Sunday, August 3, 2014

Sunday Morning Sticky Buns

Breakfast at my house is always a big deal. 

Not because of me. It's never really been my thing. But, my husband loves breakfast and he has gotten our kids to, as well. 
Which is good - since breakfast is the most important meal of the day. 

My husband loves eggs, bacon, yogurt, fruit, and basically every breakfast food. I'm a little more particular. 

In my perfect world, breakfast means cinnamon rolls. 

(Of course it does, since that is really NOT a healthy option at all! Ugh. SO many bad habits I need to get over!) 

Most days I find myself eating eggs and yogurt and fruit. But a girl can only take SO MUCH. 

I needed my fix, but I still wanted to honor my goals by trying to find a CLEAN way to eat breakfast pastries. As gratifying as it would be to just open a can of pillsbury rolls, it will be more gratifying to actually see my abs again one day. Amen? 

So, I know this isn't perfect. And I also am aware I'd find my abs a little faster if I didn't eat these at all, but I'm OK with the small delay if it means I get to eat these on occasion. 





Ingredients
Olive oil cooking spray 
2 cups light spelt flour, plus a  bit more for rolling
1/4 tsp sea salt 
2 tsp and 2 Tbsp evaporated cane juice 
1 tsp quick-rise active dry yeast 
3 Tbsp organic, unsalted butter 
1/4 Cup pure maple syrup 
1 tsp raw honey
1/2 tsp sucanat
1/4 Cup chopped pecans
1 Tbsp. ground cinnamon
  
Directions
Coat a mixing bowl in olive oil cooking spray.

Combine 2 cups light spelt flour and 1/4 tsp. sea salt in food processor (don't mix yet) 

Mix 2 tsp quick-rise active dry yeast with 1/2 cup warm water. Stir together with 2 tsp cane juice until it is dissolved. Allow to sit for 5-10 minutes. (This is called "foaming" the yeast. You'll see why.)  

Start food processor with just the flour and salt. Add the foamed yeast mixture and mix until a dough ball forms (about 1-2 minutes). 

Put dough ball into coated mixing bowl. Cover with saran wrap and place in a warm spot for dough to rise. Let sit for an hour. 

While dough is rising, coat a baking dish with cooking spray. 

Melt 1 1/2 Tbsp butter on medium low heat. 
Pour into bottom of baking pan and add 1/4 C. pure maple syrup. 
Swirl with a spoon to evenly distribute and combine. 
Drizzle with 1 tsp. honey,1/2 tsp sucanat, and 1/4 C. chopped pecans. Set aside. 


When dough has risen, lightly flour your counter and roll out dough to be a little bigger than a sheet of paper. 

Spread remaining butter (1 1/2 Tbsp) over the top and sprinkle with remaining cane juice (2 Tbsp) and cinnamon.


Roll dough up lengthwise and pinch the folded edge. 
Cut into 12 equal pieces and place in baking dish. 
Cover with saran wrap and let rise for another 45 minutes. 

Preheat oven to 375. 
Remove saran wrap and bake rolls for 20-25 minutes. 
Serve warm.