Cinnamon Rolls OR Sticky Buns

This is the same dough recipe that I use for the dinner rolls. There's a variation for sticky buns following the recipe below, along with instructions for freezing dough.

Cinnamon Rolls
Dough:
1 cup milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup shortening
3 1/2 cups bread flour (all purpose is o.k. too)
2 1/2 tsp yeast

Filling:
1/2 cup butter, melted
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts(optional)
1/2 to 1 cup raisins(optional)
(Plump raisins in boiling water for 10 minutes. Drain off water, or use in the sticky buns goo recipe.)

Frosting: (optional)
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 tsp vanilla
about 2 Tbsp milk
Mix powdered sugar and butter. Stir in vanilla, flavorings, food color, and milk. Beat until frosting is smooth and of spreading consistency. Add a little more sugar if its too thin.

Place ingredients in a bread machine and turn on the dough setting...OR place in a mixer with a dough hook and knead 10-15 minutes...OR mix all ingredients and knead by hand 20-25 minutes. When kneaded, cover and let rise until double....about 1 hour. After the dough has doubled, punch down and roll into a rectangle. Pour melted butter over the dough, and spread evenly. In a bowl, combine brown sugar and cinnamon. I like to sift the brown sugar and cinnamon together to remove any lumps. Sprinkle the cinnamon brown sugar, nuts, and raisins over the dough. Starting on a long end, tightly roll up dough. Cut into 12 pieces.Place rolls in a greased 13"x9" cake pan.Heat the oven to 100 degrees. Place a pie pan of boiling water on the bottom rack. Place the rolls on the top rack and let rise 1 hour, or until double. Remove all pans from the oven and preheat it to 350 degrees. Put rolls back in, and bake 20 minutes, or until golden brown.
Makes 1 dozen

Sticky Buns:
Make rolls as directed above. Before adding rolls to the pan, make the following sticky goo.
3/4 cup butter
1 1/2 cups brown sugar
1/2 cup honey
1/2 cup cream
1/2 cup water(use plumped raisin water here, if desired)
2 cups walnuts or pecans, coursely chopped (optional)
In a saucepan over medium heat, melt together the butter and brown sugar. Remove from heat, let cool, and whisk in the honey, cream, and water. Spread the goo in the bottom of the pan. Add nuts in a layer on top. Place rolls on top of goo. Proceed with baking insructions. After removing from the oven, invert pan onto a large cookie sheet.

FREEZE
After kneading, rising, punching down, and forming cinnamon rolls...place on a cookie sheet in the freezer for about 1 hour, or until frozen solid. Place in ziptop freezer bags...label and date. To thaw...place rolls into a greased cake pan. Cover. Leave on counter (not in the refrigerator) overnight for 10 to 12 hours.