• Spray a 9x9 baking dish with cooking spray and set aside.

Caramel

• In a small saucepan, bring the brown sugar, butter, corn syrup and salt to a boil while stirring constantly. Remove from the heat and stir in the cream and salt until combined.
• Pour the finished caramel into the prepared baking pan.

Dough

• In a large bowl mix the flour, sugar, salt and yeast together until evenly dispersed. Set aside.
• In a small microwaveable bowl, mix the water, milk and butter together and heat for 30-45 seconds until the butter is melted. Add the butter mixture to the flour mixture.
• Add the egg to the dough and knead either by hand or with a stand mixer for 3-4 minutes until the dough is no longer sticky.
• Transfer the dough to a lightly greased bowl and let rest for 5 minutes.
• Turn on the oven and preheat to 200 degrees Fahrenheit. Turn the oven off after 10 minutes or once the rolls are ready to go in to rise, whichever comes first.

Filling

• After the dough has rested for 5 minutes, roll it out to a 15x9 inch rectangle.
• Spread the softened butter on top of the dough.
• Mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Roll up tightly from the long end.
• Slice the log into 9 even pieces and lay in the prepared pan on top of the caramel.
• Cover the pan with plastic wrap or foil and place in the warm oven, being sure to turn it off first.
• Let the rolls rise for 20 minutes. Once they have risen, remove the foil or plastic wrap and return to the oven and turn the heat to 375 degrees fahrenheit.
• Bake for 15-20 minutes, until golden brown. As soon as the rolls come out of the oven, carefully invert on a plate or serving tray so the caramel oozes around the rolls.