Buckwheat Cinnamon Rolls Recipes

BUCKWHEAT CINNAMON ROLLS

Steps:

• Preheat oven to 350 degrees. Oil two 8 or 9-inch cake pans. Whisk together the dry ingredients in a large mixing bowl. Place all of the wet ingredients into a blender or vita-mix and blend until very smooth and creamy. Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, use a wooden spoon. Add more flour until the dough forms a ball but is still a little sticky. Generously flour a work surface using buckwheat flour or tapioca flour. Turn the dough out onto the floured surface. Sprinkle the top of the dough with flour if it is too sticky. The trick here is to add just enough flour to be able to roll out the dough but not too much otherwise the cinnamon rolls become too dense. Roll out dough using a floured rolling pin into a large rectangle. Spread with softened coconut oil. Don't use melted coconut oil or another oil. This will cause oil to leak out of the dough from all sides which will make it impossible to roll and hold shape. Then sprinkle with sugar and cinnamon or your filling of choice. Begin to roll from the long end down towards you. If your dough is sticking then try coaxing it with a large, thin spatula coated with flour. Once the dough has been rolled out, slice it with a serrated knife, and place the rolls into your oiled pans. Bake for about 30 to 35 minutes. To make the frosting, place all ingredients into the blender and blend until super smooth and creamy. Keep scraping the sides down and turn the blender on again to get this smooth consistency. Pour over the rolls as they come out of the oven. Enjoy with a hot cup of tea.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

BUCKWHEAT APPLE ROLLS

Steps:

• Dough:.
• Pour warm water into bowl.
• Add yeast and 1 tablespoon Splenda.
• Stir.
• Let stand about 5 minutes until bubbly.
• Stir in remaining Splenda.
• In a different bowl blend sour cream, eggs, and vanilla.
• Stir sour cream mixture into yeast mixture.
• Add flours and salt.
• Stir until combined.
• Add butter.
• Knead until smooth.
• Place dough into well greased bowl.
• Cover and let rest for about two hours.
• Roll out dough onto floured surface to about 1/4 inch thickness.
• Mix chopped apples, cinnamon, and Splenda.
• Spread apple mixture over dough.
• Cut dough into rectangles, roll lengthwise.
• Grease a pan generously.
• Place rolls into pan.
• Cover and let rest about 1 hour.
• Preheat oven to 350 degrees Fahrenheit.
• Bake 25 to 30 minutes.
• Serve warm with apple/cream cheese/sugar mixture or pure maple syrup.

BUCKWHEAT CINNAMON PANCAKES

Steps:

• In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
• In a smaller bowl, slightly beat egg, whisk in milk, and oil.
• Add egg mixture to flour mixture, stirring just until mixed.
• Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
• Makes about 10 small pancakes.

EASY BUCKWHEAT PANCAKES

Steps:

• Put the cherries in a bowl with 1 tbsp sugar, stir and set aside.
• Mix the remaining sugar, flours, cinnamon and bicarb in a large bowl. Make a well in the centre and crack in the eggs. Gradually whisk in with the buttermilk to make a smooth batter.
• Melt a knob of butter in a non-stick frying pan. Add spoonfuls of batter to make pancakes about 8-10cm across. Cook for a couple of mins until set on the bottom and bubbles appear on the surface, then flip and cook the other side.
• Keep the pancakes warm in a low oven while you finish up the batter. Serve 2-3 piled on each plate, topped with a spoonful of cherries and a drizzle of maple syrup.