This recipe is a two step recipe. Actually, kinda three step. But, it requires a recipe for Rich Breakfast Dough (recipe to follow) which they say can be used not only for these sticky buns but also coffee cake (which I can't wait to try). And this book has so many side notes and tips it's crazy. But good crazy.
Transfer to a cooling rack for 5 minutes, then turn the buns out of the pan. To do this, run a knife or small spatula around the edge of the pan to loosen the buns. Place a large plate or rimmed baking sheet upside down on top of the cake pan. Wearing oven mitts, hold the cake pan against the plate and invert it. The sticky buns will fall out of the pan onto the plate, along with their syrup and nuts. Serve the sticky buns warn or at room temperature.
P.S. Thank you for all the kind words about my wedding cake. The bride and groom loved it.