Overnight Caramel Pecan Rolls (Sticky Buns)

I make these on special occasions when the family is here in the summer.  This is an especially good recipe. – Jeanne

This is our families “must have” on Christmas morning. I will typically double the sugar mixture and pecans to make the rolls extra gooey. -Elizabeth

Ingredients

• 2 packages active dry yeast
• ½ cup warm water (105°-115°)
• 2 cups lukewarm milk (scalded then cooled)
• ⅓ cup granulated sugar
• ⅓ cup vegetable oil or shortening
• 3 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 6½ to 7½ cups all-purpose flour
• 2 tablespoons neutral oil (vegetable or canola)
• 1 cup packed brown sugar
• ½ cup butter, softened
• 2 tablespoons light corn syrup
• 1 cup pecan halves
• 4 tablespoons butter, softened
• ½ cup granulated sugar
• 1 tablespoon + 1 teaspoon cinnamon

Instructions

1. Butter two 13×9 baking pans.
2. Dissolve yeast in warm water in large mixing bowl.  Stir in milk, ⅓ cup sugar, oil, baking powder, salt, egg and 3 cups of flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle.
3. Turn dough onto well-floured surface; knead until smooth and elastic, 8-10 minutes. 
4. Place oil in a bowl and coat sides and bottom. Put the dough in the bowl, cover and let rise in warm place until double in size, about 1½ hours.  (Dough is ready if an indentation remains when lightly touched.)
5. In a small saucepan, heat brown sugar and ½ cup butter until melted. Remove from heat and stir in corn syrup. 
6. Divide sugar mixture between the two prepared baking pans.  Sprinkle each pan with ½ cup pecan halves.
7. Punch down dough; divide into halves.  Roll 1 half into rectangle, 12×10 inches.  Spread with 2 tablespoons of the butter.  Mix ½ cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle. Roll up, beginning at 12-inch side.  Pinch edge firmly to seal. Repeat with remaining dough.
8. Cut each roll into twelve 1-inch slices.  Place slices slightly apart in pan (12 slices per pan).  Wrap each pan tightly with heavy-duty aluminum foil. Refrigerate at least 12 hours but no longer than 48 hours.  (To bake immediately, do not wrap.  Let rise in warm place until double, about 30 minutes.  Bake as directed below.)
9. Pull out pan(s) about 30 minutes prior to baking. Preheat oven to 350° F. Remove foil from pans.  Bake until golden, 30-35 minutes.  Immediately invert pan on heatproof serving plate.  Let pan remain a minute so caramel drizzles over rolls.  Makes 2 dozen rolls.

Notes

• For the heatproof serving plate, I will line a rimmed baking sheet with foil and invert the pan onto it. Keeps all the yummy caramel contained and makes for easy clean up.