Here's a quick recipe for baking everyone's favorite breakfast treats. These sticky buns use HERSHEY'S Cinnamon Chips for an extra burst of cinnamon flavor that will pair great with coffee or tea at your next morning event.
Generously spray ten 9-inch round baking pans with vegetable cooking spray. Mix 1 lb. 4 oz. brown sugar and 10 oz. softened butter in 5 qt. bowl of mixer fitted with paddle attachment until smooth. Spread approximately 3 oz. mixture on bottom of EACH prepared pan. Set pans aside.
Combine contents of hot roll mix package, yeast packet and granulated sugar in 20 qt. bowl of mixer fitted with dough-hook attachment. Stir in water, 5 oz. butter and eggs until dough pulls away from sides of bowl. Turn dough onto lightly floured surface. With lightly floured hands, shape into ball. Knead 5 minutes or until smooth, using additional flour, if necessary.
To shape: Divide dough equally into 5 balls. Using lightly floured rolling pin, roll EACH dough into 15x12-inch rectangle. Spread EACH dough with 2 oz. butter. Sprinkle EACH dough with 4 oz. brown sugar, 10 oz. HERSHEY'S Cinnamon Chips, pressing lightly into dough. Starting with 12-inch side, roll tightly as for jelly roll; seal edges.
Cut into 1-inch wide slices with floured knife. Arrange 6 slices, cut sides down, in EACH prepared pan. Cover with towel; let rise in warm place until doubled, approximately 30 minutes.
Heat convection oven to 300°F (standard oven: 350°F). Uncover rolls. Bake 25 to 30 minutes* or until golden brown. Cool 2 minutes in pan; with knife, loosen around edges of pan. Invert onto serving plates. Serve warm or at room temperature.
Step 4: If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking.