Think about it: this prized virtue, resourcefulness, frequently hides from sight. It needs discovery. To encourage this virtue ask children to be your “helping hands” and make Sticky Cinnamon Buns. 

sticky cinnamon buns

yields 18 buns 


5 1⁄2+ cups all-purpose flour, unsifted

3⁄4 cup sugar

1 teaspoon salt

3 packages active dry yeast

1⁄2 cup butter (1 stick), room temperature

1 cup very warm water

3 large eggs, room temperature

2 tablespoons butter, melted

1⁄2 cup dark brown sugar

1 tablespoon cinnamon

1⁄2 cup raisins 


pecan topping 

1⁄2 cup butter (1 stick)

1 cup dark brown sugar

1 cup pecan pieces 


First, prepare two 9-inch round cake pans with the Pecan Topping (see below) and set aside. Then in the bowl of an electric mixer, mix 1 1⁄4 cups flour and the sugar, salt and yeast. Add butter, stirring. Slowly add warm water and beat on medium for 2 minutes. Add eggs and 1⁄4 cup more flour, scraping sides. Beat on high for 2 minutes more, again scraping. Stir in several more cups of flour until a soft dough is formed. Knead on a floured board until elastic, about 10 minutes. Take half the dough and roll into a rectangle (about 9 x 14-inches), brush with melted butter and sprinkle with brown sugar, cinnamon and raisins. Roll up from one of the 9-inch ends and form a tube; cut into nine 1-inch pieces and seal edges. Put pieces in a pan, spiral side up, atop the Pecan Topping. Repeat for second pan. 

Rising and Baking: 

In a warm area, let the buns double in size, about an hour. Bake in preheated oven at 375 degrees for 25 to 30 minutes, until golden brown. After cooling for 10 minutes, flip the pans over onto a plate and scoop out any remaining caramelized topping for the top. 

Pecan Topping 

In a small saucepan melt butter over low heat. Add brown sugar and stir until sugar is dissolved. Pour into cake pans. Sprinkle the bottom with pecan pieces and set aside. 

Helpful Hint: You can freeze the second pan for up to a month. Before the dough has risen, cover the pan tightly with plastic wrap and aluminum foil, and freeze. When ready to use, remove and let stand for about 3 hours to defrost and then follow direction for rising and baking.

From Chapter 5: resourcefulness - Raucous and Wild in the Kitchen