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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sticky Cinnamon Buns Recipe

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This recipe for Sticky Cinnamon Buns is from Kropf-Higgins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg. active dry yeast
½ C. warm water (105º to 115º)
1 ¼ C. buttermilk
½ C. margarine (softened)
½ C. granulated sugar
2 eggs
6 C. all-purpose flour
2 tsp. baking powder
2 tsp. salt
¼ C. margarine (softened)
½ C. brown sugar (packed
1 T. cinnamon
1 C. currants or raisins (optional)

Topping:
1 C. light brown sugar
½ C. margarine
2 T. white corn syrup or honey
¼ C. water
Directions:
Directions:
Dissolve yeast in warm water, let stand 10 minutes. Stir in buttermilk, ½ cup margarine, sugar, eggs, 3 cups of flour, baking powder and salt. Stir in enough more flour to make dough easy to handle. Mix well. Turn dough onto lightly floured board. Knead until smooth and elastic (6 to 10 minutes). Divide in half, roll each half in rectangle, 15x9 inches. Spread with 2 tablespoons of butter or margarine, half the brown sugar, cinnamon and currants. Roll up beginning at wide side, but each roll in 15 slices. Place on baking sheets, cover lightly. Let rise until double in bulk, about 1 hour. Bake at 375º 20 to 25 minutes. Or, using your favorite topping recipe, put in a 13x9 inch pan with topping in the bottom and drizzle a bit over the top of the rolls before putting them in the oven.

Topping:
Mix and cook until sugar has been dissolved, stirring to prevent scorching. Cool. Nuts may be added in syrup before rolls are placed in pan.

 

 

 

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