for it–sort of rustic (and forgiving in case I screw up!). Lovely post! :)

  4. Oh boy those look yummy! I’m definitely going to make this or the apple version next week, but in pie form because my crostatas always fall apart and start oozing. But yours look perfect. :)

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  6. I finally made this today and it was great! The only thing was that I didn’t need so much water in the crust, but that could be due to the flour I used (normal whole wheat). Thanks a bunch for the recipe. :)

  7. Texanerin,

    cool, I am glad you liked them. Next time I make them I will pay attention to the water content but as far as I can remember it was exactly the right amount.

    I think it was like you said, depending on the flours, one may take more water than others.

    Regards.

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