I found this recipe in some magazine and we like it.  Please note that the tube pan should not have the removeable bottom!  I tried it in an angel food cake pan once with disasterous results as the honey sauce leaked out - what a mess. It also fits into two regular bread loaf pans.  When cooled, slice and serve with butter.

Sometimes, I put the dough, with the honey sauce, into a pan as regular cinnamon rolls

We've made this since at least as far back as our stay in Shoreline with Jonathon and Erika. They came up in conversation the other night during a hangout and I thought I would post the recipe in case others would like to experience them. We highly recommend them (partly because most of the mixing takes place the night before and therefore the mornings are easier). Our cookbook tells us that this recipe comes from the 1896 Fannie Farmer Cookbook.