Try this Sticky Cinnamon Rolls recipe, or contribute your own. "Egg" and "April" are two of the tags cooks chose for Sticky Cinnamon Rolls.
Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes. Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds. Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm. Makes about 15. Bon Appetit April 1991
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