MY MOM'S STICKY CINNAMON BUNS
A recipe handed down from my Mom. We tweaked and tweaked till we got it just right! If Pillsbury Hot Roll mix ever goes off the market, I'll have a lot of recipes that don't work anymore. I use it as a base for everything!
Provided by Cabin Cat
Categories Yeast Breads
Time 1h5m
Yield 12 rolls, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
- STIR in hot water, butter and egg until dough pulls away from sides of bowl.
- Turn dough out onto lightly floured surface.
- With greased or floured hands, shape dough into a ball.
- KNEAD dough for 5 minutes until smooth.
- Cover dough with large bowl' let rest 5 or 10 minutes.
- (skip steps 5 & 6 if making icing topped cinnamon buns).
- Make pan coating, if using, by mixing all together in a small bowl,.
- microwave for about a minute until blended.
- Make filling and set aside.
- At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
- TO SHAPE roll dough to about a 10" X 15" rectangle.
- SPREAD filling mixture evenly over dough.
- Starting with narrow side, roll tightly and pinch edges to seal.
- Cut into 12 or 16 even pieces and place cut side down in prepared pans.
- Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
- Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
- Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
- Cool one minute, remove from pans by flipping onto serving plate for stickies.
- You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
- NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
- The topping is only used when making sticky-style.
MOM'S STICKY BUNS
Number Of Ingredients 18
Steps:
- 1. Heat Water and 1/2 cup Butter to 120 F.
- 2. In a Large Mixer Bowl combine 3 cups Flour, Yeast, Sugar, Salt, Dry Milk, Eggs and warm Water/Butter mixture
- 3. Mix with doughmaker at high speed for 3 minutes. Scrape sides as necessary.
- 4. Add 2.5 cups more Flour slowly. Knead/Mix for an additional 3 minutes. Add up to 1/2 more cup flour if dough is too sticky.
- 5. Put in a large greased bowl, turning once to coat top and bottom. Cover and let rise in a warm place until doubled (about 30 minutes). Punch down.
- 6. While sweet dough rises begin preparing topping. In a sauce pan combine Brown Sugar, Corn Syrup and 6 Tbsp Butter. Heat until sugar is dissolved. boil hard for 1 minute.
- 7. Pour topping equally into two 11" x 7" baking pans. Sprinkle with Nuts.
- 8. Combine 1/2 cup Sugar and Cinnamon in a small bowl. Preheat oven to 375 F.
- 9. After dough has risen, divide in half and roll each out onto a lightly floured surface. Roll each into a 12" x 9" rectangle.
- 10. Brush each rectangle with butter. Sprinkle with Cinnamon Sugar mixture.
- 11. Roll each rectangle up tightly beginning with long side. Pinch ends to seal.
- 12. Cut rolls into 1 inch pieces (you should get roughly 12 pieces per roll) and place cut-side down over syrup-pecan mixture. Cover and allow to rise in a warm place for 30 minutes.
- 13. Bake for 25 minutes. Turn out on to 2 large platters so syrup/nut side is on top. ENJOY!
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