Quick Cinnamon Sticky Buns
| Trial Size | Food Service Size | Ingredients |
|
1 dozen |
5 dozen |
| 1 cup | 5 cups (2 lbs 8 oz) | Packed light brown sugar, divided |
| 10 Tbsp | 1 lb 10 oz | Butter, softened and divided |
| 1 (16 oz) pkg | 5 lbs | Hot roll mix |
| 2 Tbsp | 2/3 cup (5 oz) | Granulated sugar |
| 1 cup | 5 cups (40 oz) | Hot water (120°F - 130°F) |
| 1 whole | 5 whole (about 9 oz) | Eggs |
| 1-2/3 cups | 8-1/3cups (3lbs 2oz) | HERSHEY'S Cinnamon Chips, divided |
Directions
1. Grease ten (Trial size: two) 9-inch round baking pans. Combine 2-1/2 cups (Trial size: 1/2 cup) brown sugar and 1-1/4 cups (Trial size: 4 tablespoons) softened butter in large bowl until smooth; spread about 1/3 cup (3 oz.) mixture in bottom of each prepared pan. Set aside.2. Combine contents of hot roll mix package, yeast packet and granulated sugar in large bowl. Using spoon, stir in water, 10 tablespoons (Trial size: 2 tablespoons) butter and eggs until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly floured hands, shape into ball. Knead 5 minutes or until smooth, using additional flour if necessary.
3. To shape: Divide dough equally into 5 balls (about 1 lb. 12 oz. each). Using lightly floured rolling pin, roll each dough into 15 x 12-inch rectangle. Spread each dough with 4 tablespoons butter. Sprinkle each dough with 1/2 cup brown sugar and 1-2/3 cups (10 oz.) HERSHEY'S Cinnamon Chips, pressing lightly into dough. Starting with 12-inch side, roll tightly as for jelly roll; seal edges.
4. Cut into 1-inch wide slices with floured knife. Arrange 6 slices, cut sides down, in each prepared pan. Cover with towel; let rise in warm place until doubled, about 30 minutes.
5. Heat conventional oven to 350°F. Uncover rolls. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto serving plates. Serve warm or at room temperature.