Sticky Buns

Directions

1. 1
   After the dough has doubled in size, use a rolling pin to roll out a 9 x 15-inch rectangle on a lightly floured work surface.
2. 2
   Combine 1 cup of the brown sugar, the cinnamon, cloves, and salt in a small bowl; set aside.
3. 3
   Pour 1/2 cup of the melted butter over the dough, spreading it evenly from edge to edge with a pastry brush.
4. 4
   Sprinkle the brown sugar mixture over the buttered dough.
5. 5
   Sprinkle evenly with the raisins and pecans.
6. 6
   Starting with one long side of the dough, roll up the dough.
7. 7
   The filling and the dough should create a pinwheel spiral, like a jelly roll.
8. 8
   Pinch together the edges to seal in the filling.
9. 9
   Using a sharp knife, cut the roll into 12 slices, each about 3/4 inch thick.
10. 10
    Coat the bottom of a 9 x 13 x 2-inch baking pan with the remaining 3 tablespoons melted butter.
11. 11
    Sprinkle the pan evenly with the remaining 6 tablespoons brown sugar.
12. 12
    Place the sticky bun slices close together in the pan.
13. 13
    Place the end pieces cut side down.
14. 14
    Cover with a towel and allow the slices to rise in a warm place until doubled in bulk, about 45 minutes.
15. 15
    Preheat the oven to 350F.
16. 16
    Bake the buns for about 30 minutes, or until nicely browned.
17. 17
    Remove the buns from the oven and cool in the pan for 5 minutes.
18. 18
    Using a spatula, gently loosen them from the sides of the pan and carefully transfer them to a large platter to finish cooling.
19. 19
    Make the glaze: Using an electric mixer set on medium speed, beat together the butter, brown sugar, and honey in a small bowl.
20. 20
    Spread the glaze over the slightly cooled sticky buns with a narrow spatula or a table knife.
21. 21
    You can also drizzle on the glaze with a spoon.
22. 22
    Dark raisins are sun-dried for a few weeks, which gives them their characteristic color, while golden raisins are dried with artificial heat.
23. 23
    Both varieties, along with currants, will keep at room temperature for a few months when tightly wrapped.
24. 24
    In the refrigerator, they will keep for a year when in a sealed plastic bag.
25. 25
    If your raisins are a little past their prime, its easy to plump them up again.
26. 26
    Put them into a saucepan, cover with water, and bring to a boil.
27. 27
    Drain well, and allow to cool before using.
28. 28
    The technique works with dark raisins, golden raisins, and currants, too.
29. 29
    And if you use dates, apricots, or prunes in your baking, you may plump these up, too.
30. 30
    Pick over pitted fruit such as dates before stirring them into baked goods to make sure that they are all pitted.
31. 31
    (The pitting is done mechanically.)
32. 32
    And when you use dried figs in your baked goods remove the stems before stirring them into a batter since these can become quite hard after baking.