Windowpane Test: The windowpane test is used to tell when the dough has developed enough gluten. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute and check again.




Proof the dough overnight: I recommend allowing your dough to rise slowly overnight (or at least 6 hours) in the fridge. Cold dough is so much nicer to work with! But you can also let it proof at room temperature for one hour and make the sticky buns immediately.




Make the sticky buns within 24 hours: To find that sweet spot between properly proofed with a developed flavor and over-fermented, I recommend giving the dough at least 6 hours to rise in the fridge, but no more than 24 hours.




Cut the dough with dental floss. To get a clean cut of each bun, use unflavored dental floss rather than a knife.