CINNAMON-COFFEE STICKY BUNS

Steps:

• Place oven rack in bottom third of oven.
• Preheat oven to 350°F (180°C).
• Lightly oil an 8-inch (2-L) square baking pan.
• Place raisins in a small bowl and spoon juice overtop.
• Microwave, covered, until hot, 1 minute.
• In a bowl, stir butter with 1/2 cup (125 mL) brown sugar and 1 tbsp (15 mL) each cinnamon and instant coffee.
• Lightly dust counter with a little flour.
• Roll dough into a 6x12-inch (15x30-cm) rectangle.
• Stir raisin mixture into butter mixture.
• Spread over dough.
• Beginning at short side, tightly roll up dough.
• TOPPING:.
• In a large saucepan, stir 1/2 cup (125 mL) brown sugar with 1/4 cup (50 mL) each butter and corn syrup and 1 tbsp (15 mL) instant coffee.
• Bring to a boil over medium heat, stirring often.
• Then let it bubble, without stirring, 2 minutes.
• You want it to turn golden brown but not burn, so watch carefully.
• If it's taking on colour unevenly, gently swirl pan.
• Caramel will be extremely hot.
• Carefully pour into oiled baking pan to evenly coat bottom.
• Sprinkle with pecans.
• Using a serrated knife, cut roll into 6 equal slices.
• Place each roll, cut side down, in caramel coating.
• Bake in bottom third of oven until buns are deep golden, 30 to 40 minutes. Remove and let stand 2 minutes.
• Place a baking sheet on top of pan holding buns.
• Carefully invert onto baking sheet.
• Buns will keep well at room temperature up to 1 day or wrap and freeze.