Sticky Buns II

This delicious recipe is quick and easy when you are pressed for time. I bet you can’t eat just one of them!!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan.

Step: 2

In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.

Step: 3

Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.

Step: 4

Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough.

Step: 5

Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.

Step: 6

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk a confectioners' sugar mixture, if desired.

Per Serving: 256 calories; protein 3.1g; carbohydrates 41.1g; fat 9.4g; cholesterol 1.6mg; sodium 472.9mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.