CINNAMON STICKY BUNS

11/4 cups milk

1/4 cup sugar

2, ¼ oz. packages active dry yeast

1/2 cup butter, softened

4-41/2 cups flour

1 tsp. salt

1 egg

1 tsp. vanilla

Filling:

½ cup butter melted, divided

1 cup sugar

¼ cup cinnamon

1 ½ cups raisins and/or chopped nuts

In a saucepan, heat milk and sugar until 115°. Remove from heat, add yeast, and stir to dissolve. Let stand for 5 minutes until yeast becomes foamy on top of mixture.

In a large mixing bowl, combine yeast mixture, butter, salt, and half of flour. When blended, add egg and vanila and mix well. Add remaining flour mixture.

When combined, turn dough onto a floured countertop and knead for 5 minutes until dough is smooth. Add additional 1/2 cup of flour as needed if dough feels sticky.

Place in a greased bowl and cover. Let rise in a warm, draft-free place for 1 hour and 15 minutes or until doubled in bulk.

Punch dough down, knead briefly, and cut into 2 pieces. Cover and let rest for 10 minutes while you prepare filling.

Melt butter in a small saucepan. Mix sugar and cinnamon together with raisins/nuts.

Roll each piece of dough into an 8" x 12" rectangle. Brush each rectangle with half of butter (reserve ¼ cup for brushing the tops before baking) and then top each with half of filling ingredients.

Starting on the long side, roll each rectangle tightly, jelly-roll style, pinching the edges to seal. Cut each roll into 12 even pieces (Cut in half - each half in half - and each quarter into 3 pieces). Place pieces from each roll in a greased 9" pie plate or cake pan in a circular design. Brush on remaining melted butter and sprinkle with remaining cinnamon and sugar mix.

Cover and let rise again until double in bulk, about 45 minutes. Bake at 375° for 20-25 minutes until browned. Remove, cool for 15-20 minutes and drizzle with icing.

Icing:

2 cups powdered sugar

2 tsp. vanilla

4 Tbs. milk

Whisk all of the ingredients together until smooth. Drizzle all over warm buns.

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Vegetarian