We have a lovely little coffee house in our community called Coco’s and every Wed & Sunday monring they serve the most amazing stickybuns (cinnamon buns) ever!. My son got a small bite of one and was hooked. The flaw, they are made with cream cheese icing , butter and milk. My little guy is allergic to all things Dairy so I made a batch of sticky buns for him instead and they turned out divine.
Now they are not huge as there is no yeast either (so that I may indulge in them as well!).. but regardless of what it doesn’t have.. what it does have is yummy goodness!
Sticky Buns (No dairy / No yeast)
- 3 C all-purpose flour
- 2 T brown sugar
- 1 T baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2/3 C cold margarine, cubed
- 1-1/4 C soymilk
- 1 egg
- 3 T margarine, softened
- 1/2 C chopped pecans
- 1/3 C packed brown sugar
- 1T cinnamon
Line 9 inch pie pan with parchment paper or dust lightly with flour; set aside or use a 8×8 pan.
In large bowl, whisk together flour, sugar, baking powder, salt and baking soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs. In separate bowl, whisk soymilk with egg; pour
over dry ingredients and stir with fork to make soft dough.
With floured hands, press dough into ball. On lightly floured surface, knead gently 10 times.
Roll out to 16- x 11-inch (40 x 28 cm) rectangle .
Cinnamon Filling: Spread margarine over dough, leaving 1/2-inch (1 cm) border along 1 long edge. Sprinkle margarine with pecans, sugar and cinnamon. Starting at side opposite border, roll up
evenly into log; pinch seam to seal.
Using serrated knife, cut into 1-inch (2.5 cm) thick slices; arrange on pan. Bake in centre of 400°F (200°C) oven until golden, about 15 minutes. (Make-ahead: Let cool; set aside for up to 2 hours.)
If you want make extra filling and melt butter and pour it all over the top when they are done and just let them sit.