Directions

1. In a small bowl- add the yeast to the warm milk and mix the yeast into the milk.

2. In your stand mixer bowl- add the sugar, melted butter and salt and mix with paddle attachment to combine.

3. Add the yeast mixture and mix on low until just combined.

4. Add the eggs and mix on medium speed until they are eggs are incorporated.

5. Switch to the dough hook and add flour, and mix on low-medium until a dough forms. This will take a few minutes. The dough should be very elastic but not sticky.

6. Transfer the dough to a well-greased bowl, turning dough once to coat with oil. Cover with towel, silicon lid, or plastic wrap and let rest until dough doubles in size. The time it takes for dough to double depends on your environment

7. Prepare the pan with caramel:

8. Liberally butter the sides and bottom of a 9x13-inch baking dish or two 9in rounds and set aside.

9. In a small saucepan, bring brown sugar, butter and light corn syrup to a boil while stirring constantly. Pour into the bottom of the prepared pan (if using two 9in rounds, split it evenly between the two pans)

10. Once the dough has doubled in size- Transfer dough to a lightly floured work surface. Roll the dough out into a large rectangle about 12”x16”

Filling:

1. In a small bowl, combine brown sugar, sugar, and cinnamon.

2. Brush the dough with the softened butter, leaving 1/2 inch from the edges unbrushed.

3. Sprinkle the sugar cinnamon mixture evenly over the buttered part of the dough.

4. Starting with the long side, gently roll the dough up as tightly as possible.

5. After it's rolled, gently pinch the edge of the roll so it stays shut.

6. With the seam side down- Using a serrated knife or dental floss to cut the dough into 12 even rolls, about 1 ¾ inches each in thickness.

7. Arrange the rolls in your prepared baking dish with caramel sauce.

8. Heat oven to 375 degrees- Cover the rolls and let them rest while the oven heats.

9. Bake for 20 minutes or until rolls are golden on top and center temp is at 195-205F

10. Allow the rolls to cool for 5 minutes in the pan. Flip pan over onto a serving platter or baking pan with sides. Serve immediately and enjoy!!

11. Warning- the caramel topping gets very hot and takes a little longer to cool than the roll itself. I know it’s difficult but try to hold out for a few minutes so you don’t burn your mouth.