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1
After the dough has doubled in size, use a rolling pin to roll out a 9 x 15-inch rectangle on a lightly floured work surface.
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2
Combine 1 cup of the brown sugar, the cinnamon, cloves, and salt in a small bowl; set aside.
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3
Pour 1/2 cup of the melted butter over the dough, spreading it evenly from edge to edge with a pastry brush.
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4
Sprinkle the brown sugar mixture over the buttered dough.
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5
Sprinkle evenly with the raisins and pecans.
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6
Starting with one long side of the dough, roll up the dough.
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7
The filling and the dough should create a pinwheel spiral, like a jelly roll.
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8
Pinch together the edges to seal in the filling.
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9
Using a sharp knife, cut the roll into 12 slices, each about 3/4 inch thick.
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10
Coat the bottom of a 9 x 13 x 2-inch baking pan with the remaining 3 tablespoons melted butter.
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11
Sprinkle the pan evenly with the remaining 6 tablespoons brown sugar.
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12
Place the sticky bun slices close together in the pan.
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13
Place the end pieces cut side down.
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14
Cover with a towel and allow the slices to rise in a warm place until doubled in bulk, about 45 minutes.
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15
Preheat the oven to 350F.
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16
Bake the buns for about 30 minutes, or until nicely browned.
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17
Remove the buns from the oven and cool in the pan for 5 minutes.
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18
Using a spatula, gently loosen them from the sides of the pan and carefully transfer them to a large platter to finish cooling.
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19
Make the glaze: Using an electric mixer set on medium speed, beat together the butter, brown sugar, and honey in a small bowl.
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20
Spread the glaze over the slightly cooled sticky buns with a narrow spatula or a table knife.
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21
You can also drizzle on the glaze with a spoon.
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22
Dark raisins are sun-dried for a few weeks, which gives them their characteristic color, while golden raisins are dried with artificial heat.
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23
Both varieties, along with currants, will keep at room temperature for a few months when tightly wrapped.
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24
In the refrigerator, they will keep for a year when in a sealed plastic bag.
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25
If your raisins are a little past their prime, its easy to plump them up again.
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26
Put them into a saucepan, cover with water, and bring to a boil.
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27
Drain well, and allow to cool before using.
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28
The technique works with dark raisins, golden raisins, and currants, too.
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29
And if you use dates, apricots, or prunes in your baking, you may plump these up, too.
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30
Pick over pitted fruit such as dates before stirring them into baked goods to make sure that they are all pitted.
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31
(The pitting is done mechanically.)
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32
And when you use dried figs in your baked goods remove the stems before stirring them into a batter since these can become quite hard after baking.
