Double Swirl Cinnamon Buns Recipe

Double Swirl Cinnamon Buns

Difficulty: Easy
Yield: 6 rolls
Nutritional Information Per Serving (1 of 6 servings): Calories 761, Total Fat 23 g, Saturated Fat 8 g, Carbohydrates 131 g, Dietary Fiber 7 g, Sugar 56 g, Protein 13 g, Cholesterol 31 mg, Sodium 572 mg
Total Time: 2 hr 45 min (including rising and cooling)
Active Time: 30 min

Indulge in the ultimate treat: fluffy cinnamon buns with not one, but two mesmerizing spirals! This quick homemade dough, powered by instant yeast and a blend of all-purpose and whole wheat flours, delivers irresistible taste and texture. Pumpkin pie spice adds a cozy autumn vibe to the filling, while the simple rolling technique creates stunning layers that will wow your guests and spark your baking passion.

Dough:

1 1/2 cups warm water (about 110F)
1/4 cup vegetable oil, plus extra for greasing
1/4 cup granulated sugar
2 teaspoons kosher salt
1 tablespoon instant yeast
2 1/2 cups whole wheat flour (see Cook's Note)
2 1/4 cups all-purpose flour (see Cook's Note), plus more for dusting

Filling:

6 tablespoons unsalted butter, softened, plus extra for greasing the baking dish
1/2 cup packed dark brown sugar
2 tablespoons pumpkin pie spice

Topping:

1 1/2 cups confectioners' sugar
2 tablespoons whole milk, plus more if needed
1 teaspoon vanilla bean paste

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To prepare the dough: In a stand mixer bowl fitted with a dough hook, combine the warm water, vegetable oil, granulated sugar, and salt. Stir a few times, then add the yeast. Begin incorporating the whole wheat and all-purpose flours, adding 1 cup at a time. Mix on low speed until the dough loosely forms a ball. Then knead at medium speed for 5 to 6 minutes until the dough is soft but not sticky.
Lightly oil a large bowl with vegetable oil. Shape the dough into a tight ball and place in the greased bowl. Cover with a lid or a clean kitchen towel. Let the dough rise until doubled in size, about 30 minutes to 1 hour depending on room temperature.
Meanwhile, prepare the filling and baking dish by greasing the bottom and sides of a 9-by-13-inch pan with butter.
In a medium bowl, stir together the softened butter, brown sugar, and pumpkin pie spice until well combined.
Turn the dough out onto a lightly floured surface and divide it in half. Roll out one half into a 12-by-18-inch rectangle about 1/8-inch thick; set aside. Roll the remaining dough into the same size rectangle. Spread the spiced sugar butter evenly over one rectangle, leaving no border. Place the other rectangle directly on top. Use a rolling pin to gently roll over the stacked dough once to ensure they stick together.
Cut the dough lengthwise into six long strips, approximately 2 inches wide by 18 inches long. Roll one strip tightly from one end until halfway through, then flip it over and tightly roll the other side to form an "S" shape with two spirals. Repeat this with all strips. Arrange the rolls in the prepared baking dish with the spiral sides facing up. Cover with a clean towel and let them rise until slightly puffed, about 30 minutes.
Preheat the oven to 375F.
Bake the cinnamon rolls until they are golden brown and the sugar filling bubbles, roughly 30 minutes. Let them cool for 5 to 10 minutes.
For the glaze: While cooling, whisk the confectioners' sugar, milk, and vanilla bean paste together until smooth. If the glaze is too thick, add another teaspoon of milk until pourable. Drizzle the glaze over the warm rolls.

Cook's Note: When measuring flour, spoon it into a dry measuring cup and level it off. Avoid scooping directly from the bag to prevent compacting, which results in drier baked goods.