Cinnamon Raisin Sticky Buns

Grease a Bundt pan or 8-inch square baking dish. Sprinkle the raisins evenly in the bottom of the pan.

Arrange the thawed rolls over the raisins.

Combine the evaporated milk, brown sugar, corn syrup, butter, and cinnamon in a 2-cup microwave safe measuring cup. Microwave on high for 2 minutes, stirring every 30 seconds to dissolve the sugar.

Pour the warm milk mixture evenly over the rolls. Cover the pan with plastic wrap and let the dough rise in a warm, draft-free place for 45 minutes or until doubled in size.

Preheat the oven to 375 degrees F. Remove the plastic wrap from the pan and place the pan in the oven. Bake at 375 degrees F for 18-20 minutes or until the rolls are golden brown.

Remove the pan from the oven. Immediately run a knife around the edges of the pan to loosen the buns. Place a plate, upside down, on the top of the pan. Invert the pan and plate to turn the buns out onto the plate.

Let cool for a few minutes then serve warm. Or let cool completely.

Store leftovers in an airtight container at room temperature for up to 4 days.