For this recipe, I'm using my stand mixer, but if you don't have a stand mixer, you can easily make this recipe by hand, just replace the mixing in the stand mixer with kneading by hand for 7-10 minutes or until the dough feels elastic and smooth.

I cheated! I turned on my oven for 2 minutes to preheat and then turned it off, and put my dough inside. The warmer temperatures help your dough rise faster.

There is no exact amount of time your dough should rise, it needs to rise until it doubles in size and looks light and airy.

Over medium heat, melt together butter and brown sugar stirring constantly so it doesn't burn. It's ok if it looks grainy now.

When butter is completely melted, remove from heat and add milk (I used heavy cream because I had some to use up and Bonnie needed the milk more than I did. Half and half should work as well). It should be pourable and fairly smooth at this point. Set aside.

If you'd rather make classic cinnamon rolls, you can skip the caramel step and look for a recipe for cream cheese glaze online and follow the same shaping and baking instructions.

Cover with plastic wrap and let rise overnight in the refrigerator (if you want to bake them the same day, you can just let them rise at room temperature one more time before baking). If they aren't risen enough in the morning, use the same trick, preheat the oven for about 2 minutes an then stick them in for about 30 minutes and they should rise and puff nicely. Either way, you'll want to let them come to room temperature before baking them at 350 degrees for about 20 minutes.

When they've finished baking they should be lightly golden brown. Let cool for a few minutes and then get ready to flip them out onto a plate.

Eat them fresh out of the oven! They are so good still warm. If you have leftovers keep them in an airtight container at room temperature or in the freezer and reheat before serving.