Diabetics May Want to Avert Eyes: Sticky Buns

Posted on Tuesday 8 March 2011

done buns
This Gooey Cinnamon Bun recipe is with flame raisins added among other things. The (starch, sugar, fat overload) recipe below is the altered version. Warning, you metabolism may slow just looking at the recipe.

the dough:
1 (0.25 ounce) package traditional active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar

other pot heat to bubbling:
1/2 cup almond milk
1/4 cup white sugar
1/4 cup unsalted goat’s butter
3/4 teaspoon salt

After 10 minutes and foam in the yeast and bubbles in the melted butter, let cool to lukewarm and mix the two mixtures with:

2 eggs, beaten
1 1/2 cups whole wheat flour
2 1/2 all-purpose white, unbleached, added 1/2 a cup at a time.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, 4-8 minutes. The flour that’s left out of the ball can be included when you use the flour to knead it.

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Lightly oil/butter a large bowl, place the dough in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. While it rises:

syrup for the bottom:
3/4 cup unsalted goat butter
1/2 cup golden brown sugar
1/4 cup maple syrup
1/2 cup pecans
1/4 cup red flame raisins

Local maple syrup.

Heat together in a sauce pan until the butter is melted. Stir into a buttered 8×12 pan. (Need to butter since pouring hot sauce in?)



Roll out the dough into an 18×14 inch rectangle.

filling for the pinwheel rounds:
1/4 cup softened goat’s butter
3/4 cup demerara brown sugar
1/2 cup whole pecans
1 tablespoon ground cinnamon

Brush dough with the soft butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar, cinnamon, nut and raisin mixture.


Starting at long side, tightly roll up, pulling towards yourself, pinching the seam to seal it.


Cut the tube into 15 slices. Set into the syrup and let rise an hour, covered with a damp cloth.
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chocolate stuck in some
It occurred to me too late that I could have put cocoa powder among the cinnamon in the filling. Maybe on the next birthday…meantime I stuck some Lindt chocolate pieces in the raised buns.

The goat butter has a strong flavour, not such a delicate milky flavour as some cinnamon buns. I might add more cinnamon and some cardamon. The whole wheat flour with almond milk didn’t make for a tougher dough as I thought it might.

Preheat the oven to 375 degrees F (190 degrees C).

Bake in preheated oven for 25 to 30 minutes, until golden brown.

Let cool in pan for 3 minutes, then invert onto serving platter by putting a cookie sheet over the top of the pan and flipping quickly. Scrape remaining filling from the pan onto the rolls.

    March 9, 2011 | 10:39 pm

    Renior and others have their place in galleries, but this is art to me…

    I may have found a cure for eating too many sweets…making them for five hours on a job LOL I still smell chocolate and cinnamon before bed…tiring of it already…

    March 12, 2011 | 10:04 am

    Yep, i worked a few months at a donut shop and it cured me of interest in donuts for at least 15 years.

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