Paul Bunyan Sticky Buns
- Yield 8 servings
- Prep 25 mins
- Cook 35 mins
- 1 -- package (13 ¾ ounces) hot roll mix
- 1/2 cup melted butter or margarine
- 2 tablespoons water
- 1 cup brown sugar
- 1 cup chopped walnuts
- 3/4 cup sugar
- 1 tablespoon cinnamon
Prepare dough as package directs for rolls. Knead gently 1 minute. Place in well-buttered bowl; cover and let rise.
Prepare syrup: In small saucepan combine ¼ cup of the butter, the water and brown sugar. Stir over medium heat until sugar dissolves. Bring to boil; simmer gently 1 minute. Pour at once into round 10-inch layer cake pan, tiliting to spread syrup evenly. Sprinkle half the nuts over syrup layer; set aside.
After dough has risen, turn out onto lightly floured board. Let rest 5 minutes, then stretch and roll to 30 by 5-inch rectangle. Brush with remaining butter.
Combine sugar and cinnamon; sprinkle over butter. Arrange remaining nuts on top.
Starting from 5-inch side, roll up loosely, pinching edges to seal. Cut roll into 4 equal pieces. Place cut sides up in prepared pan, spreading pinwheels open a little. Cover; let rise 35 to 45 minutes or until almost doubled. Cover lower shelf of oven with foil.
Bake buns on center shelf of 375F oven 25 to 35 minutes, until golden. Cover immediately with foil; invert onto tray. Cool 5 minutes. Serve warm.