Caramel Pecan Cinnamon Rolls

In a large bowl, dissolve yeast in the warm milk. Add the eggs, butter, sugar, salt and 3 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.

Meanwhile, make the sauce. Melt butter in a large saucepan over medium heat. Stir in brown sugar and corn syrup. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Pour half of the caramel sauce into a greased 13×9 inch baking dish. Set remaining aside.

Punch the dough down. Turn it out of the bowl onto a floured surface. Roll into a 17×15 inch rectangle. Spread the melted butter to within 1/2 inch of the edges. Combine sugar and cinnamon in a small bowl then sprinkle over the dough. Sprinkle half of the pecans over the dough. Roll the dough jelly-roll style, starting with a long side then pinch the seams to seal.

Cut the dough log into 15 slices. Place slices cut side down over the caramel sauce in the dish. Cover the dish and let dough rise until doubled, about 30 minutes. Preheat oven to 350°F.

Pour remaining caramel sauce over the top of the rolls. Sprinkle with remaining pecans. Bake at 350°F for 30-35 minutes or until golden brown. Remove from oven. Let rolls stand 5 minutes before serving.