Sticky Buns
Heat the following ingredients on low temperature stove burner in a small sauce pan while stirring, until butter is melted and mixture is smooth (texture should be thick grainy liquid), then remove from heat:
1 ¼ cups brown sugar
6 tablespoons butter or margarine
3 tablespoons corn syrup
Generously spray cooking spray in a bunt cake pan and a medium size loaf pan.
Pour about 2/3 of the caramel sauce in the bottom of the bunt pan and the rest in the loaf pan; (optional: sprinkle about 1 - 2 cups pecans or walnuts over caramel).
Melt 1 cube of butter in medium size microwave bowl.
Stir together in separate medium size bowl: ½ cup sugar & 2 teaspoons cinnamon.
Roll 32 frozen rolls (dinner roll variety, not sourdough) in butter, then in sugar. Arrange about 12 rolls in the loaf pan with 6 staggered on a bottom layer, and the rest staggered on a second layer, leaving open spaces underneath for dough to rise.
Arrange remaining 20-24 rolls in bunt pan, leaving space for dough to rise. Spray plastic wrap with cooking spray and cover pans (cooking sprayed side down). Allow to rise at room temperature 5-8 hours* or keep in fridge overnight and in the morning preheat oven to 200º; boil a pan of water and place in the warm oven, then remove plastic wrap and set rolls in the warm oven and shut door. TURN OFF THE OVEN and allow dough to rise for about 1 hour, check periodically and repeat process if necessary.
Remove all pans from oven and preheat to 360º. Bake for 30-40 minutes. Pans may drip while baking. To prevent a possible mess, place a aluminum foil lined baking sheet underneath.
*If dough has not risen sufficiently, use the boiling water/oven method above for 15-20 minutes, then check.
Ingredient list: 32 frozen dinner rolls, brown sugar, 2 cubes butter, corn syrup, cinnamon, sugar, pecans or walnuts (optional)
Heat the following ingredients on low temperature stove burner in a small sauce pan while stirring, until butter is melted and mixture is smooth (texture should be thick grainy liquid), then remove from heat:
1 ¼ cups brown sugar
6 tablespoons butter or margarine
3 tablespoons corn syrup
Generously spray cooking spray in a bunt cake pan and a medium size loaf pan.
Pour about 2/3 of the caramel sauce in the bottom of the bunt pan and the rest in the loaf pan; (optional: sprinkle about 1 - 2 cups pecans or walnuts over caramel).
Melt 1 cube of butter in medium size microwave bowl.
Stir together in separate medium size bowl: ½ cup sugar & 2 teaspoons cinnamon.
Roll 32 frozen rolls (dinner roll variety, not sourdough) in butter, then in sugar. Arrange about 12 rolls in the loaf pan with 6 staggered on a bottom layer, and the rest staggered on a second layer, leaving open spaces underneath for dough to rise.
Arrange remaining 20-24 rolls in bunt pan, leaving space for dough to rise. Spray plastic wrap with cooking spray and cover pans (cooking sprayed side down). Allow to rise at room temperature 5-8 hours* or keep in fridge overnight and in the morning preheat oven to 200º; boil a pan of water and place in the warm oven, then remove plastic wrap and set rolls in the warm oven and shut door. TURN OFF THE OVEN and allow dough to rise for about 1 hour, check periodically and repeat process if necessary.
Remove all pans from oven and preheat to 360º. Bake for 30-40 minutes. Pans may drip while baking. To prevent a possible mess, place a aluminum foil lined baking sheet underneath.
*If dough has not risen sufficiently, use the boiling water/oven method above for 15-20 minutes, then check.
Ingredient list: 32 frozen dinner rolls, brown sugar, 2 cubes butter, corn syrup, cinnamon, sugar, pecans or walnuts (optional)
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