Cinnamon Raisin Honey Buns

• 3/4 cup hot water
• '1/4 cup honey
• 1 (16 ounce) box hot roll mix
• 1 large egg, blended
• 2 tablespoons unsalted butter, softened

Filling

• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 1/2 cup firmly packed light brown sugar
• 1-1/2 to 2 teaspoons ground cinnamon
• 1/3 cup raisins, softened

Icing

• 1-1/2 cups confectioners' sugar
• 3 to 4 tablespoons milk or cream

METHOD

Spread vegetable shortening over a 9 x 13 inch baking pan and set aside.

To make the rolls, combine hot water with honey.   Prepare the hot roll mix, adding the water and honey mixture instead of plain water and incorporating the egg and butter according to the box instructions.  Cover the dough and allow to rise 45 minutes.

Filling: Combine butter and honey in a cup. Combine  sugar, cinnamon, and raisins in a small bowl.

Roll dough into a 20 x 12 inch rectangle on a lightly floured work surface.  Brush the butter-honey mixture over all the dough.  Sprinkle the sugar-raisin mixture over it, patting down gently.

Roll dough tightly from a long side, making certain there are no air pockets.  Pinch the seams closed.  Cut the roll into 14 to 16 slices.  Place the rolls cut side down in the prepared pan, shaping if necessary, into a round shape.  Preheat oven to 350 degrees F.

Lay plastic wrap and a tea towel over the rolls. Allow to rise in a warm spot for 30 to 45 minutes or until risen and puffy. (I usually fill a pan or bowl with very hot water and put the baking pan on top of it.)

Bake 30 minutes or until the rolls are a light golden brown and a tester inserted int he center comes out clean.  Cool in the pan on a wire rack for 10 minutes.

To make icing, mix ingredients until thick and smooth.  Drizzle or brush over warm rolls.

Serves: 14 to 16

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Reprinted with permission from ©2005 Collector's Press, Inc. The Potluck Cookbook: Classic Recipes for any Occasion click for review

 

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