Moist Cinnamon Buns Anyone Can Make

Here is a recipe to a batch of super delicious moist cinnamon buns that are tailored to fit a healthy diet! Happy Baking!! Ingredients Dough: 4 1/2 - 5 cups (590 - 660 grams) all-purpose flour 1 package (1/4 ounce) (7 grams) (2 teaspoons) active dry yeast 1 cup (240 ml) milk 1/3 cup Vegetable Oil 1/3 cup (66 grams) granulated white sugar 1/2 teaspoon (2.5 grams) salt 3 large eggs Filling: 3/4 cup (160 grams) packed light brown sugar 1/4 cup (35 grams) all-purpose flour 2 tablespoon ground cinnamon 1/3 honey (roughly) 1/2 cup (120 ml) raisins or chocolate (optional) Milk, Half-and-half, or whipping cream Glaze: (Optional) 1/2 cup (58 grams) powdered (confectioners or icing) sugar 1 - 2 tablespoons milk, half-and-half (light cream) Method In the bowl of your electric mixer, fitted with the paddle attachment (can use an electric hand mixer), combine 2 1/4 cups (295 grams) flour and the yeast. In a small saucepan, stirring constantly, heat the milk, sugar, and salt just till warm (about 120 degrees F) (50 degrees C) Remove from heat, and mix in the oil. Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or knead by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (295 - 365 grams) flour until you have a soft dough that is smooth and elastic (3 to 5 minutes), but not sticky. Shape the dough into a ball and place in a greased bowl, turning once. Cover with plastic wrap and let rise in a warm place until almost doubled (approximately 1 1/2 - 2 hours). Then gently punch the dough to release the air Meanwhile, make the filling. In a bowl stir together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Lightly brush one end of the dough with a little half-and-half or light cream (to seal the edges of the rolls). Roll the dough to form a log, starting at the end opposite the edge you brushed with cream. (Do not roll the dough too tightly or the centers of the rolls will pop up during baking.) Slice the log into eight equal-sized pieces. Arrange rolls in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) glass baking pan. Lightly brush rolls with milk, half-and-half or light cream. Bake in a 350 degrees F (190 degrees C) oven **in the middle rack** for 25 to 30 minutes or till light brown, and a toothpick inserted into one of the buns, comes out clean. Also, if you lightly tap on the top of the buns they should sound hollow. If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven & Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter. Can drizzle with the Powdered Sugar Glaze, desired icing or chocolate. Serve warm or at room temperature. Bon Apetite!