Cinnamon-coffee Sticky Buns

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/3 cup raisins
• 2 tablespoons orange juice or 2 tablespoons water
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon instant coffee granules
• 1 dash all-purpose flour
• 1 1/2-2 lbs refrigerated pizza dough (or bread dough)
• 1/2 cup packed brown sugar
• butter and corn syrup
• 1 tablespoon instant coffee granules
• 1/3 cup chopped pecans

Recipe

• 1 place oven rack in bottom third of oven.
• 2 preheat oven to 350°f (180°c).
• 3 lightly oil an 8-inch (2-l) square baking pan.
• 4 place raisins in a small bowl and spoon juice overtop.
• 5 microwave, covered, until hot, 1 minute.
• 6 in a bowl, stir butter with 1/2 cup (125 ml) brown sugar and 1 tbsp (15 ml) each cinnamon and instant coffee.
• 7 lightly dust counter with a little flour.
• 8 roll dough into a 6x12-inch (15x30-cm) rectangle.
• 9 stir raisin mixture into butter mixture.
• 10 spread over dough.
• 11 beginning at short side, tightly roll up dough.
• 12 topping:.
• 13 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.
• 14 bring to a boil over medium heat, stirring often.
• 15 then let it bubble, without stirring, 2 minutes.
• 16 you want it to turn golden brown but not burn, so watch carefully.
• 17 if it's taking on colour unevenly, gently swirl pan.
• 18 caramel will be extremely hot.
• 19 carefully pour into oiled baking pan to evenly coat bottom.
• 20 sprinkle with pecans.
• 21 using a serrated knife, cut roll into 6 equal slices.
• 22 place each roll, cut side down, in caramel coating.
• 23 bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. remove and let stand 2 minutes.
• 24 place a baking sheet on top of pan holding buns.
• 25 carefully invert onto baking sheet.
• 26 buns will keep well at room temperature up to 1 day or wrap and freeze.