Whole Wheat Cinnamon Sticky Buns
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Unsalted Butter2 tbsps
Ground Cinnamon5 cups
Whole Wheat Flour (sprouted)3 cup
Raisin (soaked in 1 cup)1 tbsp
Active Dry Yeast1 cup
Water (warm)1 cup
Low-Fat Milk (1 percent)1 tsp
Sea Salt2.5 tbsps
Apple Juice (unsweetened)1 cup
Nonfat Dry Milk1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
Set aside and cool to room temperature
2
Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor
3
To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes
4
Add the cinnamon and flour and mix well
5
Stir in the walnuts and raisins
6
Refrigerate to firm the mixture for a minimum of 2 hours
7
Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft
8
Drain, reserving 3/4 cup of the starchy water
9
Mash the potato and reserved water until smooth
10
Pulse a few times to dissolve the yeast
11
Let this mixture sit about 10 minutes, or until foamy
12
Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt
13
Pulse several times to mix
14
Add the flour a little at a time, pulsing to blend until a soft dough forms
15
Transfer the dough to a lightly floured surface
16
Gently knead by hand for approximately 1 minute, or until smooth and elastic
17
Place the kneaded dough into a lightly oiled bowl
18
Let rest for 20 minutes
19
Punch down the dough and turn in the bowl to coat with oil
20
Cover the bowl with plastic wrap and place in a draft-free area to rise
21
Let the dough rise until doubled in bulk, about 1 hour
22
While the dough is rising, prepare the glaze
23
Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute
24
Refrigerate until ready to use
25
The mixture will thicken slightly when chilled
26
To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray
27
Gently punch the dough down
28
Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle
29
(The dough will be sticky to work with
30
) Spread the filling mixture over the dough, leaving a 1-inch border on all sides
31
Beginning from a long side, carefully roll the dough up to form a long log
32
Slice the log into 18 equal pieces
33
Place the slices onto the prepared pans with the edges of the rolls lightly touching together
34
Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together
35
Brush the tops with the melted butter
36
Cover with a damp kitchen cloth and place in a warm, draft-free area
37
Allow the rolls to rise for 40 to 45 minutes, until doubled in size
38
Preheat the oven to 375°F
39
When the rolls are fully risen, bake for 25 minutes, or until lightly golden
40
Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze
41
Pull apart gently to serve
42
Best served warm
43
Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving
44
To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes
45
Add the cinnamon and flour and mix well
46
Stir in the walnuts and raisins
47
Refrigerate to firm the mixture for a minimum of 2 hours
48
Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft
49
Drain, reserving 3/4 cup of the starchy water
50
Mash the potato and reserved water until smooth
51
Set aside and cool to room temperature
52
Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor
53
Pulse a few times to dissolve the yeast
54
Let this mixture sit about 10 minutes, or until foamy
55
Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt
56
Pulse several times to mix
57
Add the flour a little at a time, pulsing to blend until a soft dough forms
58
Transfer the dough to a lightly floured surface
59
Gently knead by hand for approximately 1 minute, or until smooth and elastic
60
Place the kneaded dough into a lightly oiled bowl
61
Let rest for 20 minutes
62
Punch down the dough and turn in the bowl to coat with oil
63
Cover the bowl with plastic wrap and place in a draft-free area to rise
64
Let the dough rise until doubled in bulk, about 1 hour
65
While the dough is rising, prepare the glaze
66
Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute
67
Refrigerate until ready to use
68
The mixture will thicken slightly when chilled
69
To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray
70
Gently punch the dough down
71
Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle
72
(The dough will be sticky to work with
73
) Spread the filling mixture over the dough, leaving a 1-inch border on all sides
74
Beginning from a long side, carefully roll the dough up to form a long log
75
Slice the log into 18 equal pieces
76
Place the slices onto the prepared pans with the edges of the rolls lightly touching together
77
Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together
78
Brush the tops with the melted butter
79
Cover with a damp kitchen cloth and place in a warm, draft-free area
80
Allow the rolls to rise for 40 to 45 minutes, until doubled in size
81
Preheat the oven to 375°F
82
When the rolls are fully risen, bake for 25 minutes, or until lightly golden
83
Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze
84
Pull apart gently to serve
85
Best served warm
86
Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving