Caramel Rolls

This is another First for me!! I have never made Caramel Rolls, These are phenomenal. Loved every bite i took of these. I made 1 batch for my family for breakfast and there was only 1 left on the kitchen table by the time breakfast was over. I will be making these again no doubt!

Rolls
3 1/2 to 4 C Flour
1/3C Sugar

1tsp Salt
2 pkg yeast (41/2 tsp)
1C Very Warm Milk
1/4 C Butter (softened)
1LG Egg

Caramel Topping
1C Packed Brown Sugar
1/2 C Butter (softened)
1/4C Corn Syrup
1C Pecans (optional)

Filling
1/2 C Pecans or Raisins (optional)
1/4C White or Brown Sugar
1tsp Cinnamon
2T Butter (softened)

1. In a large bowl, mix 2 cups of flour, 1/3 C granulated sugar, the salt and yeast. Add warm milk 1/4 C butter and egg. Beat with an electric mixer on low speed1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

2. Place dough on lightly floured surface. knead about 5 minutes or until dough is smooth and springy. Place dough in bowl, let rise in warm place about 1 1/2 hours or until dough has doubled in size.

3. In 2qt saucepan, heat brown sugar and 1/2 C Butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into an ungreased 9x13 pan. Sprinkle with pecan pieces.

4. In small bowl mix all filling ingredients except 2 T Butter. Set aside.

5. Gently push fist into dough to deflate. Flatten dough with hand or rolling pin into a 15x10 rectangle on a lightly floured surface. Spread 2 Tablespoons of softened butter onto the rolled out dough, sprinkle with the filling. roll the rectangle up tightly. Pinch edge of dough into roll to seal. Cut roll into 1 inch slices. Place in 9x13 pan allow to rise in a warm area for 30 minutes or until doubled in size.

6. Heat oven to 350' Bake 30-35 minutes or until golden brown. Let stand 2-3 minutes. Place heatproof tray onto pan immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls, remove pan. Serve Warm.

Delicious!!  Happy Baking!