Caramel Pecan Sticky Buns

In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
Beat on low speed, gradually increasing to high until completely combined, about 2 minutes. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
While the dough is rising, make the caramel pecan topping. Line a 9 x 13 pan with parchment paper on all sides. Spread the pecan pralines out evenly on the bottom of the pan. Set aside.
In a sauce pan over medium heat, combine the corn syrup, brown sugar and butter. Stir together until smooth. Allow the mixture to come to a boil. Let it boil for about 1 minute.
Remove from the heat and pour the caramel over the pecans in your prepared pan. Set aside.
Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread 2 Tablespoons of softened butter all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. Sprinkle the cinnamon sugar filling mixture over the butter and pat gently into the dough to make it stick.
From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls over the caramel layer in your prepared pan. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
Bake the rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool slightly, before flipping over onto a large serving board and peeling away the parchment to reveal the gooey caramel pecan bottom. Enjoy!