Rum Raisin Sticky Buns Food

RUM BUNS

Steps:

• For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
• In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
• Beat until well blended and add the yeast mixture.
• Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
• Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
• Grease a large bowl and place the dough in it; turn to grease the top.
• Cover and let rise in a warm place until doubled (about 1 1/2 hours).
• Punch the dough down and divide in half.
• Roll each dough half out on a floured surface to a 13x8" rectangle.
• Brush with melted butter.
• Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
• Roll each rectangle from one of the long sides jellyroll style and seal the edges.
• Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
• Cover and let rise again for about 30 minutes, or until doubled again.
• Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
• While still warm, drizzle the glaze over the buns.
• For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
• Drizzle over buns.

EASY STICKY BUNS

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
• Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
• Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

RUM RAISIN PECAN OVERNIGHT ROLLS (ABM)

Steps:

• Heat milk and butter in microwave for about 45 seconds.
• Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
• When dough is almost done, combine filling ingredients in food processor, blend until well combined.
• Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
• Combine topping ingredients in a small saucepan, heat to just warm.
• Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
• Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
• Cover buns with plastic wrap and allow to set overnight.
• Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
• Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
• Remove from oven, place another baking sheet or pan over that, flip buns over.
• Let the buns cool at least 20-30 minute before serving.

KITTENCAL'S RAISIN STICKY BUNS

Steps:

• Lighty grease a metal 13 x 9-inch baking pan.
• Prepare sweet dough recipe as directed.
• In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
• While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
• When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
• Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
• Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
• Scatter the raisins over evenly.
• Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
• Using a serrated knife cut into 12 even slices.
• Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
• Drizzle the remaining syrup of the top of each slice of dough.
• Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
• Bake in a 375°F oven for about 25 minutes or until golden brown.