Caramel Pecan Rolls: Gooey and Soft

Instructions:

1. Whisk warm milk, a pinch of sugar, and yeast together; let sit for 5-10 minutes until foamy.
2. Combine flour, remaining sugar, and salt in a mixer, then add the yeast mixture, softened butter, and egg.
3. Knead on medium-low speed until the dough is smooth, elastic, and clears the sides of the bowl.
4. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (approximately 60-90 minutes).
5. Melt butter in a 9x13 inch baking pan, stir in brown sugar and syrup until smooth, and arrange pecan halves in rows across the bottom.
6. Roll the dough into a 12x18 inch rectangle on a floured surface.
7. Brush the dough with melted butter and sprinkle the cinnamon-sugar-pecan mixture evenly across the surface.
8. Roll the dough tightly into a log and use dental floss to slice into 12 even rolls.
9. Place rolls into the prepared baking pan and let rise for a second time until puffy.
10. Bake for 25 minutes, then immediately invert the pan onto a serving platter to allow the caramel to cascade down the sides.