Sticky Buns {with Supreme Baking Molasses}
Makes up to 18 rolls depending on cut size.
Sticky Molasses Bottom
  1. In a saucepan on medium heat, add water, milk and 4 tablespoons of butter until the milk is warm but not hot, and the butter has melted completely. Set aside.
  2. In a bowl with an electric mixer, add the slightly cooled milk and butter mixture, 1 tsp of sugar and 2 tsp of active dry yeast. Mix well and let yeast become foamy or bubbly at the top (about 5-10 minutes). Add 1 tsp salt, egg yolks and mix with a dough hook attachment. Slowly add about 3 and a half cups of all-purpose flour, leave the remaining 1/2 cup for kneading.
  3. This dough doesn’t require too much kneading, just enough to get it to a smooth round ball. Flour surface and knead for about 3-5 minutes. Grease bowl and set dough inside covered, let rise for 1 to 2 hours depending on humidity or warmth of your kitchen.
  4. Once the dough has risen, roll out into a giant rectangle. Brush 2 tsp of melted butter and sprinkle with brown sugar and cinnamon. Slowly roll the dough and pinch edges together to seam shut. With a sharp knife, cut into the appropriate amount of pieces. I made 8 giant rolls, but you can make them as small as you like!
  5. In a small saucepan, add all ingredients for the sticky bottom. Cook on medium heat for 5 minutes, until all ingredients are mixed well. In a large cast iron pan or baking pan, add molasses sticky mixture and place cut cinnamon rolls on top. Let rise for another hour until puffy and doubled in size.
  6. Preheat oven to 350 degrees, and bake for 15 minutes. Take buns out and cover with foil and bake for another 15 to 20 minutes. Serve warm.