I usually turn cinnamon buns into sticky buns with a delicious brown sugar and nut topping. We all like extra thick topping, so I almost always double the topping ingredients. Be careful though… when the sugar in the topping melts, it becomes terrifically hot, so when you turn these sticky buns out of the pan, don’t let any of the topping drip onto your fingers.
Ingredients For The Cinnamon Buns:
1/4 cup warm water (110°F to 115°F)
1 package active dry yeast (approx.
2 1/4 teaspoons)
3/4 cup lukewarm milk
1/4 cup sugar
1 teaspoon salt
1/4 cup soft shortening
3 1/2 to 3 3/4 cups flour
Ingredients For The Topping:
1 cup brown sugar
1/2 cup melted butter
1 cup nuts
To Spread On The Dough:
2 tablespoons melted butter
1 1/2 cups sugar
2 teaspoons cinnamon
Dissolve the yeast in the lukewarm water. Add milk, sugar, salt, egg, and shortening to yeast mixture and stir in half of the flour. Mix until smooth. Add enough of the remaining flour so the dough handles easily. Knead until the dough is smooth. Let rise in a warm place in a greased bowl for approximately one and a half hours. Cover the bowl with a towel so a crust does not form on the dough. (Or mix this recipe in your bread machine.) Punch down, then let rise again until almost double (about thirty minutes). Roll out the dough into an oblong approximately 15 by 9 inches.
Spread the surface of the dough with approximately two tablespoons of melted butter and sprinkle with 1 1/2 cups sugar and two teaspoons cinnamon (mixed together). Press raisins into dough surface. Beginning with the wide end, roll up tightly and cut into one-inch slices.
To make the topping, combine brown sugar and butter over low heat, stirring until the butter is melted and the brown sugar and butter are completely mixed. Add chopped nuts, then spread sugar nut mixture into the bottom of a greased 13 by 9 inch pan. Let the nut mixture cool, then place the cinnamon buns on top. Let rise until nearly doubled.
Bake at 375°F for 25 to 30 minutes. Immediately turn the pan upside down on a larger tray. (Place the tray on top of the pan and turn both together.) The topping will still be soft and some will run down the sides of the rolls.