2 pkg. dry yeast
1 1/2 c. milk
1/2 c. warm water
6-8 c. flour
1/2 c. sugar
1 tbsp. sugar mixed with yeast
4 tbsp. butter
1/2 tsp. vanilla
3 eggs
1 tsp. salt

FILLING:

1 c. sugar
4 tsp. cinnamon
1/4 c. butter, melted

Mix the dough like bread. Roll out into a rectangle. Spread cinnamon sugar onto melted butter. Roll long end up like a jelly roll. Cut into 1 1/2 inch slices. Then make the caramel in the saucepan. 36 cinnamon rolls without caramel.

CARAMELS:

1/2 c. brown sugar
1/4 c. butter, melted
1 tbsp. light corn syrup
1/3 c. pecans

Heat slowly, stirring often. Pour into 2 round cake pans. Place rolls cut side down over the hot caramel. Cover. Let rise in warm place until double in size, 30-45 minutes. Bake at 375 degrees for 20 minutes. Cool 2-3 minutes, invert on a rack and remove pan. Recipe makes 12 rolls. 36 rolls with caramel.