Developed by Jack Achenbach, RDN, LD
Coffee Cake Cinnamon Buns
I enjoy the versatility of cinnamon buns and working outside the norm of the classic buttery cinnamon-y center. I believe these may just take a close second. The trick with these buns is to avoid going overboard with the filling otherwise rolling them up will turn into a big mess! Once rolled and fit snug in a pan, you can then take a piping bag and fill these bad boys up until they're oozing at the seams!
Prep Time: 2 hours
Whole milk, warmed
Active dry yeast
Vital High Wheat Gluten
Light brown sugar
Buns: Combine all ingredients in a mixing bowl. Switch to a dough hook and set to medium speed for 20 minutes to knead. Cover with a towel and place in a warm oven to rise for 1 hour.
Filling: Beat together the cream cheese, granulated sugar, and instant coffee. Add the eggs one at a time allowing each to incorporate fully before adding another in order to prevent clumping.
Topping: Divide butter into piece and combine in a food processor with the remaining ingredients.
Buns: Lightly flour a cutting board and roll dough into a rectangle about 1/4-inches thick. Evenly spread a thin layer of the filling leaving a 1/2-inch edge. Roll up the buns and pinch the seam shut.
Cut the buns out at about 2-inches thick. Place into a greased casserole dish leaving about 1/2-inches of space between them. Pipe the remaining filling into the buns to fill them up. Top with the crumble and bake at 400F for 20 minutes.
Serve with a cup of coffee and break open the ol' newspaper.
If the top of the buns brown to quickly cover with aluminum foil.
Freeze buns individually and warm in the oven for fresh baked quality.