Cinnamon Sticky Buns
|Dry yeast||1⁄2 Ounce (2 envelopes)|
|Warm water||1 Cup (16 tbs) (100 Degree F)|
|Unsifted all purpose flour||5 1⁄2 Cup (88 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cold margarine||2⁄3 Cup (10.67 tbs)|
|Eggs||2 , beaten|
|Maple butter/Honey butter||2 Tablespoon|
|Confectioners' icing||1 Cup (16 tbs)|
Dissolve yeast and 2 teaspoons sugar in warm water.
Meanwhile, measure 4 cups of flour into a bowl.
Add sugar and salt.
Cut in the margarine until mealy.
Add eggs to the yeast and stir into dry ingredients.
Add enough remaining flour to form a soft dough and knead lightly until smooth.
Cut dough in half and roll each piece out into an 8x 12-inch 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 round deep 10-inch bake pans.
Press down lightly and cover with wax paper and a dry tea towel.
Let rise to the top of pans, about 40 minutes.
Bake at 375F for 30 to 35 minutes.
Cool and remove from pans.
While still warm, spread tops with icing.
CONFECTIONERS' ICING: Add 3 tablespoons hot milk to 2 cups sifted icing sugar.
Flavor with 1/2 teaspoon grated orange rind and a drop of almond extract.
Stir until smooth and spreadable.