To Make the Starter:

In a. medium-sized bowl, combine flour, water and instant yeast.  Mix. until a smooth dough forms.  Cover with plastic wrap and let rise overnight, or 12-16 hours. 

To Make the Dough:

In a large bowl, combine starter and all dough ingredients.  Stir by hand to make a soft, smooth dough.  Ideally use a standing mixer with the dough hook attachment.  Cover the dough with plastic wrap and a tea towel. .Let rise for an hour in a warm location or until dough becomes puffy.  It won’t double in size.

To Make the Filling:

In a medium-size bowl, combine sugar, cinnamon and Cinnamon Baking Bits (if using).  Set aside.

To Make the Glaze:

While the dough is rising, spray a 9 x 13-inch baking pan generously with nonstick spray.  Sprinkle brown sugar and nuts evenly over the bottom of the pan.   In another bowl, mix the corn syrup, butter and bourbon (if using).  Drizzle over brown sugar and nuts in pan.  Briefly stir together in pan to combine evenly.  Set aside. 

To Assemble the Buns:

Lightly punch dough down and roll out to a 14 x 20-inch rectangle on a slightly greased workspace.  Spread the filling mixture evenly over the dough, leaving about a 1-inch strip along a long edge.  Roll the dough up into a long log starting with the opposite longest edge.  Pinch the edge of the dough into the log. Using a sharp knife or dental floss, cut the dough into 1 to 1-1/2 inch pieces.  Place each piece, cut side-down, into the prepared pan.  Leave about 1/2-inch in between each roll.  Cover the rolls loosely with lightly greased plastic wrap.  Place in a warm area to rise until puffy, about 1 to 1-1/2 hours.  

While buns are rising, preheat oven to 350 degrees F.  Bake buns for 25-30 minutes.  Finished buns will be golden brown.  You may need to place a sheet of aluminum foil over the pan during the last 5-10 minutes of baking to prevent over browning.   

To serve, line a rimmed baking sheet with parchment paper, foil or wax paper.  Invert baking pan onto the lined baking sheet.  Be careful as the sugar glaze will be hot. This will ensure glaze covers all of the buns.  Be sure to scrape any nutty glaze left in the pan. Remove pan and serve buns warm or at room temperature.   Sticky buns will keep covered at room temperature for up to 3 days, or until they’re gone!