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Sticky Buns

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<p><a href="">Sticky Buns</a></p>
  Hot roll mix 13 1⁄4 Ounce (1 Package)
  Firmly packed dark brown sugar 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Walnut pieces 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Melted butter/Margarine 1 Tablespoon

Prepare hot roll mix according to package directions.
Allow to rise as package directs.
Divide dough into 2 equal parts.
Roll each part on a generously floured board until it forms an 8 x 16 inch rectangle.
Brush each rectangle generously with melted butter.
In a small bowl combine granulated sugar and cinnamon.
Sprinkle half of sugar mixture over rectangle.
Roll dough up in jellyroll fashion from the long side.
Cut into 8 slices and set aside.
Repeat procedure with remaining dough.
Melt half of the 1/4 cup butter in each of two 9 inch, heat-resistant, non-metallic pie plates on full power for 30 seconds.
Plates will have to be placed in the oven one at time.
Sprinkle 1/2 of the brown sugar and 1/2 of the walnuts in each plate.
Arrange 8 slices of dough in each plate and allow to rise, covered with a clean towel, until double in bulk.
Heat each plate uncovered, on roast for 8 minutes.
Test for doneness with a wooden pick.
Allow to cool 5 minutes before inverting onto a serving plate.
Allow topping to drip over buns.

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