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Sticky Buns Recipe

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This recipe for Sticky Buns, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen S. Galt


1 envelope active dry yeast
2 tbsp lukewarm water
1/2 c lukewarm fat-free milk
1 egg
2 tsp unsalted butter, melted
2 1/4 c all-purpose flour
3 tbsp granulated sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 c raisins
2 tsp fat-free milk
1/4 c powdered sugar
1/2 tsp vanilla extract

In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.

In a small bowl, combine the lukewarm milk, egg and butter. Combine the flour, sugar, cinnamon and salt in a mixer. With the machine running, combine yeast mixture and milk mixture with the dry ingredients. Mix until the dough forms a ball. Knead until the dough is smooth and no longer sticky.

Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in bulk, 30-45 minutes.

Spray an 8" cake pan with nonstick cooking spray. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the raisins and divide the dough into 8 pieces. Roll each piece of dough into a 8" rope, then coil the ropes into buns. Place the buns in the pan; cover loosely with plastic wrap or damp cloth until double in bulk.

Preheat oven to 375 Brush the tops with the milk. Bake on the center oven rack until lightly browned, 20-25 minutes.
Combine the powdered sugar, vanilla and 1 1/2 tsp warm water. Spread over the buns as soon as you remove them from the oven. Serve warm.




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