Caramel Cinnamon Rolls

Ingredients:

• 2 c scalded milk, cooled to 110 degrees
• 1/4 c sugar
• 1 T instant yeast
• 2 eggs
• 2 tsp salt
• 6 c flour
• 1/4 c butter, softened
• 1 c brown sugar
• 1 c granulated sugar
• 2 T cinnamon
• 1 stick butter
• 1 c whipping cream
• 1 1/2 c brown sugar
• 1 1/2 c granulated sugar
• 2 T corn syrup

Instructions

1. Combine the cooled milk with the yeast and sugar, and let sit for about 10 minutes.
2. Add eggs, salt, butter and flour until a smooth dough is formed.
3. Let rest for 10 minutes, then knead for about 5 minutes.
4. Place dough into a greased bowl, cover, and let rise till double in size.
5. While rising, make the cinnamon sugar and caramel sauce.
6. For the Cinnamon Sugar - mix together 1 cup brown sugar, 1 cup white sugar, and 2 tablespoons cinnamon.
7. For the Caramel Sauce - mix the cream, 1 1/2 c brown sugar, 1 1/2 c white sugar, and corn syrup.
8. Ounce the dough has doubled in size, punch it down, and let it rest for about 5 minutes.
9. Divide the dough in 1/2, setting aside one half, and rolling out the other half into a large rectangle.
10. Spread the butter evenly on the surface of the dough.
11. Spread about 1 cup of cinnamon sugar over the butter on the dough.
12. Roll the dough and pinch the edges to hold in place.
13. Pour about 1 cup of Caramel sauce into the bottom of each pan.
14. Cut the dough into 1 1/2 inch slices and place in the pan with the caramel sauce.
15. Repeat steps with other half of dough.
16. Cover the pan with plastic wrap and let rise, or cover with foil and put in freezer to cook for another time.
17. Once the rolls have doubled in size, Bake 22-25 minutes at 350 degrees.
18. Remove from oven and let cool about 5 minutes, then turn them onto another pan.