In the bowl of a stand mixer, combine yeast, sugar, and warm water. Mix and let sit for 15 minutes until foamy.

Add the oil and salt. Stir with a spatula.

Attach the dough hook and add half the flour. Start the mixer and knead to absorb the flour.

Gradually add more flour, a little bit at a time, until the dough is less sticky and pulls away from the sides of the mixer. When you touch the dough, it should bounce back slightly.

Continue kneading for 5 minutes, once the correct consistency is achieved.

Grease a large bowl. Shape the dough into a ball and place dough it in the bottom of the large greased bowl. Cover with a clean cloth and let dough rise in a warm place until doubled in size, roughly 45 minutes to 1 hour.

Once doubled, punch down the dough. Re-grease the bowl and let the dough double again, an additional 45 minutes.

In a small saucepan over medium heat, combine sugar, butter, and corn syrup. Bring to a boil and remove from heat.

Grease a 9-inch round pan and line the bottom of the pan with parchment paper.

Pour a thin layer of caramel sauce into the bottom of the prepared baking dish. Sprinkle pecans over the top, if using.

In a small bowl, combine the softened butter, brown sugar, and cinnamon.

Once the dough has doubled a second time, use a rolling pin to roll dough into a rectangle roughly 9 x 5 inches on a well-floured surface. Spread the cinnamon mixture over the entire rectangle.

Gently roll the dough up on the long side into a long log. Using a serrated knife or a piece of dental floss, cut the dough into 8 pieces, each roughly 1-inch wide. Place rolls in the pan, on top of the caramel sauce, and press down slightly so that the cinnamon sugar is visible at the top.

Cover the pans with a clean dishtowel and let rise again, roughly 30 minutes.

While the dough is rising, preheat oven to 350 F.

Bake 20 minutes until the rolls are golden brown on top.

Cool on counter for 5 minutes to ensure the caramel has time to set. If you remove the rolls too early, the caramel will ooze everywhere.

Flip the pans onto a serving platter. Remove the parchment paper. Serve warm.