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Category: Bread
Prep Time: Cook Time: Total Time:
1 prepared sweet dough recipe (dough must fully prepared then punched down)
Syrup:
1 cup dark corn syrup
1/2 cup honey
1/2 cup dark brown sugar (can use a mix of dark and light brown sugar)
1/3 cup butter
Filling:
1/2 cup brown sugar
1/2 cup white sugar
2-4 tsp cinnamon
1/8 tsp ground ginger
1/2 cup soft butter (can use a little more)
1 1/2 cup raisins (can use less)
The sweet dough must be fully prepared then punched down before starting this recipe.
Grease one 13 x 9-inch metal baking pan.
In a small bowl combine 1/2 cup each white and brown sugar, 2-4 tsp cinnamon and ginger powder; set aside.
For the syrup; combine all syrup ingredients in a saucepan mixing over low heat with a wooden spoon until butter is melted and the sugar granules have dissolved completely.
Pour HALF of the sugar mixture into the bottom of the baking dish spreading out with a spoon to cover evenly (set aside the remaining half to drizzle on top of the buns later).
After the dough is punch down remove from the bowl onto a lightly floured surface. Roll out into a 12 x 8 rectangle (does not have to measure exactly). Spread 1/2 cup soft butter over the top of the dough, then sprinkle the sugar/cinnamon mixture evenly over the butter. Scatter the raisins over the top.
Roll up jelly-roll style starting at the long side, then pinch dough together along the top to seal. Using a serrated knife slice the roll into 12 even slices. Place the slices cut side down on top of the syrup (3 slices across the pan and 4 down). Drizzle the remaining syrup over the top of each slice of dough.
Cover with a clean tea towel and allow to rice for 35-50 minutes or until doubled in size (the rising time will depend on the temperature of your kitchen it may take well over an hour to rise). Bake at 375 for about 25 minutes or until golden brown.
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CINNAMON-RAISIN STICKY BUNS
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Category: Bread
Prep Time: Cook Time: Total Time:
1 prepared sweet dough recipe (dough must fully prepared then punched down)
Syrup:
1 cup dark corn syrup
1/2 cup honey
1/2 cup dark brown sugar (can use a mix of dark and light brown sugar)
1/3 cup butter
Filling:
1/2 cup brown sugar
1/2 cup white sugar
2-4 tsp cinnamon
1/8 tsp ground ginger
1/2 cup soft butter (can use a little more)
1 1/2 cup raisins (can use less)
The sweet dough must be fully prepared then punched down before starting this recipe.
Grease one 13 x 9-inch metal baking pan.
In a small bowl combine 1/2 cup each white and brown sugar, 2-4 tsp cinnamon and ginger powder; set aside.
For the syrup; combine all syrup ingredients in a saucepan mixing over low heat with a wooden spoon until butter is melted and the sugar granules have dissolved completely.
Pour HALF of the sugar mixture into the bottom of the baking dish spreading out with a spoon to cover evenly (set aside the remaining half to drizzle on top of the buns later).
After the dough is punch down remove from the bowl onto a lightly floured surface. Roll out into a 12 x 8 rectangle (does not have to measure exactly). Spread 1/2 cup soft butter over the top of the dough, then sprinkle the sugar/cinnamon mixture evenly over the butter. Scatter the raisins over the top.
Roll up jelly-roll style starting at the long side, then pinch dough together along the top to seal. Using a serrated knife slice the roll into 12 even slices. Place the slices cut side down on top of the syrup (3 slices across the pan and 4 down). Drizzle the remaining syrup over the top of each slice of dough.
Cover with a clean tea towel and allow to rice for 35-50 minutes or until doubled in size (the rising time will depend on the temperature of your kitchen it may take well over an hour to rise). Bake at 375 for about 25 minutes or until golden brown.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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