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CINNAMON STICKY BUNS

Ingredients

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 egg

1 teaspoon vanilla

 

Filling:

½ cup butter melted, divided

1 cup sugar

¼ cup cinnamon

1 ½ cups raisins and/or chopped nuts

 

Icing:

2 cups powdered sugar

2 teaspoon vanilla

4 tablespoon milk

Instructions

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.

 

Icing:

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

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