Cinnamon Sticky Buns

Recipe by evelynathens
READY IN: 35mins




  • In a small bowl, combine water, yeast and sugar.
  • Stir until dissolved.
  • Set aside.
  • In a large bowl, make pudding mix according to package directions (using up all the pudding mix, but only half the milk called for in the directions).
  • Add butter, eggs and salt and mix well.
  • Add the yeast mixture and blend.
  • Gradually add flour and knead until smooth, adding more flour as needed to control stickiness.
  • Once the dough is no longer sticky and is soft and silky feeling, it is ready.
  • Place in a large greased bowl.
  • Cover and let rise until double in bulk (about 45 minutes to 1 hour).
  • On a lightly floured surface, roll out to a 17 x 10 inch rectangle.
  • Spread 1/2 cup of softened butter over surface.
  • In small bowl, mix brown sugar and cinnamon together.
  • Sprinkle all over the surface of the dough, over the butter.
  • Starting from one long end, roll up dough very tightly, jelly-roll style.
  • With a very sharp knife, cut a notch every 2 inches, and cut into 10 rolls.
  • Make Topping: In a saucepan or in a microwave oven combine butter, brown sugar and corn syrup.
  • Heat and stir until blended and sugar has nearly melted.
  • Pour topping into the bottom of a 15 x 10 inch baking pan and sprinkle nut meats over.
  • Place cinnamon buns on top of the caramel sauce.
  • Press rolls down with your hands just a little.
  • Allow to rise in a warm place until double in size (about 1 hour).
  • Preheat oven to 350F and bake Cinnamon Buns for 15 to 20 minutes or until light brown.
  • Don't over bake.
  • Remove pan from oven, cover with foil and invert onto cooling racks.
  • Cool 1 minute, and remove pan.
  • Let them cool at least a further 15-20 minutes before eating.