Sticky Cinnamon Buns
Did you ever notice how everyone congregates in the kitchen? It’s the heart of the home.
Nothing brings me back to my childhood like the smell of Sticky Cinnamon Buns. My mama prepared them effortlessly in our humble kitchen. The aroma spread throughout the house bringing everybody into the kitchen asking when will they be done.
The food prepared at home in the kitchen truly creates the family who lives there.
You are what you eat couldn’t be more true.
Food is energy. Food creates who we are and how we act.
It should feel natural to shop for fresh, seasonal produce, to buy healthy cookbooks and to create our own delicious and nutritious meals. It’s time we start preparing our own meals. Why do we allow restaurants and processed food companies to literally determine our moods and our health?
In this new year, make time to prepare your own nutrient dense meals and desserts and regain your health, vitality, inner strength and good mood while creating new memories.
Did I make you hungry for Sticky Cinnamon Buns? Don’t buy them at the food court in the mall. Let’s rework my mama’s recipe to be a bit more healthy, but just as tasty…
Here’s the healthier, mood stabilizing version, dedicated to my mama, my angel and inspiration…
Sticky Cinnamon Buns
Yields 12 delicious sticky buns in less than 2 hours
3 1/2 to 4 cups whole wheat pastry flour, plus extra for kneading
1 package quick-rising dried yeast
1/2 teaspoon sea salt
1/2 cup soy milk, rice milk or almond milk
5 tablespoons brown rice syrup
3 tablespoons avocado oil, plus extra for brushing
Spring or filtered water
3/4 cup maple syrup granules
1/2 cup coarsely minced pecans
2 teaspoons ground cinnamon
1/2 cup raisins
In a large bowl, mix 2 cups of the flour, yeast and salt. Set aside. In a saucepan, combine plant-based milk, 2 tablespoons of rice syrup, 2 tablespoons of avocado 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 needed 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 the maple granules and the pecans. Drizzle with the remaining 3 tablespoons rice syrup and 1 tablespoon avocado 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 the avocado 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 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 375F (190C). Bake the sticky buns 25-30 minutes, until golden brown. Remove from the oven and allow to cool about 30 seconds, then invert onto a tray.
Allow to cool a few minutes before serving, if your family lets you!
Eating them warm is a dream come true…
Column writer for World of Dance Magazine
Kate Celesta Corallo, CN, RYT 500
The Kate Effect
Yoga, VBarre, Barre Conditioning
Meditation & Life Coach