Directions

For the Dough

1. Using a stand mixer with a hook attachment mix flours, sugar and salt the mixing bowl.

2. In a small bowl dissolve yeast with lukewarm water and stir in 2 tsp of sugar. Let sit till yeast beings to bubble. Meanwhile warm 1 cup of milk in the microwave for 1 min. whisk in 2 eggs and melted butter into the warm milk. While the mixer is running add in milk mixture and yeast mixture to the dry ingredients. Mix until the dough comes together around the hook into a smooth ball.

3. Let dough continue to knead for 5 min. Remove dough and spray the bottom of your mixing bowl with a non-stick spray. Put the dough back into greased bowl and cover with plastic wrap. Let sit for 1-2 hours or until doubled in size.

4. Grease a 9x13 inch pan, set aside

For the Caramel Sauce

1. For the Carmel Sauce: In a heavy bottom saucepan add butter, milk, sugar and salt. Warm over med heat until butter dissolves and sauce begins to boil. Let simmer for 2 min, stirring occasionally. Sauce will begin to thicken. Remove from heat and add the vanilla. Pour caramel sauce into the bottom of prepared 9x13 pan.

Once dough has doubled in size

1. Once dough has doubled in size remove from bowl and roll out into a 12x18 rectangle on a floured surface. Spread the softened butter for the filling all over the rolled-out dough. Sprinkle with brown sugar and cinnamon making sure to cover the dough evenly. Starting at a long end, carefully and tightly roll dough up into a log. Cut in half using a sharp knife. Then cut each half into 6 pieces, for a total of 12 pieces. Place cut rolls into pan with caramel sauce. Cover with plastic wrap and allow to rise for 45 min.

2. Put rolls into 375 degree preheated oven and cook for 25 min or until golden brown on top. Remove from oven and let cool for 5 min before flipping pan onto a serving platter.