Rum-Raisin Sticky Buns

Name: Rum-Raisin Sticky Buns
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 454 grams frozen bread dough, thawed; 237 milliliters firmly packed brown sugar; 113 grams About 1/2 cup butter; 59 milliliters dark corn syrup; 59 milliliters dark rum; 1 large egg, beaten to blend with 1 tablespoon water; 2 teaspoons ground cinnamon; 355 milliliters pecan halves; 237 milliliters raisins; 0 teaspoons salt

Rum-Raisin Sticky Buns requires around 45 minutes from start to finish. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 295 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of pecan halves, ground cinnamon, raisins, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour. Butter a 9-inch square springform or regular baking pan.

Ingredients you will need

Raisins

Butter

Rum

Equipment you will use

Baking Pan

Bowl

In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt, and raisins with rum until finely chopped.

Ingredients you will need

Brown Sugar

Cinnamon

Raisins

Butter

Pecans

Salt

Rum

Equipment you will use

Food Processor

On a floured surface, with a floured rolling pin, roll bread dough into a 16- by 8-inch rectangle. (If dough springs back, let rest for 5 minutes, then roll again.)

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.

Ingredients you will need

Raisins

Spread

Dough

Rum

Starting at opposite edge, roll dough around filling into a cylinder.

Ingredients you will need

Dough

Roll

Brush egg mixture over bare edge, then pinch against cylinder to seal.

Ingredients you will need

Egg

Cut off ragged ends, then cut cylinder into 16 equal rounds. Space rolls evenly, each on a cut side, in pan. Cover with plastic wrap and let stand until doubled, about 40 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

Uncover and brush rolls lightly with egg mixture.

Ingredients you will need

Roll

Egg

Bake in a 350 regular or convection oven until browned, 25 to 30 minutes.

Equipment you will use

Oven

Remove pan rim (if using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate).

Ingredients you will need

Roll

Equipment you will use

Wire Rack

Frying Pan

In a 1 1/2- to 2-quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter, and 1/2 cup pecans with corn syrup. Stir until mixture is thick and bubbling, 3 to 5 minutes. Stir in remaining 2 tablespoons rum.

Ingredients you will need

Brown Sugar

Corn Syrup