Gingerbread Sticky Buns

Eventually my obsession with gingerbread will peter out....possibly....ehehehehe.  I do tend to go in streaks though....a bunch of ideas will crop up surrounding one theme and I just have to try them out to see how reality matches up with my imagination. 

These are super tasty.  I always love a good sticky bun though.  Messy food is just fun.  The only change I might make is to add spices to the sticky bottom sugar mixture.  The gingerbread flavor is a little muted so it needs a little kick.


Gingerbread Sticky Buns

3 cups unbleached all purpose flour
1 cup white whole wheat flour
1/2 cup wheat germ
1 package active dry yeast
3 tbls Vital Wheat Gluten
1 cup skim milk
1/4 cup oil
1/3 cup molasses
2 eggs
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt

Filling:
1 cup brown sugar
2 tsp cinnamon

Sticky Bottoms:
1 cup brown sugar
1/3 cup tub margarine
1 cup chopped dates

In a large bowl, dissolve the yeast in about 1/4 cup warm water.  Warm milk in the microwave and stir into the yeast mixture along with the molasses, oil, salt, cinnamon, ginger, cloves, and nutmeg.  Mix in whole wheat flour, wheat germ, and vital wheat gluten.  Mix in eggs.  Begin to mix in remaining flour, until mixture becomes too hard to stir.  Turn out onto a floured board and knead in remaining flour to for a soft, elastic dough.  Continue to knead for about 8 to 10 minutes.  Place ball of dough in a covered bowl and let rise in a warm place until doubled for an hour.

Mix together the brown sugar and cinnamon for the filling and set aside.

For the sticky bottoms, mix together brown sugar and margarine in a saucepan.  Bring to a simmer over medium heat.  Pour into the bottom of a cookie sheet with sides or a baking pan.   Sprinkle the dates over top of the sugar mixture.

Turn dough back out onto floured board.  Divide dough in half.  Roll each half out into something like a 9x13 rectangle and brush with melted butter. Sprinkle sugar mixture over the dough.  Roll dough into a tube starting with the narrow side.  Pinch edges together.  Cut into one inch slices with a knife.  Place slices over the sugar/date mixture leaving room between each roll for it to rise.  Cover and put in a warm place for 30 to 60 minutes until doubled in size.

Bake at 375 for 18 to 24 minutes, or until done.  Invert rolls onto a serving platter.  Cool.