Sticky buns

STICKY BUNS

Bubble room 

Dough:

4 C flour

1 stick butter

1/2 C sugar

1 Tbsp yeast

2/3 C warm milk 

1/2 tsp salt

3 eggs

Filling:

1 stick warm butter

1 C brown sugar

1 C pecan pieces

1 C dark raisins

Powdered cinnamon 

Add yeast to 1/4C warm water with 1/2 Tbsp sugar. Proof 10 mins. 

Mix ingredients in large mixing bowl. Add yeast and continue to mix and knead thoroughly. Place dough in greased bowl. Cover and let stand in warm spot 10-20 minutes. After rising, re-knead for 2-3 minutes. 

Divide dough into two batches*. Roll out dough onto a buttered surface to 1/4” thick. Spread surface with butter, then sprinkle with brown sugar, pecan pieces and raisins. Dust with cinnamon. Roll up dough and slice into pinwheels, 1 1/2” thick. Set into greased muffin pans. Back at 350 for 8-12 minutes. 

Topping: 1 C powdered sugar mixed with warm milk until consistency of runny icing. Add 1 tsp vanilla. 

*I roll them all up at once instead of dividing into two for 12 large buns and bake for an extra 12 minutes.