Cinnamon Buns or Sticky Buns

CINNAMON BUNS

1 and 1/2 pounds of Bread Dough or Sweet Dough

2-3 TB melted Butter

1/3 Cup Brown Sugar

2 tsp to 1 TB Cinnamon.. it's hard to judge.. to your liking.

Roll out dough thinly in a rectangle.

Spread the melted butter even over the dough, leaving 1 inch uncovered along the long sides.

Sprinkle Brown Sugar over the butter layer and rub all over dough to cover evenly.

Sprinkle cinnamon evenly over the sugar layer.

Roll into a log and slice into 1" thick slices. Place in a well greased 9' X 9" baking dish. I prefer glass, but you can use anything.

Let rolls raise until doubled in bulk, at least one hour. Bake in 375 degree oven for 40 minutes. Top will be dark brown.

Turn rolls onto a jelly roll pan or large plate then flip onto a oil sprayed piece of aluminum foil to cool. In other words you want the browned side up. Let cool a few minutes before drizzling a good amount of glaze on top, so they look well iced.

GLAZE

1 Cup 10 X sugar

2 TB Milk or 1/2 and 1/2

1 tsp Vanilla optional.

Stir well and drizzle on rolls before serving.


STICKY BUNS

For Sticky Buns use the same recipe except you distribute these ingredients on the bottom of the baking dish:

1/3 Cup brown sugar,

4 TB melted butter/margarine and

2 TB water.

Then lay the sliced rolls on top. Allow to rise and bake the same way, at 375 degrees for 40 minutes, except flip the buns into a well greased piece of tin foil so the sticky side stays up. Use the foil to wrap the buns up in. OMIT THE ICING GLAZE.