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Cinnamon Sticky Buns Recipe
|Dry yeast||1⁄2 Ounce (2 envelopes)|
|Warm water||1 Cup (16 tbs) (100 Degree F)|
|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cold margarine||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , beaten|
|Maple butter/Honey butter||2 Tablespoon|
|Confectioners' icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4928 Calories from Fat 1185
% Daily Value*
Total Fat 134 g205.5%
Saturated Fat 24.9 g124.4%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 3123.4 mg130.1%
Total Carbohydrates 844 g281.2%
Dietary Fiber 30.1 g120.2%
Sugars 295.6 g
Protein 90 g180.8%
Vitamin A 114.1% Vitamin C 1.8%
Calcium 33.8% Iron 209.2%
*Based on a 2000 Calorie diet
Meanwhile, measure 4 cups of flour into a bowl.
Add sugar and salt.
Cut in the margarine until mealy.
Add eggs to the yeast and stir into dry ingredients.
Add enough remaining flour to form a soft dough and knead lightly until smooth.
Cut dough in half and roll each piece out into an 8x 12-inch rectangle.
Spread with honey butter, then sprinkle with cinnamon and raisins.
Roll up and cut each roll into 12 pieces.
Place cut side down in well-oiled round deep 10-inch bake pans.
Press down lightly and cover with wax paper and a dry tea towel.
Let rise to the top of pans, about 40 minutes.
Bake at 375F for 30 to 35 minutes.
Cool and remove from pans.
While still warm, spread tops with icing.
CONFECTIONERS' ICING: Add 3 tablespoons hot milk to 2 cups sifted icing sugar.
Flavor with 1/2 teaspoon grated orange rind and a drop of almond extract.
Stir until smooth and spreadable.