Name: Whole Wheat Cinnamon Sticky Buns
Yield: Makes 1 1/2 dozen
Ingredients: 1/4 cup unsalted butter or nonhydrogenated butter substitute; 1 cup amber agave nectar; 2 tablespoons ground cinnamon; 3 tablespoons sprouted whole wheat flour or whole wheat pastry flour; 1 cup walnuts, lightly toasted and finely ground in a food processor; 3/4 cup raisins, soaked in 1 cup boiling water for 10 minutes and drained well; 1 large baking potato, peeled; 1 tablespoon active dry yeast; 1/2 cup warm water; 1/4 cup plus 2 tablespoons light agave nectar; 1/2 cup 1 percent low-fat milk or unsweetened soy milk; 3 tablespoons unsalted butter or nonhydrogenated butter substitute, melted; 1 teaspoon sea salt; 4 to 5 cups sprouted whole wheat flour or whole wheat pastry flour; Extra melted butter or butter substitute, for brushing; 2 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature; 2 1/2 tablespoons unsweetened apple juice; 1/2 cup nonfat dry milk or unsweetened soy milk powder; 1/2 cup light agave nectar; 1/2 teaspoon vanilla extract; 1/8 teaspoon almond extract

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Whole Wheat Cinnamon Sticky BunsLara Hata

These cinnamon buns are well worth the extra effort to make. They're so moist, sticky, cinnamon-y, and delicious you'll never miss those sugar-laden ones sold at malls. P.S. These smell even better than "those" when they're baking...and they don't have a million calories. Make them vegan by using butter and milk substitutes.

Recipe notes

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