SMALL BREADS - CINNAMON STICKY BUNS

Without the topping, it won’t be gooey and sticky ... but to save a few calories, a drizzle of confectioners’ sugar mixed with warm milk and vanilla will be just fine.

 

Makes about 30 buns

DOUGH

1 package active dry yeast

¼ cup warm water

1 cup warm milk

5 cups flour, approximately

½ cup sugar

¼ cup melted butter

½ teaspoon salt

2 egg yolks

FILLING

Melted butter

7 tablespoons brown sugar

2 teaspoons cinnamon

½ cup raisins, scalded, drained, and dried

TOPPING

1 pound brown sugar

¾ cup Karo syrup

Combine the yeast and water in a small bowl, stirring until dissolved, and set aside.  Pour milk into a large mixing bowl, add the yeast mixture and 2 cups of flour, and beat until smooth.  Cover and let proof until light and bubbly, about 30 minutes.

Stir down the sponge and add the sugar, butter, salt, and egg yolks.  Blend well and gradually add sufficient flour to make very soft dough.  Turn out on a lightly floured surface and knead 10 minutes.  Round into a ball and place in warm buttered bowl, turning to coat the top.  Cover loosely with plastic wrap and a towel and let rise until doubled, about 1 ½ hours.

Turn dough out on a floured surface and divide in half.  Roll both pieces into 15 x 10-inch rectangles about ¼ inch thick.  Brush with melted butter to within ½ inch of edges. 

To make the filling, combine the brown sugar, cinnamon, and raisins.  Sprinkle half the filling over each rectangle.  Roll up from the long side, jelly-roll style, and cut into slices 1 ¼-1 ½ inches thick.  Brush a 14 x 10 x 2-inch baking pan with melted butter.  Sprinkle thickly with 1 pound brown sugar and pour the syrup over the sugar.  The pan must be covered completely with sugar.  Place the rolls cut side up close together completely with sugar, melted butter and let rise 30 minutes.

Preheat the oven to 325F.  Bake the rolls 45 minutes.  Turn them out on a tray brushed lightly with melted butter.  Serve warm. 

MY NOTE:  (1) I mixed the raisins in the dough (2) To omit the topping, bake on a greased baking pan and drizzle with a little of icing - mix a cup of confectioners' sugar with 2 tablespoons warm milk and a little vanilla.  (3) Rising time is depending on your kitchen temperature (4) For a cleaner cut and prettier rolls, use dental floss or a piece of thread to cut the rolls (5) Baked for 30 minutes.  

From America's Bread Book by Mary Gubser.