Instructions:

1. Warm the milk in a saucepan until bubbles are formed, then remove from heat quickly. Let it cool until it becomes lukewarm. Using a small bowl, dissolve the yeast in warm water. Let it stand until it becomes creamy. This should take you about 10 minutes.
2. Using a large bowl, combine the yeast mixture and the milk, sugar, oil, baking powder, salt, egg, and 3 cups of flour. Beat the mixture until it is smooth. Mix in the remaining flour, putting in ½ cup at a time, beating well after each half cup. When you have pulled together the dough, turn it our on a lightly floured surface. Knead the dough until it is elastic and smooth. This should take you about 8 minutes.
3. Lightly oil a large bowl, put the dough in the bowl and turn to coat the top part with oil. Cover the bowl with a damp cloth and let the dough rise in a warm temperature until the volume doubles. This should take you about an hour.
4. Heat the brown sugar and ½ cup butter until it is melted. Remove from the heat. Stir in the corn syrup. Part the mixture between two 9×13 inch baking pans.
5. When the dough has risen, punch down and turn out on a lightly floured surface. Roll out the dough in a large rectangle and spread with butter. Dust with cinnamon and sugar. Starting with the long side, roll up the rectangle into a log, and then slice into 1-inch wide rolls. Put the rolls slightly apart in pans.
6. Wrap the pans with aluminum foil and refrigerate for at least 12 hours but not longer than 48.
7. Remove the rolls from the refrigerator and let it stand in a warm place until it doubles in size. This should take you about 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Bake uncovered in the oven until golden brown or about 30 to 35 minutes.
10. Invert pan on heat-proof serving plate immediately. Wait for about 2 minutes before removing the pan so that the caramel drizzles over the rolls.