Preheat the oven to 425°F. Coat an 8" round baking pan with nonstick spray. In a small saucepan over low heat, stir 4 tablespoons of the brown sugar, the corn syrup and water until the brown sugar dissolves and the mixture is warm. Pour the mixture into the prepared pan and sprinkle with the pecans. In a medium bowl, combine the flours, baking powder and 1/2 teaspoon of the cinnamon. With a pastry blender, cut in the margarine until the mixture resembles coarse meal. Add the raisins and milk, and stir just until moistened. Turn out the dough onto a lightly floured surface and knead it 10 times. Roll the dough into an 8X10" rectangle. Sprinkle the rectangle with the remaining 1 tablespoon of brown sugar and the remaining 1/2 teaspoon of cinnamon. Starting from a long side of the rectangle, roll up the dough into a cylinder. Cut the cylinder into 1-inch slices. Place the slices, cut side down, into the prepared pan. Bake until the buns are golden brown, 12 to 15 minutes. Place cut side up onto a serving plate. Serve warm. Makes 10 buns.
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