Sprouted skillet cinnamon buns – say that 5 times fast! I love a good treat, but I especially love making it myself so that I can feel good about the ingredients going into my food. I exclusively bake with sprouted grain flour because its lower in carbohydrates (ie. less impact on blood sugar), its high in fiber, protein, and antioxidants as well as being better digested by your body.
- 6 tbsp softened butter (3 tbsp for dough, 3 tbsp for filling)
- 1 cup milk
- 1 package of instant yeast
- 1 tbsp sugar
- 3 cups of sprouted grain flour
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp salt
- In a small saucepan, heat 3 tbsp of butter and milk over low heat until it reaches a temperature of 110 F (*if it is too hot it could kill the yeast). Transfer to a bowl and sprinkle yeast on top. Let sit for 10 minutes until foaming.
- Add sugar and salt to the bowl, stir gently.
- Add flour to the bowl 1/2 cup at a time until a ball forms with the dough. Once the ball is formed, transfer to a floured surface and knead gently (* if you over-stir or over-knead the dough your cinnamon buns might come out more dense).
- Lightly oil the bowl before transferring the dough back.
- Cover and let rise for 1 hour or until doubled in size.
- Place dough on a floured surface and roll out into a rectangle (roughly 14×9 inches).
- Spread 3 tbsp of softened butter over the dough.
- In a small bowl, mix the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the dough and rub in slightly to the butter.
- Starting from the 9-inch side, tightly roll up the dough. With the seam side down, cut into 1-inch pieces.
- Transfer each roll to a lightly buttered oven-proof skillet. Cover and let rise an additional 30 minutes.
- Preheat oven to 350 F.
- Bake cinnamon buns for 20-25 minutes, or until golden brown on the edges.
- You can choose to brush them with additional butter or, wait 5 minutes and frost with your favourite frosting.