Sticky Cinnamon Buns

We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread.  I was telling you about my SIL’s recipe that I have and how very good it is.

YUM!

YUM!

So here we go with my rendition of …

My SIL’s Sticky Cinnamon Buns

Dough:

1 C. Sour Cream

3 C. All Purpose Flour, divided

1 pkg. Dry Raip Rise Yeast

¼ C. Warm Water

2 Tbsp. softened Butter

1 tsp. Salt

1 Egg, beaten

Filling:

1 stick ( ½ C.) softened Butter

½ C. Granulated Sugar

1 Tbsp. ground Cinnamon

1 C. chopped Nuts

½ C. Raisins

prep the pan with Karo Syrup and Brown Sugar

Prep two 9 inch cake pans

(or a 9×13 inch pan with double the ingredients below) with:

1/3 C. Karo Syrup and ¼ C. Brown Sugar

your cast of characters for the dough

your cast of characters for the dough

Preheat the oven to 375⁰

Heat the sour cream over low heat in a small saucepan, just until lukewarm.

Dissolve the yeast in the warm water; set aside to proof.

In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth.  Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.

this IS lovely dough

Turn the dough out into a large, greased bowl and cover with plastic wrap.  Allow to rise until doubled in size (overnight is fine).

use your bench flour as a guide

On a well floured surface, roll out the dough to 24 inches by 12 inches.

this is my favorite step, BUTTER!

this is my favorite step, BUTTER!

Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.

sprinkle with combined cinnamon and sugar

Combine the sugar and cinnamon and sprinkle over the butter.

sometimes I leave the raisins out

sometimes I leave the raisins out

Now sprinkle the nuts and raisins.

start to roll the dough as tightly as possible, away from you

Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.

cut into 16 even pieces

Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.

I forgot to place the ends of each roll inward, oops

I forgot to place the ends of each roll inward, oops

(I used a 9X13 rather than 2 9” round cake pans)

Baked until firm, gorgeous!

Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).

SIL's recipe for Sticky Cinnamon Buns

SIL’s recipe for Sticky Cinnamon Buns

Remove from the oven to cool for about a minute; then turn out onto a plate.

ENJOY!

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