A versatile sticky bun recipe that you can infuse with virtually any type of magic property!
A couple years ago I stumbled upon a base no yeast roll recipe and tweaked it to make it healthier and more allergy friendly. I will share with you a few magic associated filling and icings to go with it as well!
Ingredients
Rolls
2 cups all purpose flour unbleached (Can be substituted with all purpose gluten free baking flour).
4 TableSpoons Coconut Sugar. (Reserve 2 for filling)
4 Teaspoons baking powder.
1 Teaspoon baking soda.
1 Teaspoon Salt.
4 Tablespoons butter softened not melted. (Reserve 1 tablespoon for filling) (I always use a vegan butter substitute meant for baking)
3/4 cup Dairy free milk mixed with 1 tablespoon Lemon juice. (Oat milk is now my all time favorite for baking!)
2 Teaspoons vanilla extract.
Icing
2 cups powdered sugar.
2 Tablespoons Dairy free milk.
BONUS choose from a list of flavor additives below!
Filling
Success - Ground Cinnamon, ground Cloves, Vanilla bean paste and 2 tablespoons of coconut sugar, 1 tablespoon softened butter. (For this filling add vanilla extract to your icing!)
Peace & Friendship - Lemon zest, 2 teaspoons lemon juice, Finely ground peppermint leaves, 2 Tablespoons of coconut sugar, 1 tablespoon softened butter. (For this filling add lavender to your icing!)
Protection - Raspberry jam, a sprinkle corn starch, Vanilla bean paste, a sprinkling of rosemary, 2 table spoons coconut sugar, 1 tablespoon softened butter.
Mix your filling into a paste and reserve until dough is ready to be coated.
Baking
Preheat the oven to 350 degrees fahrenheit!
In a large bowl mix together flour, 2 table spoons sugar, baking powder and salt. Cut in 3 table spoons softened butter with your hands then stir in milk to form a soft dough. (This is a sticky dough so don’t be alarmed! You can always add a little more flour to the mix if it's too sticky still and Pro tip, use a mix of flour and corn starch on your hands to keep it from sticking!) On a lightly floured surface roll out the dough into a rectangle about 1/4 inches thick. Spread the filling of your choice over the top. Carefully roll the dough into a tube place in the freezer for a few minutes to help keep shape. Coat a sharp knife in flour and cornstarch, cut rolls out about an inch in thickness. If they begin to loose shape stick them back in the freezer until they hold better.
In a well greased glass pie pan or square pan, place your rolls side by side.
Bake for 20-30 minutes or until golden.
While baking whisk together milk and powdered sugar (etc.) until smooth.
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