Overnight Sticky Buns

For this month's second recipe I wanted to make something really special for the crew at the office. For some reason the first batch of dough did not rise,,,,at all. I have no idea why, probably has something to do with living at 4,800 feet. The second batch was better but did not rise as much as I thought it should have. They still tasted good. Also I did not add the currants. Somewhere I have this thought that cinnamon rolls have raisins or currents in them but sticky buns should be plain thus allowing one to savor the taste of the topping with the cinnamon filled rolls.

Overnight Sticky Buns

Dough:
1/4 cup warm water (105-115 degrees)
1 package active dry yeast
1 tsp PLUS 1/4 cup sugar
3/4 cup milk
4 tblsp butter, softened
3 large egg yolks
1 tsp salt
about 4 cups flour

Filling:
1/2 cup packed brown sugar
1/4 cup dried currants
1 tblsp cinnamon
4 tblsp butter, melted

Topping:
2/3 cup packed brown sugar
3 tblsp butter
2 tblsp light corn syrup
2 tblsp honey
1 1/4 cups pecans, coarsely chopped

1) Prepare dough; in cup, combine warm water, yeast and 1 tsp sugar. Stir to dissolve. Let stand until foamy, about 5 minutes.

2) In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, remaining 1/4 cup sugar, egg yolks, salt and 3 cups flour until blended. With wooden spoon stir in 3/4 cup flour.

3) Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Working in enough of remaining 1/4 cup flour to keep dough from sticking.

4) Shape dough into ball; place in greased large bowl turning dough to grease top. Cover bowl with plastic wrap and let rise in a warm place (80-50 degrees) until doubled, about an hour.

5) Meanwhile prepare filling: in a small bowl mix together brown sugar, currants and cinnamon; set aside. Reserve melted butter.

6) Prepare topping; in a 1 qt. saucepan, combine brown sugar, butter, corn syrup and honey; heat over low heat until brown sugar and butter have melted. Grease 9x13 pan; pour brown sugar mixture into pan and sprinkle evenly with pecans.

7) Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. Roll dough into 18x12 inch rectangle. Brush dough with reserved melted butter and sprinkle with cinnamon mixture. Starting at long side, roll dough up jelly roll fashion; place seam side down. Cut crosswise into 20 slices.

8) Place slices, cut side down, on topping mixture in pan making 4 rows of 5 slices each. Cover and refrigerate for at least 12 hours or up to 15 hours.

9) Preheat oven to 375. Bake rolls until golden. about 30 minutes. Remove from oven, immediately place tray over pan and invert; remove pan and let rolls cool slightly.