cup brown sugar, divided
2/3 cup pure maple syrup
3 tablespoons butter
1 teaspoon cinnamon
cup chopped walnuts
1 (1 pound) loaf frozen bread dough, thawed
Stir together cup brown sugar, maple syrup, butter, and spices in a small saucepan; cover over low heat for 5 minutes then spread over bottom of 13 by 9-inch baking pan. Sprinkle with walnuts and set aside. Roll dough into a 12 by 12-inch square on a lightly floured board. Spread raisins and remaining brown sugar over entire surface of the dough; press lightly. Roll up tightly and pinch edges to seal. Cut dough into 1-inch slices and place in pan. Cover and let rise in a warm place until doubled in size, about 1 to 2 hours (rolls should almost fill pan). Reheat oven to 350 degrees. Bake 20 minutes or until rolls are cooked through. Let stand 5 minutes, then invert onto a serving platter.
Yield: 12 sticky buns
Source: California Raisin Marketing Board
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