For the dough: Preheat the oven to 350 degrees F.
Cream together the sugar and 1.6 ounces of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hour. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour. Repeat folding process 1 more time, using the last 1/3 of the butter.
For the filling: Cream the butter. Add the sugar and vegetable shortening and mix together. Add the honey and vanilla and mix well.
To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup.
Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste. Roll the dough into a log and then cut into 1-inch pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 minutes, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelized pecan top.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Barton G