Lemon-Cinnamon Buns with Whole Grains*

If you crave a sweet-tangy taste, this is the breakfast roll for you. The lemon gives these an agreeable tang that’s just right against the roll’s traditional cinnamon bun sweetness.

Lemon-Cinnamon Buns with Whole Wheat, Spelt, & Oatmeal

Lemon-Cinnamon Buns with Whole Wheat, Spelt, & Oatmeal

It does take a bit of time – there are two rising periods and a few minutes of kneading, but it’s well worth the effort. Plus, if you want the breakfast rolls at breakfast – without getting up in the middle of the night to complete the steps! – let it rise the second time in the refrigerator, take it out early enough to let the dough warm up (perhaps when you get up and before you shower, dress, whatever), and then bake it. Voila! Fresh Lemon-Cinnamon Rolls for breakfast!


¾ cup lukewarm water
¼ cup lemon juice
5 Tbl Blue Agave
1 jumbo egg yolk
4 Tbl butter, cut into pieces
2 cups spelt flour
2 cups whole wheat flour
½ traditional oats
½ cup dried potato flakes
¼ cup nonfat dry milk
1 ½ tsp salt
2 tsp yeast

1 cup brown sugar
1 jumbo egg white
2 Tbl cinnamon
Pinch of salt
¾ cup crushed walnuts

3 cups confectioners’ sugar
2 Tbl lemon juice
1 ½ tsp grated lemon peel
2 Tbl butter, melted
Pinch of salt
2-3 Tbl milk

Makes 16 buns
Oven temperature: 350 degrees

Prepare dough:
Combine all dough ingredients and mix. Knead about 15 minutes or until you have a soft, smooth dough. Place in oiled pan, cover with oiled plastic wrap and let rise about 2 hours (about double in size).

While dough is rising, prepare filling:
Mix all of filling ingredients in separate bowl. [I used 1 cup of brown sugar, but next time I think I will use ¾ cup instead.]

Shape buns:
Gently deflate the dough and place it on a greased table top.
Roll and pat the dough into a 12×16 inch rectangle.
Spread filling over the dough, leaving ½ inch margin on one side.
Role dough into a long log, being careful not to roll too tightly.
With seam side down, use a sharp knife and cut the log into 16 equal pieces. This is easiest to do if you cut the log in half and keep halving each piece until you have 16 pieces.
Place the buns evenly in a greased 9×13 inch pan.
Cover and let rise about 1 to 1 ½ hours.
Bake at 350 degrees for 28 to 30 minutes.
Carefully turn out onto a rack (top side will be down) and then turn out again on another rack so the top side is facing up once again.
If you are icing the buns, do it while they are warm so that the icing seeps into the buns’ crevices.

Excellent in flavor with a nice firm texture. The Lemon-Cinnamon Buns with the lemon frosting were more popular than those without – the lemony tang was more discernable and more lively.


[This is a modification of Dark and Dangerous Cinnamon Buns page 262-264, from King Arthur Flour Whole Grain Baking.]


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