Sticky Buns

This has become one of my Christmas goodies. They are delicious! But, I make them only once a year because they require a lot of butter and cream, etc... Things we really don't need, but are sometimes nice on occasion. I haven't made these with half white/half wheat flour, but I am sure you could, and just add a little more water to make sure they stay moist. Enjoy!

Dissolve in a big bowl:
3 C. warm water
2 pkg yeast (or 4 1/2 tsp yeast)

Add to yeast mixture and mix with an electric beater:
1 pkg white/yellow cake mix
3 eggs

Add in 5 1/2-7 C flour (add a little at a time and make sure dough is still a little bit sticky)

Grease a big bowl, put dough in it and cover with a towel. Let rise until double (approx. 30-45 min.)

After raised, I pull the dough in half. For each half, roll into a rectangle, spread with 1/2 cube butter (melted), and sprinkle with cinnamon and sugar.

Now this is where it really gets good (and fattening!!) Have 2 9x13 cake pans out. In each pan, melt 1/2 C. butter, and mix it with 1 C. brown sugar and 1/2 C. milk or cream.

Roll up your dough (start at your stomach and roll up). Cut with a bread knife, slices about 3/4-1 inch thick. Turn those upside down in the brown sugar mix in the cake pans.

When both cake pans are full, cover with towels and let rise until double.

Bake at 350 for about 30 min.

Cool slightly and tip upside down onto cookie sheets.

YUM!