Cinnamon Sticky Buns
|Dry yeast||2 Tablespoon (2 Envelopes)|
|Sugar||2 Teaspoon (10 Milliliter)|
|Warm water||1 Cup (16 tbs) (250 Milliliter)|
|All purpose flour||5 1⁄2 Cup (88 tbs) (1375 Milliliter)|
|Sugar||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Salt||1 1⁄2 Teaspoon (7 Milliliter)|
|Cold margarine||2⁄3 Cup (10.67 tbs) (150 Milliliter)|
|Eggs||2 , beaten|
|Maple/Honey butter||1 Teaspoon|
|Confectioners icing||1⁄4 Cup (4 tbs)|
Dissolve yeast and 2 teaspoons (10 mL) sugar in warm water.
Measure 3/4 of flour into a bowl.
Add sugar and salt.
Cut in margarine until mealy.
Add eggs to yeast and stir into dry ingredients.
Add enough remaining flour to form a soft dough and knead until smooth.
Cut dough in half and roll each piece out into an 8 x 12 inch (21 x 28 centimeter) rectangle.
Spread with honey butter, then sprinkle with cinnamon and raisins.
Roll up and cut each roll into 12 pieces.
Place cut side down in well oiled deep bake pans.
Let rise 40 minutes.
Bake at 375F (190C) for 35 minutes.
Cool and remove from pans: spread tops with Confectioners' Icing.