STICKY CINNAMON ROLLS

From the Secret Family Cookbook

Makes approximately 15 rolls, 9 in a 9" square pan, 6 in a loaf pan.

Ingredients:

1 c milk

2 1/4 t yeast, or 1 packet

4 T butter, melted

3 T sugar

1 1/2 t salt

1 egg

3 c flour

1 T butter, softened

1/2 c nuts, chopped 

1/2 c brown sugar

1/2 c corn syrup

1 T butter, softened

1 t cinnamon 

1 T sugar

1/4 t mace

1/4 t nutmeg

Methodology:

Combine all ingredients in the first group but the flour in the bowl of a stand mixer, and mix using the whisk attachment, until smooth.  Switch to the dough hook and add the flour, mixing on low until smooth, 10-15 minutes.  Add more flour if necessary, to achieve a smooth, workable dough.  

Cover with wax cloth and allow to rise in a temperate place for 40-60 minutes.

Meanwhile, prepare the pans.  Spread the softened butter over the bases of both pans.  Sprinkle with brown sugar and nuts, and drizzle with corn syrup.  Set aside.

Knock the dough down and roll out on a floured work surface to a 20" x 12" rectangle.  Spread with the softened butter and sprinkle evenly with the spiced sugar mixture.  Roll up from the long edge, resulting in a long roll of dough, and cut into 1" to 1 1/2" rounds.  Distribute the rolls into the pans (9 in the square pan and 6 in the loaf pan is my usual breakdown), and either place somewhere cool to rise overnight, or allow to rise on the counter until doubled in size.

If baking the following morning, set the oven to 375°F and place the rolls in the oven as soon as you turn it on.  They will continue to rise as the oven heats.  Bake for 20-30 minutes.

If you're baking the rolls after rising on the counter, allow the oven to preheat completely before baking the rolls 20-30 minutes, to prevent over-proofing.  

Either way, allow to cool 5 minutes, and then invert each pan over a plate, scrape any remaining caramel onto the rolls, and enjoy.