I made these rolls for brunch this morning. I mixed them up last night and baked this morning.  Here is the original recipe, I halved it and modified it for my bread machine, which made it a really simple process. Next time, I will probably substitute butter for the oil, and also grease the sides of the pan. I also rolled raisins inside half of them. Yum!

Overnight Caramel Pecan Rolls

1 cup milk
2 1/4 tsp active dry yeast
1/4 cup warm water
3 tbsp cup white sugar
3 tbsp cup vegetable oil
1/2 tbsp baking powder
1 teaspoon salt
1 egg white
3 1/2 cups all-purpose flour

1/2 cup packed brown sugar
1/4 cup butter
1 tablespoons light corn syrup
1/2 cup pecan halves

butter, softened
1/4 cup white sugar
3/4 tablespoon ground cinnamon

1.     In bread machine add, milk, water, sugar, oil, baking powder, salt, egg white, flour, and yeast in order directed by bread machine manufacturer. Set on dough cycle.
2.     Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Sperad in 9×13 inch baking pan. Sprinkle pecans in pan.
4.     When dough is finished in machine, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls, using dental floss, thread, or knife. Place the rolls slightly apart in pans. Wrap pan with aluminum foil and refrigerate overnight.
5.     Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6.     Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.