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Plum Good Sticky Buns

1/2 cup firmly packed brown sugar, divided use
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 (16-ounce) loaf frozen bread dough, defrosted
1 tablespoon light corn syrup
3 ounces dried plums, chopped
2 teaspoons ground cinnamon

1. In small saucepan, heat half of the sugar, 1/4 cup of the corn syrup and butter over medium-low heat until sugar is dissolved, stirring frequently. Spoon evenly into 12 greased medium muffin cups.
2. On lightly floured surface, roll bread dough to 16 x 10-inch rectangle; brush with remaining 1 tablespoon corn syrup. Combine remaining 1/4 cup sugar, dried plums and cinnamon; sprinkle evenly onto dough to within 1/2-inch of edges. Beginning at the long end, roll up in jelly roll fashion; pinch seam to seal. Cut into 12 pieces; place, cut sides up, in muffin cups. Cover with clean towel; let rise in warm, draft-free place until doubled, about 30 to 45 minutes.
3. Meanwhile heat oven to 350ºF. Bake buns 15 to 20 minutes or until done. Cool 2 to 3 minutes; invert onto serving tray. Serve warm.

Makes 12 buns.

Recipe provided courtesy of the California Dried Plum Board.

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