Cheater Sticky Buns


1 pkg. (16 oz.) hot roll mix
1/2 c. butter or margarine, melted, divided
2 T. water
1 c. brown sugar, packed
1 c. chopped walnuts, divided
3/4 c. sugar
1 T. ground cinnamon

Prepare dough as package directs for rolls. Knead gently on lightly floured board 1 minute. Place dough in lightly greased bowl; turning to grease surface. Cover and let rise in warm place until doubled, about 1 hour.

To prepare syrup, in small saucepan, combine 1/4 c. butter, water and brown sugar. Stir over medium heat until sugar dissolves. Bring to boil; reduce heat to low and simmer gently 1 minute. Pour at once into 11 X 7-inch baking pan, tilting to spread evenly. Sprinkle 1/2 c. walnuts evenly over syrup layer; set aside.

After dough has risen, turn out onto lightly floured surface; let rest 5 minutes. Stretch and roll into 30 X 5-inch rectangle. Brush with remaining 1/4 c. butter.

In small bowl combine sugar and cinnamon; sprinkle over butter. Arrange remaining 1/2 c. walnuts on top. Starting from 5-inch side, roll up loosely, jelly roll fashion, pinching edges to seal. Cut roll into 6 equal pieces. Place cut sides up in prepared pan, spreading pinwheels open a little.

Cover; let rise in warm place 35 to 45 minutes or until almost doubled. Cover lower shelf of with foil. Bake buns in center shelf in preheated 375* F. oven 25 to 35 minutes or until golden. Immediately invert onto tray. Cool 5 minutes; serve warm.

Makes 6 large buns