Preparation Steps

• In a large bowl, whisk together flour, sugar, and salt. Add yeast and mix well.
• In a separate bowl, combine warm milk and melted butter. Add to dry ingredients along with the egg. Mix until a shaggy dough forms.
• Turn dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
• Once doubled, punch down the dough and turn it out onto a lightly floured surface. Roll into a 12x18 inch rectangle.
• Spread softened butter evenly over the dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
• Starting with the long edge, tightly roll the dough into a log. Cut into 12 equal slices.
• Place rolls in a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.
• Preheat oven to 350°F (175°C) and bake for 25-30 minutes, or until golden brown.
• While the rolls are baking, prepare the caramel topping. In a saucepan, combine heavy cream, brown sugar, and butter. Bring to a simmer over medium heat, stirring constantly. Remove from heat and stir in vanilla extract.
• Pour caramel topping over warm cinnamon rolls and serve immediately.