Step 1:

Scald milk; stir in sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water in large warm bowl. Stir in lukewarm milk mixture, egg and half the flour. Beat until smooth. Stir in rest of flour to make stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours (or up to 3 days).

Step 2:

When ready to shape dough, prepare Butterscotch Topping. In pan, combine light corn syrup, water and 2 Tablespoons margarine; bring to boil over medium heat, stirring constantly. Remove from heat; add butterscotch bits and stir until melted. Spread butterscotch mixture over bottom of two ungreased 8 x8 x 2-inch pans; sprinkle with chopped pecans.

Step 3:

Divide dough in half. On lightly floured board, roll each half into a 9 x 12-inch rectangle. Brush each rectangle with melted margarine and sprinkle with half the brown sugar and raisins. Roll each rectangle up tightly from 9-inch side as for jelly roll. Seal edges.

Step 4:

Cut each roll into nine 1-inch slices; place, cut side up, over butterscotch mixture in pans. Cover; let rise in warm, draft-free place until doubled, about 1 hour. Bake in 350 degree F. oven 30 to 35 minutes, or until done. Makes 18 butterscotch buns.





About This Recipe:

From a vintage advertisement for Fleischmann's Active Dry Yeast. The copy above the recipe appears to be aimed at under-appreciated married women of the era:

"How NOT to be taken for granted... bake sticky buns from scratch. It's not every wife who takes the time (and trouble) to bake from scratch. He'll notice. He'll appreciate. Of coarse you get some help from Fleischmann's Yeast. But the credit's yours.


A retro twist on the classic cinnamon bun. This recipe features a butterscotch topping and a brown sugar and raisin filling. From a classic ad for Fleischmann's Yeast.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

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