Caramel Pecan Rolls

Heat the milk in a small saucepan until it reaches a boil; then, take it off the heat and let it cool down to a lukewarm temperature. In another small bowl, mix the yeast with warm water until it becomes frothy and creamy, taking around 10 minutes to achieve this.

Combine the yeast mixture with the milk, sugar, oil, baking powder, salt, egg, and 3 cups of flour in a large bowl; mix everything together until it forms a smooth dough. Gradually add the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough starts to come together and forms a cohesive mass, turn it out onto a lightly floured surface and knead for about 8 minutes until the dough becomes smooth and elastic.

Lightly grease a large bowl with oil, place the dough inside it, and coat it evenly with oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it has doubled in volume, taking around 1 hour to achieve this.

Melt the brown sugar and 1/2 cup of butter in a saucepan over low heat; then, remove it from the heat and stir in the corn syrup. Divide this mixture evenly between two 9x13 inch baking pans, and sprinkle 1/2 cup of pecans in each pan.

When the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll it out into a large rectangle, spread with butter, and sprinkle with sugar and cinnamon. Starting from the long side, roll up the rectangle into a log shape, and slice it into 1 inch wide rolls. Place these rolls slightly apart in the prepared pans. Wrap the pans with aluminum foil and refrigerate for at least 12 hours but no longer than 48 hours.

Remove the rolls from the refrigerator and let them stand in a warm place until they have doubled in size again, taking around 30 minutes to achieve this. Meanwhile, preheat the oven to 350 degrees F (175 degrees C).

Bake the rolls uncovered in the preheated oven for 30 to 35 minutes, or until they are golden brown. Immediately invert the pan on a heatproof serving plate and wait for 1 or 2 minutes before removing the pan, so that the caramel drizzles over the rolls.