For the dough:
1 tsp instant dry yeast or bread machine yeast (I would probably use a *whole* packet of regular dry yeast if you don't have the instant or bread machine varieties)
1 cup warm water
1/4 cup sugar
1/2 tsp salt
2 Tbs melted butter
1 cup whole wheat flour
2-2 1/2 cups unbleached hard winter wheat flour (or bread flour)
I throw all those things into the bread machine and put it on "dough". You can just mix everything, knead it until elastic (about 10 minutes by hand, five minutes by dough hook in a stand mixer), and let rise until doubled.
Mix together: 1/4 c brown sugar, 1/4 cup white (castor) sugar, and 2 tsp. freshly ground cinnamon in a bowl.
Prep a 9x13 pan. Punch down the dough, fold it twice, and then roll out into a rectangle. I like it more than a foot wide (maybe 18 inches? Not sure) and about a foot deep. I then spread 1 Tbs melted butter over the whole surface, and then sprinkle on the cinnamon sugar. You can also add nuts, raisins, or even a chopped apple (I like 3/4 of a Gala roughly chopped with the skin still on) at this point, just spread over the sugar. Roll everything up. Cut into 12 equal pieces.
... sticky caramel option ...
If you want the caramel sticky option with pecans mix the following together:
1/3 cup melted butter
1/2 cup brown sugar
1 Tbs corn syrup
1 cup gently toasted pecan pieces (or any other nut you like to see on a sticky bun)
Spread that into the bottom of the pan. I don't usually do the fruit or nuts with the sticky option, but that's up to you. If you don't, no problem either. Jet can't eat the caramel or nuts with his braces so I've left this option out for a while.
.... end sticky caramel option ...
Place the pieces in the 9x13 pan. I usually do 3 by 4 across the thing... and then I cover it with aluminum foil and put it in the refrigerator overnight.
The next morning, pull the cinnamon rolls out of the refrigerator and then start your oven to heat to 375 (I am at altitude, so you sea level dwellers might want to make that 350). When the oven is good and hot, uncover the rolls and put the pan into the oven and bake 25-30 minutes until golden brown.
If you did the caramel sticky option, get out a sheet pan and turn the whole thing over and scrape out the remaining goo and spread over the rolls. Then dive in.
Otherwise, let the pan cool for 10 minutes, and while you're waiting you can (if you didn't do the sticky pecan option) make cream cheese frosting. It's dead simple.
4 ounces of cream cheese
1 tsp vanilla extract
1 cup sifted powdered/frosting sugar
Just throw the cream cheese and vanilla into the stand mixer, beat until fluffy, then slowly add the powdered sugar until it's all absorbed. You can fridge it to make it stiffer if you want, but I kind of just like spooning it over the rolls.
And if you needed reminding. You can eat them now. XD