• In a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, combine the first six ingredients.
• Using a mixer: Slowly add flour while mixing on low until the dough pulls away from the sides of the bowl.

  Mixing by hand: Knead until a dough ball forms. Stretch and fold or knead every 15–30 minutes for a couple of hours to develop the gluten.
• If you plan to let these rise overnight, you don't need to add the baking powder and baking soda.  If you plan to bake these right away, you'll need to add the baking powder and baking soda to the dough so that it will rise as it bakes.

Make The Caramel Topping

• Combine the topping ingredients in a small saucepan and bring to a boil over medium heat.  Turn heat down to a simmer and cook for one minute.  Allow to fully cool before pouring over rolls

Assemble The Cinnamon Rolls:

• Combine the filling ingredients in a small bowl.
• On a lightly floured surface, roll out the dough using a rolling pin to ¼” thick in the shape of a rectangle.
• Spread the filling ingredients on top of the dough (see video).
• Roll the dough up, beginning with the long side of the rectangle.
• Using a sharp serrated knife, cut rolls into approximately 1 ½” lengths.

  Place in a greased 12-inch cast-iron skillet or 9 x 13 inch baking pan.
• Cover with plastic wrap or beeswax wrap and let the dough rise on the counter or in a warm place overnight.  If you need to wait longer than overnight to bake them, place them in the refrigerator, and pull them out to finish rising a couple of hours before baking.
• You can also freeze these rolls at this point, and take them out of the freezer to raise and bake later on.
• The next morning or when you're ready to bake, preheat your oven to 350 degrees.
• Pour the cooled caramel over the rolls before baking.  It will sink to the bottom of the pan, and form the sticky caramel topping for these rolls.
• Bake for 30 to 35 minutes or until golden brown.  
• Flip the rolls upside down on a platter so the caramel is on the top.  You can add nuts or toasted pecans if desired.
• Serve warm with a cup of coffee or tea from Farmhouse Teas.
• Savor every bite!  Store any leftovers in an airtight container in your refrigerator for up to one week, although I know they'll never last that long.
• If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21