Cinnamon Buns (Sticky Buns) with Raisins

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My mother worked at a bakery until years past my high school graduation. She would regularly bring home tasty treats. Often these would be what didn’t sell, but were still fresh having been made that day. Other times, she’d buy the items. One of those items was cinnamon buns. These weren’t Cinnabon-type buns with white icing. These were, and are, multiple rolled dough buns baked side by side while sitting in a delicious, thick cinnamon and brown sugar syrup that would become the top of these buns when removed from the pans. The syrup was even thicker after baking. Some people wanted just the plain syrup. Others wanted nuts or raisins or both. We were a raisins only family. And, because they were fresh made daily, they didn’t have the mass produced preservatives, so they would go stale quickly if not eaten I still love these things. But, my favorite way to eat them was after they had gone stale. Mom would cut them into blocks, butter each side and pan fry them. OMG!! So much buttery sweet raisin-doughy goodness! It was a great way to refresh stale buns. Sometimes I’d even fry fresh ones, but the stale ones were better because they were more firm. The ones we got didn’t have too any raisins. You could see the sticky topping in between the raisins. Too many raisins too easily fall off while you’re eating them. But, I still bought some like that this week and ate the entire 9” pan-full in two days. Very bad for my blood sugar, but still delicious. Just not as good as the originals from the bakery.