Cinnamon Buns

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from Mary Pat Will's cookbook, with a sticky glaze from Lauren Kiefer.

5 cups flour, divided (4 cups, and 1 cup)
2 tbsp instant yeast (I had traditional, and used 2 pkgs)
2 cups lukewarm water (I used one cup scalded milk)
1/4 cup oil
2 tsp sugar
2 tsp salt
2 eggs

Cinnamon mixture:
1/4 cup margarine or butter
1 cup brown sugar
2 tsp. cinnamon

Sauce for pan:
1 cup brown sugar
1/2 cup butter
1 tbsp corn syrup

In large bowl combine 4 cups flour with yeast (if using instant, if not see note below)*, sugar and salt. Make a well in the mixture. In another bowl, beat eggs until frothy and add to the lukewarm water and oil. Pour wet ingredients into the dry and mix well.

Turn the dough onto a floured surface and knead the remainder of the flour, using as much as needed to make a soft dough.** Place into a greased bowl, brush top with butter. Cover with a clean tea towel and put in a warm place to allow the dough to rise to double in bulk.

Heat sauce mixture in a saucepan until brown sugar is melted. Pour into the bottom of the pan you're using to bake the rolls.

Roll dough out on floured counter. Spread margarine on dough. Sprinkle with brown sugar cinnamon mixture. Roll up like jelly roll. Cut the buns using thread, if you want. Place buns on top of the sauce. Let buns rise 20 minutes. Bake for 20-25 minutes (I baked at 350) or until buns are golden brown and sound hollow when tapped. Remove from oven. Flip upside down onto tray or large cutting board so the goo sinks into the buns :)

* Instead of 2 cups of water, I scalded 1 cup of milk, and then dissolved the traditional yeast in the water.
** I only ended up using about half of the last cup of flour. It was quite a wet dough which I used the slap and fold method of kneading to be able to knead it! I did not brush the top with butter while it rose.

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