Make-Ahead Sticky Buns - cooking recipe

Ingredients

1 cup warm water
1 (1/4 ounce) package active dry yeast
3 cups all-purpose flour
1/2 cup instant potato flakes
1/4 cup granulated sugar
1/4 cup nonfat dry milk powder
1/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup vegetable oil
1/4 cup granulated sugar
2 tablespoons unsalted butter, softened
2 teaspoons ground cinnamon
1 cup light brown sugar, firmly packed
1/2 cup light corn syrup
2 tablespoons unsalted butter, softened
1 cup pecans, chopped

Preparation

Combine warm water and yeast in a measuring cup and set aside.
In a large bowl, combine flour, potato flakes, 1/4 cup sugar, dry milk, 1/4 cup butter, vanilla, egg, baking powder and salt.
Slowly add yeast mixture and stir gently until dough forms a ball.
Add oil to a plastic container or ziploc bag, swirling to coat all sides.
Put dough into container or bag and refrigerate for at least 4 hours.
Remove dough from refrigerator.
Roll dough out onto oiled work surface into a 12\"x16\" rectangle.
In a small bowl, make filling by mixing 2 T. butter, 1/4 cup sugar, and cinnamon. Spread across surface of dough.
Starting with the longer edge, roll the dough into a log. Cut the dough into 16 pieces (rolls).
Lightly grease two 9\" round cake pans.
Make the glaze by mixing brown sugar, corn syrup, and 2T. butter in microwave-safe measuring cup and heating 1 minute on HIGH or until butter is melted.
Stir to combine, then pour half into each pan.
Sprinkle 1/2 cup chopped pecans over glaze in each pan.
Place 1 roll in center of each pan, then surround with seven other pieces.
Cover pans and refrigerate overnight.
Remove pans from fridge and allow to rest at room temp about 30 minutes; you will really see the rolls rise during this time.
Preheat oven to 375\u00b0F.
Bake for 15-20 minutes or until tops of rolls are lightly golden.
Invert each pan onto a serving plate and serve!