Two good sticky bun recipes come from Ina Garten and Pillsbury. Reviewers on FoodNetwork.com give Ina Garten's sticky buns four stars out of five stars, and the Pillsbury caramel sticky buns four and a half stars out of five stars.
To make Ina Garten's sticky buns, preheat the oven to 400 degrees Fahrenheit and mix 12 tablespoons of butter with 1/3 cup of brown sugar. Place a tablespoon into 12 muffin cups, and then take 1/2 cup of chopped pecans and distribute them evenly into each cup. Brush a sheet of puff pastry with melted butter, then top with 1/3 cup of brown sugar, 1/2 cup of raisins and 1 1/2 teaspoon of cinnamon.
Roll the pastry around the filling, and finish with the seam down. Trim the ends, and slice into six equal pieces. Place each piece into a muffin cup, and then repeat the process with a second puff pastry. Bake the sticky buns for 30 minutes, then allow them to cool down for five minutes. Invert the buns onto parchment paper, and then allow them to cool.
For the caramel sticky buns, preheat the oven to 375, and place 1/4 cup of melted butter into a round cake pan. Stir in 1/4 cup of brown sugar, 2 tablespoons of corn syrup and 1/4 cup chopped pecans. In a bowl, mix 3 tablespoons of butter and with 1/3 cup of sugar and 1/2 teaspoon of cinnamon. Take 12 uncooked Pillsbury buttermilk biscuits, dip them into melted butter and the sugar mixture, and then place them into the pan. Bake them for 18 to 22 minutes, let them cool for two minutes, and then invert the buns onto a plate.