Syrup for Sticky Rolls
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- 1-1/2 c
- brown sugar, firmly packed
- 3/4 c
- 1/4 c
- whipping cream. ( we used a bit more)
1Put together in a pan and heat until all is dissolved and well mixed. DO NOT BOIL
cool to luke warm--if it is to hot it can kill the yeast in your rolls. Pour in bottom of pan and top with your rolls.
2We called them sticky buns and they were a sweet bread dough that we put on top of the syrup and after they are baked turn them out onto another pan so syrup would be on top. Some times we put walnuts on top of the syrup before we put the sweet bread on.
For some reason the whipping cream keeps the syrup from getting to hard.
I hope this works for you.