Raisin-hazelnut Sticky Buns

INGREDIENTS

INSTRUCTIONS

Combine nuts and 2/3 cup brown sugar in processor; grind finely. Add 6
tablespoons butter and cinnamon; process to blend. Transfer to bowl;
stir in raisins.  Butter sixteen 1/3-cup muffin cups. Mix remaining 6
tablespoons sugar  and 6 tablespoons butter in small bowl. Place 2
teaspoons butter  mixture in each prepared muffin cup. Roll out dough
on floured work  surface to 16x12-inch rectangle, pulling and
stretching dough if  necessary. Spread filling evenly over dough,
leaving 1/2-inch border  on all sides. Starting at 1 long side, roll up
tightly in jelly roll  fashion. Cut roll crosswise into 16 slices.
Arrange slices cut side  up atop butter mixture in prepared muffin
cups. Cover with towel and  let rise in warm draft-free area until
puffed and almost doubled in  volume, about 45 minutes.  Meanwhile,
position 1 rack in center and 1 rack in lowest third of  oven and
preheat to 400F. Place muffin pans with sticky buns on  center rack;
position baking sheet on the lowest rack to catch any  drips. Bake
until sticky buns are golden, about 15 minutes.  Immediately turn out
of pans. Serve warm.  Makes 16.  Bon Appetit March 1995  Converted by
MC_Buster.  Per serving: 2365 Calories (kcal); 226g Total Fat; (81%
calories from  fat); 23g Protein; 91g Carbohydrate; 372mg Cholesterol;
34mg Sodium  Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0
Vegetable; 4 1/2  Fruit;  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2687
Calories From Fat: 1292
Total Fat: 146.8g
Cholesterol: 366.4mg
Sodium: 2792.8mg
Potassium: 1141.8mg
Carbohydrates: 301.9g
Fiber: 17.6g
Sugar: 59g
Protein: 54g