We're not going to lie. These are incredible. There's molasses in the dough...and a heavy layer of cinnamon in the middle of the rolls. Add an accent of the orange, lemon, and vanilla in the dough, and you end up with perfection. The secret to these remarkable sticky buns in topping the baked cinnamon rolls with the cooked caramel pecan sauce after the rolls are baked. This ensured that each bun gets an equal amount of the gooey pecans and that the caramel remains thick and rich without getting too chewy.
Whole White Wheat Caramel Pecan Sticky Buns
1 cups ½ Filtered Water
2 Tbsp. Olive Oil
¼ cup Molasses
1 Tbsp. Vanilla
1 Tbsp. Orange Zest, minced
2 tsp Sea Salt
3 ½ cups Panhandle Milling Whole White Wheat All Purpose Blend
2 tsp. Active Dry Yeast
1 Tbsp. Ground Cinnamon
¼ cup Softened Butter
¼ cup Brown Sugar
Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, and cinnamon. Measure water, oil, molasses, vanilla, orange zest into a 4 quart mixer fitted with the dough hook. Add the yeast using only half the flour and adding yeast last. Mix gently on speed 1 until the flour is moistened. Continue mixing on speed 2, adding flour until the dough comes away from the sides and bottom of the bowl. Knead 4-5 minutes. At the end of mixing add Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to rise about 30 minutes. Deflate dough. On a floured counter-top, roll the dough into rectangle 12 inches by 18 inches, about 1/2 inch thick. Spread a thin layer of softened butter over the rectangle. Sprinkle the butter with cinnamon and coconut sugar. Roll into a tight log and pinch the seam and ends closed. Cut the log into 6 equal pieces. Place the rolls in a greased 9 inch by 13-inch baking pan. Allow rising, covered, about 45 minutes.
Rolls should raise until doubled in size.
Preheat oven to 350° F. Bake for 17-20 minutes or until at least 190° internal temperature.