Kittencal'S Raisin Sticky Buns - cooking recipe

Ingredients

1 sweet roll dough (see Kittencal's Sweet Dough)
SYRUP
1 cup dark corn syrup
1/2 cup honey
1/2 cup dark brown sugar
1/3 cup butter
FILLING
1/2 cup brown sugar
1/2 cup white sugar
1 tablespoon cinnamon (or to taste)
1/8 teaspoon ginger powder
1/2 cup softened butter (can use a little more)
1 cup raisins (can use more if desired) or 1 cup chopped nuts (can use more if desired)

Preparation

Lighty grease a metal 13 x 9-inch baking pan.
Prepare sweet dough recipe as directed.
In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
Scatter the raisins over evenly.
Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
Using a serrated knife cut into 12 even slices.
Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
Drizzle the remaining syrup of the top of each slice of dough.
Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
Bake in a 375\u00b0F oven for about 25 minutes or until golden brown.