Icebox Cinnamon-Nut Sticky Buns

Directions

• Combine 1 3/4 cup of flour, the yeast, granulated sugar, milk powder, and salt into a large mixer bowl. Combine water and oil in a small saucepan and heat to 125°F to 130°F.

• With mixer on low speed beat liquid into dry ingredients until blended.

• Raise speed to high and beat for 2 1/2 minutes. Add egg and beat for 1 minute longer.

• Vigorously stir in about 2 1/2 cups more flour, or enough to yield a knead-able dough.

• Turn dough out on a clean, lightly floured surface. Gradually knead in enough more flour to yield a smooth and manageable but not dry dough. Shape dough into a ball and transfer to a large well-greased bowl.

• Grease dough top. Cover bowl with plastic wrap and set aside in a very warm spot (80°F to 90°F) for 25 minutes.

• Meanwhile, prepare two 9- or 10-inch round or square baking pans or deep dish pie plates as follows; Grease each pan with 2 1/2 tablespoons softened butter. (reserve rest for brushing on dough).

• Drizzle 1/4 cup corn syrup in each pan; tip pans back and forth to coat with syrup. Sprinkle 2 1/2 tablespoons brown sugar over corn syrup in each pan; reserve remainder for sprinkling over dough. Set pans aside.

• Punch down dough and turn out into a clean, lightly floured surface. Knead for 1 minute, adding a bit of flour if required to make dough slightly firmer and more manageable.

• Roll out dough to an 18 -by 12-inch rectangle. Brush reserved butter evenly over dough surfaces. Sprinkle cinnamon, then reserved brown sugar, then nuts over dough.

• Working from the longer side, roll up dough jellyroll-style. Stretch out and adjust the roll slightly, as needed, to yield an evenly thick log. Cut crosswise into 18 to 20 slices.

• Lay slices in prepared pans and cover pans with plastic wrap. Refrigerate for at least 3 hours and up to 36 hours.

• About 15 minutes before baking time, remove buns from refrigerator to warm up slightly. Preheat oven to 375°F (190°C).

• Bake buns for 28 to 33 minutes, or until tinged with brown on top and slightly springy to the touch. Immediately invert each pan of buns over a platter and serve. Buns are best when served warm from the oven.