Philadelphia Sticky Buns

Leslie in Texas's Note:

I've had this recipe clipped from a magazine forever. It's probably from a late 70's or 80's McCalls, I think. Anyway I'm putting it here for safekeeping. The sticky buns are a bit of work, but the end result is well worth the effort! Rising time is not included in prep time.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 sticky ...

Yeast Dough

• 1⁄3; cup milk
• ¼ cup sugar
• ½ teaspoon salt
• ¼ cup butter
• ¼ cup warm water (105 to 115 degrees)
• 1 (¼ ounce) package yeast
• 1 egg
• 2 ½ cups all-purpose flour

Topping

• ¼ cup butter
• ¼ cup light brown sugar
• ½ cup pecan halves (or more)

Filling

• ¼ cup butter , softened
• ¼ cup light brown sugar
• ½ cup chopped raisins
• ½ teaspoon cinnamon

Directions:

1. Yeast Dough:.
2. In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
3. Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
4. Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
5. Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
6. Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
7. Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
8. Place in lightly greased bowl; turn to grease all over.
9. Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
10. Topping:.
11. While dough rises, in a small bowl with spoon cream the butter and brown sugar.
12. Spread on bottom and sides of 9X9X2-inch square baking pan.
13. Place pecans evenly on top, flat sides up.
14. When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
15. Roll up from long side, jelly-roll fashion; pinch edge to seal.
16. Cut crosswise into 12 pieces.
17. Place, cut side down, into prepared pan.
18. Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
19. Preheat oven to 375 degrees.
20. Bake sticky buns 25 to 30 minutes, or until golden brown.
21. Invert on plate, let stand 1 minute then remove pan.
22. Serve warm.

Reviews

[Debbb]

This is a recipe that I've had in my collection of McCall's Cooking School recipe cards for many years. I've made these buns several times. I just hauled it out again last week to enter cinnamon buns in the county fair - I won second prize! This is a very easy recipe, nice light, airy bun with a great amount of flavour - the outside buns get crispy but the inside buns are very soft all the way around. They reheat well in the microwave. I usually sub pecans for raisins and occasionally frost with cream cheese frosting.