California Raisin Sticky Bacon Buns

By Buddy Trinidad

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  • 1.

    Combine the yeast, sugar and water in a bowl and allow to rest for 5 minutes.

    Combine all the remaining ingre- dients with the yeast mixture in a mixer and use a dough hook attach- ment to mix on medium speed. Mix for 10 to 15 minutes until the dough becomes elastic.

    Put in a buttered bowl. Cover with cling film and allow to rest at room temperature for 1 hour.

    Roll out the dough on a floured surface into a rectangle. Spread the raisin and bacon filling generously. Roll from the bottom to the top.

    Slice into 1.5-inch thick pieces. Place on a greased deep-dish pan that is coated with the cinnamon glaze. Allow to rise in a warm place for 90 minutes.

    Bake at 160°C until golden brown.

    Remove from the oven and turn over onto a sheet pan. Allow to cool and enjoy.

  • 2. California Raisin Filling

    Mix together in a bowl and combine well.

  • 3. Cinnamon Glaze

    Combine the corn syrup, butter and brown sugar in a small pot and melt over low heat.

    When the sugar has dissolved, add the cinnamon powder. Stir well and allow to cool.