Pecan Caramel Rolls

OVERNIGHT RECIPE
* 1 package dry yeast (about 1 T)
* 1 cup warm water
* 1/4 cup granulated sugar
* 1 teaspoon salt
* 2 tablespoons melted butter
* 1 egg
* 3 1/4 to 3 1/2 cups flour
* 1 cup butter (more)
* 2 cup brown sugar (more)
* 4 tablespoon corn syrup (more)
* 2 T cream
* 2/3 to 1 cup pecan halves
* sprinkle of Cinnamon if you like

In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate for a few hours.

In a non-stick sauce pan melt butter, brown sugar, corn syrup and cream. Pour half of the caramel into greased oblong 9 by 13-inch pan or two round cake pans. Sprinkle pecans on the bottom of the pan. Place the rest of the caramel on stove on low to keep soft. On floured board, roll out the dough into about a 9 by 15-inch shape. Spread rest of the caramel over the dough and sprinkle with Cinnamon. (The last time I made this I actually had to make the caramel a few times because I wasn't able to cover all of the dough so you may want to double the amount of caramel you make). Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices (I use string or floss) and place in the 9 by 13-inch prepared pan. Spray plastic wrap with non-stick spray and then cover the rolls. Place in refrigerator overnight. In the morning take it out of the refrigerator while you preheat the oven. Bake in a preheated 375 degree oven for 25 to 30 minutes. For the last 5 to 10 minutes, cover with tin foil and put on the bottom rack. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

I found the basics for this recipe here and then adjusted it and tweaked it over a few times to make a gooey -sticky caramel roll. We use it for Christmas morning so I make the whole thing and then refrigerate it overnight. Then I just take it out and pop it in the oven in the morning. It's even better if you use mom's Cinnamon roll recipe and add the caramel instead of her filling, but I can't spin it like she does when I have caramel inside.