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Whole Wheat Cinnamon Sticky Buns

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Introduction

Whole Wheat Cinnamon Sticky Buns offer a delightful fusion of rustic, whole grain goodness and sweet cinnamon warmth. This recipe stands out for its commitment to using wholesome ingredients like sprouted wheat flour while maintaining the indulgent essence of traditional sticky buns.

Tips for this Recipe

– Use softened butter or a non-hydrogenated alternative to ensure easy dough handling.
– Properly soaking raisins and lightly grinding walnuts enhances their texture within the buns.
– Proofing yeast in warm water helps guarantee a well-leavened final product.

Why you will love this recipe

These Whole Wheat Cinnamon Sticky Buns are perfect for those seeking healthier alternatives that don’t sacrifice flavor or satisfaction. The sprouted flour adds fiber and nutrients, while the subtle sweetness caters to a wide palate. They’re an excellent choice for family breakfasts or gatherings where everyone appreciates good food.

Ingredients

1/4 cup unsalted butter or non-hydrogenated butter substitute, softened
1 cup amber agave nectar
2 tablespoons ground cinnamon
3 tablespoons sprouted whole wheat flour or whole wheat pastry flour
1 cup walnuts, lightly toasted and finely ground in a food processor
3/4 cup raisins, soaked in 1 cup boiling water for 10 minutes and drained well
1 large baking potato, peeled
1 tablespoon active dry yeast
1/2 cup warm water
1/4 cup plus 2 tablespoons light agave nectar
1/2 cup 1 percent low-fat milk or unsweetened soy milk
3 tablespoons unsalted butter or non-hydrogenated butter substitute, melted
1 teaspoon sea salt
4 to 5 cups sprouted whole wheat flour or whole wheat pastry flour
Extra melted butter or butter substitute, for brushing
2 tablespoons unsalted butter or non-hydrogenated butter substitute, at room temperature

Adviced equipments

– Whisk (for mixing ingredients)
– Silicone Baking Mat (for rolling dough and preventing sticking on non-stick surfaces)
– Stand Mixer with Dough Hooks
– Stainless Steel Bowls
– Non-stick Baking Pan
– Pastry Rolling Pin
– Digital Kitchen Scale
– Parchment Paper Sheets
– Stand Mixer Bowl (capacity suitable for dough, like the 5-quart option from KitchenAid)
– High-Speed Blender

History of the Recipe

The origin of sticky buns can be tracited back to European pastry traditions. However, this particular recipe incorporates elements that honor modern dietary preferences and health consciousness by using sprouted grains, a technique popularized in recent years for its nutritional benefits. As food culture evolves, these buns embody the timeless appeal of comfort food while embracing contemporary well-being trends.

Fun facts about this recipe

This Whole Wheat Cinnamon Sticky Buns recipe is a testament to how culinary innovation can coexist with tradition. By adapting the classic sticky bun to include health-conscious ingredients, it invites home cooks to explore new possibilities without straying from comfort and flavor that have defined this treat for generations. The use of sprouted flour is not only a nod to natural living but also supports sustainable agriculture practices by potentially reducing the environmental impact of conventional farming methods.

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Whole Wheat Cinnamon Sticky Buns

Whole Wheat Cinnamon Sticky Buns

amanda

Equipment

  • - Whisk (for mixing ingredients)

  • - Silicone Baking Mat (for rolling dough and preventing sticking on non-stick surfaces, useful for various pastries)

  • - Stand Mixer with Dough Hooks (essential for large quantities of smooth dough mixing; brands like KitchenAid or Hamilton Beach available)

  • - Stainless Steel Bowls (useful for preparing and combining ingredients)

  • - Non-stick Baking Pan (to bake sticky buns to a golden, even finish; Brands such as Nordic Ware offer options)

  • - Pastry Rolling Pin (for rolling out dough to an even thickness before shaping into buns)

  • - Digital Kitchen Scale (accurate measurements for consistent and successful baking; available from Amazon brands like OXO or Zojirushi)

  • - Parchment Paper Sheets (lining baking sheets for easy removal and cleanup; available in rolls or packs on Amazon)

  • - Stand Mixer Bowl with Capacity Suitable for Dough (KitchenAid's 5-quart capacity ideal for large dough batches without transferring contents)

  • - High-Speed Blender

Ingredients

  • 1/4 cup unsalted butter or nonhydrogenated butter substitute

  • 1 cup amber agave nectar

  • 2 tablespoons ground cinnamon

  • 3 tablespoons sprouted whole wheat flour or whole wheat pastry flour

  • 1 cup walnuts, lightly toasted and finely ground in a food processor

  • 3/4 cup raisins, soaked in 1 cup boiling water for 10 minutes and drained well

  • 1 large baking potato, peeled

  • 1 tablespoon active dry yeast

  • 1/2 cup warm water

  • 1/4 cup plus 2 tablespoons light agave nectar

  • 1/2 cup 1 percent low-fat milk or unsweetened soy milk

  • 3 tablespoons unsalted butter or nonhydrogenated butter substitute, melted

  • 1 teaspoon sea salt

  • 4 to 5 cups sprouted whole wheat flour or whole wheat pastry flour

  • Extra melted butter or butter substitute, for brushing

  • 2 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature

  • 2 1/2 tablespoons unsweetened apple juice

  • 1/2 cup nonfat dry milk or unsweetened soy milk powder

  • 1/2 cup light agave nectar

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon almond extract

Instructions

1

Instruction 1

To make the filling, in a large bowl, using an electric mixer, cream the butter with the agave nectar until smooth, about 2 minutes. Add the cinnamon and flour and mix well. Stir in the walnuts and raisins. Refrigerate to firm the mixture for a minimum of 2 hours.
2

Instruction 2

Begin the dough by cooking the potato in boiling water for 25 to 30 minutes, until soft. Drain, reserving 3/4 cup of the starchy water. Mash the potato and reserved water until smooth. Set aside and cool to room temperature.
3

Instruction 3

Place the yeast, warm water, and 2 tablespoons of the agave nectar in a food processor. Pulse a few times to dissolve the yeast. Let this mixture sit about 10 minutes, or until foamy. Add the cooled mashed potato, milk, the remaining ¼ cup agave nectar, the melted butter, and salt. Pulse several times to mix. Add the flour a little at a time, pulsing to blend until a soft dough forms. Transfer the dough to a lightly floured surface. Gently knead by hand for approximately 1 minute, or until smooth and elastic. Place the kneaded dough into a lightly oiled bowl. Let rest for 20 minutes. Punch down the dough and turn in the bowl to coat with oil. Cover the bowl with plastic wrap and place in a draft-free area to rise. Let the dough rise until doubled in bulk, about 1 hour.
4

Instruction 4

While the dough is rising, prepare the glaze. Place all the glaze ingredients in a food processor and blend until smooth, about 1 minute. Refrigerate until ready to use. The mixture will thicken slightly when chilled.
5

Instruction 5

To prepare the sticky buns, line 2 rectangular jelly roll pans with parchment paper and lightly spray with canola oil spray. Gently punch the dough down. Roll out on a lightly floured work surface to form an 18- by 20-inch rectangle. (The dough will be sticky to work with.) Spread the filling mixture over the dough, leaving a 1-inch border on all sides. Beginning from a long side, carefully roll the dough up to form a long log. Slice the log into 18 equal pieces. Place the slices onto the prepared pans with the edges of the rolls lightly touching together. Fill 1 pan entirely before starting the next, so most rolls will fit snuggly together. Brush the tops with the melted butter. Cover with a damp kitchen cloth and place in a warm, draft-free area. Allow the rolls to rise for 40 to 45 minutes, until doubled in size.
6

Instruction 6

Preheat the oven to 375°F.
7

Instruction 7

When the rolls are fully risen, bake for 25 minutes, or until lightly golden. Let the rolls cool on the pans for 10 to 15 minutes before drizzling with the glaze. Pull apart gently to serve. Best served warm.
8

Instruction 8

Store the leftover rolls in the refrigerator and reheat in a 350°F oven for 10 minutes before serving.
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