MAKE-AHEAD STICKY BUNS

Steps:

• Combine warm water and yeast in a measuring cup and set aside.
• In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
• Slowly add yeast mixture and stir gently until dough forms a ball.
• Add oil to a plastic container or ziploc bag, swirling to coat all sides.
• Put dough into container or bag and refrigerate for at least 4 hours.
• Remove dough from refrigerator.
• Roll dough out onto oiled work surface into a 12"x16" rectangle.
• In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
• Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
• Lightly grease two 9" round cake pans.
• Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
• Stir to combine, then pour half into each pan.
• Sprinkle 1/2 cup chopped pecans over glaze in each pan.
• Place 1 roll in center of each pan, then surround with seven other pieces.
• Cover pans and refrigerate overnight.
• Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
• Preheat oven to 375°F.
• Bake for 15-20 minutes or until tops of rolls are lightly golden.
• Invert each pan onto a serving plate and serve!