Mixing the dough

• Start by activating your yeast. Add the yeast, warm milk, and sugar to your mixing bowl. Mix for a couple of spins. Let this sit for 3-7 minutes.
• Add in the remaining ingredients and mix for 1 minute on medium speed. Check the dough. It should be slightly tacky (sticky), but not too much.
• If you need to add a little more all-purpose flour. Mix on medium speed for 6-8 minutes until the dough is smooth.
• Cover and let this double. Mine took about 50 minutes.
• While it is rising, prepare the caramel mixture for the bottom of your pan. Mix all ingredients together and spread them in the bottom of your pan. Sprinkle with the pecans and set the pan aside.
• Make the filling mixture as well. I like to mix this in a small bowl and set it aside.
• When the dough is ready, sprinkle the surface with flour and roll your dough into a rectangle that is about 18 inches by 24 inches. Spread evenly with the filling mixture.
• Roll the roll and pinch closed.
• Cut rolls into 1 ½-2 inch pieces. Place them in your prepared caramel pan.
• Cover and allow them to rise until they are doubled.
• Preheat the oven at the end of the rising time to 350 degrees.
• Place the pan in the oven and bake for 25-35 minutes.
• I test for doneness by gently pulling up on one of the center rolls. You should be easily able to see if it is done this way.
• Remove from the oven and let it rest for 3 minutes. Then carefully invert it onto a plate or platter. Remember this is very hot!!
• If you need to, run a knife along the edges to remove it.