Philadelphia Sticky Buns

READY IN: 1hr 15mins




  • Yeast Dough:.
  • In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
  • Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
  • Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
  • Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
  • Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
  • Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
  • Place in lightly greased bowl; turn to grease all over.
  • Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
  • Topping:.
  • While dough rises, in a small bowl with spoon cream the butter and brown sugar.
  • Spread on bottom and sides of 9X9X2-inch square baking pan.
  • Place pecans evenly on top, flat sides up.
  • When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
  • Roll up from long side, jelly-roll fashion; pinch edge to seal.
  • Cut crosswise into 12 pieces.
  • Place, cut side down, into prepared pan.
  • Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
  • Preheat oven to 375 degrees.
  • Bake sticky buns 25 to 30 minutes, or until golden brown.
  • Invert on plate, let stand 1 minute then remove pan.
  • Serve warm.