Caramel Rolls

• Dough:
• 3/4 cup water
• 2 tablespoons butter
• 2 cups white bread flour
• 2 tablespoons white sugar
• 1 1/2 tablespoons nonfat dry milk powder
• 1 teaspoon fast-rising dry yeast
• 1/2 teaspoon salt
• Sauce:
• 1/2 cup brown sugar
• 1/4 cup light corn syrup
• 1/4 cup butter
• 1/4 cup chopped pecans (optional)
• Filling:
• 1/4 cup butter, softened
• 1/2 teaspoon ground cinnamon

1. Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes.
2. Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.
3. Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

water, butter, white bread, white sugar, nonfat dry milk powder, fastrising dry yeast, salt, brown sugar, light corn syrup, butter, pecans, filling, butter, ground cinnamon

Taken from www.allrecipes.com/recipe/260902/caramel-rolls/ (may not work)