I made these initially as a Christmas gift for my boss and told her I'd never make them again - I'm not one for rolling dough. But they were far too good, so a couple days later I made another batch. I would call them more like cinnamon rolls than sticky buns, which doesn't matter to me because they are so good. The only problems I had with the first batch was I didn't use a muffin tin, but a 9x9 pan and the buns fell apart too easily. The first batch also seemed to be a little under done at the 25 minute time, so I extended it two minutes for the second batch. They came out perfect! I used a muffin tin the second time and they were perfectly shaped, plus it seemed less messy to clean up. The key thing for this recipe is flour - when kneading add flour, and be sure you have flour on your rolling surface, hands, and rolling pin. I have never altered the amount of milk added like some other reviewers, I just add enough flour to make the dough more dough-like and less sticky. These disappear quickly in my house, even with people who traditional "claim" they don't like sticky buns/cinnamon rolls. I also definitely recommend eating them right after they cool down from baking since they seem to taste the best right then. I made them once with pecans and a vanilla icing - extremely good and more like a sticky bun. If I didn't hate all the flour mess I get when making these, I would have some in the house everyday.
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I made these initially as a Christmas gift for my boss and told her I'd never make them again...