In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
In a 2-quart saucepan, heat the brown sugar and 1/2 cup butter to boiling over medium-high heat, stirring constantly; remove from heat. Stir in the corn syrup. Pour into an ungreased 13 x 9-inch pan. Sprinkle with 1 cup pecan halves.
In a small bowl, mix 1/2 cup chopped pecans, 1/4 cup sugar and the cinnamon; set aside.
Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
Using your hands or a rolling pin, flatten dough into a 15 x 10-inch rectangle. Spread 2 tablespoons butter over dough to within 1/2 inch of edges. Sprinkle with chopped pecan mixture. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and 15 inches long. Using a sharp serrated knife or length of dental floss, cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Run a metal spatula or knife around the edge of the pan to loosen the rolls. Place a heatproof tray or serving plate upside down on pan; holding tray and pan with pot holders turn tray and pan over together. Let pan remain 1 minute so caramel can drizzle over rolls, then remove pan. Serve warm.
Makes 15 rolls
Do-Ahead Caramel Sticky Rolls: After placing slices in pan, cover tightly with plastic wrap or foil and refrigerate 4 to 24 hours. Before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in a warm place about 2 hours or until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.
Reprinted with permission from © General Mills, Minneapolis, Minnesota. Betty Crocker Baking Basics, published by Wiley Publishing, Inc. click for book review
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