Cinnamon rolls/Sticky buns are my favorite dessert to make. You may double the recipe for a bigger batch. It is easy once you master the basic dough recipe. You can make changes to the filling and gooey pan sauce, with or without nuts, raisin, and frosting. My basic dough recipe goes like this:
1 C. warm liquid (water, milk, half-and-half or a combination of the above);
3 C. four (all white or part white, part rye);
2 t. dry yeast;
2 t. sugar;
pinch of salt;
Filling: 1/2 C. margarine, 2 T. cinnamon and 1 C. granulated sugar.
Gooey pan sauce: 1 C. brown sugar, 1/2 C. corn syrup, 2 T. butter, 1 T. water. Cook in a sauce pan on medium heat until sugar melts and simmer for 3 minutes. Pour on the bottom of the pan.
Frosting: 1 8oz. pack of cream cheese, 4 T. butter, 2 C. powered sugar. Optional.
Combine liquid, yeast and sugar, let set for 5 min. or until yeast become bubbly. Add all other ingredients to make a soft dough. Stand mixer with dough hook is ideal for the job. Keep the dough in the bowl covered until it doubles in size.
Roll out the dough on a well floured surface. Spread the filling evenly on the rolled out dough. Roll up the dough. Cut into small piece to your liking. Arrange cinnamon rolls on pan with gooey pan sauce. Cover with a piece of plastic wrap. Let stand for 20 minutes. Bake in a pre-heated 400 F oven in the middle rack for 20 minutes.