Caramel Rolls

Combine water 2 tablespoons butter bread flour white sugar milk powder and yeast in that order in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done about 1 hour 45 minutes.

Combine brown sugar light corn syrup and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans.

Turn dough out onto a floured surface punch it down and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size about 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Bake rolls in the preheated oven until golden brown 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.