Refrigerator Upside-Down Sticky Buns
45 to 60
20 to 25
1/2 cup brown sugar, packed
3/4 cup Karo® Light OR Dark Corn Syrup
3/4 cup coarsely chopped pecans
4 tablespoons butter OR margarine, softened
4-1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup butter OR margarine, cut into pieces
4 tablespoons butter OR margarine, melted
4 tablespoons brown sugar, packed
1 tablespoons cinnamon
Combine topping ingredients. In pre-sprayed muffin tins, drop 2 teaspoons of topping mixture into each muffin compartment. Set aside.
In mixing bowl, combine 1-1/2 cups flour, sugar, yeast, and salt. Heat milk, water, and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed of electric mixer for 2 minutes. Stir in enough remaining flour to make a stiff batter. Grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. On floured surface, punch dough down and roll into a 12 X 18-inch rectangle. Brush with butter and top with filling to within about 1 inch from the edge of the dough. Roll up long ways, as for a jelly roll, and slice into 18 sections 1 inch each. Lay cinnamon-side down on pecan topping mixture in each muffin compartment.
Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. Preheat oven to 375°F. Bake for 20 to 25 minutes, or until golden brown. Immediately invert onto serving dish and let rest 8-10 minutes, then remove from muffin tins. Serve immediately.