CINNAMON STICKY BUNS
1¼ cups milk
¼ cup sugar
2, ¼ ounce packages active dry yeast
½ cup butter, softened
4-4½ cups flour
1 teaspoon salt
1 teaspoon vanilla
½ cup butter melted, divided
1 cup sugar
¼ cup cinnamon
1 ½ cups raisins and/or chopped nuts
2 cups powdered sugar
2 teaspoon vanilla
4 tablespoon milk
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 vanilla 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 ½ 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.
Whisk all of the ingredients together until smooth. Drizzle all over warm buns.