The idea behind this recipe, from King Arthur Flour, is that it's a quick version of sticky buns. There's no yeast, so there's no rising, and you don't even need a mixer. It took me about an hour, including mixing, rolling and baking. Waiting for them to cool from molten to merely warm takes a little longer, but it's worth it. The recipe is also pretty flexible -- I used maple syrup instead of dark corn syrup, soured milk instead of buttermilk, and added cinnamon, ginger and more nuts to the filling. I could also see adding apples or pears, dried cranberries, or even dark chocolate chips.