Rum-Raisin Sticky Buns

Recipe from

Sunset

Nutritional Information

Calories 303
Caloriesfromfat 45 %
Protein 4.1 g
Fat 15 g
Satfat 4.6 g
Carbohydrate 42 g
Fiber 1.6 g
Sodium 260 mg
Cholesterol 29 mg

Ingredients

1/4 cup plus 2 tablespoons dark rum
1 cup raisins
About 1/2 cup (1/4 lb.) butter
1 1/2 cups pecan halves
1 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 pound frozen bread dough, thawed
1 large egg, beaten to blend with 1 tablespoon water
1/4 cup dark corn syrup

Preparation

1. In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour. Butter a 9-inch square springform or regular baking pan.

2. In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt, and raisins with rum until finely chopped.

3. On a floured surface, with a floured rolling pin, roll bread dough into a 16- by 8-inch rectangle. (If dough springs back, let rest for 5 minutes, then roll again.) Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.

4. Starting at opposite edge, roll dough around filling into a cylinder. Brush egg mixture over bare edge, then pinch against cylinder to seal. Cut off ragged ends, then cut cylinder into 16 equal rounds. Space rolls evenly, each on a cut side, in pan. Cover with plastic wrap and let stand until doubled, about 40 minutes.

5. Uncover and brush rolls lightly with egg mixture. Bake in a 350º regular or convection oven until browned, 25 to 30 minutes. Remove pan rim (if using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate).

6. In a 1 1/2- to 2-quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter, and 1/2 cup pecans with corn syrup. Stir until mixture is thick and bubbling, 3 to 5 minutes. Stir in remaining 2 tablespoons rum. Pour and scrape evenly over warm buns. If excess glaze pools at base, spoon over tops of buns. Serve warm.

Nutritional analysis per sticky bun.

February 2003
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