MAKE-AHEAD STICKY BUNS

Make-Ahead Sticky Buns image

Provided by mary Armstrong

Time 1h20m

Number Of Ingredients 20

TO MAKE BUNS
1 pkg (2 1/4 tsp.) dry yeast
1 tsp sugar
1/4 c warm water (100-110 degrees)
3 3/4 c flour
1/4 c sugar
1 tsp nutmeg
3/4 tsp salt
1 c evaporated fat-free milk
1/4 c water
1 large egg, lightly beaten
STICKY STUFF AKA CARAMEL
1/3 c evaporated fat-free milk
1 c dark brown sugar, firmly packed
1/3 c dark corn syrup
2 Tbsp butter plus more for spreading on dough
CINNAMON SUGAR MIX
1/4 c brown sugar
1 Tbsp cinnamon
3/4 c chopped walnuts or pecans

Steps:

1. For Buns: Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
2. In food processor pulse about 2 times: flour, sugar, nutmeg and salt.
3. Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
4. Knead about 8 minutes, adding no more than 1/4 cup flour. Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
5. For Sticky Stuff/ Caramel: Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
6. After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
7. Use a pastry brush to coat dough surface with melted butter. (Start with a half of a stick). Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up. Cut 12 slices.
8. Coat baking pan with butter. (Two 9-inch round pans are recommended) Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture). Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
9. Cover with plastic wrap coated with cooking spray. Refrigerate 8-24 hours or until doubled in size.
10. Preheat oven to 375 degrees. Bake 23 minutes or until nicely browned. Invert on plate or another pan.