In a small bowl, combine the brown sugar and cinnamon.
Once the dough has doubled in size, transfer to a well-floured surface, and roll out into a 12X22 inch rectangle; it doesn’t have to be exact. Evenly spread the butter over the dough, then sprinkle with the cinnamon sugar mixture, and lightly press the mixture into the butter.
Starting with the long edge, roll the dough into a log, keeping it tight as you roll. Once you’ve finished rolling, use a sharp knife to cut into 12 rolls. Place the rolls into the prepared baking dish and cover with plastic wrap.
If you’re making overnight sticky buns, place the covered baking dish in the refrigerator at this time (see note section for details on overnight sticky buns). If you would like to finish the sticky buns now, let them rise again for about 30 minutes, or until they start touching.
Preheat the oven to 350 degrees F while you wait for the sticky buns to rise.
Remove the plastic wrap and bake the sticky buns uncovered for 30-35 minutes, or until they are golden brown on the top and the rolls in the center are puffy and cooked through. If the rolls are browning too quickly, loosely cover with aluminum foil. Once done, let the rolls sit for 5 minutes to slightly cool then invert onto a baking sheet.
These rolls are always best enjoyed warm! If we have leftover rolls, I like to pop a roll into the microwave to warm it back up before eating.