Honey and Spice Sticky Rolls |
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Preparation time: 1 hr 30 mins (including rising and resting)
Baking time: 25 minutes
Freezing: not recommended
Makes: 12 buns
Dough
3 1/4 cups (800 mL) Robin Hood® Best for Bread Flour
1 tbsp (15 mL) quick rise yeast
1 1/2 tsp (7 mL) salt
2/3 cup (150 mL) water
1/4 cup (50 mL) honey
2 tbsp (30 mL) Crisco® Vegetable Oil
1 egg, beaten
Honey Syrup
3/4 cup (175 mL) honey
1/4 cup (50 mL) butter, melted
2 tsp (10 mL) each; ground cinnamon and ginger
pinch each; ground cloves and nutmeg
3/4 cup (175 mL) almonds, sliced and toasted
1. Dough: In a food processor, pulse flour, yeast and salt to combine. Meanwhile, heat water, honey and oil over medium heat for 2-3 minutes.
2. With motor running, drizzle in water mixture and egg; pulse for 30 seconds or until dough forms a ball. Transfer to a lightly oiled bowl and turn to coat. Cover and let rise in a warm place for 30 minutes.
3. Honey Syrup: Blend honey, butter, cinnamon, ginger, cloves and nutmeg. Pour half of the mixture into a greased, 9" x 13" (3 L) baking dish.
4. Roll out dough on a lightly floured surface into a 12" x 18" (30 cm x 45 cm) rectangle. Spread remaining half of honey mixture over the dough (leaving a 1"/2.5 cm border); sprinkle evenly with the almonds.
5. Roll dough, into a log; trim edges. Slice into 12 equal-sized portions and arrange rolls, cut side up, in prepared baking dish. Cover and let rest for 30 minutes.
6.Preheat oven to 375°F (180°C). Bake for 25 minutes or until golden. Cool for 5 minutes before turning onto a rimmed baking sheet.
* Recipe provided courtesy of Robin Hood
Nutrients Per Serving: 1 sticky roll (3.4 OZ)
Cal 309 | Pro 7 g |
Fat 9.9 g | Carbs 51 g | Fibre 1.9 g | Sodium 312 mg | Chol 26 mg
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