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1
Take the caramel-lined pan out of the refrigerator.
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2
Cut the log of dough into 9 equal pieces.
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3
(It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.)
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4
Lay the pieces cut side down on top of the caramel.
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5
Don't worry if it's a tight fit.
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6
Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours.
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7
The rolls should fill the pan and extend 1/2 to 3/4-inch above it.
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8
In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven.
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9
Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty.
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10
It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly.
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11
Set the pan of buns on a rack to cool for 5 minutes.
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12
Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate.
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13
Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots.
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14
Let them cool until just warm before serving.
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15
(Clean the pan by soaking it in very hot water to dissolve the caramel.)
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16
Store any leftovers covered in plastic wrap at room temperature.
