Homemade Sticky Cinnamon Buns

Activate the Yeast

1. First, we need to warm the bowl. Grab a big metal mixing bowl and run hot water in it until it overflows. Let it sit, full of hot water, in the sink for a moment or two.
2. Fill your measuring cup with really hot water from the tap.
3. Dump and dry your metal bowl. Pour in your hot water and dissolve 1 teaspoon sugar. Give it a stir.
4. Next, sprinkle yeast over the top of the water and let stand for 10 minutes.
5. While you are waiting on the yeast you are going to have to scald your milk.

Scald your milk

1. Pour your milk in to a small saucepan.
2. Heat until almost boiling and then remove from heat. Stir continuously.

Making your Dough

1. Add butter, sugar and salt to milk and stir until butter is totally melted, if it is not already.
2. Add milk mixture and egg to yeast mixture in your large metal bowl.
3. Next, add 2 cups flour and stir continuously with a big wooden spoon until mixed.
4. Add 1 ½ - 2 cups more flour, stirring until incorporated.
5. Lastly, knead your dough on a floured surface for about 5 minutes, or until your dough is soft and springy, not sticky. Add more flour if necessary.
6. Place dough in a bowl and cover with a clean, damp towel. Let rise until the dough has doubled in size. About an hour and a half or so.
7. Keep in mind you have to keep this dough in a warm place or the dough will not rise. My home is kept at a cool temperature so we turn our oven on to warm or about 175 degrees, which is our lowest temperature setting. Once warm we turn the oven off and place the dough inside and leave it.

Making Sticky Buns

1. Prepare two 9x13 inch pans lightly coated in cooking spray.
2. Combine ¼ cup melted butter and ½ cup brown sugar. Stir until blended.
3. Pour onto the bottom of each of your prepared pans. You have to do this before putting the buns in. Set aside.
4. Punch down the center of the dough and divide it roughly in half.
5. Roll out one half of the dough at a time into a rectangle about 9x12 inches.
6. In a small saucepan, or in the microwave, melt ½ cup of butter.
7. Using a brush, coat the top of your rolled out dough.
8. In a small bowl combine brown sugar and cinnamon.
9. Sprinkle half, as evenly as possible, on top of the melted butter and dough.
10. Sprinkle with half of the raisins.
11. Roll up from the narrow end, pinch the edges to seal and slice with a sharp knife into between 6 and 9 pieces. It is up to you. Make them as thin or thick as you want.
12. Repeat with the remaining dough, butter, brown sugar, cinnamon and raisins.
13. Place rolls into your prepared pans, between 6 and 9 per pan, well spaced, on top of the sugar butter mixture.
14. Cover the pans with warm cloths and place either in the oven or on the counter for the second rise, depending on the temperature of your home.
15. Set timer for 1 hour and be aware of the time as you don't want them to over rise.
16. Remove pans from oven or counter when ready to bake.
17. Preheat your oven to 375 degrees.
18. Bake for between 20 and 25 minutes. Buns should be a nice brown color.
19. After 10 minutes flip over to serve.
20. Serve warm and enjoy!