Sticky Cinnamon Buns
1 – loaf of frozen bread dough – let stand overnight to rise
1 – stick of soften butter
½ - cup of white sugar
3 – tbsps., of cinnamon
¼ - cup of syrup or molasses
¾ - cup of chopped nuts
Let dough rise overnight. Dust counter and rolling pin; roll out dough to a rectangular shape to about a ¼-1/3” thick. Smear/spread soften butter over surface of dough. Sprinkle sugar and cinnamon on top of dough/butter. Drizzle syrup over surface of dough. Spread shopped nuts over dough evenly. Start on one of the longer sides and begin to roll the dough as tightly as possible.
Sticky Bun Coating
1 – stick of butter
¾ - cup of brown sugar
½ - tsp. of vanilla
1 – cupped of chopped nuts
Combine all ingredients in saucepan. Melt ingredients in saucepan over medium heat until sugar is melted. It will begin to bubble and have consistency of hot caramel. Pour into bottom of round cake pan. Cut dough log into rings of ¾” thick to cover cake pan. (You will need two; recipe will yield approximately 16 rolls or so.) Bake approximately 45 minutes or until golden brown. Place plate on top of cake pan and flip. Caramel sauce will drizzle down sides of buns.
