Caramel Sticky Rolls

Ingredients

• 3½ to 4 cups all-purpose or bread flour
• 1 ⁄ 3 cup granulated sugar
• 1 teaspoon salt
• 2 packages regular active or fast-acting dry yeast (4½ teaspoons)
• 1 cup very warm milk (120°F to 130°F)
• ¼ cup butter, softened
• 1 egg
• 1 cup packed brown sugar
• ½ cup butter, softened
• ¼ cup light corn syrup
• 1 cup pecan halves, if desired
• ½ cup chopped pecans or raisins, if desired
• ¼ cup granulated sugar or packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, softened

Instructions

1. 1Combine two cups of flour, one-third cup of granulated sugar, salt, and yeast in a large bowl, then mix in the warm milk, one-quarter cup of softened butter, and the egg.
2. 2Blend the mixture on low speed for one minute, then increase to medium speed for another minute, scraping down the sides of the bowl as needed.
3. 3Gradually incorporate the remaining flour a half cup at a time until the dough becomes easy to handle.
4. 4Transfer the dough to a lightly floured surface and knead for five minutes until smooth and springy, then lightly grease a large bowl.
5. 5Place the dough in the greased bowl, turning once to coat, then cover loosely with plastic wrap and let it rise in a warm spot for about ninety minutes until doubled in volume.
6. 6Test the dough by gently pressing it with a finger to ensure an indentation remains.
7. 7Boil the brown sugar and a half cup of butter in a saucepan while stirring constantly, then remove from the heat, stir in the corn syrup, pour the mixture into a 13x9-inch baking dish, and scatter the pecan halves over the top.
8. 8Combine the cinnamon, remaining sugar, and chopped nuts or raisins in a small bowl to create the filling.
9. 9Punch the dough down gently, roll it out on a floured surface into a 15x10-inch rectangle, spread with two tablespoons of softened butter, and sprinkle the filling evenly across the surface.
10. 10Roll the dough tightly starting from the long edge, pinch the seam to seal, shape it evenly, and cut into fifteen one-inch slices using a serrated knife or dental floss.
11. 11Arrange the slices in the prepared baking dish, cover loosely, and let them rise in a warm area for thirty minutes until doubled in size.
12. 12Bake in a preheated 350°F oven for thirty to thirty-five minutes until golden brown, then let the dish rest for two to three minutes.
13. 13Invert a serving tray over the baking dish and carefully flip them together, leaving the pan in place for one minute to allow the caramel to drizzle down before removing it to serve warm.
14. 14To bake these as standard cinnamon rolls instead, skip the caramel and pecans, and simply grease the baking dish before arranging the dough slices inside.
15. 15Allow the standard rolls to rise and bake as previously instructed, but do not invert the pan after baking, and instead transfer them directly to a wire rack to cool for ten minutes.
16. 16Finish the cooled standard rolls by drizzling them with a simple powdered sugar glaze before serving.
17. 17To prepare the rolls ahead of time, arrange the unbaked slices in the pan, cover tightly with foil or plastic wrap, and refrigerate for up to twenty-four hours.
18. 18Remove the chilled rolls from the refrigerator, replace the tight cover with a loose layer of plastic wrap, and let them rise in a warm spot for about two hours until doubled.
19. 19Proceed with baking the chilled rolls as directed, noting that the final rise time may be shorter if they expanded slightly in the refrigerator.

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