Way-Ahead Sticky Buns

The beauty of this recipe (besides the taste) is that you can make it up to 2 days ahead of time and just keep refrigerated. Time of rising not included.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Dough

• 4  cups white bread flour
• 1⁄3 cup sugar
• 1  teaspoon salt
• 2  envelopes instant yeast
• 1  cup milk, warm
• 1⁄3 cup butter
• 1  egg

• Topping

• 1  cup brown sugar, packed
• 1⁄2 cup butter
• 1⁄4 cup corn syrup
• 1  cup pecans, halved,toasted

• Filling

• 2  tablespoons butter, room tempera ture
• 3⁄4 cup pecans, chopped,toasted
• 1⁄4 cup brown sugar, packed
• 1 1⁄2 teaspoons ground cinnamon

Directions

1. For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
2. For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13" x 9" pan; sprinkle pecan halves on top.
3. For filling: punch down dough; roll out into 15" x 10" rectangle; spread with butter.
4. Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
5. Preheat oven to 350°F.
6. Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.