I like to enjoy my breakfast dishes with less sweetness. Cinnamon rolls are more as snacks than the breakfast dish for me. If you are like me then you will enjoy this grapes and rosemary breakfast buns which is lightly sweetened without any glaze. It is easy to make, and you only need sweet grapes.
Nowadays grapes are 88 cents for a pound in the grocery store, so I decide to make it. This recipe is adapted from Panettera book. I bought after seeing only a few pages of preview. I made some changes as original recipe didn’t have any salt in the recipe just like any other Tuscan bread. Also, original recipe asked for white wine. I don’t have it in hand, yes when a white wine bottle is opened, I will drink them to make sure that nothing left. So, I added white wine vinegar. If you have white wine in hand go for it, after all you need only 1 tablespoon of it.
Sweetness in this bread is coming from the grapes as well as touch of brown sugar used to marinate. Spice used in this recipe is cinnamon. In the original recipe the rolls are cut and baked individually, but I am skeptical about their spreading while baking in the oven. So, decided to use muffin tins. They are perfect to keep the shape of the rolls. If you want, you can stack them in the baking tin. May be next time and will try to use sweet white wine.
These are best with cup of coffee, also I feel they taste great when they come right out of the oven. If you are looking forward to making something special at dinner table during the holidays or Thanksgiving table then try this one. If you want, increase the amount of the sugar in the recipe to make it sweet grapes and rosemary breakfast buns.
Let me know how it turned out for you. If you tried this recipe then please take a picture and give review on my pinterest link.
Grapes and Rosemary Breakfast Buns
- 300 g red grapes halved
- ½ tablespoon white wine vinegar *
- ½ tablespoon water *
- 1 teaspoon ground cinnamon
- Grated zest of ½ lemon
- 7 teaspoon brown sugar you can increase up to ¼ cup more
- 3 cups/350g bread flour
- ⅔ cup/150 ml Luke warm milk
- ¼ cup water
- 2 tsp/6g Instant yeast
- ½ teaspoon salt
- 1 rosemary sprig
- Olive oil for brushing
- In a bowl add halved red grapes, white wine vinegar, water, brown sugar and cinnamon and mix well and marinate while you make the dough.
- In another bowl add bread flour, yeast, salt, milk and water and mix well. Then knead it into a soft dough and set aside for doubling.
- Preheat oven to 425 F.
- Once the dough is doubled spread it into 1-inch thick rectangle. Then spread the grapes-cinnamon mixture. Make sure not to add grapes in 1 inch from all sides. Then tightly roll and cut it into 12 pieces.
- If you want you can place in a parchment lined baking sheet or place it in a greased muffin tin. And set aside for another 15-20 minutes.
- When you are ready to bake just brush dough with olive oil and bake it for about 15 minutes or it become golden color.
- Enjoy warm they are best with cup of coffee.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.