1 cup milk
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 F)
3 to 4 1/2 cups sifted all-purpose flour, divided
1/4 cup butter or margarine
1/3 cup granulated sugar
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon McCormick® Ground Nutmeg
1 cup dark corn syrup
1/2 cup honey
1/3 cup butter or margarine
1/2 cup firmly packed dark brown sugar
1 tablespoon McCormick® Ground Cinnamon
1/8 teaspoon McCormick® Ground Ginger
1/4 cup butter or margarine, softened
1/2 cup raisins
Scald milk in small saucepan and cool to lukewarm. Pour into large bowl. Dissolve yeast in warm water and add to cooled milk.
1 1/2 cups flour to milk mixture and mix until smooth. Cover with damp towel and let rise in warm, draft-free place until top is bubbly, about 30 minutes.
Cream butter with 1/3 cup granulated sugar in small bowl. Add egg, salt, and nutmeg. Mix until smooth and add to dough.
Add additional flour, mixing well until mixing becomes difficult. Turn out onto floured work surface and knead in as much remaining flour as necessary to make soft dough that is easy to handle.
1 to 2 hours.
While dough is rising, prepare syrup by combining syrup ingredients in small saucepan. Heat over medium heat until butter has melted and sugar has dissolved. Set aside to cool slightly.
12 x 8-inch rectangle,
3/4 inch thick.
1/2 cup brown sugar with cinnamon and ginger in a small bowl. Spread
1/4 cup softened butter over dough and sprinkle sugar-spice mixture over butter. Scatter raisins over all.
1 long side jelly-roll style. Pinch edge of dough to seal and cut into 12 slices.
Pour half of reserved syrup into 13 x 9 x 2-inch baking pan. Place buns, cut side down, on syrup and pour remaining syrup over.
Cover with damp towel and let rise in warm, draft-free place 30 minutes.
350 F oven
45 minutes or until golden brown.
Makes 12 sticky buns
This recipe created by McCormick, Inc.