Cinnamon Only Sticky Buns Recipe
1/2 C. butter
1/2 C. granulated sugar
1 C. scalded milk, slightly cooled
1 envelope dry yeast
4 C. flour
1/2 t. salt
1/2 C. butter
1 1/3 C. brown sugar
1/2 C. butter, softened
1 C. brown sugar
1 C. raisins or craisins
4 t. cinnamon
In the large bowl of an electric mixer, beat together the margarine and granulated sugar. Add eggs and beat well. Add milk and whisk.
Dissolve dry yeast in 1/4 cup warm water (not more than 110°F.). Let yeast soften a couple of minutes, then add to the egg mixture. Mix in enough flour, plus salt, to form a soft dough.
Cover loosely with plastic wrap and a clean towel. Let rise until double in size, then punch down. Cover again; refrigerate overnight.
Next day, prepare topping in the baking pans: Heat oven to 350°F. In each of four pie plates, melt 2 tablespoons of the butter and 1/3 cup of the brown sugar in the oven while it preheats. Stir and set aside. Divide dough into fourths.
On a floured surface, pat one quarter of the dough into a long rectangle, about 12 by 5 inches. For filling, spread dough with a fourth of the butter, and sprinkle with fourths of the brown sugar, raisins and cinnamon. Fold dough over lengthwise several times to form a long roll. Slice the roll into 12 equal pieces. Place slices, cut side up and slightly touching, in a pie pan. Repeat with remaining dough portions.
Cover loosely with plastic wrap and let rise to nearly double. Bake for 15 to 20 minutes. Line four plates with foil. Remove buns from oven and turn onto the prepared plates. Cool.
Makes 4 dozen rolls.
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