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.
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.
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
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.
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.