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

Image may contain Food Cookie Biscuit Dessert Brownie Chocolate Bread and Fudge

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

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.