Mom-Mom’s Sticky Buns

Ingredients

• Dough:
• 2 (.25 ounce) packages quick-rising yeast (such as Fleischmann’s RapidRise)
• 1/2 cup lukewarm water
• 4 1/2 cups sifted all-purpose flour
• 2 eggs, beaten
• 1/2 cup warm milk
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 1 teaspoon salt
• Topping:
• 3/4 cup brown sugar
• 1/2 cup butter
• 3 tablespoons honey
• 1 tablespoon light corn syrup
• 1 cup raisins (optional)
• 1 cup walnuts (optional)
• Filling:
• 1/4 cup butter, melted
• 3/4 cup white sugar
• 2 teaspoons ground cinnamon
• 1 cup raisins (optional)

Directions

Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.

Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.

Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9×13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.

Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.

Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.

Preheat oven to 375 degrees F (190 degrees C).

Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.