24
Cherry Walnut Cinnamon Buns
You may substitute chopped dried apricots for the cherries and almonds for the walnuts.
Makes 9 buns, about 2-1/2 inches each.
Stir yeast and 1 teaspoon of the granulated sugar into warm water in a 1-cup liquid measure with
pour spout. Let stand until foamy, 5 to 10 minutes. Insert metal blade. Place the brown sugar and
cinnamon in work bowl and process 10 seconds. Add walnuts and pulse to chop, 5 times; remove
and reserve. Add 1/2 cup cold milk to yeast mixture and stir to blend.
Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds.
With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it.
Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and
gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a 1-quart reseal-
able food storage bag; press out air and seal tightly. Let dough rise in a warm, draft-free place,
until doubled in volume, about 1 hour. Place cherries in a small, heatproof bowl and cover with 1/2
cup boiling water. Let stand 15 minutes. Drain and pat dry. Lightly coat an 8-inch square baking
pan with cooking spray.
Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a
rectangle 14 x 7-inches. Brush dough with melted butter all the way to the short sides, but leaving
a 1/2-inch border on each of the long sides. Sprinkle the buttered area evenly with the brown
sugar/walnut mixture; distribute the drained and dried cherries evenly over the sugared area.
Brush unbuttered edges with water. Roll from one long side jelly-roll style. Pinch seam to seal.
Use a serrated knife to cut the roll into 9 pieces, each about 1-1/2 inches in length. Place the rolls
in the prepared pan, cut side up. Cover with plastic wrap and place in a warm, draft-free place, until
nearly doubled in volume, about 1 hour. Fifteen minutes before baking, preheat oven to 350°F.
When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to
30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with
Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with
foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)
Powdered Sugar Glaze
Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in
work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining
teaspoon milk.
Nutritional information per bun:
Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg
• sod. 47mg • calc. 39mg • fiber 1g
3/4
teaspoon active dry yeast
2
tablespoons warm (110° F) water
4
teaspoons granulated sugar, divided
3
tablespoons packed brown sugar
1
teaspoon ground cinnamon
1/4
cup walnut halves
1-1/2 cups all-purpose flour
1
tablespoon lowfat cream cheese
1/8 teaspoon
salt
1/2
cup + 1 tablespoon lowfat milk
1/4
cup dried tart cherries (may substitute
raisins)
1/2 cup
boiling
water
1-1/2 tablespoons unsalted butter, melted
cooking spray
Powdered sugar glaze (recipe fol-
lows)
1/3
cup powdered sugar
1/2
teaspoon vanilla extract
2-3
teaspoons lowfat milk
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 25
