Fresh Cinnamon Buns at Home

Have you ever wondered how you can get fresh cinnamon buns hot out of the oven first thing in the morning just like the bakery but without having to get up at 4am to make them?

Well look no further, the secret is out!  We asked Chef Mary Jane Feeke of Benjamin’s Gourmet Foods in Selkirk her answer to this burning question.

If you decide to visit Benjamin’s this summer be sure to make a reservation for pizza night.  Or visit on Saturday when their bakery is open and you could pick up fresh cinnamon buns, bread or other goodies from the bakery.  This way the baking is done for you and trust me you won’t be disappointed!

As Chef puts it, “good food lifts the human spirit”.

Be Well…Jenn

Make now, bake later

Q: I love fresh cinnamon buns, but don,t have the time to make and bake in the evening.  Is it possible to freeze my cinnamon buns and bake them later?

A: Yes, let buns rise fully, then freeze them. When you are ready to bake the buns, remove from the freezer and bake from frozen. Keep them covered with foil for the first 20 minutes of baking to keep the buns moist.

Check out the recipe below for Caramel Pecan Cinnamon Love Buns.  You will never have an excuse for not having fresh cinnamon buns again!

Wood-fired Pizza, Cinnamon Buns & More!

The Courtyard at Benjamin’s Gourmet Foods in Selkirk is now open for the season! Beginning May 16th, Wood-fired pizza nights have returned. Join us Thursday and Friday evenings from 5pm-9pm to enjoy this tasty treat!

Join us for lunch as well, Wednesday-Friday from 11am-2pm.

Still a few June dates available for private bookings in the courtyard. Call or email today to book the beautiful outdoor space, available 7 days a week.

Be Well…Chef MJ Feeke
397 Eveline Street, Selkirk, MB
Chef Mary Jane Feeke of Benjamin's Gourmet Foods in Selkirk, Manitoba | 482-4429

After traveling to South Africa years ago, Mary-Jane began her journey to becoming a chef. Studying hotel and restaurant management at a Swiss-run hotel college, Mary-Jane worked for Sun Hotels in South Africa. On returning to Canada, Mary-Jane continued to gain valuable experience in the local industry before opening Benjamin’s in 1999.

Chef Mary-Jane Feeke is a Red Seal Chef, Red Seal Baker, has her certificate in Vocational Education, Certificate in Adult Education and Bachelor of Education. Most recently Chef Mary-Jane received the notable award of Chef of the Year from the CCFCC Winnipeg Branch in 2011, being the first female to receive this award and she attended the Culinary Olympics in 2012 as Pastry Chef representing Culinary Team Manitoba.

Caramel Pecan Cinnamon Love Buns

Caramel Pecan Cinnamon Buns |


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)


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)


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.

Chef Mary Jane Feeke’s Be Well Story

Watch to learn more about Benjamin’s Gourmet Foods in Selkirk and the story of how “food is more than just vitamins and calories, food is about emotion and memories!”


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