Recipe - Sticky Cinnamon Rolls

3 One half cup Wholewheat pastry flour; (3
One half to 4)
1 pack Quickrising dried yeast
One half teaspoon Sea salt
One half cup Rice milk
5 tablespoon Brown rice syrup
3 tablespoon Corn oil; plus extra for
brushing
Spring or filtered water
Three fourths cup Maple syrup granules; (maple
sugar)
One half cup Coarsely minced pecans
2 teaspoon Ground cinnamon
One half cup Raisins

In a large bowl, mix 2 cups of the flour, yeast and salt. Set aside.

In a saucepan, combine rice milk, 2 tablespoons of the rice syrup, 2
tablespoons of the oil and Three fourths cup water. Stir over low heat until very
warm.

Add the warm liquid to the dry ingredients and stir until smooth. Stir in
remaining flour, One half cup at a time, until the dough is moderately stiff.
Turn the dough out onto a lightly floured work surface and knead, gradually
incorporating more flour as necessary to prevent sticking, until the dough
is smooth and elastic, about 10 minutes.

Place dough in a large, lightly oiled bowl, turning several times to coat
with oil. Cover tightly with plastic wrap and let rise in a warm place 30
minutes.

Lightly oil a 13 x 9inch baking dish. Sprinkle evenly with One half cup of
maple granules and the pecans. Drizzle with the remaining 3 tablespoons
rice syrup and 1 tablespoon corn oil. In a small bowl, combine cinnamon and
remaining One fourth cup maple granules.

Gently punch down dough and turn onto a lightly floured work surface. Pat
and roll the dough into a 15 x 12inch rectangle. Brush lightly with corn
oil. Sprinkle evenly with cinnamon mixture and scatter surface with
raisins.

Beginning at a short end, roll the dough, jellyroll style, into a tight
log. Pinch the long edge to seal. With a sharp knife, cut the roll into 12
slices. Place the slices, cut side up, about 1 inch apart, in the prepared
baking dish. Cover with plastic wrap and set aside in a warm place to rise
about 20 minutes. Preheat oven to 375 F (190 C).

Bake the sticky buns 25 to 30 minutes, until golden brown. Remove from oven
and allow to cool about 30 seconds, then invert onto a tray. Allow to cool
a few minutes before serving.

Per serving: 3313 Calories; 89g Fat (23% calories from fat); 70g Protein;
607g Carbohydrate; 0mg Cholesterol; 1063mg Sodium Food Exchanges: 21
Starch/Bread; 1 Lean Meat; 4 Fruit; 17 One half Fat; 15
One half Other Carbohydrates

NOTES : In under two hours, you can serve up these rolls, jampacked with
raisins, fragrant with cinnamon and dripping with caramel glaze perfect
brunch treats.

Recipe by: Christina Pirello, Cooking the Whole Foods Way

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Jul 15,
1999, converted by MM_Buster v2.0l.