Helen's Cinnamon Buns are famous in our family, our neighbourhood and our home town. No one makes them better. You will love this simple recipe. Not nutritious, but outrageously delicious.
Once dough is rolled into a large rectangle a good half inch or thicker, place dobs of softened butter over entire surface
Note about the Dough Recipe
The recipe for the dough can be found here
Note about the Goo
I never make one batch at a time of cinnamon buns, thus, I always double this recipe and divide it into two 10 x 12 pyrex pans. It is easier to make in a bigger batch.
Note about Baking Temp and Time
As every oven is different, a lower temperature and a longer bake time is the solution to this. You will have to experiment with your oven if this happens to you. For me, 350 for 28-30 minutes works well, and I do have to cover the top with heavy foil to avoid over-browning the past 10 minutes.
When the cinnamon rolls are lightly golden brown, if you are new to bun baking (and a perfectionist) spot-check their internal temperature with an instant-read thermometer to test doneness. Their internal temperature should be 190–200°F (88–93°C). I find 197˚C is where mine is at. It is critical to ensure the centre buns bake to 197˚C so they don't sink which can be a problem.