These no-yeast cinnamon buns can be whipped up quickly as there is no waiting for dough to rise.
Baking Time: 20 minutes
- 2 cups (500 mL) all-purpose flour
- 4 tsp (20 mL) baking powder
- 1 tbsp (15 mL) granulated sugar
- 1/2 tsp (2 mL) salt
- 1/4 cup (50 mL) cold butter
- 3/4 cup (175 mL) milk
- 1/4 cup (50 mL) Ontario Maple Syrup
- 1/3 cup (75 mL) butter
- 1/3 cup (75 mL) packed brown sugar
- 1-1/2 tsp (7 mL) cinnamon
- 1/2 tsp (2 mL) nutmeg
- 1-1/2 cups (375 mL) diced peeled Ontario Apples
Dough: In large bowl, combine flour, baking powder, sugar and salt. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in milk to make soft dough. Gather up and place on lightly floured surface. Knead about 8 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.
Filling: In microwave safe bowl, melt 1/3 cup (75 mL) butter in microwave; set aside. In small bowl, combine brown sugar, cinnamon and nutmeg; set aside. Brush dough with 1 tbsp (15 mL) of the melted butter. Sprinkle apples evenly over dough. Sprinkle brown sugar mixture over apples. Starting at long side, tightly roll dough up; pinch seam to seal. With serrated knife, cut into 10 pieces.
To remaining melted butter; add maple syrup; microwave on High until simmering, about 30 seconds. Pour into 9-inch (23 cm) round cake pan.
Place pieces cut side up in pan. Bake in 400°F (200°C) oven for 20 minutes or until golden and toothpick inserted in dough comes out clean. Immediately invert onto large plate. Let stand for about 15 minutes to allow syrup mixture to soak into buns and cool.
Tip: For variety, use peeled diced Ontario pears instead of apples.
- PROTEIN: 3 grams
- FAT: 11 grams
- CARBOHYDRATE: 37 grams
- CALORIES: 260
- FIBRE: 1 gram
- SODIUM: 310 mg