Sticky Buns

It looked like the world was covered in a cobbler crust of brown sugar and cinnamon. 

Sarah Addison Allen, NYT Bestseller

Some of you may know I have been working on a cooking project for my final grade in a history course. I’ve spent months researching and recreating the rationed recipes on WW2 (we all have our hobbies, I guess) and this is actually a modified recipe from the 40’s. Obviously I replaced the dairy and swapped out a few other ingredients but overall it’s pretty similar and actually tastes great! Enjoy – these taste ~healthier than Pillsbury rolls. 

P.S. I didn’t include an image because mine were not exactly picturesque. Use your imagination and/or try this yourself and send me a pic and I will post it. :p

INGREDIENTS:

Roll Dough

• 2/3 cup almond milk
• 1/3 cup veggie shortening
• 2 tbsp brown sugar
• 1 tsp salt
• 1/4 cup warm water
• 2 tbsp baking powder
• 1 egg
• 3 1/2 cups flour

Fillings

• 1 tbsp dairy free butter
• 1 tbsp sugar
• 1 tsp ground cinnamon
• 1 cup light corn syrup
• 1/4 cup light brown sugar
• 1 cup pecans (optional – I didn’t add pecans to mine)

STEPS:

1. Heat milk in small saucepan over medium heat and stir in shortening, salt, and brown sugar. Pour in a large bowl and let cool.
2. Combine warm water and baking powder and let sit for a few. 
3. Mix in egg and baking powder mixture to the milk combo. 
4. Add flour and form a dough. Set aside for a few.
5. Grease a round baking dish. Roll out dough into a large rectangle and spread with softened butter, sugar, and cinnamon. Roll up the dough hotdog-style and cut like a log. 
6. Combine the corn syrup and brown sugar and pour into bottom of pan. Then, place the buns. 
7. Place buns into cool oven and let cook at 350F for 25 minutes. Flip upside down onto a plate when they’re done!