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Walking the Dog Day: Bow-WOW Cinnamon Buns

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ST. CHARLES, MO (KTVI) Tim Ezell wants to celebrate Walking the Dog Day. He called on Carol Hurst, from Old Town Spice Shoppe, to whip up some easy and healthy treats for your dog.

Learn how to make these goodies for you pooch. Healthy ingredients boost the antioxidants and fiber, while also cleaning teeth and freshening doggie breath! Great for your own pooch, or to make and give to your other 4-legged friends! The ingredients are pantry-friendly and safe, and kids like to help make them.

Bow-WOW Cinnamon Buns
-from The Olde Town Spice Shoppe

2 cups whole wheat flour
2 tbl flax seed (meal or ground)                                                                                                          
1 tsp baking powder
1/4 tsp salt
1/2 cup water + 1 tbsp
1/4 cup canola oil
1 large egg
2 tbsp honey (preferably local, raw)
1 tbsp Ceylon cinnamon

Icing drizzle (optional):
3/4 cup powdered sugar
1-2 tbsp milk

Preheat oven to 350°F.

In a large bowl, combine flour, flax seed, baking powder and salt. In a small bowl stir together water, oil and egg, then add to the dry ingredients and stir until soft dough is formed. Use your hands to incorporate all of the ingredients.

On a lightly floured surface, roll or pat the dough into a rectangle that measures roughly 8×14-inch. Drizzle honey and sprinkle cinnamon on top of the dough. Starting from the long side, firmly roll up jelly-roll style so it`s tight. Roll should be approximately the diameter of a half-dollar coin and about 14 inches long.  Using a sharp serrated, slice half an inch thick and place slices cut-side down on a cookie sheet that has been lined with parchment paper or sprayed with nonstick spray.

Bake for about 15 minutes, until firm to the touch. Wait until they have cooled completely before preparing optional icing. Combine icing ingredients and spoon in to the corner of a Ziploc bag (mixture should be thick; add more milk or sugar to make thick). Remove air from bag and seal. Cut away a very small corner of the bottom of the bag and squeeze icing. Pipe squiggles of icing over the buns and let dry until icing has hardened. You can also skip the bag and just spoon small amounts of icing on the tops and smear around.

Makes about 2 dozen biscuits. Store extra in a tightly covered container or freeze (if un-iced).

For this and other recipes go to www.oldtownspices.com