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Super delicious!

These are so good. And so easy to make.

These are so easy to make and are absolutely delicious.  This is the only recipe I use now.  My family just loves it when I whip up a batch of these!  Another great Lindachicken recipe!

Laurie

Yep, these can't be beat! LC has lots of great recipes.

Fantastic!

BakeSpace's Global Cookbook - My Sticky Bun Variation Of Lindachicken's Cinnamon Rolls

Category: Breads

SubCategories: Bagels | Bread Machine Ideas | Coffee Cakes | Fruit Breads | Misc | Muffins | Pizza Crusts | Rolls / Biscuits | Scones | Sourdough | Tortillas | Veggie Breads

My Sticky Bun Variation Of Lindachicken's Cinnamon Rolls

added 07/23/07

Recipe Directions & History

LINDACHICKEN'S CINNAMON ROLLS as Sticky Buns VARIATION

ROLLS

1/4 cup warm water

1/4 cup butter, melted

1/2 (3.4 ounce) package instant vanilla pudding mix

1 cup warm milk

1 egg, room temperature

1 tablespoon white sugar

1/2 teaspoon salt

4 cups bread flour

1 (.25 ounce) package active dry yeast

FILLING

1/4 cup butter or margarine

3/4 cup brown sugar

1 Tablespoon cinnamon (used Vietnamese/Saigon)

1/2 to 1 cup toasted pecans, chopped (optional)

SYRUP

3/4 cup brown sugar

6 Tablespoons butter or margarine

6 Tablespoons corn syrup (I use light, dark, or combination)

1/2 to 1 cup toasted pecans, chopped (optional)

1/2 teaspoon vanilla, optional

In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

Just before dough is finished, make Syrup. Combine brown sugar, butter or margarine, corn syrup, and pecans (if desired). Bring to a boil. Cook only until the brown sugar dissolves. Pour into greased 13x9x2 inch pan. Set aside.

When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with butter or margarine. Stir together, brown sugar, cinnamon, and pecans (if using). Sprinkle over butter. Roll dough, like a jelly roll, beginning with the long side.

Cut into 12 to 16 slices. Lay rolls, cut side down, on syrup. Cover with damp towel and let rise in warm place for 45 minutes to 1 hour, OR until double.

Bake at 350 degrees for 20 to 30 minutes, until tops are browned. Cool a couple minutes and turnover on platter.

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NOTE:

I have a 13x9x2 inch pan with a metal cover.

-- So I put wax paper over the pan with rolls.

-- Snap on the cover. Turn the pan over, and give it a little shake.

-- Rolls come out perfectly on the lid.

-- I wash the pan. Then, use it as the cover for the sticky buns.

Nickname:

dutchmom4

Cooker/Caker:

Both