1-First, heat 1 cup of milk until it’s just steaming with bubbles around the edges, but don’t let it simmer. Pour it into a mixing bowl, add ¼ cup salted butter, ¼ cup granulated sugar, and ½ teaspoon salt, then mix until the butter melts and the mixture cools to about 110°F. Stir in 1 tablespoon yeast and let it rest for 5-7 minutes until it’s foamy, then add 1 large egg and gradually mix in 3 to 4 cups all-purpose flour until the dough is soft and slightly sticky. Knead for 2-3 minutes until smooth, place it in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.

2-Building the Caramel Base: While the dough rises, prepare the caramel by combining 10 tablespoons salted butter, 1 ¼ cups packed light brown sugar, ⅓ cup light corn syrup, and ¼ teaspoon salt in a saucepan. Heat over medium until melted and smooth, without letting it bubble, then remove from heat and whisk in ¼ cup heavy cream and 1 teaspoon pure vanilla extract. Grease a 9×13-inch pan, spread the caramel mixture evenly, and sprinkle 1 to 1 ½ cups coarsely chopped pecans over it. Let it cool to room temperature.

3-Next, mix the filling by combining ½ cup packed light brown sugar and 2 teaspoons ground cinnamon in a small bowl. Punch down the risen dough and roll it into a 10×16-inch rectangle. Spread 4 tablespoons softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top. Roll the dough into a semi-tight log from the long end, cut it into 12 equal pieces, and place them cut-side down in the prepared pan.

4-Baking and Finishing Touches: Cover the pan and let the rolls rise again until puffy, about 1 to 1.5 hours, then bake at 350°F for 20-25 minutes until lightly golden. Let them cool for exactly 10-15 minutes, loosen the edges, and flip onto a parchment-lined baking sheet to release. This step ensures the caramel sets just right, giving you that gooey topping we all love. If you’re looking for similar treats, try our easy cinnamon rolls recipe for another crowd-pleaser.