• In the bowl of a stand mixer, add the warm water, sugar and yeast and stir well. Let the mixture sit for 5-10 minutes until it gets bubbly and activates the yeast.
• Add the melted butter, eggs, salt, and 2 cups of flour, then mix on low using the bread hook for 2 minutes, or until everything is well-mixed.
• Add an additional 3.5 cups of flour, then stir on low to combine. You may need to add up to ½ a cup more (you will know you've added enough flour when the dough pulls away from the sides of the mixing bowl).  Once all of the flour has been added, continue to knead on low for 3 minutes more.
• Turn off the mixer and cover the bowl with a kitchen towel. Let the dough rest in a warm place for about 30 minutes, or until doubled in size.
• Once the dough has double, turn it out onto a floured surface and form it into a small rectangle with your hands. Then, using a rolling pin, gently roll the dough into an approximately 24" x 12" rectangle (should be about ½" thick).  
• Using an offset spatula, or knife, carefully spread the ½ cup of soft or melted butter evenly onto the rolled dough. Sprinkle the cinnamon and brown sugar evenly over the top, then pat down gently. 
• Starting at either 24" side, roll the dough up evenly making sure to get a nice tight tube, then cut into 12 evenly sized slices using a very sharp knife (they should be about 2" each). We recommend using a ruler and pre-marking before you actually make any cuts.
• Lay the slices in a greased 9 x 13" baking pan, cover loosely with a kitchen towel, and let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
• While your dough is rising, preheat the oven to 350 degrees. Once risen, bake in a preheated oven for 18-22 minutes, or until the bottom and the top are golden brown.  
• Remove from the oven and pour the warm caramel sauce over the tops while they are still warm. Let them cool for about 5 minutes, then serve warm. Enjoy!

Caramel Sauce for Cinnamon Rolls

• In a non-stick saucepan over medium-high heat, add the butter and let it melt, then add the brown sugar, Karo Syrup and Sweetened Condensed Milk. Bring to a rapid boil and continue to cook, stirring constantly, until the caramel mixture reaches 215-220 degrees F on a candy thermometer. 
• Once it reaches 220 degrees, remove from the heat and let it sit for a minute or so before pouring over the hot cinnamon rolls.