1/4 cup warm water
1 cup milk, scalded
1/2 cup granulated sugar
1/4 cup unsalted butter or margarine
1 tsp salt
3 1/2 cups all purpose flour
1 large egg
1/4 cup melter butter
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup raisins
Topping
1/3 cup brown sugar
1/2 cup butter
2 Tbs light corn syrup
1/3 cup marmalade
Stir yeast in warm water and allow to soften about 5 min. In medium bowl combine milk, sugar, 1/4 cup butter and salt. Cool. Add 1 1/2 cups flour and beat well. Beat in yeast and egg. Gradually add rest of flour to form soft sticky dough. (I found I had to add more flour). Turn dough onto lightly floured surface. Knead into a smooth ball and place in greased bowl turning dough to cover. Let rise until double.
Combine topping ingredients in small sauce pan. heat slowly stirring often until brown sugar has dissolved. Pour topping into two 8x8x2 pans and set aside.Turn dough onto lightly floured surface and divide in half. Roll out as for jelly roll 12/8 rectangle. Brush with melted butter. Sprinkle with 1/4 cup brown sugar, 1 tsp cinnamon and 1/4 cup raisins. 8. Roll into a long roll and cut into 12 pieces about 1 inch. Repeat with other half of dough. Place slices on top of topping. Let rise about 35 minutes.
Bake in 350 degree preheated oven for 30 minutes or until brown. Cool a few minutes and remove from pan.
Notes:
This recipe is a literary one. The Rita Mae Brown series always refers to Mrs. Hoggendobber's Orange glazed Cinnamon Buns. FINALLY the author let loose the recipe that follows. I adapted it from Sneaky Pie's Cookbook for Mystery Lovers
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