Salted Caramel n' Peanut Cinnamon Rolls

I know. I know! The long adjective riddled title is annoying but it was impossible to call these bad boys cinnamon rolls or caramel rolls, they truly require many delicious adjectives. And I obliged their demands.

Salted Caramel Peanut Rolls
4 - 4 1/3 cups bread flour divided
2 TBSP yeast-I love SAF instant yeast (5 dollars at Natural Pantry in Anchorage makes 97 loaves of bread!)
1 cup warm water
2 TBSP oil
1/3 cup of sugar
1/2 teaspoon salt
2 eggs
filling
3 TBSP butter
1/2 cup sugar
1 teaspoon cinnamon
caramel peanut topping
2/3 cup brown sugar
1/4 cup butter
2 TBSP corn syrup
1/2 salted roasted peanuts
2 teaspoons Celtic sea salt or kosher salt divided-use less as tastes differ

add flour, yeast, water, oil to bowl of a stand mixer, pulse 3-4 times
add sugar and salt
mix for 30 seconds
scrape sides, then add eggs mixing well for one minute
add flour by the 1/2 cup full, mixing well after each addition
when a smooth dough has been formed let the machine knead for 5 minutes or so
I always err on the side of less flour figuring I can add a bit more but it's really hard to take too much out again
check your dough, does it seem too sticky and soft? add a sprinkle of flour and knead a bit more
then remove to a greased bowl, cover and let rise until doubled, with instant yeast it takes about 30-40 minutes
meanwhile make the filling, melt the butter and set aside
mix the sugar and the cinnamon also set aside
then make your caramel topping
melt together the butter, sugar and corn syrup
cook and stir for 2 minutes
divide evenly between to round 8 inch cake pans
sprinkle on the peanuts dividing also between the two pans
sprinkle each pan with 1/2 teaspoon of Celtic sea salt, set aside
when dough is doubled punch down
divide in half, working with one half roll it evenly in to a 12x8 rectangle
brush with half the butter, sprinkle with half the sugar mix
roll up from the long side, cut into 12 rolls
arrange in one of the round pans
repeat with the remaining dough
cover and let rise 20 minutes
bake in a 325 oven until done, approximately 25-30 minutes, do not over bake
be careful these have a tendencey to be so tempting you often forget they are MOLTEN LAVA upon removal from the oven
let cool five minutes then invert on a plate
sprinkle remaining salt on if desired

 sorry for the LAME-TASTIC photos, my camera is just not cutting it, I need a new one

Peace and Love-