Step 1

Grease a 9 x 13-inch baking dish. Set aside.

Step 2

Melt the butter in a medium saucepan over medium heat.

Step 3

Add the brown sugar and corn syrup to the melted butter, and let the mixture come to a boil while stirring constantly.

Step 4

Boil for 2 minutes, then pour it directly into the baking dish.

Step 5

Sprinkle the chopped pecans over the hot caramel and set the dish aside.

Step 6

In a saucepan, heat the milk until it’s lukewarm, approximately 110-115 degrees Fahrenheit (40-45°C). It should feel warm to the touch, but not uncomfortable.

Step 7

Pour the warm milk into a large bowl (or the bowl of a stand mixer), then add both packages of yeast and leave them to dissolve (5-10 minutes). When ready, the mixture will be foamy, with a yeasty smell.

Step 8

Add the eggs, butter, sugar, salt, and 3 cups of flour. Mix with a dough hook until fully combined and smooth. Or knead by hand until the dough is soft and tacky (but not sticky). Add more flour as needed.

Step 9

Lightly flour a flat surface and scrape the dough out of the bowl.

Step 10

Gently knead the dough with floured hands until it is smooth and elastic. This will take approximately 6-8 minutes.

Step 11

Grease a large bowl with oil and place the dough inside. Add a light layer of oil over the dough.

Step 12

Cover the bowl with a clean dish towel and let it sit in a warm place until it’s doubled in size. Approximately 1 hour.

Step 13

In a medium bowl, mix the cinnamon and granulated sugar. Set aside.

Step 14

When the dough has doubled in size, punch it down gently with a fist and turn it onto a floured surface. Roll the dough into a large 17 x 15-inch rectangle of even thickness.

Step 15

Spread two tablespoons of softened butter over the dough, leaving about 1/2 inch around the edges.

Step 16

Sprinkle the cinnamon sugar mixture over the butter. Coat generously and press it gently into the butter.

Step 17

Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. Pinch the seam to seal.

Step 18

Cut the log into 15 slices and place them on top of the caramel sauce in the 9 x 13-inch pan.

Step 19

Cover and let the dough rise until each roll has doubled in size (about 30 minutes).

Step 20

Preheat the oven to 350 degrees Fahrenheit (175°C) and bake for 30-35 minutes or until golden brown.

Step 21

Let the pan cool for five minutes, then flip it over onto a platter or large plate. Use a spatula to scrape any extra caramel pecan sauce from the pan onto the cinnamon rolls and serve warm.