GOOEY CINNAMON BUNS

 

2: In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the           remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out           onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

 

3: Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a     warm place until doubled in volume, about 1 hour.

 

4: While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar,                 whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup walnuts; set             aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup walnuts, and cinnamon; set     aside.

 

5: Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted             butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly         roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces;             place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat         oven to 375f, 190c, gas mark 5.

 

6: Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto               serving platter. Scrape remaining filling from the pan onto the rolls.

    enjoy!