Kittencal's Raisin Sticky Buns

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!)

• Ready In: 1 hr 5 mins
• Yields: 12 rolls

Ingredients

• 1  sweet roll dough (see Kittencal's Sweet Dough)

• SYRUP

• 1  cup dark corn syrup
• 1⁄2 cup honey
• 1⁄2 cup dark brown sugar
• 1⁄3 cup butter

• FILLING

• 1⁄2 cup brown sugar
• 1⁄2 cup white sugar
• 1  tablespoon cinnamon (or to taste)
• 1⁄8 teaspoon ginger powder
• 1⁄2 cup  softened butter (can use a little more)
• 1  cup raisins (can use more if desired) or 1  cup  chopped  nuts (can use more if desired)

Directions

1. Lighty grease a metal 13 x 9-inch baking pan.
2. Prepare sweet dough recipe as directed.
3. In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
4. 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.
5. 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).
6. Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
7. Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
8. Scatter the raisins over evenly.
9. Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
10. Using a serrated knife cut into 12 even slices.
11. Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
12. Drizzle the remaining syrup of the top of each slice of dough.
13. 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).
14. Bake in a 375°F oven for about 25 minutes or until golden brown.