Cinnamon buns overnight!

By Grammie926

How-To
To bake rolls immediately after placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until double. Bake as directed.
Special Touch
Share a pan of these warm rolls with someone special! They’ll be glad you did!

Ingredients

• Rolls
• 3 1/2 3 1/2
• to 4 cups Gold Medal® all-purpose flour or Better for Bread™ flour
• 1/3 1/3
• cup granulated sugar
• 1 1
• teaspoon salt
• 2 2
• packages regular or quick active dry yeast
• 1 1
• cup very warm milk (120°F to 130°F)
• 1/3 1/3
• cup butter or margarine, softened
• 1 1
• egg
• 1 1
• cup packed brown sugar
• 1/2 1/2
• cup butter or margarine
• 1/4 1/4
• cup dark corn syrup
• 3/4 3/4
• cup pecan halves
• Pecan Filling
• 1/2 1/2
• cup chopped pecans
• 1/4 1/4
• cup packed brown sugar
• 1 1
• teaspoon ground cinnamon
• 2 2
• tablespoons butter or margarine, softened

Details

Servings 10

Preparation

Step 1

In large bowl, mix 2 cups of the flour, the granulated sugar, salt and yeast. Add milk, 1/3 cup butter and the 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 cup at a time, to make dough easy to handle.
On lightly floured surface, gently roll dough in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased large bowl, turning dough to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
Grease 13x9-inch pan. In 1-quart saucepan, heat 1 cup brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
In small bowl, mix all filling ingredients except 2 tablespoons butter until crumbly. Punch down dough. On floured surface, pat or roll into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal; stretch and shape to make even. Cut into fifteen 1-inch slices. Place slightly apart in pan.
Cover unbaked rolls tightly; immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
Heat oven to 350°F. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.