These buns are sooo good hot from the oven when they're gooey and warm.
I used to make cinnamon rolls and stick buns professionally. Here is how we rolled tight buns. Make sure you roll your dough out to 1/4". Apply butter evenly, then sugar/cinnamon mixture. Holding the rolling pin, gently roll over the sugar/cinnamon mixture. At the beginning of the roll only 1/2" of dough and pinch down. Now you must begin rolling from each corner, middle, working your way back and forth. Curve your corners toward the center to avoid too much overlap (exess) IMPT: after about 2-3 rolls, carefully lift up each portion and pull away from you, this will "tuck" in the dough, be careful not to tear the dough. A lot to remember, but after you get the hang of it, it's like second nature and you will have picture perfect cinnamon rolls and sticky buns - 09 Mar 2004 (Review from Allrecipes US | Canada)
This is a good cinnamon roll recipe. Here's a trick for cutting the rolls without mashing the dough: take a piece of thread, slide it under the roll, cross the thread and pull quickly. It works like magic, and you don't have a sticky knife to clean up afterwards! - 14 Feb 2004 (Review from Allrecipes US | Canada)
These cinnamon buns are THE BEST EVER!!! I loved them so much, just a tip: the longer you let them rise, the fluffier and better they taste!! - 17 Apr 2004 (Review from Allrecipes US | Canada)