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1
Place oven rack in bottom third of oven.
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2
Preheat oven to 350u00b0F (180u00b0C).
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3
Lightly oil an 8-inch (2-L) square baking pan.
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4
Place raisins in a small bowl and spoon juice overtop.
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5
Microwave, covered, until hot, 1 minute.
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6
In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
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7
Lightly dust counter with a little flour.
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8
Roll dough into a 6x12-inch (15x30-cm) rectangle.
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9
Stir raisin mixture into butter mixture.
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10
Spread over dough.
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11
Beginning at short side, tightly roll up dough.
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12
TOPPING:
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13
In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
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14
Bring to a boil over medium heat, stirring often.
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15
Then let it bubble, without stirring, 2 minutes.
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16
You want it to turn golden brown but not burn, so watch carefully.
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17
If it's taking on colour unevenly, gently swirl pan.
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18
Caramel will be extremely hot.
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19
Carefully pour into oiled baking pan to evenly coat bottom.
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20
Sprinkle with pecans.
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21
Using a serrated knife, cut roll into 6 equal slices.
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22
Place each roll, cut side down, in caramel coating.
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23
Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
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24
Place a baking sheet on top of pan holding buns.
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25
Carefully invert onto baking sheet.
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26
Buns will keep well at room temperature up to 1 day or wrap and freeze.
