Dairy Free Sticky Buns

It looked like the world was covered in a cobbler crust of brown sugar and cinnamon. - Sarah Addison Allen, NYT Bestseller

You may remember my WW2 history class that culminated in a massive cooking project consisting of sticky buns and casseroles. I spent months researching the ingredients used in the 1940's and 1950's to ensure my project was accurate. In the process, I discovered many cooking blogs focused on pretending food was still rationed today. One site in particular aimed to lose weight with this method. I found the original recipe for these sticky buns in a cookbook from WW2 and modified the ingredients to be dairy free and a bit sweeter. The final result was pretty darn good!

Side note: I apologize for the horrific featured image. Food designers didn't exist in wartime as fair as I know anyway, so cut me some slack. Follow me on Insta if you'd like!
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Ingredients
    Dough
  • 2/3 cup unsweetened almond milk
  • 1/3 cup vegetable shortening
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1/4 cup warm water
  • 2 tbsp baking powder
  • 1 egg
  • 3 1/2 cup flour
  • Fillings
  • 1 tbsp dairy free butter (softened)
  • 1 tbsp white sugar
  • 1 tbsp ground cinnamon
  • 1 cup light corn syrup
  • 1/4 cup light brown sugar
  • 1 cup pecans (optional)
Instructions
  1. Heat milk in a saucepan over medium heat and stir in the shortening, salt, and brown sugar. Pour into a large bowl to cool.
  2. In a different bowl, combine the baking powder and warm water and let sit for a few minutes.
  3. Add the baking powder mixture and an egg to the milk mixture from the first step. Stir well.
  4. Add flour slowly to form a dough. After kneading for 5 minutes, let rest for another 5 minutes.
  5. Grease a round baking pan (i.e. a round cake pan). Roll out the dough onto a floured surface. Try to shape the dough into a rectangle shape to help with the next few steps.
  6. Spread the butter across the rolled out dough and sprinkle the filling toppings on top, except for the brown sugar and corn syrup.
  7. Mix together the brown sugar and corn syrup together and pour into the bottom of the cake pan. Then, roll up the dough, hot dog style. You should have a swirl of toppings.
  8. Slice the log into 1.5 inch sections, or however thick you would like. Place each roll into the cake pan on top of the corn syrup and brown sugar. If you would like, now is a great time to add walnuts, etc.
  9. Place the pan into a cool oven and turn it on to 350F. They will be fully cooked within 25 minutes or so. I hope you give these a try!