I use cornstarch in the syrup for sticky cinnamon rolls. (brown sugar, butter, corn syrup, cornstarch boiled together then put into the pan) Seems to help them stay sticky rather than the syrup runs off.
Another recipe I have uses flour in the filling for I imagine the same reason. Filling is brown sugar, flour, butter and cinnamon then a portion is mixed with water and put into the pan before adding the rolls to make the syrup.