El Chorro Sticky Buns

By oumom97

Frozen dinner rolls (thawed) may be used instead of making the dough.
Walnuts or pecans may also be added.
It is a good idea to let them cool. When ready to serve, warm these up and then serve them.

Ingredients

• 2 envelopes dry yeast
• 1/3 cup warm water (105 to 115 degrees)
• 1 2/3 cups warm milk
• 3 T. shortening or unsalted butter
• 3 T sugar
• 2 tsp salt
• 5 cups flour
• 1/4 cup water
• 3 T. ground cinnamon
• 1 1/2 cups packed light brown sugar
• 1/2 cup (1 stick) butter softened
• 2 cups packed light brown sugar
• 1 cup (2 sticks) butter softened
• 1/2 cup light corn syrup
• 2 T. water
• 1/4 cup water

Preparation

Step 1

Dissolve the yeast in 1/3 cup warm water.
Combine the warm milk, shortening, sugar and salt.
Stir in the yeast mixture.
Add 2 cups of flour and stir until well blended. Continue to add flour flour to form a soft dough.
Place dough on a lightly floured surface and knead gently for 1 min. to form a smooth ball.
Place in lightly greased bowl, turning to coat the surface.
Cover and let rise in a warm place for 30 to 40 min. or until doubled in bulk.

Combine 1/4 cup water and cinnamon in a bowl and mix until smooth.
Add 1 1/2 cups brown sugar and 1/2 cup butter and beat until smooth to form a cinnamon smear.

Combine 2 cups brown sugar, 1 cup butter, corn syrup and 2 T. water in a bowl and beat until smooth to form a caramel smear.

Place the dough on a lightly floured surface and divide in to 2 portions.
Invert a bowl over one portion.
Roll the remaining portion in into a 9X18 inch rectangle.
Spread half the cinnamon smear over the dough and roll up to enclose the filling, pinching to seal the seam.
Cut into 1 1/2 in. pieces.
Repeat with the remaining dough.

Spread half the caramel smear in a greased 9X13 in. baking pan and arrange the rolls in a single layer in the pan.
Spread the top of the rolls with the remaining caramel smear.
Let rise for 30 min. or until doubled in bulk.

Preheat oven to 325 degrees.
Sprinkle 1/4 cup water evenly over the rolls and place on the middle oven rack.
Bake for 10 to 20 min. and gently press the rolls down with a metal spatula.
Bake 15 to 20 min. longer or until golden brown.
Remove from the oven and cool for 5 min.
Invert onto a large dish or baking sheet.
They will be less soft and more like the restaurant if you keep them warm in an oven for quite a while.