Make-Ahead Ooey-Gooey Sticky Buns

Ingredients

• 1.3 cups brown sugar dark divided packed
• 0.3 cup plus dark
• 2.3 teaspoons yeast dry
• 1 large eggs lightly beaten
• 1 cup evaporated skim milk divided
• 4 cups flour all-purpose divided
• 0.3 cup granulated sugar 
• 1 teaspoon granulated sugar 
• 1 tablespoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 2 tablespoons butter 
• 0.8 cup pecans chopped
• 0.8 teaspoon salt 
• 0.3 cup water 
• 0.3 cup warm water (105° to 115°)

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• blender
• plastic wrap
• measuring cup

Directions

1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
2. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended.
3. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
4. 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, 45 minutes or until doubled in size.
5. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly.
6. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.
7. Punch dough down; let rest 5 minutes.
8. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray.
9. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll).
10. Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.
11. Preheat oven to 37
12. Bake rolls at 375 for 23 minutes. Run a knife around outside edges of pans.
13. Place a plate upside down on top of pan; invert onto plate.
14. Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl.
15. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step