Dark and Dangerous Cinnamon Buns

Haven't tried this one yet, but it sounds good.

Dough:
3/4 cup plus 2 Tbs lukewarm water
1/4 cup orange juice
5 Tbs honey
1 large egg, separated (reserve the white)
4 Tbs unsalted utter, cut into 6 pieces
3 1/2 cups traditional whole wheat flour
1/2 cup old-fashioned rolled oats
Heaping 1/2 cup dried potato flakes or 3 Tbs potato flour
1/4 cup nonfat dry milk
1 1/2 tsp salt
2 tsp instant yeast

Filling:
1 cup packed light or dark brown sugar
1 large egg white
2 Tbs ground cinnamon
pinch of salt

Icing:
2 cups confectioners' sugar
2 tsp vanilla extract
2 Tbs unsalted butter, melted
Pinch of salt
2 or 3 Tbs milk or cream, enough to make a spreadable icing

To prepare the dough:
Combine all the dough ingredients using the egg and setting white aside to use in the filling. Mix and knead them--by hand, mixer, or bread machine--until you have a soft, smooth dough. Cover and allow the dough to rise until it's puffy and nearly doubled in bulk, 1 to 2 hours. While dough is rising, make the filling.

To prepare the filling:
Combine all filling ingredients in a small bowl, stirring until smooth.

Lightly grease a 9x13-inch, 11-inch-square, 12-inch round or similar sized pan.

To shape the buns:
Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat it into a 12x16-inch rectangle. Spread the filling over the dough, leaving a 1-inch margin along one long edge. If the filling seems too sticky to spread easily, wet your fingers and smear it over the dough as best you can.

Starting with the filling-covered long edge, roll the dough into a log, turning it so the seam is flat against the work surface. Using a serrated knife or dental floss, gently cut it into 16 pieces.

Place buns in pan, spacing evenly; they won't touch one another. Cover the pan with lightly greased plastic wrap or a proof cover, and allow the buns to rise for 1 to 1 1/4 hours. They won't double in size, but will become about half again as large as they were originally. They should barely touch each other. Near the end of the buns' rise, preheat the oven to 350 degrees.

To bake the buns:
Bake the buns, until they're a deep golden brown on top, 25-28 minutes. Remove them from the oven, and after 3 minutes, carefully turn them out, upside-down, onto a rack. Place another rack, feet side up, on the buns, and invert them once again, so their tops are up. They'll be hot and delicate, so be careful. While the buns are cooling a bit, make the icing.

To finish the buns:
Beat together the sugar, vanilla, butter, salt and 2 Tbs milk in a medium mixing bowl. Beat in additional milk if the icing is too stiff to spread. Spread the icing on the lukewarm buns. Serve immediately, or cool to room temperature. Buns will keep well, covered, for several days.

~King Arthur Flour Whole Grain Baking