With milk, potato, eggs, AND sour cream in the dough, these syrup- and nut-topped sticky buns are moist, tender... and packed with flavor.
To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor. Mix and knead — by hand, mixer, or bread machine — until you've made a very soft, smooth dough.
Allow the dough to rise, covered, for about 1 to 2 hours; it'll become slightly puffy, but won't double in bulk.
While the dough is rising, prepare the pan(s): use a 9" x 13" pan, or two 9" round pans.
To make the topping: In a small bowl, combine the melted butter with the corn syrup. Pour this mixture into the prepared pan(s). Sprinkle the brown sugar over the top, followed by the diced nuts.
To assemble the buns: Transfer the dough to a lightly greased work surface, and roll it into a 16" x 20" rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1" wide along one short edge of the dough.
Starting with the filling-covered short edge, roll the dough into a log. If using a 9" x 13" pan, cut the log into 12 portions, about 1 1/2" per slice. If using two 9" pans, cut the log into 16 portions, about 1" each and divide between the 2 pans (8 rolls in each).
Place the buns in the prepared pan(s), leaving about 1/2" between them. Cover the pan(s), and let the buns rise for 1 1/2 hours; again, they won't rise much, they'll just seem to spread a bit. Want to shape the buns, then refrigerate overnight and bake the next day? See "tips," below.
Towards the end of the rising time, preheat the oven to 350°F.
To bake the buns: Bake the sticky buns for 40 to 45 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown.
Remove the buns from the oven, loosen their edges with a knife, and carefully turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature.
Storage information: Store leftovers at room temperature, well wrapped, for several days; freeze for longer storage.
No Baker's Cinnamon Filling in your pantry? Substitute with 8 tablespoons (113g) unsalted softened butter, 1 cup (213g) brown sugar, and 4 teaspoons cinnamon, mixed together until smooth. Omit the water in the filling.
