1Scald milk in microwave. (About a minute & 20 seconds.) The milk should be very hot, foamy around the edges, but do not boil. Set aside to cool.
2In a small bowl dissolve 1 1/2 packets (or 4 tsp. jar yeast) with 1 tsp. granulated sugar and 1/4 cup very hot tap water. (About 110 degrees.) Set aside and let yeast work.
3Use a large bowl to mix the lukewarm milk, butter, egg, sugar and salt together. Add yeast.
4Add about 3 cups of flour - up to 3 1/2 cups total. Gently mix with wooden spoon. Add enough flour so that a dough ball forms, but dough is very tacky to the touch.
5Flour your work surface or use a Silpat mat. Turn out dough ball and gently knead about 5 minutes. Dough should be smooth, but a little sticky to the touch. Don't overwork dough.
6Grease a large bowl with soft butter or oil and place dough inside. "Round up" dough so it is coated with butter or oil. Cover with plastic wrap. (Tip: You can use a felt tip pen to draw a circle on the plastic, this helps you see when the dough has doubled up.)
7Let rise in a warm place for 90 minutes.
8While dough is rising, lightly grease or spray a 15x10 inch glass pan.
9Make Caramel Sauce: In a medium sauce pan: Blend 3/4 cup of brown sugar with 1/8th teaspoon ground cinnamon. Add 1/3 cup butter, 2/3 cup heavy whipping cream, a pinch of salt, and a splash of vanilla extract.
10Slowly heat until bubbles form around the edge of pan. Stir frequently, don't boil!
11Pour sauce in greased baking pan. Set aside to cool.
12After dough has risen: Punch down and let rest 10 minutes.
13Pat out dough on lightly floured surface. Roll dough out to about 1/4 inch - 1/3 inch thickness. You want a rectangle shape, about 12 inches x 16 inches.
14Filling For Rolls: Mix 1 cup packed brown sugar and 1 1/2 teaspoons cinnamon together. (Generous teaspoons if you want to add a little kick to your caramel rolls.) Plus 1/4 cup soft or melted butter.
15Spread soft butter over rectangle, leaving 1/4 inch of the "short edge" clean. (To seal the roll shut.) Sprinkle the cinnamon / brown sugar mixture over the buttered dough.
16Roll up the short side (the 12 inch side) tightly toward the top. Pinch edge to seal together. (A little water on edge will help keep seal together.)
17Use a serrated knife or unflavored dental floss to cut rolls. You want rolls that are about 2 inches thick.
18Place rolls in pan, cut side down on top of sauce mixture. Don't crowd, try to leave about an inch space between.
19Let rolls rise in pan approx. 30 minutes.
20Preheat oven to 350 degrees.
21Bake rolls 20 - 25 min. until golden brown. If you tap the rolls they should sound hollow.
22Immediately cover baking pan (tightly) with a large tray or jelly roll pan, and carefully flip rolls out of pan. Caramel sauce is very hot! Scrape out any remaining sauce and spread on top of rolls. *I Use Ov-Gloves to handle the large, hot baking dish!
23Rolls are very good the next day when you spread a little butter on top and heat in the microwave for about 20 seconds,