Caramel-Pecan Sticky Rolls

Ingredients

• 3.5 cups bread flour all-purpose
• 0.3 cup granulated sugar packed
• 1 cup brown sugar packed
• 0.3 cup butter softened
• 0.5 cup butter softened
• 2 tablespoons butter softened
• 0.3 cup plus light
• 1  eggs 
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 1 cup milk (120°F to 130°F)
• 1 cup pecans 
• 0.5 cup pecans chopped
• 1 teaspoon salt 
• 4.5 teaspoons yeast dry

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap
• hand mixer
• rolling pin
• serrated knife

Directions

1. In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast.
2. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
3. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening.
4. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
5. In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup.
6. Pour into 13x9-inch pan.
7. Sprinkle with pecan halves.
8. In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
9. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface.
10. Spread with 2 tablespoons butter; sprinkle with filling.
11. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
12. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
13. Heat oven to 350F.
14. Bake 30 to 35 minutes or until golden brown.
15. Let stand 2 to 3 minutes.
16. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over.
17. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan.
18. Serve warm.