There’s something magical about the aroma of freshly baked sticky buns wafting through the kitchen. It takes me back to my childhood, where weekends were often filled with sweet indulgences that brought my family together. This version of sticky buns combines the delightful flavors of maple syrup and nutty tahini, creating a treat that’s not only scrumptious but also packed with nutritional benefits. The addition of whole wheat flour and chia seeds adds a unique twist that makes these buns a healthier choice without sacrificing flavor!
Ingredients
- For the Dough:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons coconut sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- ¾ cup warm almond milk (about 110°F)
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon chia seeds (optional)
- For the Filling:
- ½ cup tahini
- ¼ cup maple syrup
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts (walnuts or pecans work well)
- For the Sticky Topping:
- ½ cup maple syrup
- ¼ cup coconut sugar
- 2 tablespoons coconut oil
- ¼ cup chopped nuts (for garnish)
Instructions
Begin by preparing the dough. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, coconut sugar, instant yeast, and salt. Mix well to combine.
In a separate bowl, whisk together the warm almond milk, melted coconut oil, and vanilla extract. Gradually pour this mixture into the dry ingredients, stirring until a soft dough forms. If you’re using chia seeds, add them at this stage.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. In a small bowl, mix together the tahini, maple syrup, and cinnamon until smooth. Set aside.
After the dough has risen, punch it down and roll it out into a rectangle approximately 12×18 inches. Spread the tahini mixture evenly over the dough, leaving a small border around the edges. Sprinkle the chopped nuts on top of the tahini layer.
Starting from the long edge, carefully roll the dough into a tight log. Cut the log into 12 equal pieces and place them in a greased baking dish, cut side up.
For the sticky topping, combine the maple syrup, coconut sugar, and coconut oil in a small saucepan over medium heat. Stir until the sugars have dissolved. Pour the mixture over the rolls in the baking dish, ensuring they are well-coated.
Cover the dish with a towel and let the buns rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
After the second rise, bake the sticky buns in the preheated oven for 25-30 minutes, or until golden brown. Remove from the oven and let them cool for a few minutes before inverting the pan onto a serving platter. Be careful, as the sticky topping will be hot!
Serve warm and enjoy the delightful blend of nutty and sweet flavors. These Nutty Maple Tahini Sticky Buns are perfect for brunch or as a comforting dessert, bringing back that warm sense of togetherness with every bite!