Prep 30 mins
Cook 35 mins
You may definately use your own favorite sweet dough recipe for these buns I use my Kittencal's Sweet Dough --- raisins may be replaced with nuts if desired --- you may use two 9 or 10-inch round metal cakes pans in place of the 13x9-inch but you will need to divide the syrup mixture between the two pans and place 6 rolls in each pan --- for pan greasing see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)
- 1 sweet roll dough (see Kittencal's Sweet Dough)
- 236.59 ml dark corn syrup
- 118.29 ml honey
- 118.29 ml dark brown sugar
- 78.07 ml butter
- 118.29 ml brown sugar
- 118.29 ml white sugar
- 14.79 ml cinnamon (or to taste)
- 0.59 ml ginger powder
- 118.29 ml softened butter (can use a little more)
- 236.59 ml raisins (can use more if desired) or 236.59 ml chopped nuts (can use more if desired)
- Lighty grease a metal 13 x 9-inch baking pan.
- Prepare sweet dough recipe as directed.
- In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
- While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
- When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
- Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
- Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
- Scatter the raisins over evenly.
- Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
- Using a serrated knife cut into 12 even slices.
- Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
- Drizzle the remaining syrup of the top of each slice of dough.
- Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
- Bake in a 375°F oven for about 25 minutes or until golden brown.
Oh Kittencal, you have done it again! You are truly an inspiration to all cooks! These were just wonderful. A little trick I use for perfect non-squished slices, is to wrap plain dental floss (or thread) around the rolled up log, crossing the ends and pulling as the thread cuts gently into the dough. You have to try these people! :)