Making the Dough:

Instructions For Regular/Conventional Yeast:

• Heat the milk in the microwave or on the stovetop until it reaches 120°F. Pour the milk into a large mixing bowl and sprinkle the yeast over the top. Let it stand for about 5 minutes, until the yeast becomes foamy and fluffy.
• Next, add the sugar, salt, vanilla extract, eggs, and melted butter (cooled). Whisk everything together for a few minutes, until the eggs are well beaten.
•  Gradually add in the flour, whisking it in at first, then switch to a spatula as the batter thickens.
• Once the batter pulls together into a dough ball, flour your work surface and transfer the dough.
• Continue to add flour gradually, as needed, kneading the dough until it’s smooth and elastic. The dough should be very soft and just slightly sticky. You can add more than 4 cups, if needed.
• Transfer the dough back into the mixing bowl, cover it with a towel, and set it into a warm corner of the kitchen. Allow the dough to proof until it’s doubled in size, about 1 to 1 ½ hours.

Instructions For Instant Yeast:

• In a large mixing bowl, combine warm milk (about 110°F), sugar, salt, vanilla extract, eggs, melted butter (cooled), and instant yeast. Whisk everything together for a few minutes, until the eggs are well beaten.
• Gradually add in the flour, whisking it in at first, then switch to a spatula as the batter thickens.
• Once the batter pulls together into a dough ball, flour your work surface and transfer the dough.
• Continue to add flour gradually, as needed, kneading the dough until it’s smooth and elastic. The dough should be very soft and just slightly sticky. You can add more than 4 cups, if needed.
• Cover the dough with a towel and let it rest for about 15 minutes before rolling out.

Shaping the Cinnamon Rolls:

• Line a large casserole dish (about 9x13-inches) with parchment paper or spray the inside with a non-stick baking spray.
• Lightly flour your work surface and rolling pin. Roughly shape the dough into a rectangle, then roll it out into a 15x20-inch rectangle.
• Use a spatula to gently spread the ½ cup softened butter over the dough, evenly to all the edges.
• In a small bowl, combine the brown sugar and cinnamon and stir together. Sprinkle this mixture evenly over the butter. Next, sprinkle the diced pecans over the top.
• Starting at the long end of the rectangle, gently but tightly roll the dough into a log. I like to press the edges inwards a bit to create an evenly shaped log.
• Use a very sharp, thin knife to slice the log into 12 equal segments. Transfer the rolls into the prepared casserole dish, spacing them evenly apart.

Proofing & Baking Instructions:

• Cover the tray of cinnamon rolls gently with a towel and set into a warm corner of the kitchen to proof about 45 minutes to 1 hour. The dough should become fluffy.
• I usually keep my rolls next to the stove where I’m preheating the oven.
• While the rolls are proofing, it's a great time to make the caramel sauce for topping. Instructions below.
• Meanwhile, preheat the oven to 350°F. Once the rolls are proofed and oven preheated, it’s baking time!
• Bake the rolls for 10 minutes, then remove them from the oven and pour ¾ cup of cream (or half-and-half) evenly over the rolls.
• Return the rolls back into the oven and continue to bake for an additional 23 to 26 minutes, until the rolls are a rich golden-brown color on top.

Adding the Toppings & Serving:

• As soon as the cinnamon rolls are done baking, remove them from the oven and pour the caramel sauce evenly over the rolls, spreading the sauce evenly. I usually reserve about ¼ cup of the sauce for adding later.
• Sprinkle the remaining ½ cup of diced pecans over the top.
• For serving, use a sharp knife to divide the rolls, then lift them gently from the casserole pan with a rubber spatula. If desired, add extra caramel sauce on top and more pecans.

Making the Caramel Sauce:

• Place the sugar into a medium sized saucepan and pour in the water. Do not stir!
• Bring the sugar and water to a simmer over medium-high heat. Let the syrup simmer without stirring until it becomes a golden-brown color.
• If the syrup starts to crystallize instead of browning, increase the heat.
• Stir in the butter until it’s completely melted, then stir in the heavy cream.
• Remove the caramel sauce from the heat and stir in salt flakes and vanilla extract. Cover the sauce and let it cool until ready to use.