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If you're a rum-raisin freak you'll love these sticky buns. This is easy since you use frozen, thawed bread dough, which still tastes very much homemade. The square springform pan isn't absolutely necessary (you can use a regular square pan) but the rimmed lip catches drips from the glaze. I've included the 1-hour rum soaking time in the prep time. I found this in Sunset magazine.
Units: US | Metric
Serving Size: 1 (850 g)
Servings Per Recipe: 1
The following items or measurements are not included:
frozen bread dough