Cinnamon-Raisin Sticky Buns

These yummy sticky buns can easily be prepared the night before. To make them ahead, let the buns rise as directed in step 2, refrigerate, and bake as directed the next morning.

Yield: 9 servings (serving size: 1 bun)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Rise: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 2.7g
  • Saturated fat: 0.9g
  • Protein: 3.9g
  • Carbohydrate: 35.2g
  • Cholesterol: 5mg
  • Iron: 1.4mg
  • Sodium: 194mg
  • Calories from fat: 13%
  • Fiber: 1.2g
  • Calcium: 43mg

Ingredients

  • Cooking spray
  • 1/3 cup raisins
  • 9 (1-ounce) frozen bread dough rolls, thawed (such as Rich's)
  • 1/4 cup fat-free evaporated milk
  • 1/2 cup packed light brown sugar
  • 2 tablespoons dark corn syrup
  • 2 tablespoons light butter
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Coat a Bundt pan or an 8-inch square baking pan with cooking spray. Sprinkle raisins in bottom of pan. Arrange rolls over raisins.
  2. Combine milk and remaining 4 ingredients in a 2-cup glass measure. Microwave at HIGH 2 minutes, stirring every 30 seconds until sugar dissolves. Pour over rolls. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
  3. Preheat oven to 375°.
  4. Bake at 375° for 18 to 20 minutes or until golden. Run a knife around outside edges of pan. Place a plate upside down on top of pan; invert onto plate.
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