Sticky cinnamon rolls

1 servings

Ingredients

Quantity Ingredient
3½ cup Whole-wheat pastry flour; (3 1/2 to 4)
1 pack Quick-rising dried yeast
½ teaspoon Sea salt
½ cup Rice milk
5 tablespoons Brown rice syrup
3 tablespoons Corn oil; plus extra for brushing
Spring or filtered water
¾ cup Maple syrup granules; (maple sugar)
½ cup Coarsely minced pecans
2 teaspoons Ground cinnamon
½ cup 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 ¾ 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, ½ 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 ½ 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 ¼ 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; 17½ Fat; 15 ½ 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.

Recipe by: Christina Pirello, Cooking the Whole Foods Way Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jul 15, 1999, converted by MM_Buster v2.0l.

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