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Maple Pecan Multigrain Sticky Buns #Recipe

Oh my, this recipe turned out so unbelievably good! I have a mother-in-law who bakes unbelievably amazing cinnamon buns, and a brother-in-law who also bakes unbelievably amazing cinnamon buns. I was on a mission to adjust a recipe for cinnamon buns to make them truly sticky buns, but with a healthier mix of grains for the flour. Well folks, this is it! Our girls ate this up so quickly the buns were gone in just over a day! Here’s the recipe, hope you enjoy it!

Maple Pecan Multigrain Sticky Buns
3 1/2 – 4 cups multigrain flour (I make my own mix with flax, oats, barley flour, spelt, wheat germ, all-purpose white flour, and ground almond…but this recipe works just as well with plain all-purpose flour)
1/3 cup granulated sugar
1/2 tsp salt
2 envelopes yeast
1 cup warm milk (I use skim milk – heavier milk works too)
1/3 cup margarine
1 egg

1 cup packed brown sugar
3/4 cup margarine
1/4 cup corn syrup
1 cup pecan halves
3 tbsp maple syrup

4 tbsp margarine
3/4 cup chopped pecans
1/2 cup packed brown sugar
2 tsp cinnamon

For the dough:
Combine 2 cups of flour, the sugar, salt and yeast in a large bowl. Add the milk, margarine (soft), and egg. Beat together. Stir in remaining flour to make a soft dough. Knead dough for approximately 5 minutes, rolling into a ball. Keep in the bowl, covered with a clean large towel. Let rise in a warm place until size has doubled, approximately 1 hour.

For the topping:
Bring the brown sugar and margarine to a boil, stirring constantly. Remove from heat. Stir in the corn and maple syrups. Pour into the bottom of a 13″x9″ greased pan. Sprinkle pecan halves on top.

The topping, waiting while the dough rises in a separate bowl.

The topping, waiting while the dough rises in a separate bowl.

Back to the dough:
Punch down the dough after it has doubled in size. Roll out into a large 15″x10″ rectangle. Spread the topping margarine onto the rectangle. Combine chopped pecans, brown sugar and cinnamon, and sprinkle the mixture over the dough. Roll up the dough tightly, pinching seams to seal. Cut into 15 pieces and place onto the topping in your pan. Cover tightly with plastic wrap. Refrigerate for 12-48 hours (it’s best after at least 24 hours!).

Sticky buns, prepped and heading for the fridge for a 12-48 hour rest.

Sticky buns, prepped and heading for the fridge for a 12-48 hour rest.

Bake uncovered at 350 degrees C, for 25-30 minutes or until golden.

Let stand 3 minutes in the pan, then invert onto serving platter. Best served warm!

Baked pecan maple multigrain sticky buns...yum!

Baked pecan maple multigrain sticky buns…yum!