Cinnamon-Coffee Sticky Buns

Recipe by Annacia
READY IN: 50mins
YIELD: 6 lg buns




  • 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.
  • 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.