Use desired roll recipe--I like Grandma Bird's recipe, but Claire's are also great.
After dough is mixed and risen once, roll into large rectangle. Dough should be about 3/8" thick. Spread with softened butter. Then cover with brown sugar and sprinkle generously with cinnamon. Top with nuts and raisins if desired. Roll longest end tightly. Cut in 2 inch slices and place on greased cookie sheet to rise until double. Cook at 375 for about 20 minutes or until golden. Frost with cream cheese frosting, butter cream frosted, sugar glaze or caramel--for sticky buns.
Caramel Topping for Cinnamon Rolls:
1/2 c butter
After dough is mixed and risen once, roll into large rectangle. Dough should be about 3/8" thick. Spread with softened butter. Then cover with brown sugar and sprinkle generously with cinnamon. Top with nuts and raisins if desired. Roll longest end tightly. Cut in 2 inch slices and place on greased cookie sheet to rise until double. Cook at 375 for about 20 minutes or until golden. Frost with cream cheese frosting, butter cream frosted, sugar glaze or caramel--for sticky buns.
Caramel Topping for Cinnamon Rolls:
1/2 c butter
1 c brown sugar
3 T Karo syrup
1 c pecans or walnuts
Cook butter, brown sugar and corn syrup until sugar is dissolved. Pour into a 13X9X2 inch pan, top with nuts and cinnamon rolls. Let rolls rise, then bake according to recipe. Flip pan over to release cinnamon rolls, carmel will drizzle over the sides.
