Instructions

• Whisk the flour, yeast, granulated sugar, and salt in a large bowl.
• Stir in the warm milk, egg, and melted butter until a shaggy dough forms, then knead for 5 minutes until smooth.
• Cover and let the dough rise in a warm place until puffy, about 45 minutes.
• Stir the caramel base ingredients together and spread them in a greased 9-inch round pan.
• Roll the dough into a 12-by-9-inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon.
• Roll tightly from the long side and cut into 12 pieces. Arrange them over the caramel base.
• Let the rolls rest 15 minutes while the oven heats to 350 F.
• Bake 18 minutes, until golden and the centers look set.
• Cool 5 minutes, invert onto a plate, and serve warm.