Overnight Caramel Pecan Rolls

Calories	327 kcal
Carbohydrate	47 g
Cholesterol	25 mg
Fiber	2 g
Protein	6 g
Fat	13 g
Saturated fat	5 g
Sodium	293 mg
Sugar	18 g

1

Gather all ingredients.

2

Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.

3

Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

4

Lightly oil a large bowl, place 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 hour.

5

Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.

6

When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon.

7

Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.

8

Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).