WARM: In a microwave-safe bowl, heat the milk and water for 30-45 seconds. Check the temperature, it should be about 105-108ºF. If it’s hotter, you’ll need to allow it to cool at room temp until it reaches that range. Add the melted cooled butter to the milk mixture.

DOUGH: In the bowl of an electric mixer fitted with a dough hook (or hand mixer with dough hook) combine 3 cups flour, sugar, salt, powdered milk, and yeast. Mix for a few seconds, then pour in the milk mixture and egg. Beat on medium-low speed until the flour is incorporated; about 5 minutes. If the dough is sticky, add ¼ cup of flour at a time until it pulls away and forms a ball. Run the mixture for another 5 minutes on medium speed. Remove dough from hook, spray dough with oil spray, and cover with plastic wrap. Let rest for 10-15 minutes.

CINNAMON BROWN SUGAR: In a small now, whisk together the brown sugar, cinnamon, and ground nutmeg; set aside.

MAKE ROLLS: Turn the dough out onto a floured work surface. With a floured rolling pin, roll it out into a 14x10 inch rectangle. Spread the softened butter over the surface using a butter knife. Sprinkle evenly with the cinnamon sugar mixture. Top with apple and pecan pieces. Drizzle ½ of the caramel sauce on top. Roll the dough tightly, tuck and pinch the ends and cut into 12 even pieces, using a sharp knife or dental floss. Place rolls in a lightly greased or parchment-lined 13x9 baking pan.

REST: Loosely cover with a towel and allow the rolls to rise in a warm, dark place for 20-35 minutes. TIP: heat a 200ºF oven, turn the oven OFF and place rolls inside.

BAKE: Remove the dish from the oven. Place a rack in the center of the oven and preheat the oven to 350ºF. Bake the rolls for 16-22 minutes or until golden. Remove and let cool on a wire rack for 10 minutes. Drizzle with remaining caramel sauce and serve warm.