A delightful twist on classic sticky buns, these rolls are soft, gooey, and packed with cinnamon flavor.
Warm the milk and dissolve the yeast with a pinch of sugar.
Ensure the milk is warm, not hot, to avoid deactivating the yeast.
Combine the flour, sugar, and salt in a large bowl.
Sift the dry ingredients to remove any lumps for a smoother dough.
Add the yeast mixture, eggs, and melted butter to the dry ingredients and mix to form a dough.
Mix until the dough is smooth and elastic, but not sticky.
Knead the dough on a floured surface until smooth.
Knead for about 8-10 minutes to develop the gluten structure.
Let the dough rise in a greased bowl, covered, until doubled in size.
Place the bowl in a warm area to speed up the rising process.
Prepare the topping by melting butter, brown sugar, and corn syrup in a saucepan.
Stir constantly to prevent the sugar from burning.
Spread the topping mixture evenly in the bottom of a baking dish.
Ensure an even layer for consistent caramelization.
Roll out the dough into a rectangle and spread with softened butter.
Roll the dough evenly to ensure uniform rolls.
Sprinkle the dough with brown sugar and cinnamon.
Distribute the filling evenly for consistent flavor.
Roll the dough tightly into a log and cut into slices.
Use a sharp knife or dental floss for clean cuts.
Place the rolls on top of the topping in the baking dish.
Leave some space between rolls to allow for expansion.
Bake the rolls in a preheated oven at 375°F for 20 minutes.
Check the rolls for a golden-brown color to ensure they are done.
Let the rolls cool slightly before serving.
Invert the rolls onto a plate to showcase the caramel topping.
