Apple Raisin Sticky Buns
adapted from Rachel Ray Magazine
2 tart apples- peeled, cored, and sliced 1/4 in thick
1 3/4 cups plus 1 tablespoon packed light brown sugar
1 1/2 sticks butter, softened
2 cups flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/4 tsp salt
2 large eggs
1 cup light cream
3/4 cup raisins
1/2 teaspoon ground cinnamon
2 tablespoons honey
Preheat oven to 400 degrees. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes.
Lower the oven temperature to 350 degrees. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder, and salt at low speed. Add 5 tablespoons butter and mix until crumbly.
On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the raisins, and cinnamon. Cut up 2 tablespoons butter and dot the dough.
Roll up the dough , jelly-roll style, and cut crosswise into 9 pieces; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, and the honey to a boil, stirring. Let cool slightly. Drizzle the sauce over the warm buns.