MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Wheat Cinnamon Sticky Buns - Part 2
Categories: Breads, Fruits, Snacks, Potatoes
Yield: 18 Servings

CONTINUED FROM PART 1

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.

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.

Set the oven @ 375ºF/190ºC.

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.

Store the leftover rolls in the refrigerator and reheat in
a 350ºF/175ºC oven for 10 minutes before serving.

by Ania Catalano; Baking with Agave Nectar

Epicurious | November 2011

Yield: Makes 1 1/2 dozen

MM Format by Dave Drum - 07 January 2012

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