Sticky Buns
The Junior League of Milwaukee, Wisconsin
The Midwestern Junior League Cookbook
4-1/2 cups flour
2 compressed yeast cakes or envelopes active dry yeast
1/2 cup warm milk
1-1/2 teaspoons sugar
1/2 cup butter
1/3 cup sugar
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt
Soft butter
Cinnamon sugar
Raisins
Topping:
1/2 cup melted butter
1/2 cup light corn syrup
1 cup brown sugar, packed
Place 1/2 cup flour in bowl. Crumble yeast over top. Make a hollow; pour in warm milk and 1-1/2 teaspoons sugar. Stir until well blended. Cover, let rise in warm place for 20 minutes.
Cream the 1/2 cup butter; gradually add 1/3 cup sugar, beating until light and fluffy. Stir in eggs, milk, and salt. Add 2 cups flour. Knead well. Cover and rise 1-1/2—2 hours, or until double in bulk.
Punch dough down; knead lightly. Roll out into large rectangle 1/2 inch thick. Spread with soft butter; sprinkle with cinnamon sugar and raisins. Roll up like a jelly roll and cut into 1-1/2 inch slices.
In saucepan, combine topping ingredients. Heat slowly, stirring until blended. Spoon into bottom of two 9-inch-round cake pans. Place slices, cut side down, on topping mixture. Cover and let rise 30 minutes.
Bake at 350° for 25 minutes. Cool 3 minutes; invert on cooling racks.
Yield: 2 dozen buns
Notes:
Halved the recipe with great success & used 1 tablespoon of yeast (a single packet of active dry)
Decided to not use the topping as described this time around, and topped with frosting instead (was craving cinnamon buns!)
Did half the batch with the filling as listed (with the addition of chopped walnuts), and half with a mix of fig butter and brown sugar — both were a smashing success