Subj : 2/21 Sticky Buns Day - 4b
To   : All
From : Dave Drum
Date : Sat Feb 19 2022 16:33:38

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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