"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Quick Cinnamon Sticky Buns Recipe

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This recipe for Quick Cinnamon Sticky Buns, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Saturday, November 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 C light brown sugar, divided
10 T butter, softened and divided
1 pkg. (16 oz.) hot roll mix
2 T sugar
1 C hot water
1 egg
1 2/3 C (10 oz. pkg.) Hershey's Cinnamon Chips

Directions:
Directions:
Lightly grease two 9 inch round baking pans. Combine 1/2 cup brown sugar and 4 T softened butter in small bowl with pastry blender; sprinkle mixture evenly on bottom of prepared pans. Set aside. Combine contents of hot roll mix package, including yeast packet, and sugar in large bowl. Using spoon, stir in water, 2 tablespoons butter and egg until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly floured hands, shape into ball. Knead 5 minutes or until smooth, using additional flour if necessary. To shape: using lightly floured rolling pin, roll into 15x12 inch rectangle. Spread with remaining 4 tablespoons butter. Sprinkle with remaining 1/2 cup brown sugar and cinnamon chips, pressing lightly into dough. Starting with 12 inch side, roll tightly as for jelly roll; seal edges. Cut into 1 inch wide slices with floured knife. Arrange 6 slices, cut sides down, in each prepared pan. Cover with towel, let rise in warm place until doubled, about 30 minutes. Heat oven to 350. Uncover rolls. Bake 25-30 minutes or until golden brown. Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto serving plates. Serve warm or at room temperature.

 

 

 

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