Mix yeast, 1 tsp. sugar and warm water until dissolved. Set aside.
2In food processor pulse about 2 times:
flour, sugar, nutmeg and salt.
3Mix the yeast mixture above, with the 1 cup milk, 1/4 cup water, and egg, then; Add slowly to processor and process until it forms a ball. Process one more minute.
4Knead about 8 minutes, adding no more than 1/4 cup flour.
Let rise until doubled, about 45 minutes. (Depends on how warm your kitchen is)
5For Sticky Stuff/ Caramel:
Combine in small saucepan the 1/3 cup milk, brown sugar, syrup and butter. Bring to a boil., stirring constantly. Remove from heat.
6After dough has doubled, punch it down. Let rest 5 minutes. Roll into a 24x10 rectangle on a lightly floured surface.
7Use a pastry brush to coat dough surface with melted butter.
(Start with a half of a stick).
Sprinkle the Cinnamon mixture over the melted butter on the dough. Roll up.
Cut 12 slices.
8Coat baking pan with butter. (Two 9-inch round pans are recommended)
Sprinkle with 3/4 cup chopped nuts. Top with Sticky Stuff (brown sugar mixture).
Arrange 12 slices, cut side up, in each round pan. (6 buns per pan).
9Cover with plastic wrap coated with cooking spray.
Refrigerate 8-24 hours or until doubled in size.
10Preheat oven to 375 degrees.
Bake 23 minutes or until nicely browned. Invert on plate or another pan.