Memorial Union Sticky RollsLegendary among OSU treats of the 1950s and 1960s.

Directions

• Cream together the sugar, butter and salt in an electric mixer on medium-high using your mixer’s paddle attachment. Whip in egg and vanilla until smooth. Add flour, yeast and milk. Mix on low until dough forms a ball. Switch to the dough hook and increase the speed to medium for about 10 minutes or knead by hand for about 12 minutes. Dough should be supple and tacky, but not sticky. Add a little flour or water while mixing if necessary. Oil a large bowl and transfer dough to it, rolling the dough to coat. Cover the bowl with plastic wrap. Let rise for about 2 hours, or until the dough doubles.
• When the rise is almost done, combine the butter, sugar, brown sugar and salt for the glaze in the bowl of an electric mixer. Cream together for 2 minutes on high with your mixer’s paddle attachment. Add corn syrup and vanilla, and continue for about 5 minutes until fluffy.
• Transfer the dough to the counter. Use a rolling pin to roll into an 18×9-inch rectangle, dusting the top of the dough with flour to keep it from sticking. Spread all ingredients for the filling over the surface, and use your hands to roll the dough up with the long side facing you. With the seam side down, cut this long log of dough into 12 even pieces.
• Coat the bottom of a 9×13-inch baking dish with the gooey glaze, then sprinkle nuts across it. Lay dough circles cut-side-up on the glaze, spacing evenly. Cover with plastic wrap and let rise at room temperature for 80 to 90 minutes, or until circles touch and nearly double in size.
  
  *Make Ahead Trick: Instead of leaving for the second rise, you can refrigerate prepped and covered rolls at this point for up to two days. When you’re ready to bake, proof at room temperature for 3 to 4 hours before putting in the oven.
• Preheat the oven to 350 degrees F and adjust the rack to the lowest shelf.
• Bake the sticky rolls for 30 to 40 minutes, or until golden. Cool the rolls in the pan for 5 to 10 minutes, and then flip the pan over onto another pan or platter. Scoop extra glaze over the rolls. Wait at least 20 minutes before serving. Sticky rolls are best eaten fresh, but can be stored (covered) at room temperature for two days.