Serious Eats: Recipes
King Arthur Flour's Dark and Dangerous Cinnamon Buns
What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns.
What Didn't: For my taste, they were a little sweet. On the other hand, no one else who ate them had any such reservations.
Suggested Tweaks: Next time, I might add just a small drizzle of the icing to the buns, and reserve the rest for anyone who wants more. Or, a cream cheese-based icing would be less sweet.
Adapted from Whole Grain Baking by King Arthur Flour. Copyright © 2006. Published by The Countryman Press. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.