I’m on a roll. I really don’t know what is it, maybe Chris is sneaking something in to my glass of juice in the morning that’s making me more productive and able to produce delicious food. Who knows!
Have I ever told you about my sweet tooth? No? It’s bad. I get it from my dad. If we ever had sweets in the house, he would wake up in the middle of the night, “sleep walk” (or so he claims) to the cookies, munch a few down, and go right back to sleep. I know this is true because several people have caught him red handed, myself included. Of course in the morning he denies it all, and claims he doesn’t remember a thing, usually with a smirk on his face. Likely story, dad.
Anyway. I don’t make sweets often because I can’t control myself around them, but I was feeling really motivated last weekend so I made these blueberry pecan sticky buns. I’m not going to lie, there was a lot of work involved, but they were well worth it. I mean, really tasty. I woke up early Sunday morning, while Chris was still asleep, to make them and when I woke him up to tell him they were ready, he literally FLEW out of the bed. I would expect the same reaction from him if I told him the house was burning down. I guess I need to bake the poor man more sweets.
This is what the final product of the buns should look like, once you’ve flipped them out of the baking dish. I do want to heed a warning though. Poke around the middle of the center bun to make sure they’re done. If the center is cooked, they’ll all be cooked. I had to pop mine back in for a few minutes longer than the recommended cooking time.
May you enjoy many sticky buns.
- Fresh whole wheat pizza dough (store bought)
- 1 tsp cinnamon
- ⅓ cup pure maple syrup
- ⅔ cup brown sugar
- 2 tsp cinnamon
- 1½ cups blueberries
- ⅔ cup pecans
- 2 tbs unsalted butter
- Preheat oven to 350 degrees
- Pour syrup, ¼ cup brown sugar, 1 cup of the blueberries, and half of the pecans in to a 9 inch round baking dish or cake pan. Slice the butter into 6 or 7 pads and place them on top of the maple syrup/sugar mixture
- On a lightly floured surface, roll the dough into a 14 x 12- inch rectangle that’s about ¼ inch thick. Brush the dough with the coconut oil. Sprinkle with the cinnamon, ¼ cup of the brown sugar, and the rest of the blueberries and pecans. With the longest side facing you, roll the dough into a tight log and cut the last ½ inch off the ends (this helps to make sure each of your buns contains enough filling). Cut the remaining log in half and cut each half into 3 buns, to make six roughly 2-inch-wide rounds. If you want to cut smaller rounds, you can get up to 8 buns.
- Arrange buns vertically on top of the maple syrup mixture.
- Bake for 30-35 minutes until done.
- Allow to cool a few minutes, then flip the baking dish over on to a serving platter.
- Pull the buns apart and enjoy!