Recipes

Cinnamon Pecan Sticky Buns

This is an adaptation of an old family recipe. We are still working on the texture after making it gluten-free.

Dough

In an large bowl combine:

• 5 cups teff flour
• 3/4 cup sugar
• 3 Tbsp psyllium husk powder
• 2 Tbsp yeast
• 1 tsp salt
• 1 tsp cinnamon

Melt together in a saucepan:

• 1/2 cup milk
• 1/2 cup water
• 1/4 cup butter (the first half a stick)

Stir the liquid into the flour mixture.

Then stir in, making a soft dough:

• 1.5 cups canned pumpkin
• 3 eggs
• a bit more teff flour, as needed

Knead the dough until it is smooth and elastic.

Put the dough into an oiled bowl, and allow to rise in a warm spot for 30 minutes while you make...

Brown Sugar Syrup

In that saucepan, bring to a boil:

• 2 Tbsp water
• 1/4 cup butter (the second half a stick)
• 1 cup (packed) brown sugar

Oil two 9" × 13" pans. Pour the brown sugar syrup into the pans. Arrange on top of the sugar syrup:

• 1/2 cup pecan halves (on each pan, flat side up)

Cinnamon Sugar and Chopped Pecans

Mix together:

• 3/4 cup sugar
• 2 tsp ground cinnamon

Divide the cinnamon sugar mixture into two halves. Set them aside for now.

Also coarsely chop:

• 3/4 cup pecans

Divide the chopped pecans into two halves. Set them aside for now.

Back to the Dough

Divide the dough into halves.

Roll one of the dough halves onto a 12" × 17" silpat.

(That size silpat is made to fit a large jelly roll pan. A silpat sized to fit a 13" × 18" half-sheet pan also works.)

Brush all except for a 1" top margin with:

• 1 Tbsp melted butter

Spread onto the rolled dough:

• one of the two cinnamon sugar portions
• then one of the two chopped pecan portions

Brush that 1" top margin with water. Then roll up the dough longways to make a long cylinder. Pinch the exposed edge to seal it.

Cut the long cylinder into 12 pieces. Arrange them into one of the prepared 9" × 13" pans. (They will not cover all the brown sugar syrup and pecan halves until the rise.)

Place that first pan somewhere warm to rise for at least half an hour, until the rolls have almost doubled in size.

Repeat for the second half of the dough.

Preheat the oven to 325 degrees.

Bake for 25-35 minutes (in our oven 27).

As soon as they are done, place a jelly roll or half-sheet pan over them and flip them over.