Caramel Pecan Breakfast Rolls

Warm milk in a small saucepan until it bubbles; remove from heat and let cool until lukewarm.

Dissolve yeast in warm water in a small bowl; let stand until creamy, about 10 minutes.

Combine yeast mixture, milk, sugar, oil, baking powder, salt, egg, and 3 cups flour in a large bowl; beat until smooth.

Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.

When dough has doubled in size, 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. Place rolls slightly apart in pans.

Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48 hours.

Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350°F (175°C).

Bake uncovered in preheated oven until golden, 30 to 35 minutes. Immediately invert pan on a heatproof serving plate. Wait for 1 or 2 minutes before removing the pan, so that caramel drizzles over rolls.