Golden Raisin Sticky Buns

 

When I was younger and living at home my Mom used to make these with Pecans and we would call them Pecan Rolls. But when I got married and moved to Pennsylvania I discovered they call them Sticky Buns and bake them with raisins. They also make them with Pecans but since my family prefers them with raisins that is how I bake them. I usually put Pecans on one, just for me ☺. I don't really care for the way they look with the dark raisins so I prepare them with Golden Raisins. I think they look a bit more appetizing this way and the flavor isn't altered. 

 

1 Tablespoon dry Yeast

(I used instant)

¼ cup warm water

 

Combine in a small bowl and stir till all the yeast is wet. Set aside.

 

1 cup milk, scalded

½ cup sugar

1 teaspoon salt

4-4½ cups all purpose flour

2 eggs

1 cup quick oats

1/3 cup butter,

melted 

 

Filling:

½ sugar

½ brown sugar

2 teaspoons cinnamon

 

In a mixer bowl combine the sugar and salt. Pour scalded milk over sugar and salt. Add 1 cup flour;

stir. In a separate bowl, beat the eggs and add to the yeast mixture along with the quick oats; stir together. Add this to the milk mixture in the mixer. (tongue twister?) Add flour to form a soft dough. Last add the melted butter and knead for 10 minutes. I never think this is going to work, but it does. I did end up kneading it by hand a little on a floured surface because I enjoy working it by hand. Place in a greased bowl, grease the top of the dough as well. Cover and let rise in a warm place till doubled. About 45-60 minutes. I placed it into the oven with the light on inside.

 

Meanwhile, in a saucepan, combine the gooey syrup for the bottom of the pan.

 

6 Tablespoons butter

6 Tablespoons dark corn syrup

¾ cup brown sugar

 

Bring to a boil over low heat. Boil for 1-2 minutes or until sugar is completely dissolved. Divide evenly into 2 (9 inch) round pans. Make sure they are sprayed with non stick spray.

 

Place a heavy layer of Golden Raisins, Regular Raisins, or Pecans over the syrup.

 

 

When the dough is finished rising, divide equally into 2 pieces. Roll out into a rectangle (approximately 18 X 5 inches) on a lightly greased surface. Brush dough with water, just enough to make it wet so the sugar/cinnamon mixture sticks to it. Roll into a log. Cut into 1 inch pieces. Pinch seam together and place on top of the syrup/raisin mixture

 

Cover and let rise again until doubled.

 

Bake @350° for 20-25 minutes. When done baking invert onto a plate right away.

 

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♥Blessings!♥