Cinnamon Buns with a Secret

The only sign of veggies...a little un-pureed carrot-OOPS!

    I love cinnamon rolls! I love the whole thing, but the center of a cinnamon roll is the very best part. My very favorite recipe, and I think all my friends would agree, is this pumpkin cinnamon roll masterpiece. Yes, masterpiece. But, this posting is not about those cinnamon rolls...or these really good cinnamon rolls either.
     I always feel so guilty when I make cinnamon rolls...especially if they are to be eaten for breakfast. Though delicious, they are not the most healthy meal or snack. Many of you know that I often add vegetables to things so that my family will eat them without knowing. Part of the inspiration for that came from Jessica Seinfeld's book Deceptively Delicious. Recently, she came out with a new book call Doubly Delicious and this cinnamon roll recipe was in it...Yes this is a posting for cinnamon rolls with vegetables! Don't stop reading. I promise your family will not notice, and the best part is you I don't have to feel guilty about making cinnamon rolls for breakfast!
     If you don't have time to do all this before breakfast...make the dough the night before and let it rise overnight in the fridge. Then just bake in the morning.

1-1/2 cups lukewarm milk
1/4 cup 100% orange juice
2(1/4oz) pkts yeast
1/4 cup granulated sugar

2 cups flour (Take away 2 Tbl/cup whole wheat substituted)
2 cups whole wheat pastry flour (or 1-1/3 cup ww flour + 1/2cup ww flour +4tsp cornstarch)
1/4 cup dry milk powder
3/4 tsp salt
1/2 cup carrot puree (You can see above I didn't get mine all the way pureed! Boil carrots/puree)
1 large egg
3 Tbl soft tub margarine spread
1/2 cup brown sugar
2 Tbl cinnamon

1/4 cup cauliflower puree
9 Tbl powdered sugar
1 Tbl  vanilla
1 Tbl 100% orange juice
water

• Place milk in small glas bowl and microwave 40 seconds until lukewarm. Stir in orange juice, yeast, and sugar. Set aside in a warm place  until foamy..about 10 minutes.
• Combine flours, milk powder, and salt on low speed. Add yeast mixture, carrot puree, and egg. Increase speed to medium and knead for 5 minutes.
• Add margarine and run mixer one more minute. The dough is pretty sticky! Cover the bowl with plastic wrap adn let the dough rise until doubled..about an hour.

• Place dough on rolling mat with floured hands.
• Coat a large baking sheet (I used a jelly roll pan) with cooking spray. 
• Flatten the dough with your fingers, patting the edges making sure it is even. You should end up with a huge rectangle. Sprinkle the dough with the brown sugar and cinnamon and then flatten it out a bit more if you couldn't get it thin enough the first time. It's a bit easier once the cinnamon and brown sugar has been added since it's not as sticky.
• Roll the longest edge of the dough away from you to form a log. Cut the dough into 1-inch rounds and flip them swirl-side down onto the prepared baking sheet. 
• Preheat oven to 350*. The dough will rise a little as the oven is preheating.
• Meanwhile, make the glaze. Whisk all the ingredients for the glaze in a small bowl and set aside. If needed add water a drop at a time to make a nice texture. If you get it too runny, add more powdered sugar to even it out again.
• Bake the buns until they are cooked through...about 18 minutes. Remove and add glaze.

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