Recipe: Sticky Buns

Recipes using McCormick Siagon Cinnamon

Sticky Buns Ingredients

• butter
• 1 1/4 cups packed brown sugar, divided
• 1 1/2 cups coarsely chopped pecans
• 3 1/2 to 4 cups sifted all-purpose flour
• 1/2 cup granulated sugar
• 2 packages dry yeast
• 1 tsp salt
• 3/4 cup very warm (120 to 130° ) water
• 2 eggs
• 1 tsp cinnamon
• 1/2 cup raisins

To make Sticky Buns

1. Melt 1 cup butter in saucepan. Add 1 cup brown sugar and simmer, stirring, until mixture boils and sugar melts. Pour into two 9" square pans, tilting to coat bottom and sprinkle each equally with the pecans. Set aside.
2. Combine 1 cup flour, the granulated sugar, yeast, and salt in large bowl of an electric mixer. Stir well and add 1/4 cup softened butter and the water.
3. Beat at low speed, scraping sides of bowl occasionally, 2 minutes.
4. Add eggs and 1/2 cup flour. Beat at medium speed, scraping sides of bowl occasionally, 2 minutes.
5. With spoon gradually stir in enough additional flour to make a soft dough that leaves sides of bowl.
6. Turn out the sticky bun dough onto a lightly floured surface; shape in ball and knead 5 to 10 minutes or until smooth and elastic.
7. Put dough in a greased bowl,turning to grease top.
8. Cover dough with plastic wrap or plastic bag and let rise in warm place free from drafts for 1 1/2 to 2 hours or until doubled.
9. Punch dough down and turn out on lightly floured surface and let rise 10 minutes.
10. Divide dough in half. Roll each half in 12x9" rectangle.
11. Brush each with 2 tablespoons melted butter.
12. Combine remaining brown sugar, the raisins, and cinnamon and sprinkle half on each rectangle.
13. Roll tightly, starting at short end, and pinch edges to seal.
14. Cut each roll into nine 1" slices.
15. Arrange, flat side down, in prepared pans.
16. Cover and let rise in warm place for 1 hour or until doubled.
17. Bake in preheated 350° F. oven about 25 minutes.
18. Cool Sticky Buns on racks 5 minutes, then invert on platters to finish cooling.

Makes 18 Sticky Buns.