Reed got this book for his birthday:

and he has been dying to try a recipe from it. I was dragging my feet because the recipes are really complex and most of them take a long time, and I am all about quick and easy recipes. So last night (Sunday) I decided to make the sticky buns because I had put it off long enough and I know how badly he wanted to make them. I will just say that I was not disappointed. These are the best sticky buns we have ever tasted. It was really difficult not to eat three or four.
So since it would be rude to just tease you with pictures, here is the recipe, with my notes in Italics. I doubled the batch and made 2 pans of 12, so that is the recipe I will share, because who doesn't like extra sticky buns to share? (Reed's home teaching families are getting some tonight!) So just cut everything in half if you want just one pan.
13 Tbl sugar
6 Tbl powdered buttermilk*
2 tsp salt
11 Tbl shortening (I used butter flavored)
*I used powdered buttermilk and water, and it worked great. If you use powdered milk, add the powder now and the water later, as I will indicate. You can also use regular buttermilk or whole milk, in which case you would take out the powdered milk now and substitute water for buttermilk or whole milk.
Cream together on medium-high speed in a mixer with a paddle attachment. Add:
2 eggs
2 tsp extract (the recipe calls for lemon extract, but I used almond and it was fabulous. Use whatever your favorite extract is).
Whip in the eggs and extract until the mixture is smooth and fluffy. Then add:
2 cups warm water **
4 1/2 tsp yeast***
6 1/2 - 7 cups flour
**If you use buttermilk or whole milk, use 2 1/2 cups
***(The recipe calls for instant yeast, which I don't have, so I just mixed my active dry yeast with the warm water for a couple minutes before I added it to the mixture.)
Slowly add the water and yeast, then the flour until you get a sticky ball. I had added about 6 cups of flour at this point. Take your paddle out and switch to your dough hook. Knead for about 10 minutes, while adding enough flour until your dough is tacky but not sticky. It should not stick to the sides of your bowl, but it may stick to the bottom a little. Spray a large bowl with non-stick spray and transfer the dough to the bowl. Cover it with plastic wrap.
Let the dough ferment at room temperature for about 2 hours or until the dough doubles. While the dough is rising, make the sticky bun goop.
In your mixer cream together:
1 cup white sugar
1 cup brown sugar
1 tsp salt
2 cups butter (at room temperature)
When that is smooth, add 1 cup corn syrup and 2 tsp of your favorite extract (I used vanilla).
Continue to cream for 3-5 minutes or until it is light and fluffy. Divide this in half and spread it on the bottom of two 9x13 pans. It should be about 1/4" thick. This recipe made just enough for two 9x13 pans. At this point, add chopped walnuts and/or dried fruit if you want them on your sticky buns. Sprinkle a light layer on top of your goop.
After your dough has sat for about two hours, transfer it onto a lightly floured surface. Divide your dough in half and roll out each half into a rectangle about 12" by 14". It should be about 1/2" to 2/3" thick. Spread some butter on there and cinnamon sugar and roll it up, just like you would for regular cinnamon rolls. Divide the roll into equal pieces and place them evenly spaced in your pan. (I divided mine into 12 rolls each and they were a good size, not too big, not too small.)
Spray some plastic wrap with non-stick and cover each pan. Let them rise for about an hour in a warmish place. Preheat your oven to 350 and move your rack to the bottom. When the rolls have filled the pan (or pretty close) put them in the oven and bake for 25-30 minutes. 28 was perfect for us. The rolls should be almost dark brown. Darker than you would normally bake cinnamon rolls because the bottom (which will become the top) has to bake through the caramel, so you want to bake them a little longer to make sure the bottoms aren't doughy.
Let them cool on a rake for about 5 minutes. Then place either another 9x13 pan or a baking sheet on top of the pan and flip them over. Scrap all the yummy gooey caramel out of the pan. Let them sit for another minute or two, and then devour them! (The book recommends letting them sit for at least 20 minutes. Like that was going to happen.)
From start to finish, these took about 6 hours, but they were worth it. This isn't a recipe I will be making every weekend, but it is great for special occasions. It may be our new General Conference treat. It was perfect to make on a Sunday afternoon/evening. Once you get them in the pan, you can put them in the fridge and bake them the next day. Just make sure you get them out of the fridge and let them warm up for 3-4 hours so they can raise before you bake them.