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Raspberry Caramel Sticky Buns

Deborah, Taste and Tell
  • 180 minutes
  • Serves 24

INGREDIENTS

2

envelopes Fleischmann’s® Active Dry Yeast

1/2 cup

warm water (100º to 110ºF)

1 1/2 cups

milk

3/4 cup

butter

2/3 cup

sugar

2 tsp

salt

2

eggs

6 1/2

to 7 cups all-purpose flour

4 tbsp

butter, softened

1/2 cup

sugar

12 oz

fresh raspberries

1 1/2 cups

brown sugar

6 tbsp

butter

1/3 cup

Karo® Syrup

2 tbsp

water

1/8 tsp

salt