Plum Good Sticky Buns
2 Dozen Sticky Buns
8 oz brown sugar, divided
4 oz corn syrup, plus extra for brushing on dough
2 oz butter or margarine
2 lb frozen bread dough, defrosted
6 oz chopped dried plums*
1 T teaspoons ground cinnamon
*Dry pack canned dried plums may be substituted for pitted dried plums. Wet canned dried plums are not recommended for this recipe.
In as saucepan, heat ½ of the sugar, the corn syrup and butter over medium-low heat until sugar is dissolved, stirring frequently. Spoon evenly into greased medium muffin cups. On lightly floured surface, roll bread dough to 16 x 10-inch rectangles; brush with corn syrup. Combine remaining cup sugar, dried plums and cinnamon; sprinkle evenly onto dough to within 1/2-inch of edges. Beginning at the long end, roll up in jelly roll fashion; pinch seam to seal. Cut into 12 pieces; place, cut sides up, in muffin cups. Cover with clean towel; let rise in warm, draft-free place until doubled, about 30 to 45 minutes. Meanwhile heat oven to 350ºF. Bake buns 15 to 20 minutes or until done. Cool 2 to 3 minutes; invert onto serving tray. Serve warm.
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