OVERNIGHT STICKY BUNS

Steps:

• 1. For the dough: in a cup combine water, sugar and yeast, stir to dissolve. Let stand until foamy, about 5 minutes.
• 2. In a large bowl, with a mixer on low speed, blend yeast mixture with milk, butter, remaining 1/4 cup sugar, egg yolks, salt and 3 cups of flour until blended. With a wooden spoon stir in 3/4 cup flour.
• 3. Turn dough on to a lightly floured surface and knead until smooth and elastic, about 5 minutes, working in enough of the remaining 1/4 cup of flour just to keep the dough from sticking.
• 4. shape into a ball, place in a greased bowl, turning dough to grease top. cover with plastic wrap and let rise in a warm place (80-85 degrees) until doubled in volume, about an hour.
• 5. Meanwhile, prepare filling: In a small bowl combine cinnamon and sugar, set aside. Reserve melted butter.
• 6. For topping: In a 1-quart sauce pan combine brown sugar, corn syrup, honey, maple syrup, butter, and salt, heat over low heat, stirring occasionally, until butter and brown sugar have melted.
• 7. Grease a 13" by 9" baking pan, pour warm melted brown sugar mixture into pan.
• 8. Punch down dough, turn onto a lightly floured surface and let rest for 15 minutes. Roll dough into a 12" by 18" rectangle.
• 9. Brush dough with melted butter and spinkle with cinnamon brown sugar mixture. Starting at the long side, roll up dough (like you would a jelly-roll) place seam side down on surface and cut crosswise into 20 slices.
• 10. Place slices, cut side down on melted brown sugar mixture in prepared pan. Cover and refrigerate for at least 12 hours or up to 15 hours.
• 11. Preheat oven to 375. Remove rolls from refrigerater 1 hour before baking. Bake buns until golden, about 30 minutes. Remove from oven, let cool slightly in pan, no more then 5 minutes. Place serving tray or jelly-roll pan over the top of the baking pan and invert, remove pan. Serve warm.
• 12. Leftovers can be frozen in foil, just reheat in foil at 350 for 15-20 minutes.