Ingredients

• 2 cups milk
• 2 , .25 ounce
• 0.5 cups warm water
• 0.33 cups white sugar
• 0.33 cups vegetable oil
• 1 tablespoon baking powder
• 2 teaspoons salt
• 1 large egg
• 7 cups all-purpose flour
• 1 cup packed brown sugar
• 0.5 cups butter
• 2 tablespoons light corn syrup
• 1 cup pecan halves
• 0.25 cups butter , softened
• 0.5 cups white sugar
• 1.5 tablespoons ground cinnamon

Instructions

1. 1 Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.
2. 2 Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
4. 4 When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
5. 5 Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Nutrition per serving