I have been making these "Sticky Buns" (that's what we call them in the DE-NJ-PA region) for about 20 years. I lived in England 18 years ago and even made them for my British friends at our Mom & Me days. Everyone always loves them. This is a two-day recipe or more accurately, an overnight recipe, but the beauty is the work is done the night before and in the morning, you don't have to do anything except pop them in and out of the oven. I did try them once without refrigerating them overnight and they didn't turn out very well. I'm not sure why but the topping must undergo some magical experience while it's in the refrigerator.
I originally found this recipe in a little Pillsbury cookbook but have since changed it up a bit. The nuts and raisins are both optional, depending on your family's tastes. I use my bread machine for the dough but if you don't have one, you can make the dough by hand. I have just recently discovered that these bake better in my Pampered Chef baking pan than in my metal baking pan.
1 1/4 cup milk
3 T vegetable oil
3-1/2 cups bread flour (all-purpose flour works fine, too)
1 package active dry yeast (can use quick rise, if desired)
3 T white sugar
1 teaspoon salt
1/2 cup packed brown sugar
1/4 cup butter, softened
1 tablespoon light corn syrup
½ - 1 cup pecan halves, coarsely chopped
2 tablespoons butter, softened
1/4 cup white sugar
2-1/4 t ground cinnamon
½ cup raisins
Place wet ingredients in bottom of bread maker. Top with flour and other dry ingredients. Turn machine to dough cycle.
Meanwhile, mix together all topping ingredients except pecans with a fork. Spread mixture in 13x9 baking pan. Sprinkle nuts on top.
When dough is finished, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle that is approximately 12” x 9”. Spread with 2 T butter. Mix together sugar and cinnamon and sprinkle over butter. Sprinkle raisins on top. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls (Tip: use serrated knife or dental floss for easy cutting). Place the rolls slightly apart over topping in pan. Cover tightly with aluminum foil or plastic wrap and refrigerate overnight or at least 12 hours. (I have refrigerated for two days and they turn out fine.)
Remove pan from refrigerator and let stand in a warm place until doubled in size, about 30-45 minutes. Meanwhile, preheat oven to 350 degrees.
Bake uncovered in preheated oven until lightly browned, 30 to 35 minutes. Immediately invert pan onto cookie sheet or large platter. Leave pan on top for a minute or two so caramel drips onto rolls. Remove pan and serve warm.