I’m listing these under ‘Christmas’ only because it’s about the only time I make them.  You could make them any time, of course, but they’re so good and so rich, it’s probably best to keep as a special once-a-year treat!  These are light with a caramel glaze rather than a white icing – perfect with a cup of hot coffee.

Place in breadmaker on ‘dough’ setting [or mix and knead by hand]:
1.5 cups white flour
1.5 cups wheat flour
1 package dry yeast (or breadmaker yeast)
1/4 cup brown sugar
1 t. salt
1 T. cinnamon
1 t. allspice
1 egg
1/4 cup oil
1 cup milk, water or mixture.

After breadmaker setting is completed [or 1st rising is done]:
Remove dough and punch down – let rest 10-15 minutes covered.
Roll or pat dough into large rectangle, about 12-14 inch long & 6-8 inch wide.

Melt 1/2 cup butter in measuring cup or bowl.
Brush dough generously with melted butter (approx. 1/8-1/4 cup)
Sprinkle evenly over dough:
1/2 cup brown sugar
1/2 cup raisins
2 T. cinnamon

Roll dough carefully toward you like a jelly roll; seal final edge by pinching dough together.

Place evenly in bottom of a large baking pan (9X13 or foil lasagna pan):
*Do not stir or mix – just layer ingredients as listed] 1/4 cup melted butter
1/2 cup corn syrup
1/2 cup brown sugar

Cut dough roll into approx. 12 equal pieces about 1 inch wide.
Place slices into the baking pan.
Brush tops with melted butter.
Cover and let rise until double – approx. 1 hour

Remove cover and bake in preheated 350F oven for 20 minutes.
Brush tops lightly with melted butter when removed from the oven.
Let cool 5-10 minutes, then place parchment paper and cookie sheet over baking pan.
Carefully invert baking pan so buns drop onto parchment paper, glaze side up.
Allow to cool for a few more minutes before serving (or you’ll burn yourself!)

BEST…CINNAMON BUNS…EVER – SERIOUSLY!