Spray a 8×8 inch baking pan with non-stick spray. Set aside
In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside. Do not overheat otherwise topping will become hard after cooking.
In a stand mixer, mix together water, half & half, sugar, and yeast. Let sit for 15 minutes.
Add in butter, salt, and egg. Mix until combined. Add in flour until dough comes together and isn’t sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
On a floured surface, roll dough into a 12×8 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 9 equal slices. Place in prepared 8×8 inch baking pan on top of previously prepared caramel sauce.
Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
Store leftovers in air right container.
