Recipe

Rum-raisin Sticky Buns Recipe

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Ingredients

1/4 c plus 2 tbsps dark rum
1 c raisins
1 lb frozen bread dough, thawed
1 c firmly packed brown sugar
1/4 c dark corn syrup
1/4 tsp salt
1 large egg, beaten to mix with 1 tbsp water
About 1/2 c (1/4 lb.) butter
1 1/2 c pecan halves
2 tsps ground cinnamon

Directions

Step #1 In a bowl, pour 1/4 c rum over raisins; let this stand until slightly plumped, at least 1 hr.
Step #2 Butter a 9-inch square springform or regular baking pan.
Step #3 In a food processor/blender, 1/4 c butter, cinnamon, salt, 1/4 c brown sugar, whirl 1 c pecans, & raisins with rum until finely sliced.
Step #4 On a floured surface, with a floured rolling pin, roll bread dough into a 16- by 8-inch rectangle.
Step #5 (If dough springs back, let rest for 5 mins, then roll again.
Step #6 ) Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
Step #7 Starting at opposite edge, roll dough around filling into a cylinder.
Step #8 Brush egg mixture over bare edge, then pinch against cylinder to seal.
Step #9 Cut off ragged ends, then cut cylinder into 16 equal rounds.
Step #10 Space rolls evenly, each on a cut side, in pan.
Step #11 Cover up with plastic wrap & let this stand until doubled, about 40 mins.
Step #12 Uncover & brush rolls lightly with egg mixture.
Step #13 Bake in a 350º regular or convection oven until browned, 25 to 30 mins.
Step #14 Remove pan rim (if using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate).
Step #15 In a 1 1/2- to 2-quart pan over medium-high heat, mix remaining 3/4 c brown sugar, 1/4 c butter, & 1/2 c pecans with corn syrup.
Step #16 Stir until mixture is thick & bubbling, 3 to 5 mins.
Step #17 Stir in remaining 2 tbsps rum.
Step #18 Pour & scrape evenly over warm buns.
Step #19 If excess glaze pools at base, spoon over tops of buns.
Step #20 Serve warm.
Step #21 Nutritional analysis per sticky bun.
Enjoy the Rum-Raisin Sticky Buns recipe

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Rum-raisin Sticky Buns Recipe

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