Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Missy J’s
Sticky buns and cinnamon rolls are both oh so delicious, yet slightly different. The biggest distinction between them is their topping. Cinnamon rolls are served with a cream cheese icing and sticky buns are baked in a dish filled with caramel sauce, then flipped onto a serving dish once slightly cooled. This allows the gooey caramel to drip down the sides of the rolls, making them very sticky.
This recipe is a slight variation of the sticky bun with a sourdough, soaked, and bake right away option. They are even more delectable with our crave-worthy carob added to the filling and topping.
Ingredients
½ cup cold butter
-
3 cups whole wheat pastry flour (plus more to roll out dough)
1/2 cup active sourdough starter, yogurt, cultured buttermilk, or cultured sour cream
-
1 tbsp coconut sugar
1 cup milk
-
1 tsp sea salt
-
1 tsp baking powder
-
½ teaspoon baking soda
-
1/2 cup coconut sugar
2 tsp cinnamon
-
2 tsp carob powder
6-8 tablespoons butter, melted
-
¼ -½ cup carob chips
4 tbsp butter, melted
¼ cup milk, whole preferred
3 tbsp maple syrup or honey
2 tsp cinnamon
-
2 tsp carob powder
½ cup light brown sugar or dark brown sugar, packed
½ cup whole pecans or chopped(optional)
CAROB STICKY BUNS
Filling
Caramel Topping
Directions
CAROB STICKY BUNS
For long-fermented rolls, prepare the dough at least 7 hours before baking. Overnight works best for baking first thing the following morning.
Cut the butter into the flour until it looks like fine sand. Mix in the starter, sugar and milk until a soft dough ball just comes together. Cover and put in a warm spot overnight.
The following morning, preheat oven to 400 degrees F.
Combine all of the filling ingredients together, except for the carob chips. Set the filling and carob chips aside.
Combine sea salt, baking powder, and baking soda in a small bowl and sprinkle over the dough.
Knead the sea salt/baking powder/soda gently into the dough ball along with a little more flour until a smooth dough ball is formed. Be careful not to over knead the dough.
Roll out the dough until it is about ¼" to ½" thick in a large rectangle.
Spread filling evenly over the dough and sprinkle the carob chips on top of the filling.
Starting along the long edge, roll up the dough tightly into a long roll. Use both of your hands to roll it evenly and as tightly as possible.
Cut the roll into ½" thick slices using unflavored dental floss or string. Place the dental floss under the roll log and bring the two pieces together on top, pulling them down on the opposite sides cutting through the dough.
Place slices into a well greased cast iron skillet or cookie sheet and bake for 20 to 30 minutes until golden brown. (You can pour the topping in the bottom of the dish for traditional sticky buns, or pour it over the top, once they are finished. It is much easier this way then flipping the rolls over after they come out of the oven.)
To make the topping: Set a saucepan that's at least 4" deep over medium heat and add the butter.
Heat the butter until it's melted, then stir in the remaining topping ingredients, except the pecans. Bring the mixture to a boil, stirring constantly.
Turn the heat to low and continue to boil the topping until it's glossy and slightly thickened, 3 to 4 minutes longer. Keep stirring during this 3-4 minutes.
Once sticky buns are removed from the oven, let cool slightly, then smother in the delicious caramel sauce and pecans and enjoy!
Recipe Note
- If you do not have a sourdough starter this recipe still turns out amazing subbing yogurt or another fermented dairy product. You can still let them ferment overnight.
- To make these right away use fermented dairy instead of sourdough and add 1 tbsp of apple cider vinegar. Skip the overnight fermentation and proceed with the rest of the steps.