Valerie Malmont - Death, Guns and Sticky Buns

While dough is rising, put all the syrup ingredients (except nuts and corn syrup) into an 11″ by 18″8 baking pan and stir gently over low heat. Dribble corn syrup over all to prevent sugaring. Lay pecan halves on top of the syrup.

Roll out on floured surface into rectangular shape, about ⅛ inch thick. Spread with ¼ cup melted butter, sprinkle with 1 cup brown sugar, shake cinnamon over sugar, and sprinkle with raisins and chopped nuts. Roll as for jelly roll, stretching it out to about 36 inches. Slice into 40 equal slices and place facedown in the prepared pan-5 across and 8 down.

Cover this pan with a towel and let rise about 30 minutes.

Bake at 375 degrees for 25 minutes. Remove from pan immediately by flipping it over onto a tray covered with tin foil so the chewy goo is on top of each bun.

Can be frozen and reheated.

VALERIE S. MALMONT is also author of Death Pays the Rose Rent and Death, Lies, and Apple Pies, the first two novels in the Tori Miracle mystery series. She lives in Chambersburg, Pennsylvania.

[1] Cut roll into fifteen 1-inch slices. Place slightly apart in pan. [1] Let rise in warm place about 30 minutes or until doubled in size. Bake as directed. Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Invert immediately onto heatproof serving plate or tray. Let pan remain in place for a minute so the caramel can drizzle over the rolls. Janet Margolies's Easy Sticky Buns Dough ingredients: 1 package Pillsbury Hot Roll Mix 1 cup hot water egg tablespoons butter Syrup ingredients: ½ cup melted butter cup light brown sugar tablespoons water 1 teaspoon vanilla ¾ cup pecan halves 3-4 tablespoons light or dark Karo syrup Filling ingredients: ¼ cup melted butter 1 cup brown sugar handful of raisins ½ cup chopped pecans cinnamon to taste Heat oven to 375 degrees. Stir hot roll mix in a large bowl and prepare according to package directions by stirring in 1 cup hot water, butter, and egg until dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes. Cover dough with a large bowl and let rest 5 minutes. While dough is rising, put all the syrup ingredients (except nuts and corn syrup) into an 11″ by 18″8 baking pan and stir gently over low heat. Dribble corn syrup over all to prevent sugaring. Lay pecan halves on top of the syrup. Roll out on floured surface into rectangular shape, about ⅛ inch thick. Spread with ¼ cup melted butter, sprinkle with 1 cup brown sugar, shake cinnamon over sugar, and sprinkle with raisins and chopped nuts. Roll as for jelly roll, stretching it out to about 36 inches. Slice into 40 equal slices and place facedown in the prepared pan-5 across and 8 down. Cover this pan with a towel and let rise about 30 minutes. Bake at 375 degrees for 25 minutes. Remove from pan immediately by flipping it over onto a tray covered with tin foil so the chewy goo is on top of each bun. Can be frozen and reheated. If desired, at this point you can cover the pan with aluminum foil and refrigerate it for at least 12 hours. Then follow the baking directions. This is nice, if you want to surprise your family or guests with hot, fresh sticky buns for breakfast.