Amazing Sticky Buns
Move over Cinnabon! Sure, you're baking from scratch, but these are so delicious, so decadent-tasting that they can become your go-to dessert. Yes, you have to bake from scratch. yes, they are a wee bit of work, but if you think you were baking when you popped Pillsbury in the oven, you ain't seen nothin' yet.
4 cups whole wheat pastry flour
1 cup water
2 tablespoons active dry yeast
1/2 teaspoon sea salt
1/3 cup brown rice syrup
1 cup apple juice
1 ounce olive oil
2 sticks non-dairy soy margarine -- chilled
2 1/4 cups brown rice syrup
1 teaspoon ground cinnamon
1 cup pecans -- coarsely chopped
Place the flour in a mixing bowl. Warm water over low heat until lukewarm. Mix in the yeast and set aside for fifteen minutes. Mix the salt, 1/2-cup of apple juice, rice syrup, and oil with yeast mixture into the flour. Stir until the dough comes together, adding additional apple juice if needed, and the dough is no longer sticky. Covered with a dry towel and set aside in a warm place to rise until doubled in size, about one hour. Punch down the dough to remove air.
Turn the dough out onto a lightly floured surface. Roll out and flatten slightly. Slice one margarine sticking to thin pieces arrange on half of the dough. Fold the dough in half and roll out again. Slice the remaining margarine into pieces and arrange on half the dough. Fold in half and roll out the fat and flatten slightly.
Fold the dough in half and roll out slightly.
Fold the dough and roll out slightly for the final time.
Roll out the dough to form a large rectangle that has about 1/8 inch thick. Drizzle the dough with 1 cup of the rice syrup and spread over dough. Sprinkle lightly with cinnamon. Roll, jelly roll style, into a long cylinder.
Generously oil muffin pan. Spoon the remaining rice syrup evenly into the muffin cups and topped with a peak, pieces. Slice the dough roll into twelve equal pieces and place muffin cup. Cover with a towel and place in a warm area to rise until doubled in size, about 45 minutes.
Preheat the oven to 350 degrees. Bake 25 to 30 minutes or until the buns are rich golden brown. Remove buns from muffin pans while still warm.