Caramel Cinnamon Rolls

1 In a large bow, dissolve yeast in the warm water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.2 Turn dough onto a floured surface: knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled.3 Punch the dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12 in x 10 in rectangle. Spread each with 2 tbsp butter.4 Combine sugar and cinnamon; sprinkle over butter to within 1/2 inch of edges. Roll up jelly-roll style and pinch seam to seal.5 Cut each into 12 slices or more if you want thinner ones. Place in two greased baking pans. Cover and refrigerate for up to 24 hours.6 Remove rolls from the refrigerator and let stand for 30 minutes. In a small saucepan, combine topping ingredients. Bring to a boil and stir for about 1 minute. Afterwards pour over the dough.7 Bake at 350 for 30 to 35 minutes or until golden brown. Immediately put onto serving plates. Yield: 2 dozen or a little more.

When baking them carefully watch them depending on the size they will be done a little quicker.