Easy Sticky Super Buns

This is an original Deborah recipe, and they have everything but the kitchen sink that you might want in a sweet roll … except sweet roll dough!  It’s for just 2 rolls, so you can multiply to make as many as you like.  There are no real measurements, since you can adjust it to fit your tastebuds and quite honestly, these measurements are truly approximate (I didn’t measure anything, I’m simply telling you what it looks like I used), but I’ve found that guidelines usually work best, anyway. 🙂  As always, please read completely through the instructions before you begin.

For the topping:

  • 2 t butter
  • 1 packed T each light and dark brown sugar
  • 1-1/2 t frozen orange juice concentrate
  • 1 t honey or real maple syrup
  • pinch of Celtic Sea Salt
  • 1 T chopped toasted pecans

Over low heat, bring everything except pecans to a boil for a minute or so, then pour into two buttered 4-ounce ovenproof cups. Sprinkle in pecans.

For the buns:

  • 2 T plumped raisins (put them in water to cover, bring to a boil, and turn off while you prep everything else–start this before the topping)
  • A glob of 5-Minute-a-Day bread dough–I used the whole wheat version, but used 1/2 whole wheat flour and 1/2 all purpose flour when making it–a bit less than softball-sized as it came out of the bowl, which was about baseball-sized after handling it a bit.
  • 1 T butter
  • 1 T each light and dark brown sugar
  • 1 t cinnamon

Roll or pat out your dough to a strip about 3″ wide and no more than 1/4″ thick–it should be at least a foot long. Spread with butter until you’re happy with the thickness. Mix together the sugars and cinnamon, then spread evenly over the butter. Arrange drained raisins over that, as evenly as you can. Roll from long end, then sorta scrunch the ends in so it’s closer to 2″ long. Cut in half down the equator and place in your prepared cups & pat down a little so the cups are nearly filled side-to-side. Cover with a damp cloth and allow to rise for about an hour, until dough is peeking above the cups by about 1/4″ or so. Bake at 350 f 20-25 minutes, until golden brown.  Let them sit a minute or so then run a knife around the side (just to be on the safe side) and invert each on a small plate and enjoy!

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