Alderaanian Cinnamon Sticky Buns
by Csillag, Diana
Add ¼ teaspoon salt, 2 eggs, and remaining 2 cups of flour. Stir together with a wooden spoon until a soft dough forms. It will be very sticky at this point. Turn out onto a floured board and knead adding flour until a smooth, but not stiff consistency is reached. It should still be somewhat soft. Cover the dough with the bowl and let rise till it doubles in size approximately 45 minutes.
Mix 1 tablespoon cinnamon into ½ cup of sugar.
Knead the dough again briefly until a smooth consistency is reached making sure that the surface is floured so the dough will not stick. Using a floured rolling pin, roll the dough out to a rectangular shape about 12 inches by 20 inches (30 cm x 40 cm) and ¼ inch (¾ cm) thick.
Scatter the cut-up cold butter evenly over the dough, then sprinkle the dough evenly with the cinnamon sugar mixture.
Carefully roll the dough along its long side into a tight cylinder. Cut off both ends (approximately ½ inch / 1½ cm) to get rid of excess dough. Cut the cylinder in half, then in half again, then each quarter into three even slices to end up with 12 rolls.
Lightly coat a 9 inch x 13 inch (23 cm x 33 cm) glass or Pyrex baking dish with nonstick cooking spray. Place the cut cinnamon rolls flat in the dish, and cover with a towel. Let rise for one hour.
Heat the oven to 350°F / 175°C.
Place the baking dish on a foil-lined oven tray, in case of spill-overs. Bake for 20 minutes, watching very carefully as it cooks.
Make the glaze: Mix 2 tablespoons of sugar into 1 cup heavy whipping cream.
When the buns just begin to turn golden brown, spoon the sugar and cream glaze evenly over the buns then finish baking 5 to 10 minutes or until golden brown and bubbly, and not dried out.
Allow to cool in the pan for 10 minutes before removing from the baking pan onto the serving platter.
Makes 12 servings.
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