I served these on New Year’s morning and they were a big hit, so thought I would share the recipe.  I have had it in my box for over 20 years and never made them before.  Thank you, Aunt Louise, who is 90+ years and counting!

Dissolve: 2 pkg yeast (or 2 TB) in ½  cup warm water if not using instant yeast)

Add:  2 cups warm milk

Stir in: 1/3 cup sugar

                        1/3 cup oil

                        3 tsp baking powder

                        2 tsp salt

                        1 beaten egg    

                        3 cups flour

Using a mixer, beat till smooth.   Add up to 4 cups of flour, one cup at a time until the dough forms a ball and doesn’t cling to the sides of the bowl.  Knead for a few minutes. Let dough rise till double. 

Roll out to 1/8 in. in a rectangle; spread with butter and sprinkle brown sugar and cinnamon on the dough.  Then roll it up and slice the rolls about ¾ in. wide.  Place in greased pan, cover, and put in the frig. overnight.         

In the morning remove rolls from frig. and let stand for 15 minutes or so before baking. 

Heat:  1 cup brown sugar

            ½ cup butter

            2 TB Karo syrup in a saucepan. 

Pour syrup mixture over rolls when ready to bake. Bake at 350 degrees for 30 to 35 minutes until golden brown. 

If you have a heavy-duty mixer that will handle bread dough, you can do all the kneading in it.  Also, if you use instant yeast, you don’t have to put it in the warm water first.  I substituted a cup of oat bran for one of the first 3 cups of flour, and I put pecans in the syrup before pouring over the rolls.