No Knead Quickie Sticky Buns

No Knead Quickie Sticky Buns.  This is a simple and easy version of the traditional Sticky Buns. You don't need to knead the dough or roll it out and form the rolls.  For this recipe, you simply mix up the dough, let it rise and drop by tablespoonsful into muffin tins.  However, they are every bit as good and your family will love them!

Ingredients

1 1/4 c. milk
1/4 c. butter or margarine
1/4 c. sugar
1 tsp. salt
2 pkg. yeast
1 egg
3 1/4 to 3 3/4 c. flour
3/4 c. raisins

Topping

1 c. brown sugar
1 tsp. cinnamon
3/4 c. butter or margarine
2 Tbs. corn syrup
3/4 c. nuts, chopped (optional)

Directions

Heat milk and butter until the butter melts over low heat or until it reaches a temperature of 120° and 130°. Do not bring to a boil.  You don't want the mixture to be any hotter, or it will kill the yeast and the dough will not rise.

In a large bowl, add the warm milk, butter, sugar, salt, yeast, egg and 2 cups of the flour.  Beat 4 minutes at medium speed with a mixer. This helps with the kneading process.

If you are adding raisins, toss the raisins with a 1/4 cup flour.  With a wooden spoon, stir the raisins into the batter mixture along with the rest of the flour to form a stiff batter. The dough will be quite sticky.

Cover and let rise in a warm location until doubled in size, about, 30 to 45 minutes.  

While the batter is rising, grease 24 muffin tins or cups and prepare the topping.

In a saucepan, combine the brown sugar, cinnamon, butter, and corn syrup.  Cook and stir over low heat until combined.

Spoon the topping into the bottom of the muffin cups, evenly. Sprinkle in the chopped nuts if desired.

Stir or knead down the dough batter. Drop by tablespoonful into the muffin cups over the top of the topping mixture.  

Place in a warm location and let rise again until doubled in size, about 20 to 30 minutes.  

Heat the oven to 375°.  Bake for 12 to 15 minutes.  Invert onto a cookie sheet or waxed paper.  

Serve and enjoy.