In the bread maker, add the flour, white sugar, salt, milk, vanilla, butter, and yeast. Use the directions for the bread maker, and program it to dough.

As the dough is mixing, combine the filling: mix the brown sugar and cinnamon. Bring the butter to room temperature.

Grease the bottom and sides of a 13″x9″ baking pan.

As the dough finishes up, make the caramel sauce. Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Heat, while stirring, until the syrup is dissolved and everything is combined. Pour the sauce into the greased pan. If adding any nuts or raisins, sprinkle it over the caramel sauce.

When the dough cycle is completed, place the dough on a lightly floured surface. Roll it out to make a 12″ by 15″ rectangle.

Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon and sugar mixture over the butter.

Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.

Cut the dough into 1 1/2″ sections and place them in the baking pan. They should be close together, with the spiral cut down.

Place the pan in a preheated oven at 350 degrees.

Bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.

Remove from the oven. Let cool slightly, about 15 minutes. Place another baking sheet or pan over that. While firmly holding these together, flip the buns over. Be careful. The sauce is hot.

Cool a bit more, and enjoy.