Sticky Buns II
This delicious recipe is quick and easy when you are pressed for time. I bet you can't eat just one of them!!
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup margarine
- 1 cup milk
- 1/3 cup margarine
- 1 cup packed brown sugar
- 3 teaspoons ground cinnamon
- 1/3 cup raisins
- 1Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan.
- 2In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.
- 3Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.
- 4Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough.
- 5Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.
- 6Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk a confectioners' sugar mixture, if desired.
Refrigerator biscuits help you make short work of getting this yummy treat on the table. Cinnamon sugar, chopped pecans and margarine coat each morsel of dough, and a drizzling of dark corn syrup makes sure they will be very sticky.
Sweet buttermilk yeast dough cannot quite contain the luscious, buttery cinnamon-sugar filling of these yummy rolls. They bake on a bed of pecans, butter and brown sugar for the ultimate in sticky sweetness.
Yummy! Everyone's favorite - gooey, sticky, and rich.
Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.
This bread is wonderful and sweet. Omit the raisins for just a plain good cinnamon bread.
Great eaten fresh from oven. Used to make sub sandwiches, etc.
Delicious, easy-to-make biscuits.
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Yes, this is French toast, but a superior one. Unlike normal French toast this batter cooks into a custardy, crispy coating that leaves the bread creamy and oh so good. The use of good egg bread is a must here. Homemade is best, however store bought (such as Hawaiian bread) will work in a pinch.
This is a really good and moist bread.
Over the years I have revised this recipe until I found just the right mix. It is incredibly moist and flavorful. It may take longer to cook so be patient.
Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.
This bread is very good right out of the oven, or toasted. Dried blueberry's are hard to find and very expensive; try the Baker's Catalog. The expense is worth every bit!
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