This is just like my grandmother's recipe. We used to BEG her to make them
The only difference is she puts tons more dk brown sugar in the bottom of the pan and she also put some whole pecans on top of the brown sugar before putting the dough on top. (after baking and getting the rolls out of the pan, there were chunks of soft sugar clumps and the pecans stuck to the dough...yum)

yes, definitely the pecans!!!

About 2 inches on my thighs. LOL -- a cube is 1/4 of a pound. or 8 tablespoons

OH MY -- yeah, I have pecans....hmmmmmmm I can freeze the pumpkin pie that's left over and make another batch...oh yeah...........thanks!

And I forgot to add that my grandmother NEVER used margarine, only real butter. That's what she put in the bottom of the pan before everything else.
I notice it was said in the original post to only use margarine. I'm wondering why?

When I tried it with butter it burned and the gooey got hard when cooled -- too hard to eat! Later someone told me to use UNsalted butter. Haven't had the nerve to try it....the margarine does such a good job.

My mouth is watering just looking at the picture....and I can smell them here in Virginia...yummmmm.

Can hardly wait to try your rolls for breakfast tomorrow. They look wonderful.

Hi amandasgramma, thanks for recipe they sound mouthwatering. I live in UK so wondered if you would be kind enough to tell me in ounces how much a cube of margarine weighs, and I presume I'm using bread flour not all purpose flour for them then I too can make these cinnamon buns
many thanks
linda

1) 4 ounces or 113 grams of margarine
2) I use all purpose flour ---- LOL I don't bother with the fancy flours -- my grandmothers never had them and their rolls and buns turned out just fine!!!

I use the breadmaker -- for kneading - NOT baking. I think the fancy bread flour is for when you bake in the breadmaker.