Cinnamon Buns
( these are the best...........nice and sticky, too)
and Bandit will lick your fingers clean for you, too !!!!

Ingredients

 2 tsp. sugar
1 cup lukewarm water
1 pkg. (1 Tbsp) active dry yeast
1 cup milk
1/4 cup vegetable oil
2 Tbsp. sugar
2 tsp. salt
2 eggs, lightly beaten
6 cups all-purpose flour
1 cup soft butter/margarine
2/3 cup packed brown sugar
1 1/2 cup raisins
1/4 cup melted butter/margarine
2 tsp. cinnamon
1 cup corn syrup

Directions

In large mixing bowl, dissolve 2 tsp. sugar in lukewarm water.  Sprinkle yeast over  water and
let stand for 10 minutes, until bubbly.

In small saucepan, scald mix.  Add oil, 2 Tbsp. sugar and salt; stir until sugar dissolves.
Add milk mixture and beaten eggs to dissolved yeast.  Gradually beat in 3 cups flour; beat
vigorously by hand or with an electric mixer until smooth.  Using a wooden spoon, stir in
enough remaining flour to make a dough that is easy to handle.

Turn dough out onto floured board.  Knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning to grease all sides.  Cover with a clean towel and let
rise in a warm, draft-free place for 1 to 1 1/2 hours, or until doubled in volume.

While dough is rising, stir together soft butter and brown sugar.  Divide mixture between
two 9x13" pans, spreading evenly.  Sprinkle 1/2 cup raisins over mixture in each pan.

When dough is doubled in volume, punch down and divide in half.  Roll out each half on
lightly floured board to 8x15 rectangle.  Brush each rectangle with 2 Tbsp. melted butter
and sprinkle with 1 tsp. cinnamon and half the remaining raisins.  Roll up jelly-roll fashion.
Pinch edges of dough together along length of roll.

Slice each roll into 16 pinwheels.  In each pan, arrange pinwheels slightly apart.  Cover
and le rise for 30 minutes, or until doubled in volume.  Once they have risen, they are
ready to go into a preheated oven.

Bake in 400 degree F. oven for 20 minutes.  Remove from oven and pour corn syrup over
each pan and bake for 5 minutes more.  Remove from oven and let stand for 1 minute;
invert pans onto large trays.  Makes 32 rolls.