Caramel Nut Rolls

This is my all time favorite "cinnamon roll" recipe. Great for breakfast or dessert. They do take a little bit of work but are also totally worth it!!! I like to double the topping part of the recipe because if you don't it never seems like enough. If you want to try it out, make one batch of the filling and spread in the pan. If you think it's enough, move on. If not, make another batch and add it to what's already in the pan... after all, the topping is the best part!

Dough
1 cup warm milk (105-115 degrees)
1 package dry yeast
1/2 cup sugar
5 to 5.5 cups flour
1 tsp salt
1/2 cup unsalted butter, softened
2 eggs

Filling
1/4 cup sugar
2 - 3 tsp ground cinnamon

Topping
1/2 cup butter
2/3 cup brown sugar (packed)
2 tbsp light corn syrup
1.5 cups pecan halves

• Pour warm milk into a large bowl. Stir in yeast and sugar, let stand for 5 minutes (See my butter roll recipe tips for details about this part).
• Beat in 2 cups flour, salt, softened butter, and eggs until blended. Gradually stir in enough flour to make soft dough.
• Transfer dough to lightly floured surface and knead until smooth and elastic (about ten minutes).
• Place dough in buttered bowl, turning to coat top. Cover bowl with plastic wrap and let dough rise until doubled (about one hour).
• Punch down dough, and on lightly floured surface roll in to large rectangle (about 1/3 inch thick). Brush with melted butter and sprinkle filling evenly over dough. Press in to dough with a rolling pin.
• Starting at long edge, roll up dough as tightly as possible, jellyroll fashion. Cut dough crosswise in to slices about 1.5 inches thick.
• Filling - Bring butter, brown sugar, and corn syrup to a boil. Add pecan halves.
• Lightly butter sides of 9 x 13 pan, pour topping over bottom and arrange rolls over topping, leaving space for them to rise. Cover and let rise until doubled (about 1 hour).
• Bake at 350 degrees for 25-30 minutes. Remove from oven and let cool for about 10 minutes. Invert on to large platter and serve.