Sunday, January 8, 2012

Apricot Pecan Sticky Buns - Gluten Free, Dairy Free and Better Batters Cinnabon Clone

I just had a taste for a sticky bun
but I needed a really good dough as a basis.  
What to do?   
  I turned to Better Batter for a great dough.  If you haven't tried Better Batter, or visited their recipe archive, I encourage you to do so.  
I just ordered for the first time their yellow and chocolate cake mixes.  Wonderful!  That will be another post!  Getting back on topic! 
 This recipe makes so much dough that I made one pan of apricot pecan sticky buns and a pan of cinnabon's.  You will need to double the apricot filling to make two pans of sticky buns. 
If you want make the Cinnabons that is listed at the end. 

For the dough I used Cinnabon Clone Vegan:
2 cups warm almond or soy milk (110 degrees F/45 degrees C) – Silk or Almond Breeze
1/4 cup egg substitute (I used 4 Tbsp flax meal in 1 cup of hot water, let sit for 10 minutes)
2/3 cup dairy free margarine, melted
4 1/2 cups Better Batter Gluten Free Flour
1 tsp salt
1/2 cup sugar
2 1/2 tsp active dry yeast

Apricot Pecan Filling

1/2 cup apricot preserves

2 Tbsp vegetable oil ( I use extra light olive oil)

Sticky Bun Topping
1/2 cup packed brown sugar
1/2 cup pecans
2 Tbsp vegetable oil (I use extra light olive oil)


In your stand mixer fitted with a paddle attachment, mix dough ingredients on high speed for three minutes, or until well combined.
 Set aside, covered in plastic wrap, in a warm place for 30-45 minutes, or until doubled.  
Why didn't I forsee that I would need a bigger bowl?

In a food processor, pulse the brown sugar and nuts.  

Sprinkle about 1/4 to 1/2 the nut mixture in the 9x13 inch pan.  
Drizzle 2 Tbsp of oil on top.  

Measure out the apricot preserves and place in a microwave safe bowl.

Warm the apricot preserves in the microwave for about 1 minute, 

or until the preserves loosen up a bit.  
Stir in the oil.  The oil and the preserves will not really combine
 but it allows the preserves to spread more easily than
spreading them on separately. 

Lay out two sheets of plastic wrap to make a 16×24 inch surface. Flour them lightly. 

Turn dough onto the plastic wrap and sprinkle flour on the surface. 

Roll dough into a 16×21 inch rectangle. 
I rolled half the dough out on my Silpat.

Spread dough with apricot preserve oil mixture.  
Sprinkle the remainder of nut topping on top of the preserves.
Roll the dough starting from the long end.
The dough is very soft.  I floured my hands and my scraper
 between each roll so as to not tear the dough.
Roll is worth it!

Cut into 12 rolls.
I discard the ends - not enough filling in there me for!

 Place cut rolls in the nut lined baking pan. 

Cover and let rise until nearly doubled, about 30minutes. 
Meanwhile, preheat oven to 400˚F (200˚C).
I made sticky buns on the right and cinnamon buns on the left.

Bake rolls at 400˚F for 15 -20 minutes or until lightly golden brown.

Let cool.  Then DEVOUR!

For the Cinnabon Clone 

Cinnamon Filling
1 cup brown sugar, packed
2 1/2 tsp ground cinnamon
1/3 cup df margarine, softened (VERY soft)

1 (3 ounce) package dairy free cream cheese, softened 
1/4 cup dairy free margarine, softened
1 1/2 cups confectioners’ sugar
1/2 tsp vanilla extract
1/8 tsp salt

Beat together cream cheese, confectioners' sugar,vanilla extract and salt. 
Spread frosting on warm rolls before serving.

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