My Mom's Sticky Cinnamon Buns

READY IN: 1hr 5mins
SERVES: 12-16
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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