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A Recipe Rival: Cinnamon Chocolate Chip Sticky Buns

Posted Jan 15 2011 9:31am

I won’t hesitate to say that my whole wheat vegan cinnamon rolls are the best thing I’ve ever made. If not the best, definitely my favorite.

But even when a recipe is a winner, I have no desire to make it all the time. I can’t risk getting sick of it! That doesn’t mean I can’t make endless variations .

It’s time for a slightly less healthy, still part whole wheat, still vegan -but-you-wouldn’t-know-it, decadent breakfast treat.

Cinnamon Chocolate Chip Sticky Buns

It’s like a chocolate chip pancake rolled into a cinnamon bun dipped in ooey goodness.

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup almond milk

1 1/2 tsp yeast

1/2 tsp salt

1 T flax meal + 3 T water

2 T honey

2 T vegan butter, melted {or regular of course}

1/4 cup chocolate chips {dark or carob if keeping vegan}

3 T granulated sugar

1 tsp cinnamon

1 T vegan butter, melted

1 T honey

2 T brown sugar

1 T almond milk

1/8 cup pecans {optional}

 

1. Mix flax meal and water together; set aside. Heat almond slightly {about 20 seconds in the microwave}, stir in yeast; set aside.

2. Mix remaining dough ingredients together, minus chocolate chips. Add flax and milk. Stir until combined. {May not come together completely until step 3.}

3. Dump dough on clean, dry surface. Knead gently until nice ball forms.

4. Brush clean bowl with oil. Set dough inside. Cover and let sit about an hour to rise.

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5. Once dough has risen {slightly}, place on clean surface and punch down. Gently fold in chocolate chips.

6. Roll dough into long skinny rectangle. Spread surface with cinnamon and sugar. {Add more filling if it doesn’t look like enough- depends on size of rectangle.}

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7. Roll dough length wise into log. Cut into slices ~try for at least 9 rolls.

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8. Mix sticky glaze ingredients together. If won’t blend smoothly, heat them up slightly.

9. Pour glaze in greased 8×8 baking dish; spread evenly. Top with pecans.

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10. Place sticky buns evenly spaced into baking dish. Cover and let rise ~2 hours. {Buns should rise enough to touch each other and fill pan.} Move on to step 11, or refrigerate overnight.

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11. Bake at 350 degrees for 25 minutes, covered loosely with foil for the last 10 minutes. {If refrigerated, set out to warm up a little before baking.}

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12. Remove from oven and let cool 1-2 minutes. Slid knife around outside edge of pan to loosen buns. Put plate on top of pan and flip over to invert sticky buns.

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13. For extra decadence, make an extra batch of sticky glaze and drizzle over buns.

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These might be better than the cinnamon rolls….

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Chocolate chips? Cinnamon? Pecans? Gooey glaze? What’s not to love about sticky buns?!

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