Free Recipe Sticky Cinnamon Rolls

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Sticky Cinnamon Rolls Recipe

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
Spring or filtered water
3/4 c Maple syrup granules; (maple
1/2 c Coarsely minced pecans
2 ts Ground cinnamon
1/2 c Raisins

Sticky Cinnamon Rolls Preparation

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

Cooking Temperature:

Recipe Serves: 1

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