Instructions

For the Dough:

In a large bowl, combine 1 1/2 cups flour and yeast; set aside.

In a medium saucepan, add the milk, sour cream, butter, sugar and salt. Cook over medium heat, stirring occasionally until mixture registers 120° to 130° on a candy thermometer Pour heated milk mixture over the flour mixture. Add vanilla and egg; stir well. Gradually stir in enough remaining flour (about 1 1/2 cups) until a soft dough form and pulls away from the sides of the bowl.

Lightly flour the surface; turn out dough and knead until elastic and smooth (about 5 minutes). To prevent sticking add remaining flour in small amounts at a time. Spray a large bowl with non stick cooking spray. Place dough in the bowl, turning to coat the top. Cover and let rise in a warm, draft-free place (75°) until doubled in size (about 1 hours and 15 minutes).

Lightly punch down dough, cover and let it rest for 5 minutes. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread softened butter over dough, sprinkle filling over butter, lightly press mixture into dough. Starting with the long side, roll dough into a log. Press ends to form the log into a 12-inch log. Cut 12 (1-inch) pieces. To continue, go to the freezer version or to continue on...

For the Filling:

In a small bowl stir together the sugar, cinnamon, flour and salt. Spread softened butter over dough, sprinkle filling over butter, lightly press mixture into dough.

FOR FREEZER VERSION:

Place rolls on a cookie sheet lined with parchment paper. Place flat in the freezer. Freeze completely. Place frozen rolls in a zip to bag. When ready to bake, place the rolls onto a cookie sheet lined with parchment paper and let the rolls thaw, before they start to rise .....continue below.

To continue on....Spray a 10-inch cast-iron skillet with non stick cooking spray. Place rolls in prepared pan. Cover and let rise in a warm, draft free place (75°) until doubled in size (about 45 minutes).

Preheat oven to 350°. Bake until golden brown (about 25-30 minutes). Let the rolls cool (about 30minutes).

For the Caramel Pecan Glaze:

In a medium saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute, stirring frequently. Stir in pecans, and let stand for 3 minutes. Pour over rolls. ENJOY!