NO-RISE STICKY BUNS

Oh my goodness! These sticky buns are so delicious and just melt in your mouth. I am so not a morning person, and so I think the biggest amazing thing about this recipe is that the dough does not have to rise at all like other recipes. Who wants to wake up at 6:00 to make something for 3 hours?! Not me. This will just take about 40 minutes total.

I got a recipe from here, however I did change a few things so as to be healthier.

First step: preheat the oven to 400°F. Lightly grease a 9″ square pan ; or a 9″ x 2″ round cake pan (which should work fine so long as it’s a true 2″ deep: not 1 1/2″, not 1 3/4″).

To make the topping: Combine 1/4 cup melted butter with 1/2 cup brown sugar. Stir to combine. (Hard to make this sauce in a healthy version. You could probably just use coconut oil and stevia or honey) Add 2 tablespoons maple syrup. Stir to combine. Spread the syrup in the prepared pan, and sprinkle with 1/2 cup coarsely chopped pecans or walnuts. (I used chopped almonds!) Set the pan aside while you make the dough.

Stir together the following:

3 cups (12 3/4 ounces) Unbleached All-Purpose Flour (Next time I want to use oats blended to a flour consistency in a food  processor)
2 tablespoons granulated sugar ( I used truvia instead!)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Next, warm 1 cup buttermilk just to lukewarm. Pour it atop the dry ingredients, along with 1/4 cup (4 tablespoons) melted butter. (I used coconut oil instead of the butter. Tastes just as good!) Add 1 teaspoon vanilla extract for flavor. Stir to combine. The dough will look very shaggy.

Transfer the dough to a floured surface; a rolling mat works well here. Knead it very briefly, just to smooth it out a bit.

Gently roll the dough into a 9” x 12” rectangle. Doesn't have to be perfect!

Brush the dough with water…and sprinkle with 1/2 cup brown sugar. Spread the sugar evenly over the dough. Optional: Sprinkle on some cinnamon!

Roll the dough into a log, starting with a longer edge. Pinch the seam closed as well as you can; it’ll be a bit messy, with sugar spilling out. That’s OK.

Then use a serrated knife to cut twelve 1” slices. Lay the slices in the prepared pan, atop the topping. OK, here comes the good part – no rising! Stick those buns right into the oven.

Bake the buns for 26 or until golden brown, and the topping is bubbling up around the edges. Remove from the oven. Immediately invert the pan onto a serving plate. Let the buns sit for about 15 seconds, then remove the pan.

Scrape out any topping that’s stuck in the pan, and spread it back onto the buns.

Enjoy warm with a fresh cup of coffee. Perfect for a stormy day!