If you happen to be in Selkirk on a Saturday, do not be surprised by the smell of cinnamon buns lingering in the air. Follow your nose and it will lead you to the front door of Benjamin’s Foods.
The Caramel Pecan Cinnamon Love Buns are a new addition to the selection of baked goods you can find available for purchase on Saturdays. What’s even more interesting is how the cinnamon buns got to be there.
In March, Chef MJ took part of a cooking demonstration in front of a live audience with the help of Ace Burpee at Ag in the City. She made the infamous Caramel Pecan Cinnamon Love Buns, a recipe Ellen Pruden made earlier this winter on Great Tastes of Manitoba (also with the help of Ace Burpee).
CTV News was there and filmed a clip of MJ during her cooking demo that aired on TV that evening. That’s all it took. MJ’s friends and customers who had been in the live audience or caught the clip on TV insisted she make the cinnamon buns and carry them in her bakery in Selkirk. Her family and staff love them.
They’ve been a success and it’s no wonder why. They pair well with coffee, make a good addition to brunch, or as a snack anytime of the day. As Ellen shared with us last summer, “The Early Bird Gets the Cinnamon Buns, so be sure you get to Benjamin’s Foods early enough to scoop some up.”
We encourage you to take a trip to Benjamin’s Foods in Selkirk, especially in the summer when you can enjoy a unique dining experience in their courtyard. The pizza is a must–try; they’re made from scratch using fresh ingredients and cooked in a wood-fired oven located right there in the courtyard.
Open for lunch–Wednesdays to Saturdays 11am to 2pm
Danish & Bread –Saturday mornings at 10am
Courtyard Wood-Fired Pizza–Thursday & Friday: 5pm to 9pm (seasonal)
Want to know more about Chef MJ? Watch her My Be Well Story, and catch a glimpse of Benjamin’s Foods too.
On the episode of Great Tastes on Manitoba where Ellen makes the Caramel Pecan Cinnamon Love Buns, her and Ace Burpee discuss one important cinnamon bun element: with or without raisins? What is your preference?
Be Well…Wendy
Caramel Pecan Cinnamon Love Buns
Dough:
1 1/2 cup all-purpose flour (375 mL)
1 cup whole-wheat flour (250 mL)
2 Tbsp wheat germ (30 mL)
2 tsp instant yeast (10 mL)
3 Tbsp sugar (45 mL)
1/2 tsp salt (2 mL)
3 Tbsp canola oil (45 mL)
1 egg (1 )
1 cup warm milk (250 mL)
1/2 cup additional all-purpose flour (125 mL)
Filling:
3 Tbsp canola oil margarine (45 mL)
1/2 cup brown sugar (125 mL)
1-2 tsp cinnamon (5-10 mL)
1/2 tsp nutmeg (2 mL)
Caramel Layer:
1/2 cup canola oil margarine (125 mL)
1 cup brown sugar (250 mL)
1/4 cup dark corn syrup (60 mL)
1 cup pecans, chopped (250 mL)
Directions:
1. In large mixing bowl of stand mixer, combine all-purpose flour, whole-wheat flour, wheat germ, instant yeast, sugar, salt, canola oil, egg and milk, except last ½ cup (125 mL) all-purpose flour. Mix ingredients on slow speed using the dough hook, incorporating more flour, if needed, to form a soft dough.
2. Continue to mix ingredients for about 6 minutes. Alternatively, ingredients can be mixed by hand and then kneaded into a soft dough.
3. Cover dough and let rest for 10 minutes.
4. Roll out dough on a floured board to form a 9×12 in (23 x 30 cm) rectangle. Spread 3 Tbsp (45 mL) canola margarine over dough, followed by the brown sugar, cinnamon and nutmeg. Roll dough up tightly, starting at the 12 inch (30cm) side. Pinch edge of dough to seal the roll.
5. Meanwhile, melt ½ cup (125 mL) canola margarine in a 2 quart (2 L) saucepan over medium heat. Add 1 cup (250 mL) brown sugar and ¼ cup (50 mL) dark corn syrup. Cook and stir until sugar has melted. Pour into un-greased 9×13 inch (23×30 cm) pan. Sprinkle with chopped pecans.
6. Cut dough roll crosswise into 12 equal pieces. Place dough pieces slightly apart on top of caramel nut mixture.
7. Let rise in a warm place for 40-45 minutes or until doubled in size.
8. Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.
9. Immediately turn upside down onto serving plate. Caramel will drizzle over rolls. 10. Serve warm.
