Sticky Buns with California Raisins

A tasty treat to make ahead and serve anytime.

Details

INGREDIENTS

    Topping

    • 2 tablespoons unsalted butter, softened
    • 3/4 cup packed brown sugar
    • 1/2 cup chopped walnuts

    Buns

    • 1/4 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1 pound frozen bread dough, thawed
    • 1 tablespoon unsalted butter, melted
    • 3/4 cup California raisins
    • 1/2 cup chopped walnuts
    • 1/3 cup peeled and chopped fresh apple

    PROCEDURE

    Topping

    Lightly coat two 8-inch round cake pans with nonstick cooking spray and spread with butter. Sprinkle with sugar and walnuts.

    Buns

    Mix sugar and cinnamon in a small bowl. On lightly floured surface, roll thawed bread dough out to 12×12-inch rectangle. Brush with melted butter. Sprinkle cinnamon mixture evenly on top leaving 1/2-inch border at edges. Sprinkle raisins, walnuts and apple evenly over all. Starting from a long side, roll dough up, jellyroll style. With serrated knife, trim ends, then cut crosswise into 12 equal pieces. Place 6 pieces, cut side down in prepared pan. Coat piece of plastic wrap large enough to cover pan with cooking spray and place coated side down over rolls. Refrigerate overnight or cover buns with clean towel and let stand at room temperature for 1 1/2 to 2 hours, until doubled in bulk. Then, bake.

    To bake, allow chilled buns to stand at room temperature for 30 minutes. Preheat oven to 350°F; remove plastic wrap. Bake at 350°F for 20 minutes or until golden. Cool buns in pan on wire rack for 5 minutes. Place large serving platter over pan and carefully flip. Let stand a few minutes for mixture in pan to drip over buns. Remove pan and serve warm or at room temperature.

    Nutrition Facts Per Serving

    Calories 300 (32% from fat); Total Fat 11g (sat 2.5g, mono 2g, poly 4g, trans 0g ); Cholesterol 10mg; Protein 6g; Carbohydrate 47g; (Dietary Fiber 2g; Sugars 27g; ); Iron 2mg; Sodium 220mg; Calcium 41mg; Potassium 196mg

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