Cinnamon Sticky Buns Recipe
Ingredients
| 2 envelopes dry yeast | ||
| Sugar | 2 Teaspoon | |
| Warm water | 1 Cup (16 tbs) | |
| All purpose flour | 5 1/2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Margarine | 2/3 Cup (16 tbs) | |
| Eggs | 2 , beaten | |
| Maple or honey butter | ||
| Cinnamon, raisins | ||
| Confectioners' Icing | ||
Directions
Dissolve yeast and 2 teaspoons (10 mL) sugar in warm water.
Measure 3/4 of flour into a bowl.
Add sugar and salt.
Cut in margarine until mealy.
Add eggs to yeast and stir into dry ingredients.
Add enough remaining flour to form a soft dough and knead until smooth.
Cut dough in half and roll each piece out into an 8 x 12 inch (21 x 28 centimeter) 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 deep bake pans.
Cover.
Let rise 40 minutes.
Bake at 375F (190C) for 35 minutes.
Cool and remove from pans: spread tops with Confectioners' Icing.
Measure 3/4 of flour into a bowl.
Add sugar and salt.
Cut in margarine until mealy.
Add eggs to yeast and stir into dry ingredients.
Add enough remaining flour to form a soft dough and knead until smooth.
Cut dough in half and roll each piece out into an 8 x 12 inch (21 x 28 centimeter) 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 deep bake pans.
Cover.
Let rise 40 minutes.
Bake at 375F (190C) for 35 minutes.
Cool and remove from pans: spread tops with Confectioners' Icing.
Chef
