OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
RAISIN CINNAMON ROLLS
It's easy to get on a roll in the morning when these cinnamony treats greet you at the table. Writes Carolyn Wolbers from Loveland, Ohio. "These tender rolls have the same sweet aroma and glistening glaze as bakery rolls...only without the guilt."
Provided by Taste of Home
Time 1h20m
Yield 18 rolls.
Number Of Ingredients 17
Steps:
- In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes., Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.
Nutrition Facts : Calories 288 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 64g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
BREAD MACHINE CINNAMON BUNS
Make and share this Bread Machine Cinnamon Buns recipe from Food.com.
Provided by KRUSTY
Categories Yeast Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Put yeast in bread machine first on bottom, then flour, sugar and salt.
- Then melt butter in microwave. Add beaten egg, milk and water.
- Pour onto dry ingredients in bread machine on the dough setting.
- When dough is done, put it onto a lightly floured surface.
- Knead in enough flour to make it easy to handle.
- If it is too elastic, cover and leave 10 minutes.
- Use floured rolling pin to roll out dough on floured surface.
- Roll out into rectangular shape to approx 1/4-inch thick.
- Use filling and spread over entire surface of dough with spoon.
- Roll up dough.
- Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
- Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
- Bake in a 350° oven for about 25 minutes, light brown on top.
- When done, make glaze and swirl over buns.
CINNAMON RAISIN ROLLS
Steps:
- Warm milk to 90-100 degree F. Melt butter to 90-100 degree F. Crack and beat up a room temperature egg. Combine all ingredients into a bowl or a standing mixer.
- Add dry ingredients to mixture: flour, sugar, salt, yeast and raisins. Use a dough hook to mix the dough if using a standing mixer. Or knead the dough with hand.
- Dough should not be sticky. When touch with fingers, a large clump of dough should not stick to fingers. Add more flour to dough if dough is sticky. A lot of factors (humidity, temperature, size of egg etc) can make the dough more or less wet, so the amount of flour needed may differ.
- Lightly butter large bowl (bowl must be twice or three times larger than dough) and bring dough to bowl. Cover with cloth, and let it rise for an hour, preferably in a warm spot.
- Dough should rise to ~2-3 times its original size.
- When dough has risen, use a rolling pin to flatten out dough into a 15"x12" rectangle.
- In a bowl combine softened (not melted) salted butter, brown sugar and cinnamon. Mix well.
- Spread cinnamon filling evenly onto the flattened dough.
- Gently roll dough from the long side into a long tube.
- Using a serrated knife, cut tube into 12 cinnamon rolls. Each roll will be a little over an inch thick.
- Place rolls onto a 9"x13" casserole dish lined with parchment paper, or greased with butter.
- Cover casserole dish with a towel and let rolls rise again for 30-45 minutes.
- Preheat oven to 350 degrees F.
- Remove towel. Cinnamon raisin rolls should be slightly bigger in size. Bake in oven for 22-25 minutes.
- While rolls are baking, make the glaze by combining all the ingredients under "Icing/glaze" using a hand mixture or a whisk. Add more cream cheese to make thicken the glaze and add more milk to thin out the glaze based on your preference.
- When rolls are done, let it cool for 10-15 minutes. Drizzle glaze onto the rolls.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 91 g, Protein 10 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 59 mg, Sodium 213 mg, Fiber 4 g, Sugar 21 g, Calories 561 kcal, UnsaturatedFat 5 g, ServingSize 1 serving
RAISIN BREAD ROLLS
These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours.
Provided by Lola Osinkolu
Categories Breakfast/Lunch/Dinner
Time 1h50m
Number Of Ingredients 11
Steps:
- Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
- In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
- Cover the dough and leave to rest for 15 minutes
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
- Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
- Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
- To make the egg wash, crack one egg, and whisk with a tablespoon of water.
- Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.
Nutrition Facts : ServingSize 12 pieces, Calories 235 kcal, Carbohydrate 38 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 53 mg, Sodium 255 mg, Fiber 2 g, Sugar 6 g
CINNAMON RAISIN BUNDT CAKE
There's cinnamon raisin bagels and bread, so why not a bundt cake too? A light and moist cake with home-style flavours; perfect for the holidays!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Liberally coat the inside of a bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
- Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over mix - just until the flour is incorporated.
- Add the raisins and beat until just mixed into the batter.
- Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
- Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
- Bake for 45 minutes. Check to see if the cake is done by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If there's wet cake batter on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
- Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.
Nutrition Facts : Calories 311 kcal, Carbohydrate 51 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 63 mg, Sodium 349 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GOLDEN RAISIN BUNS
These delightful buns will remind you of old-fashioned cream puffs with a mild lemon flavor. They look appealing on a platter and sure get snatched up quickly. -Kathy Scott, Hemingford, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, pour 1 cup of water over raisins; let stand for 5 minutes. Drain; set raisins aside. In a large saucepan, bring butter, sugar, salt and remaining water to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; beat by hand for 2 minutes. , Add eggs, one at a time, beating well after each addition. Beat until mixture is well blended, about 3 minutes. Stir in the raisins. Drop by tablespoons 2-in. apart onto greased baking sheets. Bake at 375° for 30-35 minutes or until golden brown. Transfer to a wire rack. , For icing, melt the butter in a small saucepan; stir in the cream. Remove from the heat; add sugar, lemon juice and vanilla. Spread on buns while still warm. Serve warm if desired.
Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 95mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
CINNAMON RAISIN BUNS
Found this in "Bread of New England". I had high hopes for it, but it turned out unimpressively. Maybe just operator error? (Prep time includes rising.)
Provided by Burgundy Damsel
Categories Breads
Time 4h20m
Yield 18 rolls, 18 serving(s)
Number Of Ingredients 12
Steps:
- In a wide saucepan, combine the 1 cup of milk, 1/4 cup butter, sugar and salt. Place over medium heat and stir until butter is melted. Transfer to large mixing bowl to cool.
- When the mixture is barely warm to the touch, stir in dissolved yeast and beaten egg. Add 2 cups of the flour and beat with a wooden spoon until smooth.
- Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough.
- Continue kneading in flour until the dough is soft yet no longer sticks to the work surface. Transfer to a greased bowl and cover with a clean kitchen towel. Set aside to rise until double in bulk.
- In a small bowl, whisk together the brown sugar and cinnamon. Melt the remaining 1/4 cup of butter and set aside. Generously grease a 9x13 inch baking dish.
- Punch dough down and turn out onto floured surface. Roll into a 12x18 inch rectangle. Trim the edges to square off the rectangle. Lift the dough to loosen it from the work surface. Brush the melted butter over the surface of the dough.
- Sprinkle on the brown sugar and cinnamon. Scatter raisins over the sugar.
- Starting on the long side, roll the dough up. Pinch the edges together to seal the seam.
- Using a serrated knife, cut the roll into 18 1-inch pieces. Place, cut side down, in the prepared baking dish. Cover and set aside to rise.
- When double in bulk, bake in a pre-heated 375* oven for 20 to 25 min, or until nicely browned.
- Place on a rack to cool for 20 minutes.
- Combine the confectioner's sugar and cold milk in a small bowl and blend until smooth. Brush over the surface of warm rolls with a pastry brush.
Nutrition Facts : Calories 250, Fat 6.3, SaturatedFat 3.7, Cholesterol 27.4, Sodium 180.5, Carbohydrate 45.1, Fiber 1.2, Sugar 21.6, Protein 4.1
CLASSIC CINNAMON STICKY BUNS - ANNA OLSON
Steps:
- For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours. For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside. For the filling, stir the brown sugar and cinnamon together into soft butter. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Spread butter cinnamon brown sugar mixture over whole surface. Sprinkle soaked and dried raisins if desired. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. The sticky buns are best served the day they are baked.
ANTIGUA'S RAISIN BUN
Steps:
- Gather the ingredients.
- Add 2 teaspoons of brown sugar and 1/2 cup of the warm water to a large bowl and stir to dissolve. Sprinkle in yeast; stir, cover with plastic wrap, and let proof in a warm place for 10 minutes.
- Add 5 1/2 cups of flour to a large bowl along with the salt, cinnamon and nutmeg. Mix thoroughly.
- Rub the shortening and butter into the flour mixture until the mixture resembles wet sand.
- Stir in the remaining brown sugar, coconut (if using) and raisins.
- Make a well in the center of the flour mixture and pour in the yeast mixture and vanilla. Add the remaining water 1/2 cup at a time to form a slightly sticky dough. (You may need more or less water depending on your location and the moisture in the atmosphere.) Once the flour comes together as a dough, sprinkle the remaining 1/2 cup flour onto a clean work surface, turn the dough onto the work surface and gently knead the flour into the dough (for about 5 minutes). You may need to add a little more flour for dusting.
- Rub oil on the dough and transfer to a large oiled bowl; cover and leave in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.
- Flour a work surface and transfer the risen dough. Knead for 1 minutes, then cut dough into 12 equal pieces and form into balls. Place seam-side down on parchment-lined baking sheets with adequate space between each bun.
- Cover with plastic wrap or a towel and let buns rise in a warm place for 45 minutes to 1 hour. Near the end of the rising time, begin to preheat the oven to 350 F.
- Before baking, brush buns with a little water and then sprinkle with a bit of brown sugar. Score the buns just before adding to the oven in a cross-hatch pattern.
- Bake for 20 to 30 minutes or until nicely browned. The bottom when rapped should sound hollow. Cool completely before serving.
Nutrition Facts : Calories 479 kcal, Carbohydrate 89 g, Cholesterol 9 mg, Fiber 3 g, Protein 8 g, SaturatedFat 4 g, Sodium 191 mg, Sugar 37 g, Fat 10 g, ServingSize 12-24 buns (serves 12-24), UnsaturatedFat 0 g
More about "recipe cinnamon raisin buns"
CINNAMON RAISIN BUNS: SOFT & LIGHTLY SWEET! - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (23)Total Time 3 hrs 15 minsCategory Bread And PizzaCalories 272 per serving
- Start by making the bread dough. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together.
- After 15 minutes, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to 1.5X its original size.
- After the bread dough has proofed for an hour, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 12 equal pieces.
- Roll out each piece into a rough 8x4 inch rectangle. Sprinkle with cinnamon sugar and dot with a few raisins. Roll into a cigar, and cut the cigar in half lengthwise, leaving one end attached (it'll look like a pair of pants). Twist the two pieces together, and then roll the whole thing into a snail shape, tucking the ends underneath the bun. Lay on a baking sheet, cover with a clean kitchen towel, and allow to rise for another hour.
CINNAMON ROLL RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.8/5 (329)Calories 444 per servingCategory Breakfast
- In a small bowl, combine the yeast and a pinch of thegranulated sugar with the lukewarm water and set aside for 5 minutes or untilthe yeast bubbles up. It will smell “yeasty.”
- In the bowl of a stand mixer, add shortening or butter, sugar, and salt to the 2 cups of hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
- Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
- Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. You can omit the raisins, but my family loves them.
QUICK & EASY CINNAMON ROLLS WITH RAISINS - SOUTHERN LOVE ...
From southernlovelifestyle.com
Reviews 37Category Dessert
- First, in a large bowl add 1 tablespoon of instant yeast, 2 tablespoons of white granulated sugar, 1 teaspoon of salt, 3 tablespoons of unsalted softened butter, 1 egg, and 1 cup of warm milk.
- Begin to add your 3 cups of all-purpose flour into the dough, and increase the speed to medium.
- Once your dough is finished it should be soft and tacky, and should not stick to your hands at all.
CINNAMON RAISIN CHALLAH BUNS | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine JewishTotal Time 4 hrsCategory Breakfast
- Place the flour, yeast, salt and sugar in a large bowl or in the bowl of a standing mixer. Add the eggs and yolk, oil and water and mix with a wooden spoon or the dough hook mixer attachment into rough dough.
- Knead by hand – it will be an arduous long job, 30-40 minutes – or in the mixer for 10-12 minutes until the dough is smooth, elastic, clears the sides of the bowl or stops sticking to your hands. Transfer it to a lightly greased large bowl, cover with cling film and put in a warm place for up to 2 hours, until doubled in volume.
- Turn out risen dough onto lightly floured work surface. Stretch it gently with your hands (it should be very pliable) into a rectangle, then roll out to about 45cm (18 in) by 35cm (14 in).
- Brush all over with melted butter. Sprinkle generously with the cinnamon, raisins and sultanas; more sparingly with almond flakes and pistachio slivers, if using.
RAISIN & CINNAMON STICKY BUN RECIPE | DRIZZLE AND DIP
From drizzleanddip.com
Reviews 3Estimated Reading Time 3 mins
- Combine the water, yeast and 1 teaspoon of sugar in the bowl of a stand mixer and set aside for around 5 minutes to dissolve and become frothy.
- While the dough is proving, to make the filling. Combine all the ingredients except the butter and mix. Set aside
- While the dough is proving, make the topping. Melt the butter in a small pot over medium heat, and then add all the other ingredients except the salt. Bring this mixture to the boil and then reduce the heat to medium. Simmer until the sauce comes together and is golden brown with a nice sheen, about 3–4 minutes.
THE BEST CINNAMON ROLLS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 Total Time 2 hrs 20 minsCategory Brunch, Indulge, Mother's Day
- Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
- After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
CINNAMON RAISIN ROLLS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 10 minsPublished 2011-12-29
- Warm 3/4 cup of the milk in the microwave. In a large bowl, combine 4 tablespoons of the melted butter and the warm milk. Using an electric mixer with a dough hook at low speed, or a wooden spoon, slowly stir the dissolved yeast into the butter and milk.
- Knead the dough on a floured surface for 5 minutes, place in a medium bowl and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
- Stir together the brown sugar, the remaining 1/4 cup of granulated sugar and the cinnamon. On a floured surface, roll out the dough to form a 12-by-24-inch rectangle.
- Starting with a long side, roll the dough up into a log, jelly-roll style, then cut with dental floss or a sharp knife into generous 1-inch slices.
- Preheat the oven to 350 degrees . Bake the rolls, uncovered, until crusty and golden on top, about 25 minutes.
- Stir together the confectioners sugar, vanilla and the remaining 3 tablespoons of milk until smooth. Drizzle over the rolls and serve.
CINNAMON-RAISIN STICKY BUNS RECIPE | MYRECIPES
From myrecipes.com
- Coat a Bundt pan or an 8-inch square baking pan with cooking spray. Sprinkle raisins in bottom of pan. Arrange rolls over raisins.
- Combine milk and remaining 4 ingredients in a 2-cup glass measure. Microwave at HIGH 2 minutes, stirring every 30 seconds until sugar dissolves. Pour over rolls. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
- Bake at 375° for 18 to 20 minutes or until golden. Run a knife around outside edges of pan. Place a plate upside down on top of pan; invert onto plate.
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