Recipe Swap: Follow your nose

The warm spice, fresh-baked bread combo of a newly baked cinnamon bun is, in a word, irresistible. Who hasn’t been lured into Mom’s kitchen, or a hometown bakery, when they’ve picked up the scent of them.

That’s the idea behind the new “Cinnamon Bun Trail” a map and guide to help you follow your nose to all the best cinnamon buns baked in rural Manitoba.

The idea came to co-ordinators of this province’s rural tourism associations after a trip to southern Ontario where they were charmed by all the small cafés and roadside stands that make up that province’s Butter Tart Trail.

“We said we’ve gotta do this at home,” said Georgette Hutlet, marketing co-ordinator of the Central Plains Tourism Network. Cinnamon buns, she and her colleagues agreed, were pure Prairie, and with Kathy Swann at Parkland Tourism Association leading the charge, the search for the sweet treats was on.

The Cinnamon Bun Trail — In Search of Sweet Treats in Rural Manitoba is a map that lists 35 different cafés, stores and bakeries across the entire province.

The ooey-gooey treats you’ll get when you arrive are the real McCoy too. They must be made from scratch and fresh to be on the trail.

This sounds like fun. Austin’s Bake and Coffee Shop claims theirs are “the best in the West,” while, according to the guide, at St. Claude’s Mama Lou’s, the guide says, “Colleen must be in the mood to knead the old-school yeast and Claude must soak the raisins.”

The buns at St. Pierre Bakery’s are made with a “generations‐old secret recipe.” I can personally vouch for Grandview’s Friendly Corner Bake Shop’s “exceptional buns.” I’ve sampled a few.

Who knows, cinnamon buns might be a bit like made-in-Manitoba sausages, each slightly different from those down the road. Pick up a guide and have fun figuring that out for yourself.

Grandma’s Best Cinnamon Rolls

  • Oatmeal Dough: 2-1/4 to 2-3/4 c. all-purpose flour1/3 c. quick oats1/4 c. granulated sugar1 pkg. Fleischmann’s Traditional or QuickRise Yeast1/2 tsp. salt1/4 c. (1/2 stick) butter or margarine, cut up1/4 c. milk1/4 c. water1 egg
  • Filling:2 tbsp. butter or margarine, melted1/2 c. packed brown sugar1-1/2 tsp. ground cinnamon1/2 c. raisins (optional)
  • Honey Butter Icing:1/3 c. sifted powdered sugar2 tbsp. butter or margarine, softened2 tbsp. honey

In large bowl, combine 3/4 cup flour, oats, granulated sugar, undissolved yeast and salt. Heat 1/4 cup butter, milk and water until very warm (120 F to 130 F.) Gradually add to dry ingredients; beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat two minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth, about five minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place 45 to 60 minutes or until doubled. Punch down dough. (When using QuickRise Yeast, cover kneaded dough and let rest 10 minutes. Proceed with recipe.) On lightly floured surface, roll dough to 18×8 inches; brush with melted butter. Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges. Roll up tightly from long side, pinching seam to seal; cut into nine equal pieces. Place, cut sides up, in greased 8×8-inch pan. Cover; let rise in warm place 45 to 60 minutes or until doubled. Bake at 350 F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth. Drizzle or spread on rolls.

Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2-1/3 cups all-purpose flour and 1-1/2 teaspoons Fleischmann’s Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Roll out dough and proceed as directed.

Apple Cinnamon Rolls

  • 5 to 5-1/2 c. all-purpose flour1/2 c. sugar2 pkgs. Fleischmann’s QuickRise Yeast1 tsp. salt1/2 c. water1/2 c. milk1/4 c. butter or margarine3 large eggs

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120 F to 130 F). Gradually add to dry ingredients. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat two minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about eight to 10 minutes. Cover; let rest 10 minutes.

Divide dough into two equal portions. Roll each portion into 12×8-inch rectangle. Spread Apple Filling evenly. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams to seal. Cut each roll into 12 equal pieces. Place, cut sides up, in greased nine-inch round pans. Cover, let rise in warm, draft-free place until doubled in size, about 45 minutes. Sprinkle with Cinnamon-Sugar Topping.

Bake at 375 F for 25 to 30 minutes or until done. Remove from pans. Serve warm.

To make Apple Filling: Combine 2 large cooking apples, chopped; 2 tablespoons all-purpose flour, 3/4 cup sugar, and 1/4 cup butter or margarine in medium saucepan; bring to a boil over medium-high heat. Cook three minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Cool completely. Cinnamon-Sugar Topping: Combine 3/4 cup sugar, 1 teaspoon ground cinnamon and 1/2 teaspoon nutmeg. Stir until well blended.

Where to find the map

The Cinnamon Bun Trail map and guide is produced by Parkland Tourism Association, Tourism North Manitoba, Interlake Tourism Association, Eastern Manitoba Tourism Association and Central Plains Tourism Network.

Right now you can find the downloadable brochure at www.cen tralplainsmanitoba.ca or call 877-856-5002 for help locating one.

About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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