• Dissolve 1/2 teaspoon of the sugar in 1 cup lukewarm water. Sprinkle 1 1/4 teaspoons active dry yeast on top of the water and let stand for 10 minutes.
• Meanwhile, whisk 2 cups all purpose flour , 1/2 cup whole wheat flour, 1/4 cup skim milk powder, and 1 teaspoon salt together in the bowl of a stand mixer that is fitted with a dough hook.
• When yeast becomes puffy in the warm water, stir it up, then stir in the 2 Tablespoons granulated sugar, 1 1/2 Tablespoons canola oil, and the lightly beaten egg. Turn the stand mixer on low speed, and slowly pour the water mixture into the flour mixture. Continue to mix until the dough forms a cohesive ball and is no longer sticking to the sides of the bowl, scraping down the sides frequently. If the dough is still sticking to the sides of the bowl, add another 1/4 cup of the flour 1 Tablespoon at a time, ensuring that all the flour has been incorporated before adding any more.
• Remove the dough from the stand mixer. Form it into a ball and transfer to a large bowl that has been lightly oiled. Cover and let rise in a warm spot for 1-1.5 hours, until doubled in size.
• While you're waiting for the dough to rise, mix together 3/4 cup brown sugar and 2 teaspoons cinnamon in a small bowl until it's evenly combined and no large lumps of brown sugar remain. Set aside.
• When the dough has risen, punch it down and roll it into a 12x16" rectangle (the long sides should at the bottom - closest to you, and the top). Spread 4 Tablespoons softened unsalted butter evenly over the dough. Spread it all the way to 3 of the sides, but leave 1/2-1" unbuttered at the top edge. Sprinkle half of the cinnamon-brown sugar mixture evenly over the butter.
  
• Stir together 4 Tablespoons melted unsalted butter, 1/4 cups corn syrup, and the remaining cinnamon-brown sugar mixture in a small bowl until no streaks of butter remain and the mixture resembles caramel. Spread this mixture evenly over the bottom of a 9x13" baking pan.
• Roll the cinnamon sugar-topped dough rectangle up from the bottom edge (the one closest to you) evenly to the top to form a 16" long cylinder. Roll the cylinder so that the seam is at the bottom. Cut the cylinder into 8 equal pieces using a sawing motion with a sharp serrated knife (each piece should be 2" wide).
  
• Place the pieces swirl side up (and down) in the prepared baking pan (place them so that they have even spacing between each piece as well as the sides of the pan). Cover with greased plastic and place the pan in the fridge overnight.
  
• In the morning, remove the pan from the fridge. Move an oven rack to the middle position and heat the oven to 350°F. Bake the sticky buns until they are golden brown on top and the buns in the middle have an internal temperature of 190°F using an instant-read thermometer, about 30-35 minutes (if using a glass baking dish, add an additional 5-10 minutes to the baking time).
• After baking, let the buns rest in the pan for about 15 minutes, then turn the pan onto a baking sheet or cutting board while the dish is still warm (if you let the buns cool completely in the pan, the sticky syrup topping will harden and it will be very difficult to remove them).

To Bake Now:

• If you don't want to let the dough rest overnight to bake in the morning, it's completely possible skip that step. Simply follow the recipe to the end of step 8, but instead of putting the baking pan in the fridge, leave it on the counter and prep the oven by moving the rack to the middle position and heating it to 350°F. Once the oven has reached temperature, go ahead and remove the plastic from the pan and put it in the oven. Because the dough isn't cold, the baking time will be a little shorter. Bake for about 25 minutes, or 30 minutes if using a glass baking dish. It's best to check for doneness by inserting an instant-read thermometer into the center of one of the middle buns (the temperature should be about 190°F).