My Mom'S Sticky Cinnamon Buns - cooking recipe

Ingredients

1 (16 ounce) box pillsbury hot roll mix (a specialty bread)
1 egg
2 tablespoons butter, melted
2 tablespoons sugar
1 cup water, 120o to130o F. , or very hot to the touch
TOPPING
1 cup light brown sugar, packed
1/2 cup Karo syrup
1/4 cup butter
FILLING
1/4 cup butter, softened
1/3 cup light brown sugar, packed
2 teaspoons cinnamon
GLAZE FROSTING
1 cup powdered sugar
1 tablespoon milk, add t. more at a time if necessary
1/2 teaspoon vanilla

Preparation

COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
STIR in hot water, butter and egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball.
KNEAD dough for 5 minutes until smooth.
Cover dough with large bowl' let rest 5 or 10 minutes.
(skip steps 5 & 6 if making icing topped cinnamon buns).
Make pan coating, if using, by mixing all together in a small bowl,.
microwave for about a minute until blended.
Make filling and set aside.
At this point, if making stickies, spread into a buttered 9\"X13\" pan or two 9\" pans.
TO SHAPE roll dough to about a 10\" X 15\" rectangle.
SPREAD filling mixture evenly over dough.
Starting with narrow side, roll tightly and pinch edges to seal.
Cut into 12 or 16 even pieces and place cut side down in prepared pans.
Twelve look nice in the 9\" X 13\" pan,eight each make nice 9\" pans.
Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
Cool one minute, remove from pans by flipping onto serving plate for stickies.
You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
The topping is only used when making sticky-style.