First off, set aside some time, because the dough needs to relax. You'll need about 3-3 1/2 hours to make, proof, and chill the dough itself. Then you'll need to assemble the sticky buns, let them proof a second time, and then bake them, which will take another 2 1/2 hours (most of it inactive time).
Proofing means to let the dough rise in a warm, draft-free area.
This step is important because it builds structure within the dough and flavor, too.
Refrigerate the dough for 2 hours after it proofs the first time. Chilling the dough will make it easier to handle, because the dough has butter in it. When the dough gets warm, the butter starts to melt.
When you assemble the sticky buns follow our step-by-step guide with photographs.
Loosely cover the portioned dough in the pan and let it rise. This important second proof allows gas to build up within the dough, creating a lighter, fluffier texture.
Don't go past that point, though. If you "over-proof" them, then the top of the sticky buns will creep out of the pan as they bake.
A word on pan size. We developed these in an 8 x 8 x 2" baking pan so they would bake up tall and resplendent. Don't have an 8" square pan that's at least 2" deep? No problem. Try a 9 x 13 x 2" pan, cut the dough into 8 portions, and check them after baking for 40 minutes. You'll get flatter, wider buns, but they'll still be delicious.
