Aka: Cinnamon Rolls, Sticky Buns
2 packages dry yeast
1/4 c water
1 c milk, warmed
1/2 c sugar
2 tsp salt
8 tbsp butter, softened
3 eggs room temperature
51/4 c to 53/4 c flour
Sprinkle yeast over warm water, stir and let stand for a few minutes to dissolve.
Combine milk, sugar, salt, butter and eggs in mixing bowl and beat well.
Stir in dissolved yeast. Add 2 1/2c flour and beat until dough holds together in a rough, shaggy mass.
Turn out onto floured surface and knead for 2 minutes.
Let rest 10 minutes.
Resume kneading for 8-10 minutes until smooth and elastic.
Place in greased bowl, cover with plastic wrap, and let rise in a warm place until double in bulk.
Punch down risen dough. Roll out of floured surface. 32 x 12 inches and 1/3 inch thick.
Brush surface with 6 Tbsp melted butter.
Combine 1 c brown sugar, 1 Tbsp cinnamon, and 1 c raisins (if you like raisins, which I do) and sprinkle over dough. Use rolling pin to roll over surface to press mixture into dough.
Roll LONG end up like a jelly roll. (I needed another set of hands for this)
Cut into 1 1/4 inch wide pieces - you should have 24 slices
Place eight pieces in a buttered cake or pie pan, press down gently so they just touch.
Cover and let rise
Bake at 375 degrees for about 25 minutes.
Let cool in pans 5 minutes.
Drizzle with glaze or cover with cream cheese frosting.
Serve with fancy hot cocoa (just line the rim of a mug with honey and invert into a bowl of sprinkles)
I only had 1/4 c of powdered sugar on hand, so our glaze was a bit skimpy but to be honest, the rolls didn't really need any additional glaze. They were great!
AND, I only baked 8. The rest I put into a tin baking sheet and wrapped with foil and plastic wrap and froze for later. Just thaw in the fridge overnight. Set out until dough reaches room temp, then bake as normal. You can also freeze already baked rolls, but I prefer not to.