Directions:
- Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy.
- Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much.
- Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft.
- Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled.
- Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13 baking pan.
- Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well.
- Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside.
- Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18 rectangle.
- Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1 margin along one of the long sides.
- Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut.
- Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2 wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan.
- Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled.
- Bake at 350°F for 30-35 minutes until the buns are golden-brown with sugar bubbling up between them; cool in baking pan 5 minutes, then invert onto a baking sheet; continue to cool a few minutes longer then pull apart the sticky buns; serve while still warm or cool completely.
- NOTE: Using both hands, slide a two-foot length of plain dental floss under the dough roll; bring the ends of the floss up and across each other at the place you want to cut; pull the floss tight to make a very clean cut straight through the dough.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.37 Kcal (2689 kJ) | ||
| Calories from fat | 368.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.91g | 63% | |
|---|---|---|---|
| Cholesterol | 61.26mg | 20% | |
| Sodium | 215.36mg | 9% | |
| Potassium | 340.92mg | 7% | |
| Total Carbs | 64.91g | 22% | |
| Sugars | 21.18g | 85% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 8.29g | 17% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 429.66 Kcal (1799 kJ) | ||
| Calories from fat | 246.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.36g | 63% | |
|---|---|---|---|
| Cholesterol | 40.97mg | 20% | |
| Sodium | 144.04mg | 9% | |
| Potassium | 228.03mg | 7% | |
| Total Carbs | 43.42g | 22% | |
| Sugars | 14.17g | 85% | |
| Dietary Fiber | 2.57g | 15% | |
| Protein | 5.54g | 17% | |
| Vitamin C | 1.2mg | 3% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 12% | |
| Calcium | 31.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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