Cinnamon Rolls - topping

Method

• Prepare pans: Use non-stick spray to coat the sides of 2 13x9" baking pans.
• Combine brown sugar, melted butter and corn syrup.
• Spread in bottom of pans.
• Sprinkle each pan with half the nuts.
• Prepare filling: Combine the 1/2 cup sugar and the cinnamon; blend well; set aside.
• Prepare dough: Dissolve yeast in warm water.
• Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2-3 cups flour.
• Beat until smooth.
• Mix in enough remaining flour to make dough easy to handle.
• Turn dough onto well-floured board; knead until smooth and elastic, 8-10 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double.
• Divide dough in half.
• Roll one half into rectangle 12 by 10-inch.
• Spread with 2 tablespoons soft butter.
• Sprinkle with half the filling mixture.
• Roll dough, beginning at the long edge.
• Pinch the edge of the dough to seal the roll.
• Cut into 16 slices.
• Place in pan allowing a small space between slices.
• Repeat with the other half of the dough.
• Cover the pans (the new non-stick foil is perfect).
• Refrigerate at least 12 but not more than 48 hours.
• (If you want, you can let them rise until doubled, and bake immediately, following directions below.) Heat the oven to 350°.
• Remove foil from pans.
• Bake until golden, about 30-35 minutes.
• Immediately flip the pans over onto a foil-covered surface (non-stick foil recommended here, too).