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Sticky Buns

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Sticky Buns

Directions

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Ingredients :

  • 2 (.25 ounce) packages active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 1 ¼ cups buttermilk
  • room temperature
  • 2 eggs
  • 5 ½ cups unbleached all-purpose flour
  • divided
  • ¼ cup butter
  • softened
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons butter
  • softened
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • ½ cup butter
  • melted
  • ½ cup packed brown sugar
  • ⅓ cup raisins
  • ⅔ cup chopped pecans
  • Methods :

  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
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