In a mixing bowl, beat together the butter, sugar and cinnamon.
Lightly butter the sides of the 12 holes of the muffin pan or pans (I used two pans each with six holes) then drop a teaspoonful of the mixture into each of the holes.
Roll out the dough into a rectangle about a quarter of an inch thick. Or, you may divide the dough into two portions and roll each portion into a rectangle. It’s easier to work with two smaller rectangles than one large piece.
Spread the remaining butter-sugar-cinnamon mixture on the rolled dough.
Roll the dough into a log (or logs if you’re working with two portions). Cut into 24 equal pieces (12 per log if you have two portions of dough).
Lightly press each piece of dough into a hole of the muffin pan. Leave to rise for 30 to 45 minutes.
About 15 minutes before the rising time is up, preheat the oven to 350F.
Bake the bread for 35 to 40 minutes.
Let the sticky buns cool for about five minutes then invert onto a tray. Do not wait for the bread to cool too much before inverting because the sugar at the bottom of the holes will harden as it cools. After it has hardened, the buns will stick in the pan.
Serve the sticky buns warm.
Sticky Buns printed from https://casaveneracion.com/sticky-buns/ for personal use only. Not for republication nor distribution.