Name: Sticky Cinnamon Rolls
Ingredients: 3 1/2 c Whole-wheat pastry flour; (3 1/2 to 4); 1 pk Quick-rising dried yeast; 1/2 ts Sea salt; 1/2 c Rice milk; 5 tb Brown rice syrup; 3 tb Corn oil; plus extra for brushing; Spring or filtered water; 3/4 c Maple syrup granules; (maple sugar); 1/2 c Coarsely minced pecans; 2 ts Ground cinnamon; 1/2 c Raisins

What the Lord laments and opposes, Satan applauds and fosters. Few things demoralize, discourage, and weaken a church as much as bickering, backbiting and fighting among its members… Because of quarrelling the Father is dishonored, the Son is disgraced, His people are demoralized and discredited, and the world is turned off and confirmed in unbelief. Fractured fellowship robs Christians of joy and effectiveness, robs God of glory, and robs the world of the true testimony of the gospel. A high price for an ego trip!

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegan	Vegan, Vegetarian, Breads	1	servings

INGREDIENTS

3 1/2	c	Whole-wheat pastry flour; (3 1/2 to 4)
1	pk	Quick-rising dried yeast
1/2	ts	Sea salt
1/2	c	Rice milk
5	tb	Brown rice syrup
3	tb	Corn oil; plus extra for brushing
		Spring or filtered water
3/4	c	Maple syrup granules; (maple sugar)
1/2	c	Coarsely minced pecans
2	ts	Ground cinnamon
1/2	c	Raisins

INSTRUCTIONS

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 3/4 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, 1/2 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 9-inch baking dish. Sprinkle evenly with 1/2 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 1/4 cup maple granules.
Gently punch down dough and turn onto a lightly floured work surface. Pat
and roll the dough into a 15 x 12-inch rectangle. Brush lightly with corn
oil. Sprinkle evenly with cinnamon mixture and scatter surface with
raisins.
Beginning at a short end, roll the dough, jelly-roll 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 1/2 Fat; 15
1/2    Other Carbohydrates
NOTES : In under two hours, you can serve up these rolls, jam-packed with
raisins, fragrant with cinnamon and dripping with caramel glaze - perfect
brunch treats.
Recipe by: Christina Pirello, Cooking the Whole Foods Way
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Jul 15,
1999, converted by MM_Buster v2.0l.

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