1. Scald 1 c. milk. To scald milk, heat milk in a small saucepan on your stovetop or pour the milk into a microwave safe bowl and heat. When the milk begins to steam, it is considered scalded.
2. Cool slightly. Remove from heat and allow to cool to about 115 degrees. Want it warm, not hot to the touch.
3. Add yeast and brown sugar. Pour your scalded milk into your mixing bowl and add 1 Tbsp. yeast and 1/4 c. brown sugar. Stir, then allow mixture to rest for about 5 minutes. This will activate the yeast.
4. Melt butter. While the milk/yeast mixture is resting, melt 1/4 c butter and set aside.
5. Add egg. When the milk/yeast mixture has rested, add 1 egg. Using the dough hook attachment on your mixer, begin mixing on a slow speed.
6. Add salt and melted butter.
7. Add flour and knead. Slowly add flour and continue to knead dough at a slow speed for about 5 minutes.
8. Let Rise. Let the dough rest in the mixing bowl. Cover with a clean kitchen towel and let rise until it has doubled in size. Punch down and let it rise a second time, until it doubles in size once more.
9. Roll dough. Sprinkle a little bit of flour onto a large, clean surface (like a table or countertop). Using a rolling pin, roll out dough into an oval shaped rectangle. You'll want it to be rolled pretty thin - about 1/4 inch thick.
10. Spread with butter. Spread room temperature butter onto the entire dough rectangle.

11. Sprinkle with cinnamon & sugar. Mix together 1/3 cup sugar with 1 Tbsp. cinnamon. Sprinkle mixture evenly over the buttered dough.
12. Roll up the dough and cut. Carefully, roll up the dough and slice it into approximately 1 1/2 inch pieces.
13. Put in pan. Pour syrup into a 9 x13 baking dish, or 2, 9 inch pie pans. Place cinnamon rolls directly onto the syrup. Be sure to leave plenty of room between each roll, as they will grow quite a bit as they rise!

14. Rise. Cover the pan of sticky buns with a clean kitchen towel and allow to rise until doubled in size a final time.

15. Bake. Preheat oven to 325 degrees about 25 minutes, or until browned nicely.

16. Flip! As soon you take the sticky buns out of the oven, flip the pan upside down onto parchment paper (or a large, flat plate if using a pie pan for baking). Helpful tip: I like to put parchment paper on a baking sheet, put it like a lid over the top of the pan of sticky buns, then holding onto the baking sheet and the pan together. It is important to do this step while the sticky buns are hot out of the oven. Otherwise, as they cool, the syrup will want to harden onto the pan and you may have a difficult time removing them.

Enjoy! By now your house will smell fantastic and your family may be ready and waiting with forks and plates. Allow the sticky buns to cool a bit and they are ready to be devoured! Wonderful served with a glass of cold milk and iced or hot coffee.