Philadelphia Sticky Buns


Dough

1 cup milk
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 F)
3 to 4 1/2 cups sifted all-purpose flour, divided
1/4 cup butter or margarine
1/3 cup granulated sugar
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon McCormick® Ground Nutmeg

Syrup

1 cup dark corn syrup
1/2 cup honey
1/2 cup firmly packed dark brown sugar
1/3 cup butter or margarine

Filling

1/2 cup firmly packed dark brown sugar
1 tablespoon McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Ginger
1/4 cup butter or margarine, softened
1/2 cup raisins


Scald milk in small saucepan and cool to lukewarm. Pour into
large bowl. Dissolve yeast in warm water and add to cooled milk.

Add 1 1/2 cups flour to milk mixture and mix until smooth. Cover
with damp towel and let rise in warm, draft-free place until top
is bubbly, about 30 minutes.

Cream butter with 1/3 cup granulated sugar in small bowl. Add egg,
salt, and nutmeg. Mix until smooth and add to dough.

Add additional flour, mixing well until mixing becomes difficult.
Turn out onto floured work surface and knead in as much remaining
flour as necessary to make soft dough that is easy to handle.

Place in lightly greased bowl and turn to coat entire surface of
dough. Cover with damp towel and let rise in warm, draft-free
place until dough doubles in size, 1 to 2 hours.

While dough is rising, prepare syrup by combining syrup ingredients
in small saucepan. Heat over medium heat until butter has melted
and sugar has dissolved. Set aside to cool slightly.

Roll out dough on lightly floured surface to 12 x 8-inch rectangle,
3/4 inch thick.

To fill dough, combine 1/2 cup brown sugar with cinnamon and ginger
in a small bowl. Spread 1/4 cup softened butter over dough and
sprinkle sugar-spice mixture over butter. Scatter raisins over all.

Roll up filled dough from 1 long side jelly-roll style. Pinch edge
of dough to seal and cut into 12 slices.

Pour half of reserved syrup into 13 x 9 x 2-inch baking pan. Place
buns, cut side down, on syrup and pour remaining syrup over.

Cover with damp towel and let rise in warm, draft-free place 30 minutes.

Bake in 350 F oven 45 minutes or until golden brown.

Makes 12 sticky buns

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick, Inc.