Sticky(_(_) Buns

The ninja master of cinnamon raisin buns (and yes you can leave the raisins out lol). something yummy this way comes.


Ingredients
1 cup milk
½ cup sugar
1 tsp salt
½ cup butter or margarine
¼ cup warm water (110-115 deg f)
1 pkg yeast (.25 oz, or 2 ¼ tsp)
1 egg
4 or so cups flour
¼ cup melted butter, divided
½ cup packed brown sugar, divided
2 tsp cinnamon, divided
½ cup raisins, divided
1 recipe “sticky” coating (follows)

Method
1. Scald milk. Stir in the white sugar, salt and butter. Cool to lukewarm.

2. Measure out the warm water into a warm bowl, sprinkle the yeast in and stir till dissolved. (you can give it a couple minutes to proof if you want. )

3. Stir in the milk mixture, egg and half the flour (2 cups) and beat until smooth.

4. Add enough of the remaining flour to make a stiff dough.

5. Cover tightly with foil, and refrigerate for at minimum 2 hours.

6. When ready to shape, divide the dough in half.

7. Roll each half out on a floured surface to the dimentions of 9”x18” rectangle.

8. Brush with 2 Tbsp melted butter and sprinkle with ¼ cup brown sugar and 1 tsp cinnamon and ¼ cup raisins for each rectangle.

9. Roll up from the long side and slice into 1 ½ inch slices.

10. Place in a 9 inch square pan prepared with “sticky” coating.

11. Cover and let rise for 2 hours or so, till doubled in bulk.

12. Bake at 375 degrees F for 25 minutes.
Yield: 2 dozen


”sticky” Coating
Ingredients
1 Tbsp butter for each pan used (2Tbsp total if you put em all in one pan)
¼ cup packed brown sugar per pan (ditto on the double for one big pan)
2 Tbsp light corn syrup (again… ditto on one big pan)

Method
1. Get your head out of the gutter, it isn’t that kind of “sticky” coating… pervs.

2. Melt the butter in the pans.

3. Sprinkle with half the brown sugar per pan.

4. Stir in half the corn syrup per pan.

5. Insert buns and bake as denoted above 