Sticky Buns

Ingredients 

Dough

1/3 Cup Milk

Tb Butter

Pinch Salt

2 Heaping Tb of Sugar

3 Cups Flour

Egg

2/3 Pack of Yeast + 1 Tb Sugar + ¼ Cup Warm Water

Filling

1.5 Tb Melted Butter

3 Tb Sugar

1.5 Ts Cinnamon

Topping

2 Tb Melted Butter

1.5 Tb Sugar

1 Cup Soaked Raisins

1.5 Tb Brown Sugar

Directions

Make sure that you have your yeast prepped and ready to go with this recipe.  So, firstly, add the yeast sugar and warm water together.  It will take about 5 to 10 minutes to bloom.

In a small frying pan heat the milk to a simmer.  Add the tb butter, pinch of salt and 2 (heaping) tb of sugar to the milk.  Stir on medium heat until the butter melts and the sugar has dissolved.  After the butter melt and the sugar dissolves, turn off the heat and allow the liquid to cool.  When the milk/butter/sugar mixture has reached room temperature, combine it with the yeast in a Cuisinart.  Also at this time, add an egg to the other two liquids in the Cuisinart.

Note: for the Cuisinart, you want to use the plastic dough blade.

Turn the Cuisinart on low and add the flour a few tablespoons at a time making sure that it is blended before adding more. 

After all of the flour has been added, allow the dough to "knead" in the Cuisinart for another minute or two.  When you remove the dough from the cuisinart it should be slightly sticky and have a good elasticity. 

Now, place the dough in a large bowl, covered by a towel.  The dough is going to rise in the bowl and thus the bowl should be put in a warm, dry place.  The rising process will probably take a few hours as the dough will rise to a size that is approximately 3 times its original size. 

After the dough has risen, roll it out onto a floured surface and create a reactance of dough that is 18 inches in length and 12 inches in height.  Then, evenly spread the melted butter, sugar and cinnamon.  On the on the long side closest to you, I would recommend leaving about a 1 inch lip, which does not receive butter, sugar or cinnamon.  After applying the filling, roll your dough.  You are rolling along the shorter side so that you are left, after rolling, with a 18 inch roll. 

Now, slice your rolls.  Slices should be made about 2 inches apart so that you get 9 or 10 rolls.  Now, place the rolls off to the side for just a moment.

In a 10 inch baking dish, place the topping ingredients evenly at the bottom (sugar, butter, brown sugar and raisins).  Then, evenly distribute your cinnamon rolls onto the baking dish.

You now need to let the baking dish sit for about an hour as the rolls' dough will rise a second time. 

After an hour, cook the rolls in the oven at 180 degrees C for approximately 25 minutes. 

After the sticky buns have cooked through, invert the pan on a clean surface.  You will now have the "sticky" part on the top.

Allow the buns to cool to room temperature and you are now ready to eat!