Caramel Almond Sticky Buns (inspired by Taste of Home: Fall Baking)
1 pckge (2 1/2 tsp) active dry yeast
1 cup plus 2 Tb warm water
1/4 cup sugar
2 Tb butter, melted
2 Tb powdered milk
1 tsp salt
3 1/4 cups all-purpose flour
Caramel:
1 stick (1/2 cup) butter, cut into chunks
1 cup brown sugar
3 Tb golden syrup (can sub light corn syrup)
2 Tb honey
2 Tb Greek yogurt (can sub sour cream)
1/4 cup sliced almonds
Filling:
3 Tb butter, melted
1/2 cup sliced almonds (optional)
1/3 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp allspice
Dissolve yeast in water in a large bowl. Whisk in sugar, butter, powdered milk, salt, and 2 cups of flour- stir briskly till smooth (or beat in mixer). Stir in the rest of the flour, enough to form a soft, slightly sticky dough.
Turn the dough out onto a floured work surface. Knead until smooth and elastic, about 6 minutes, sprinkling with a bit of flour at a time if it gets too stick to work. Butter/spray with cooking spray the large bowl you mixed the dough in (you don't have to clean it) Move kneaded dough to this bowl, then butter/spray the top of the dough. Cover with a clean towel and let rise until doubled, about 1 hour.
Melt butter in a small saucepan. Whisk in sugar, syrup, honey, and yogurt. Cook and stir over medium heat until sugar is fully dissolved. Pour into a 9 x 13 baking dish, sprinkle with almonds.
Punch dough down. Turn out onto floured work space. Roll into a 16 by 12 inch rectangle. Brush with melted butter. Stir sugar and spices together in a small bowl; sprinkle evenly over dough. Sprinkle additional almonds over if desired.
Roll up like a jelly-roll, starting on the long side. Pinch the seam together. Cut into 12 slices, place them cut side down in the caramel. Cover and let rise another 30 minutes. Preheat oven to 350 degrees.
Bake for 25-30 minutes, until golden brown. Cool for a few minutes, then invert onto a serving platter. (Or remove with a flat spatula, invert onto plates, and scoop caramel out to drizzle over the tops)