Make-Ahead Ooey-Gooey Sticky Buns

Treat your family to a fancy breakfast or weekend brunch with these decadent sticky buns.
Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand for 5 minutes. Lightly pour the flour into dry measuring cups; smooth with a knife. Combine 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg and salt in a food processor; beat 2 times or until smooth. Combine 2/3 cup milk, 1/4 cup water and egg. Turning on the food processor, slowly add the milk mixture and yeast mixture through the cooking chute; process until the dough forms a ball. Cook for another minute. Place the dough on a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to keep the dough from sticking to your hands.Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Spread the pecans evenly over 2 (9-inch) round cake tins smeared with cooking spray. Sprinkle each with half of the brown sugar mixture.Knead the dough; let stand for 5 minutes. Roll out into a 24-inch x 10-inch rectangle on a lightly floured surface; brush the entire surface of the dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over the dough. Starting on the long side, roll up the jelly roll; pinch the seam to seal (do not seal the ends of the roll). Cut the roll into 24 (1-inch) slices using floss or dental floss. Place 12 slices, cut sides up, on each pan. Cover with plastic wrap smeared with cooking spray and let rise in the refrigerator for 8 to 24 hours or until doubled in size.Preheat the oven to 375 degrees.Bake the buns at 375 degrees for 23 minutes. Run the knife along the outer edges of the mold. Place the plate upside down on a baking sheet; flip onto a plate.Using a mixer, combine the yeast mixture, 3 cups flour, granulated sugar, nutmeg and salt in a bowl. Add 2/3 cup milk, 1/4 cup water and egg. Beat on a medium speed mixer until smooth. Place the dough on a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to keep the dough from sticking to your hands. Go to the next step