I normally don’t post too many recipes made with refined sugar but these Sticky Buns are worth the 1-2x a year indulgence. I literally only make them a couple times a year because the rising time can take the better part of your afternoon….but the wait is definitely worth it. Aside from waiting for yeast to rise, this recipe is super simple. The Sprouted Spelt Flour makes them so much easier on your digestive tract. Lower in gluten and higher in fiber you shouldn’t walk away from the table after inhaling your plate with a bloated tummy.
This recipe makes about 9-10 rolls which only last about 2 days at our house. My kids prefer them without raisins and nuts so I make half the recipe without, satisfying them and my husband ;). The original recipe called for a crazy amount of sugar which I have cut in half with no impact on flavor. I also substituted Earth Balance Butter with no difference in taste to be detected. So go ahead and get your rolling pin out….it’s time to get sticky!!!
CINNAMON STICKY BUNS – Adapted from Caprial’s Desserts
2 Cups Unsweetened Almond Milk
1/2 cup plus 6 Tbsp. Sugar
2 Tsp. Sea Salt
1/4 cup Earth Balance Butter
2 1/2 Tsp. Active Dry Yeast
6 Cups Sprouted Spelt Flour (you can also use Whole Wheat Flour or even All Purpose Flour)
1/4 cup Earth Balance Butter melted
4 Tsp. Cinnamon
1 cup Chopped Nuts – Walnuts or Pecans are Best
1 cup Raisins
FOR THE STICKY SAUCE
1/2 cup Earth Balance Butter
2 cups packed Brown Sugar
1/2 cup Organic Corn Syrup
- Place 2 cups of Almond milk in a sauce pan with 1/4 cup butter, salt and 6 Tbsp. sugar over medium heat and warm until the sugar dissolves and it is just warm to the touch. Don’t heat over 120 degrees as the temperature will kill your yeast.
- Add in the yeast and let stand a couple minutes then stir until the yeast is almost completely dissolved. The yeast can still be visible, it just needs to be mushy so it distributes through the dough mixture.
- Add 5 1/2 cups of the flour to your milk/yeast mixture and mix in. Remove and using the remaining 1/2 cup of flour knead for about 5 minutes until the dough is very smooth and elastic.
- Place the dough in a large bowl, cover with plastic wrap and let rise until doubled in volume, about 1 hour.
- Grease a 9 by 13 inch pan and set aside.
- Punch the dough down, place on a well floured counter and roll it out into a 10 by 14 inch rectangle and brush it with the melted butter.
- Combine the 1/2 cup of sugar with the cinnamon and sprinkle over the butter. Sprinkle with the raisins.
- Starting along the sides, roll the dough up and pinch the seam well to seal.
- Leave this to sit a moment while you prepare the Sauce.
- Melt butter in a medium sauce pan with the brown sugar and whisk until well blended.
- Add the corn syrup and boil, whisking constantly, until the brown sugar has dissolved , about 1 minute.
- Pour the mixture into the prepared pan and sprinkle with your nuts,
- Going back to your waiting dough roll, using a serrated knife, cut the dough into 2 inch thick slices and place them in the prepared pan with the caramel sauce.
- Cover with plastic wrap and let rise one more time, until doubled in volume, about 1 hour.
- Preheat your oven to 350 degrees.
- When the rolls have risen, bake until slightly browned, about 25 minutes.
- Let cool for about 5 minutes, then place a plate that completely covers the pan and invert the pan to allow the buns to drop onto the plate with all of the sticky sauce.
- Eat immediately!!!!
Love Jennifer xoxo