Cinnamon-Coffee Sticky Buns
- Reviews 1
Ready In: 50 mins
Yields: 6 lg buns
Ingredients
- 1⁄3 cup raisins
- 2 tablespoons orange juice or 2 tablespoons water
- 2 tablespoons unsalted butter, at room temperature
- 1⁄2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee granules
- 1 dash all-purpose flour
- 1 1⁄2-2 lbs refrigerated pizza dough (or bread dough)
TOPPING
- 1⁄2 cup packed brown sugar
- butter and corn syrup
- 1 tablespoon instant coffee granules
- 1⁄3 cup chopped pecans
Directions
- Place oven rack in bottom third of oven.
- Preheat oven to 350°F (180°C).
- Lightly oil an 8-inch (2-L) square baking pan.
- Place raisins in a small bowl and spoon juice overtop.
- Microwave, covered, until hot, 1 minute.
- In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
- Lightly dust counter with a little flour.
- Roll dough into a 6x12-inch (15x30-cm) rectangle.
- Stir raisin mixture into butter mixture.
- Spread over dough.
- Beginning at short side, tightly roll up dough.
- TOPPING:
- In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
- Bring to a boil over medium heat, stirring often.
- Then let it bubble, without stirring, 2 minutes.
- You want it to turn golden brown but not burn, so watch carefully.
- If it's taking on colour unevenly, gently swirl pan.
- Caramel will be extremely hot.
- Carefully pour into oiled baking pan to evenly coat bottom.
- Sprinkle with pecans.
- Using a serrated knife, cut roll into 6 equal slices.
- Place each roll, cut side down, in caramel coating.
- Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
- Place a baking sheet on top of pan holding buns.
- Carefully invert onto baking sheet.
- Buns will keep well at room temperature up to 1 day or wrap and freeze.
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