Ingredients
DOUGH
1 cup warm nut milk
1 TBSP yeast
1 TBSP cornstarch
1 tsp sea salt
3 1/2 - 4 cups whole wheat flour
GLAZE
1 cup turbinado sugar
1/4 cup cold-pressed coconut oil
1/4 cup honey
1 1/2 cups coarsely chopped pecans
1/4 tsp sea salt
FILLING
1/2 cup chopped walnuts
1/2 cup raisins or chopped dates
1/4 cup turbinado sugar
2 TBSP ground coriander
1 tsp cinnamon
Description These sweet, nutty, cinnamony sticky buns are irresistible. You won't want to make these often, as they are addictive.
Instructions 1. Mix milk, yeast, startch and honey from dough ingredients together.
2. In separate bowl mix coconut butter in flour, add to first set of ingredients slowly mixing until it forms a dough that is easy to handle.
3. Turn dough onto lightly floured surface and knead about 5 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place for about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.)
4. Heat 1 cup sugar and ½ c oil to a gently simmer, stirring constantly; remove from heat. Stir in honey. Pour into a well-greased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
5. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches on lightly floured surface. Mix spread filling and spread out.
6. Roll up tightly, beginning at 15-inch side. Pinch the edges of the dough into roll to seal. Gently stretch and shape until even. Cut roll into 15 1-inch slices with a cerated knife. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double, covering pan with moist towel.
7. Heat oven to 350. Bake 30-35 minutes or until golden brown. Immediately invert on heat-proof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.
Note *To make coconut butter blend 2 cups grated dried coconut with ½-1 teaspoon water until it is almost like a butter. You can freeze the rest of the 'coconut butter' which the recipes does not call for and use it to replace oil in baked goods.
The freeze well.
DOUGH
1 cup warm nut milk
1 TBSP yeast
1 TBSP cornstarch
1 tsp sea salt
3 1/2 - 4 cups whole wheat flour
GLAZE
1 cup turbinado sugar
1/4 cup cold-pressed coconut oil
1/4 cup honey
1 1/2 cups coarsely chopped pecans
1/4 tsp sea salt
FILLING
1/2 cup chopped walnuts
1/2 cup raisins or chopped dates
1/4 cup turbinado sugar
2 TBSP ground coriander
1 tsp cinnamon
Description These sweet, nutty, cinnamony sticky buns are irresistible. You won't want to make these often, as they are addictive.
Instructions 1. Mix milk, yeast, startch and honey from dough ingredients together.
2. In separate bowl mix coconut butter in flour, add to first set of ingredients slowly mixing until it forms a dough that is easy to handle.
3. Turn dough onto lightly floured surface and knead about 5 minutes or until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place for about 1 ½ hours or until double. (Dough is ready if indentation remains when touched.)
4. Heat 1 cup sugar and ½ c oil to a gently simmer, stirring constantly; remove from heat. Stir in honey. Pour into a well-greased rectangular pan, 13x9x2 inches. Sprinkle with pecan halves.
5. Punch down dough. Flatten with hands or rolling pin into rectangle, 15x10 inches on lightly floured surface. Mix spread filling and spread out.
6. Roll up tightly, beginning at 15-inch side. Pinch the edges of the dough into roll to seal. Gently stretch and shape until even. Cut roll into 15 1-inch slices with a cerated knife. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double, covering pan with moist towel.
7. Heat oven to 350. Bake 30-35 minutes or until golden brown. Immediately invert on heat-proof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.
Note *To make coconut butter blend 2 cups grated dried coconut with ½-1 teaspoon water until it is almost like a butter. You can freeze the rest of the 'coconut butter' which the recipes does not call for and use it to replace oil in baked goods.
The freeze well.
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