Oh So Gooey n’ Sticky Cinnamon Buns

by Jessica C.

Bread Dough

2 Tbsp yeast

2 cups warm water, divided

7 tbsp sugar, divided

1 tbsp salt

½ cup butter, softened

6 cups flour

In small bowl mix 1 cup water, yeast, 1 tbsp sugar. Let rest for 5 to 10 minutes or until yeast activates.

Meanwhile, in a large mixing bowl, combine 1 cup warm water, 6 tbsp sugar, salt, butter and flour.

Add yeast mixture to dry ingredients; mix and knead well. Cover and let rise until double.

Gooey n’ Sticky Sauce

1 ½ cup light corn syrup

¾ cup brown sugar

½ cup butter

½ cup water

Combine in a saucepan over medium heat. Cook until butter has melted. Pour into the bottom of an ungreased jellyroll pan.

Add-ins

6-8 Tbsp butter (divided)

8-12 Tbsp cinnamon (divided)

1 ½ cup raisins (divided)

1 cup brown sugar (divided)

Once your dough has risen, divide dough in two equal portions. Working with one section at a time, roll out dough into a large rectangle, spread with 3-4 tbsp. of softened butter, ½ cup brown sugar, ¾ cup raisins, and 4-6 tbsp cinnamon (as desired). Roll it lengthwise into long roll and seal ends. Slice into 1” thick rolls. Place the rolls carefully on your prepared jellyroll pan, turning once in sauce to cover each roll. Repeat with second section of dough. Let rise about 8 minutes and then bake covered at 350* for about 30 minutes or until center rolls are cooked. Carefully turnover on a large platter (or second jellyroll pan) so the sauce will run down over the rolls. Allow to cool for a few minutes before serving. Enjoy!

Miss Jessica C. enjoys many activities, but the main things include sewing, harp, photography, reading and blogging. However, with all those personal “diversions” the Lord has been teaching her, she feels that they are insignificant when compared with his work and calling as a daughter and sister. You can read more about her at Seasons of a Heart.