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Honey cashew morning buns from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 94) by Joanne Chang

  • cashew nuts
  • ground cinnamon
  • heavy cream
  • honey
  • active dry yeast
  • all-purpose flour
  • butter

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Notes about this recipe

  • anya_sf on August 12, 2018

    I used pecans, since my son doesn't like cashews. The recipe calls for A LOT of nuts; I used maybe 3/4 the amount and could reduce to half. I assembled the buns the night before, then let them rise and bake the next morning. The goo was very liquidy, but did end up mostly getting absorbed into the buns as they baked. The baking temperature and time seemed off (400 degrees for 40-50 minutes). I was using a glass pan, so I baked them at 350 and they were done in 40 minutes. The buns were very tender and rich, and only barely sweet. They were good, but I would have liked a bit more sweetness, and flavor - the cinnamon and honey were barely detectable.

  • nadiam1000 on June 23, 2015

    6/21/2015 Made these and followed the recipe as written. The dough is very soft - which I like, it reminds me of a slack pizza dough and I believe it would make excellent pizza crust. The sticky pan coat is very liquidy which concerned me but I had to trust Chef Chang and kept going. The final buns are very good - rich, buttery and sticky but not(dare I say this) quite sweet enough for me and almost too greasy - it almost needs some sugar to balance the butter. I did deviate and add raisins to half the filling - I love raisins in my sticky buns - and they are delicious. My son thought they needed more cinnamon and were not a replacement for my standard(similar to Cinnabon) cinnamon rolls. I have had Ms. Chang's sticky buns from her bakery and they are very rich and sweet, but I love them. I think I may try that recipe next time.

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