Rum Raisin Sticky Buns Recipes

MARCIA'S FAMOUS STICKY BUNS

Steps:

• Sprinkle nuts in the bottom of a greased Bundt pan. Lay frozen roll dough on top of the nuts. Sprinkle dry pudding mix over the dough, then the brown sugar, then the cinnamon. Pour the melted margarine over all. Lay a damp paper towel over the pan and place it in a cold oven over night.
• In the morning, remove paper towel and place pan in cold oven. Heat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove from oven and let sit for 5 minutes, then flip out onto plate.

RAISIN-HAZELNUT STICKY BUNS

Steps:

• Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.
• Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving 1/2-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices. Arrange slices cut side up atop butter mixture in prepared muffin cups. Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.
• Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400°F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans. Serve warm.

RUM-RAISIN STICKY BUNS

Steps:

• In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour.
• Butter a 9-inch square springform or regular baking pan.
• In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt and raisins until finely chopped.
• On a floured surface, with a floured rolling pin, roll bread dough into a 16x8-inch rectangle (if dough springs back let it rest for 5 minutes and try again).
• Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
• Starting at opposite edge, roll dough around filling into a cylinder; brush egg mixture over the bare edge, then pinch against cylinder to seal.
• Cut off ragged ends, then cut cylinder into 16 equal rounds and space them evenly, cut side down, in the pan.
• Cover with plastic wrap and let stand until doubled, about 40 minutes.
• Uncover and brush rolls lightly with egg mixture; bake in a 350° oven until browned, 25-30 minutes.
• Remove pan rim, or if you're using a regular pan, invert rolls onto a wire rack then invert again onto a rimmed plate.
• In a 1 1/2-2 quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter and 1/2 cup pecans with corn syrup; stir until mixture is thick and bubbling, 3-5 minutes; stir in remaining 2 tablespoons rum.
• Pour and scrape evenly over warm buns, if excess glaze pools at base, spoon over tops of buns.
• Serve warm.