Homemade Cinnamon Sticky Buns

This morning I made homemade cinnamon buns. I was thinking this was going to be a lot of trouble as yeast breads usually are. I was surprised. I got the recipe from a cookbook from the Chico Lodge in Pray, Montana. They must be 1,000 calories a piece. But awesome. You mix 2 1/2 cups plus 2 T. of flour with 1/2 tsp. cinamon, 6 T. sugar, 1 T. instant yeast, 3/4 tsp. salt together in a large mixing bowl. In a pan you heat 3/4 cup of water with 1 1/2 T. unsalted butter and 2 T. plus1/4 tsp. of shortening (crisco) until it is melted and about 120-130 degrees (not to hot or it will kill the yeast). In a small bowl beat one egg and pour the hot water mixture in while whisking. Then you put the dough hook on the mixer and pour the egg/water mixture in to the dry ingredients. You may need to add a little more flour. It will form a dough ball. Put it in a greased bowl, cover with plastic wrap and let it rise in a warm spot for about 40 minutes. While it is rising you mix the cinnamon middle for the rolls - it is 2 sticks of butter (1 lb.) plus 1 cup of brown sugar and 1 1/2 tsp. cinnamon. It forms a paste. Set that aside. Then for the gooey stuff. You beat 1 cup of heavy whipping cream with 1 cup of firmly packed brown sugar until its like the consistency of sour cream. Pour that mixture and spread in the bottom of a 9x13 pan. Now get the dough and roll it out to about 1/8 thick oblong. Spread the butter, sugar, cinnamon mixture all over it. Roll it tight long ways. Then cut it in to inch thick slices and put them the pan almost touching. Cover it with plastic wrap and let it rise for 30 minutes. While it is rising preheat the over to 350 degrees. After it has risen put the rolls in the over and back for 30 minutes. As soon as they are done turn the upside down on to a plate or dish and serve.

I wish I had a picture to show you. They were awesome.