Friday, December 9, 2011

pecan sticky buns

These are so addicting it's not even funny. Matt ate five the first day I made them. I ate three. Today I've had two so far. I'm working out double time to make up for it. Ha! Thankfully they have a bit of a health benefit as they are filled with Teff flour!! Teff is filled with minerals like calcium, iron, zinc, magnesium, potassium and essential amino acids like protein. It's also high in fiber!

thanks again to the Pioneer Woman!

Pecan Sticky Buns

1 recipe of the Maple Cinnamon Buns (I used 2 cups teff, 1/2 cup white rice, 1/2 cup sorughm, and 1 cup tapioca for the flour)
1 stick of butter (DF)
Pecans, chopped into small bits
1 cup karo syrup

Make the dough with the Maple Cinnamon Buns Recipe.

In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside.

To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on some melted butter, then sprinkle sugar and cinnamon evenly over the surface. Sprinkle some of the chopped pecans on there as well. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick.

Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below.

Bake for 15-18 minutes, or until golden brown. Remove pans from oven and invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

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