Yeast Cinnamon Rolls

dough:
1 pkg Rapid Rise yeast (2 1/4 tsp)
1/2 c water
1/2 c milk
1/3 c sugar
1/3 c butter
1 tsp salt
1 egg
3 1/2-4 c flour

filling:
1/4 cup butter softened
1/2 cup sugar
1 Tbsp Cinnamon
Mix sugar and cinnamon together

delicious sticky goodness: Make this after dough is cut into slices
1/2 cup butter melted
1 c packed brown sugar
2 Tbsp corn syrup
1 cup chopped pecans (optional)

In a large mixing bowl (or the bowl of a stand mixer) combine 2 1/2 cups flour, sugar, salt, and yeast.

Heat milk, water and butter til butter is melted and it is steaming but not boiling. (prob can be done in microwave but I usually do it on the stove.) Pour into the dry ingredients and mix.  Add the egg and the rest of the flour 1/2 cup at a time til a nice dough forms.  Dump onto a floured surface and knead til smooth (or use dough hook on stand mixer for a few minutes).  Cover (either with plastic wrap, or a kitchen towel) and let rest for 10 minutes (this resting is important in order to get it to roll out.)

Dump onto a floured surface (I like to flour parchment paper because it makes it easier to roll the rolls) and roll out into a large rectangle (15x9ish).  Spread softened butter over dough and sprinkle the sugar and cinnamon mixture over the dough evenly.   Roll the dough up tightly into a log beginning with the long edge and pinch the edge to seal it up.  stretch the log out to make it even.   cut into approx 1 1/2 inch slices.

Melt the 1/2 cup butter, stir in the brown sugar and corn syrup, then add the pecans if wanted. Pour this mixture of delicious sticky goodness into a  greased 9x13 pan the place the roll slices on top of the syrup with a little space in between. Let the rolls rise in a warm area til doubled (this will totally depend on how warm your house is--but usually for 30 -60 minutes ).

Bake at 375 for 25-30 minutes.  If they brown too quickly you can cover with foil and continue baking.