CINNAMON ROLLS (Sticky Buns) Kathy Little

Photo by kathy l.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 1

    18 ounce french vanilla or butter recipe cake mix

  • 5 1/2

    cups flour, divided

  • 2

    packages dry yeast

  • 2 1/2

    cups warm water, divided

  • 3/4

    cup light corn syrup

  • 4

    sticks butter, melted

  • 2

    cup packed brown sugar

  • 1

    (16oz) bag pecan pieces ( maybe less)

  • 4

    Tablespoons cinnamon

  • 1

    cups white sugar

  • 1

    stick melted butter (use to spread on dough with cinnamon and sugar)

Directions

In a large bowl, combine cake mix and 3 cups flour; stir to mix thoroughly. In medium bowl, stir yeast into 1/2 cup warm water. Add to cake and flour mix. Add remaining 2 cups warm water and mix into dough. Add remaining 2 1/2 cups flour to make dough pliable. (You'll want the dough to be workable, a little sticky). If necessary, add a little more flour to get consistency right. In small bowl, mix melted butter, sugar, and corn syrup. Mix until lumps are gone and the consistency of caramel. I use a wire whisk to incorporated the butter and brown sugar. Divide sauce between 2 pans 11 x 15 x 2. Divide pecans between 2 pans. Divide dough in half. Roll one half into rectangle about 1/4 inch thick. Measure 15 x 10 rectangle. Spread melted butter over rolled out dough. Sprinkle 2 Tablespoons cinnamon and 1/2 cup white sugar evenly over dough. Make sure dough is covered with cinnamon and roll dough from long side. Cut into 1/2 inch thick slices and place on caramel mixture and pecans cut side down without sides touching. Repeat with other half dough.You should have 12 rolls per pan. Cover rolls and set aside to rise again until double in size. Bake at 375 degrees for 15 to 20 minutes. Remove from oven and place cookie sheet over pan and flip pan over allowing caramel and nuts to cover rolls. Scoop any excess up and put on rolls. Let cool for 20 minutes and drizzle with powdered sugar icing. POWERED SUGAR ICING 3 cups powdered sugar 1 Tablespoon vanilla 3 tablespoons milk In small bowl combine above ingredients and stir until well blended and drizzling consistency. Makes: two dozen.

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