Paul Bunyan Sticky Buns

1 16oz. hot roll mix
½ cup margarine, melted
2 tbsp. water
1 cup brown sugar
1 cup chopped Diamond® Walnuts
¾ cup sugar
1 tbsp. cinnamon

Prepared dough as directed on pkg. for rolls. Knead gently on lightly floured board 1 minute. Place dough in lightly greased bowl; turn once to
grease surface. Over; let rise in warm place until doubled a bout 1 hour.

To prepare syrup, in small saucepan, combine ¼ cup of margarine, 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” baking pan, tilting to spread syrup evenly. Sprinkle ½ of walnuts
over syrup layer; set aside.

After dough has risen, turn out onto lightly floured board. Let rest 5 minutes, then stretch and roll into 30 x 5 rectangle. Brush with remaining margarine.

In small bowl, combine sugar and cinnamon, sprinkle over the margarine. Arrange remaining walnuts on top. Start from short 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 plane 35 to 45 minutes or until almost
doubled. Cover lower shelf of oven with foil. Bake buns at 375° for
25 to 35 minutes or until golden. Immediately invert onto tray.
Cool 5 minutes. Serve warm.

Makes 6 large buns