Kittencals Raisin Sticky Buns Recipes

Steps:

• Lighty grease a metal 13 x 9-inch baking pan.
• Prepare sweet dough recipe as directed.
• In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
• While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
• When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
• Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
• Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
• Scatter the raisins over evenly.
• Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
• Using a serrated knife cut into 12 even slices.
• Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
• Drizzle the remaining syrup of the top of each slice of dough.
• Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
• Bake in a 375°F oven for about 25 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Steps:

• For the dough; fit a heavy-duty stand mixer with the dough hook.
• Place 4 cups flour in the stainless steel bowl; set aside.
• Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• Add the mixture to the bowl along with the egg.
• When the yeast is foamy add to the bowl.
• Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• Punch down the dough and allow to rest in bowl for 5 minutes.
• In a small bowl mix together the brown sugar with cinnamon.
• Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
• Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
• Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
• Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• Set oven to 375 degrees F.
• Bake until browned about 25 minutes.
• Cool the buns slightly then drizzle the icing over the warm buns.

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Steps:

• Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
• Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
• Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
• Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
• Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Steps:

• Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6 tablespoons butter and cinnamon; process to blend. Transfer to bowl; stir in raisins.
• Butter sixteen 1/3-cup muffin cups. Mix remaining 6 tablespoons sugar and 6 tablespoons butter in small bowl. Place 2 teaspoons butter mixture in each prepared muffin cup. Roll out dough on floured work surface to 16x12-inch rectangle, pulling and stretching dough if necessary. Spread filling evenly over dough, leaving 1/2-inch border on all sides. Starting at 1 long side, roll up tightly in jelly roll fashion. Cut roll crosswise into 16 slices. Arrange slices cut side up atop butter mixture in prepared muffin cups. Cover with towel and let rise in warm draft-free area until puffed and almost doubled in volume, about 45 minutes.
• Meanwhile, position 1 rack in center and 1 rack in lowest third of oven and preheat to 400°F. Place muffin pans with sticky buns on center rack; position baking sheet on the lowest rack to catch any drips. Bake until sticky buns are golden, about 15 minutes. Immediately turn out of pans. Serve warm.