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Rich Rum Sticky Buns

from: stickybuns

Rich Rum Sticky Buns
   - adapted from "The New Basics", p.622

1 recipe not-so-sweet bread dough:   2 C all-purpose flour
                                     1 t salt
                                     1 T wheat germ
     Bread Machine Magic p.123       1 T sugar (or 2)
                                     2 T butter
                                     1 egg + milk to make 7/8 c liquid
                                     
                                  


filling: 2 T   light brown sugar
         2 T   granulated sugar
         1.5 t ground cinnamon   
         1 c   raisins soaked in rum overnight

topping: 1/2 c packed light brown sugar
         1/4 c honey
         1/2 c sweet butter (1 stick)
         1/4 c rum (from raisins)

Melt together topping ingredients and spread
in a layer on the bottom of a 9 x 13 glass
baking pan.

Put filling ingredients in food processor
and blip a few times to mix and cut up
raisins.

Punch down dough and roll out into 12 x 16
inch rectangle or something like that.
Maybe 16 x 16 be better.

Spread filling over dough and press it into
dough with rolling pin.  Roll as tightly as
possible into cylinder.  Using dental floss,
cut cylinder into 15 equal pieces.  Place on
top of topping in pan. 

Let rise until-double-in-bulk and bake for
25-30 minutes at 350.  Let cool 5 minutes
and invert on to serving plate.