Sticky Cinnamon Buns
|Yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded|
|Flour||3 1⁄2 Cup (56 tbs)|
|Granulated sugar||10 Tablespoon|
|Light corn syrup||1 Cup (16 tbs)|
|Soft butter||1⁄4 Cup (4 tbs)|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Nuts||1⁄2 Cup (8 tbs)|
Add yeast to water; let stand.
Stir till dissolved.
Add shortening to milk; cool to lukewarm; add yeast.
Add 1 1/2 cups of the flour, the salt and 2 tbs granulated sugar.
Beat till smooth.
Cover; let stand till spongy and bubbly.
Add eggs, one at a time, beating well after each.
Add remaining sugar.
Beat in about 2 cups flour to make a soft dough.
Turn out on floured board.
Knead for 10 minutes.
Put in a greased bowl; cover and let rise till double.
Punch dough down; turn out on floured board and let stand for 5 minutes.
Grease 2 - 9" square cake pans and pour 1/2 cup syrup into each pan.
Roll each to a rectangle.
Spread with half of butter and sprinkle with half of brown sugar, cinnamon and nuts.
Roll as a jelly roll; cut into 1" slices.
Arrange, cut-side down, in pan of syrup.
Repeat with the second portion of dough.
Cover pans of buns; let rise till doubled in bulk.
Bake at 350 degrees F for 35 minutes.
Turn out of pans immediately.