Fig-Walnut Sticky Buns

Ingredients

• 0.8 cup brown sugar divided packed
• 5 tablespoons butter divided melted
• 2 tablespoons corn syrup dark
• 2.3 teaspoons yeast dry
• 0.5 cup figs dried black finely chopped
• 1.8 cups flour all-purpose divided
• 2 tablespoons granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.3 teaspoon nutmeg 
• 2 tablespoons milk 1% low-fat
• 0.3 teaspoon salt 
• 0.3 cup walnut pieces finely chopped
• 0.7 cup water (100° to 110°)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• baking pan
• measuring cup

Directions

1. Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine 75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk.
4. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands.
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size.
6. Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil.
7. Remove pan from heat; stir in figs.
8. Sprinkle walnuts evenly into a 13 x 9inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.
9. Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.
10. Preheat oven to 37
11. Punch dough down; let rest 5 minutes.
12. Roll dough into a 12 x 10inch rectangle on a lightly floured surface.
13. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border.
14. Sprinkle dough with cinnamon mixture.
15. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends).
16. Cut into 12 (1-inch-wide) slices.
17. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85), free from drafts, 15 minutes or until doubled in size.
18. Bake at 375 for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes.
19. Place a serving platter upside down on top of pan; invert buns onto platter.
20. Serve warm.