IngredientsInstructions
Dough: See Cinnamon Whirl recipe.
 
Goop:
1/4 cbutter or margarine
1/2 c corn syrup
1/4 c water
1/2 c brown sugar
1-1 1/2 cup chopped pecans or walnuts 		Dough:
Follow the Cinnamon Whirl recipe up to the point of rolling the whirl, then:
Roll along long edge.
Cut into 1 inch slices (each roll yields 14 buns).
 
Goop:
Melt butter in pan and add corn syrup, water, and brown sugar.
Stir to dissolve sugar.
Spread 2/3 in 9" x 13" pan and 1/3 in 9" x 9" pan.
Sprinkle nuts evenly.
 
Place buns cut side down into pans and let rise until double.
Bake at 370F for 25 minutes
Invert pan immediately and let cool.

For the dough, see the Cinnamon Whirl recipe.

John’s note: We have made this by halving the dough recipe and making only 14 rolls. We use the full quantity of goop. 14 rolls is a bit tight for a 9 x 13 inch tray so we split them between two pans.

These buns also freeze very well after cooking. Needs only 30 seconds in the microwave and they’re good to go.

This is the original childhood favorite sticky buns recipe.