Makes 9 sticky buns.
To prepare the pans:
1 cup firmly packed light brown sugar
1/2 cup KARO Light Corn Syrup
2/3 cup butter or margarine, softened
1 cup pecan pieces or halves (optional)
To make the dough
6 to 6-1/2 cups all-purpose flour
1/3 cup granulated sugar
3 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1 cup warm water (120 to 130oF)
3 eggs (at room temp. and beaten)
1 tablespoon SPICE ISLANDS Ground Cinnamon
1 (8-ounce) package imported chopped or snipped pitted dates
1/3 cup of brown sugar
1 tsp cinnamon + 3 tbsps of gran. sugar (mixed)
2 tspns melted butter
Heat brown sugar, corn syrup, and 3 tablespoons butter in saucepan until sugar dissolves, stirring often. Pour into two greased 9 x 9-inch baking pans. Arrange pecans evenly in bottom.
In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast, and salt. Stir water, milk, and 1/3 cup butter into flour mixture. Stir in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 8 minutes. Divide dough in half and roll each into approx 12 x 16-inch rectangle. Melt remaining butter (about 2 tablespoons); brush on dough. Sprinkle withbrown sugar, cinnamon/sugar and raisins. Beginning at short end, roll up as for jelly roll. Pinch seam to seal; cut into 9 pieces. Place in pan, cut sides up. Let rise in a warm place, covered for 1hr.
Bake at 375oF for 40 to 45 minutes or until done. Invert onto a large plate.
(the sticky on mine looks dark because I substituted molasses for the brown sugar in the pan preparation. I used 1 cup of light corn syrup and 1/2 cup of molasses, and the butter)