Overnight Caramel Pecan Rolls

Recipe View Warm milk in a small saucepan over medium heat until it just begins to bubble (about 3-5 minutes); remove from heat and let cool until lukewarm. In a small bowl, dissolve yeast in warm water; let stand until creamy and foamy (about 10 minutes).

Recipe View In a large bowl, combine the yeast mixture, lukewarm milk, 1/3 cup sugar, oil, baking powder, salt, egg, and 3 cups of flour; beat until smooth. Gradually stir in the remaining 4 cups of flour, 1/2 cup at a time, beating well after each addition. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic (about 8-10 minutes).

Recipe View Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1-1.5 hours).

Recipe View While the dough is rising, prepare the caramel pecan topping: In a saucepan over medium heat, melt brown sugar and 1/2 cup butter until smooth and combined (about 3-5 minutes). Remove from heat and stir in corn syrup. Divide the mixture evenly between two 9x13 inch baking pans. Sprinkle 1/2 cup of pecan halves evenly in each pan.

Recipe View Once the dough has doubled in size, punch it down to release the air and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches. Spread the softened 1/4 cup butter evenly over the dough. In a small bowl, combine the 1/2 cup sugar and cinnamon; sprinkle evenly over the buttered dough.

Recipe View Starting with the long side, tightly roll up the rectangle into a log. Slice the log into 1-inch thick rolls. Arrange the rolls slightly apart in the prepared baking pans, placing them cut-side up. Wrap the pans tightly with aluminum foil and refrigerate for at least 12 hours, but no longer than 48 hours.

Recipe View In the morning, remove the pans from the refrigerator and let them stand in a warm place until the rolls have doubled in size (about 30-45 minutes). Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Recipe View Bake the uncovered rolls in the preheated oven until golden brown and the caramel is bubbly (about 30-35 minutes). Immediately invert each pan onto a heatproof serving plate. Wait for 1-2 minutes before carefully removing the pan, allowing the warm caramel to drizzle over the rolls. Serve warm and enjoy!