Sticky buns, with a brown sugar, butter filling and raisins. Topped with maraschino cherries and nuts, if you like. The type of Chelsea Buns you'll find in the Muskoka region of central Ontario.
Remove 1/2 cup of the brown sugar/butter mixture and scatter it on to the bottom of your parchment lined pan. Drizzle 3 Tbsp of hot tap water over-top and stir to combine in to a bit of a sauce. It will have bits of un-dissolved butter, but don't worry about that. I doesn't need to be smooth. If using cherries and/or nuts, scatter them on top of the bit of sauce. Set aside
Cover pan with a clean tea towel and set aside to rise until puffy and almost doubled, about 30 minutes.
Place pan with rolls on top of a baking sheet. Bake in preheated oven for about 40 minutes, or until deep golden and hollow sounding when tapped. You may want to check at the 30 minute mark and if already well browned, cover loosely with a sheet of foil.