Better Bun Bottoms

Less sticky. More flavor. “And gone-to-heaven” cinnamon sticky buns.

In the bottom of a 9” x 13” pan:
2 tablespoons liquid coffee
1 tablespoon melted butter
1 teaspoon cinnamon
1/4 teaspoon salt
or
In the bottom of an 11" x 17" pan:
1/4 cup liquid coffee
2 tablespoons melted butter
2 teaspoons cinnamon
1/2 teaspoon salt

Make a sweet egg-rich dough with some sourdough starter, plus lots of yeast. (We use the old Betty Crocker recipe using about 5 cups of flour. This has 2 tablespoons yeast, & we add a cup of starter.)

Roll up sweet roll dough with soft butter, brown sugar, and cinnamon; slice very thin, about 1/2 inch wide. Lay the rolls in the pans of that muddy looking goo. Rise. Bake as usual. Turn out upside down.

Note: Flavor goes a step farther if you use Vietnamese Extra Fancy Cinnamon. Yum yum.