Method 1. Allow dough to rise in bowl per recipe. Once the buns are shaped, put them in their pan and pop them, covered, in the fridge overnight (I use my metal 9x13 with its metal lid, which is not airtight, but an airtight bag is fine too). Let stand on the counter for 10-15 minutes in the morning. Bake 10 degrees warmer than the recipe originally called for OR add 5-10 minutes to the original baking time using the original baking temperature.
Method 2. Allow dough to rise, allow shaped buns to rise to the point where you would bake them. Then, instead, wrap the pan up tight and freeze them. The day before you want them, put the frozen buns in their pan in the fridge for 12 or so hours. Then, bake the same way as #1.
Isn't that handy? I made sticky buns using method #2 on Christmas morning because there were so many festivities piled up that I couldn't bear the thought of fiddling with sticky buns on Christmas eve evening.
|Sticky buns in the pan, just before baking.|