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1
Warm the milk in a small saucepan until steaming.
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2
Dissolve the yeast in 1/2 cup warm water.
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3
Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon.
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4
Add the yeast mixture and mix until combined.
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5
Stir in the flour to form a soft dough.
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6
Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes.
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7
Transfer the dough to an oiled bowl, turning to coat.
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8
Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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9
Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes.
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10
Remove from the heat and add the heavy cream; whisk until combined and slightly cooled.
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11
Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely.
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12
Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl.
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13
Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface.
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14
Spread the filling on the dough and roll up, starting at a long side.
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15
Cut into 1-inch pieces and arrange cut-side up on the caramel.
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16
Cover loosely and let sit at room temperature until puffed, about 1 hour.
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17
Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes.
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18
(Put a baking sheet on the lower oven rack to catch any drips.)
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19
Let cool slightly on the baking sheet, then invert onto a large cutting board or platter.
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20
Photograph by Antonis Achilleos
