Follow the basic dough recipe in the link above, or whatever dough recipe you want to use is fine. I always add a little bit of vanilla to my dough when I make these rolls. Because the caramel sauce isn't sugary enough... (hence, the name!)
Before you place the rolls in the pan, make the following caramel sauce:
In a pot, I mix:
1 stick of butter
1 C Brown Sugar
1/4 C Water
After the butter has melted and the brown sugar is dissolved, remove from heat and add:
1/4 C Heavy Cream
One glug of corn syrup or honey
Dash of Salt
Mix well, and pour on the bottom of your pan. (I do spray a little bit of oil onto the bottom and sides of the pan first) Spread evenly. Place about 1 C chopped pecans or walnuts on the Caramel Sauce, then proceed with the Roll Recipe, where it says to cut with some dental floss, and place in the pan.
Heat oven to 375 degrees. Let rolls rise for about 20-30 minutes on the stovetop, until they start to fill the pan.
Bake for 20-25 minutes, or until browned on top. Immediately place another pan on top of the rolls and invert pan of rolls. Enjoy with your morning espresso! (or evening glass of wine.)
