Side Pannel
Sticky Cinnamon Rolls
Sticky Cinnamon Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Vegetarian
Ingredients List
- 3 1/2 c Whole-wheat pastry flour; (3
- -1/2 to 4)
- 1 pk Quick-rising dried yeast
- 1/2 ts Sea salt
- 1/2 c Rice milk
- 5 tb Brown rice syrup
- 3 tb Corn oil; plus extra for
- -brushing
- Spring or filtered water
- 3/4 c Maple syrup granules; (maple
- -sugar)
- 1/2 c Coarsely minced pecans
- 2 ts Ground cinnamon
- 1/2 c Raisins
Directions
In a large bowl, mix 2 cups of the flour, yeast and salt. Set aside.
In a saucepan, combine rice milk, 2 tablespoons of the rice syrup, 2
tablespoons of the oil and 3/4 cup water. Stir over low heat until very
warm.
Add the warm liquid to the dry ingredients and stir until smooth. Stir in
remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
Turn the dough out onto a lightly floured work surface and knead, gradually
incorporating more flour as necessary to prevent sticking, until the dough
is smooth and elastic, about 10 minutes.
Place dough in a large, lightly oiled bowl, turning several times to coat
with oil. Cover tightly with plastic wrap and let rise in a warm place 30
minutes.
Lightly oil a 13 x 9-inch baking dish. Sprinkle evenly with 1/2 cup of
maple granules and the pecans. Drizzle with the remaining 3 tablespoons
rice syrup and 1 tablespoon corn oil. In a small bowl, combine cinnamon and
remaining 1/4 cup maple granules.
Gently punch down dough and turn onto a lightly floured work surface. Pat
and roll the dough into a 15 x 12-inch rectangle. Brush lightly with corn
oil. Sprinkle evenly with cinnamon mixture and scatter surface with
raisins.
Beginning at a short end, roll the dough, jelly-roll style, into a tight
log. Pinch the long edge to seal. With a sharp knife, cut the roll into 12
slices. Place the slices, cut side up, about 1 inch apart, in the prepared
baking dish. Cover with plastic wrap and set aside in a warm place to rise
about 20 minutes. Preheat oven to 375 F (190 C).
Bake the sticky buns 25 to 30 minutes, until golden brown. Remove from oven
and allow to cool about 30 seconds, then invert onto a tray. Allow to cool
a few minutes before serving.
Per serving: 3313 Calories; 89g Fat (23% calories from fat); 70g Protein;
607g Carbohydrate; 0mg Cholesterol; 1063mg Sodium Food Exchanges: 21
Starch/Bread; 1 Lean Meat; 4 Fruit; 17 1/2 Fat; 15
1/2 Other Carbohydrates
NOTES : In under two hours, you can serve up these rolls, jam-packed with
raisins, fragrant with cinnamon and dripping with caramel glaze - perfect
brunch treats.
In a saucepan, combine rice milk, 2 tablespoons of the rice syrup, 2
tablespoons of the oil and 3/4 cup water. Stir over low heat until very
warm.
Add the warm liquid to the dry ingredients and stir until smooth. Stir in
remaining flour, 1/2 cup at a time, until the dough is moderately stiff.
Turn the dough out onto a lightly floured work surface and knead, gradually
incorporating more flour as necessary to prevent sticking, until the dough
is smooth and elastic, about 10 minutes.
Place dough in a large, lightly oiled bowl, turning several times to coat
with oil. Cover tightly with plastic wrap and let rise in a warm place 30
minutes.
Lightly oil a 13 x 9-inch baking dish. Sprinkle evenly with 1/2 cup of
maple granules and the pecans. Drizzle with the remaining 3 tablespoons
rice syrup and 1 tablespoon corn oil. In a small bowl, combine cinnamon and
remaining 1/4 cup maple granules.
Gently punch down dough and turn onto a lightly floured work surface. Pat
and roll the dough into a 15 x 12-inch rectangle. Brush lightly with corn
oil. Sprinkle evenly with cinnamon mixture and scatter surface with
raisins.
Beginning at a short end, roll the dough, jelly-roll style, into a tight
log. Pinch the long edge to seal. With a sharp knife, cut the roll into 12
slices. Place the slices, cut side up, about 1 inch apart, in the prepared
baking dish. Cover with plastic wrap and set aside in a warm place to rise
about 20 minutes. Preheat oven to 375 F (190 C).
Bake the sticky buns 25 to 30 minutes, until golden brown. Remove from oven
and allow to cool about 30 seconds, then invert onto a tray. Allow to cool
a few minutes before serving.
Per serving: 3313 Calories; 89g Fat (23% calories from fat); 70g Protein;
607g Carbohydrate; 0mg Cholesterol; 1063mg Sodium Food Exchanges: 21
Starch/Bread; 1 Lean Meat; 4 Fruit; 17 1/2 Fat; 15
1/2 Other Carbohydrates
NOTES : In under two hours, you can serve up these rolls, jam-packed with
raisins, fragrant with cinnamon and dripping with caramel glaze - perfect
brunch treats.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
