Philadelphia Sticky Buns are a decadent breakfast recipe to serve a crowd. They are prefect for Christmas morning with coffee of hot cocoa!
In a small sauce pan, over medium low heat, scald 1 c milk (do not quite bring to boil) and add 1/2 c butter in pieces. While this is cooling, mix 1 pkg yeast with 1/4 c warm water and pinch of sugar. Let this sit for 10 minutes and add it to the milk/butter mixture.
While the milk is cooling and the yeast is standing, sift together 2 c flour, 2 T sugar and 1 t salt. Add the cooled milk/yeast mixture and let this rise for about 30 minutes until bubbles form and the mixture looks like a sponge.
Add 2 eggs, one at a time, 1/2 c sugar and an additional 2 1/2 c sifted flour (added 1/2 c at a time). Beat with a hand mixer until mixed. On a floured surface, knead the mixture for about 10 minutes. Allow this to rise for about 10-15 minutes.
Preheat oven to 350. Coat the bottom and sides of a 9x13 pan with 1/2 c corn syrup. Sprinkle with 1/4 c chopped nuts.
Roll out the dough using a rolling pin until about 14x9. Using your fingers, spread 3-4 T softened butter over the dough, sprinkle with 1/3 c brown sugar, 1/4 c nuts, raisins (optional), 1 T cinnamon and drizzle with 3 T corn syrup.
Roll dough tightly and cut into 12 pieces. Place into the pan and bake for 25-30 minutes. Remove from pan immediately and place upside down on a cooling rack. Serve warm.