Sticky Cinnamon Buns
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 12:25am

Ingredients




2 tablespoons dry yeast
 cup light honey
1/4 cup warm water
1 cup buttermilk
5 cups whole wheat flour
2 eggs
1/4 cup butter, softened
Salt, to taste (optional)
1 cup light honey
1/2 cup maple syrup
2/3 cup raisins
2 cups finely chopped nuts
2 teaspoons ground cinnamon
2 tablespoons butter, melted

Preparation

1 In a small bowl, dissolve yeast and 1 teaspoon honey in warm water. Set aside to proof. 2 In a large bowl, combine buttermilk and remaining honey. Beat 1 1/2 cups flour into buttermilk mixture. Add yeast mixture and continue beating to blend well. Add eggs, butter, and more flour (a little at a time), blending until dough begins to come away from sides of bowl. Dough will be soft. 3 Turn out onto a floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball; place in an oiled bowl and turn once to oil top. Cover and let rise in a warm place until double in bulk, about 1 hour. Butter 3 (8 inch) round pans. 4 To make the Filling: Mix together all ingredients, except butter. Divide filling in half and reserve half. Divide other half into 3 parts and spread evenly over bottom of prepared pans. 5 Punch down dough; turn out onto floured surface and divide into 2 parts. Keep 1 part covered and roll out other into a 10 inch square. Brush with melted butter and spread with reserved filling. Roll up like a jelly roll, pinching edges of dough into roll. Roll dough a few times to secure edges and then cut into 1 inch slices. Repeat procedure with remaining dough; arrange slices around bottom of pans with each slice nearly touching the next. Cover and let rise again until doubled in bulk, about 45 minutes. 6 Preheat oven to 400 degrees. Bake for 20 minutes. Carefully turn out onto wire racks to cool.