Gooey Cinnamon Rolls

For all of you, whose mouths were watering, the other day, here's the recipe for the gooey cinnamon rolls that I make. I have used a standard recipe that I have found here and tweaked it a bit. Here's how...

I kept the bread machine ingredients and recipe the same, but when it came to the filling, I spread a stick of softened butter on my rolled out dough. Then, I sprinkled about a cup of sugar over the dough. Then rolled it up, and sliced.

Now for the gooey part...
In a saucepan, over medium heat mix...
1 cup of brown sugar
1 stick of butter
6 Tablespoons of light corn syrup

Bring just to a boil, and then turn off. Pour into your greased baking dishes BEFORE you lay the cinnamon rolls in. ** This part is important-- Add only about 1/4 inch of goo in the pans, or it will bubble out and you will have a horrible mess!** Then, bake as the recipe says, until light golden brown. I should also add, this recipe works best with glass pie plates. When they have baked the appropriate time, take out, lay a glass dinner plate over the pie plate and VERY CAREFULLY flip and let goo run over the top of the rolls. Be very careful, as the goo is extremely hot!

Let cool and eat! If you are wanting to freeze them-which they hold up well- just wrap the gooey side on wax paper and slide into a gallon freezer bag. Another reason the pie plate is a great size to bake these with!!

Hope you enjoy them!!!