sticky buns

Ingredients

• Servings: 12
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1 1/4 cups buttermilk, room temperature
• 2 eggs
• 5 1/2 cups unbleached all-purpose flour, divided
• 1/4 cup butter, softened
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 tablespoons butter, softened
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter, melted
• 1/2 cup packed brown sugar
• 1/3 cup raisins
• 2/3 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. preheat oven to 375 degrees f (190 degrees c).
• 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 a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• divide dough in half and roll each half into a 12x7 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.
• bake in a preheated oven for about 30 minutes. invert pans plates and serve.