Post by chief_cook2 on Sept 26, 2003 20:15:03 GMT -6
1/2 c. firmly packed light brown sugar
1/2 c. light corn syrup
3/4 c. warm water
1/3 c. granulated sugar
2/3 c. butter, softened
1 c. pecan pieces
6 to 6 1/2 c. all-purpose flour
3/4 c. warm milk
2 pkg. active dry yeast
2 eggs
1 1/2 tsp. salt
2 T. ground cinnamon
Heat brown sugar, corn syrup and 3 tablespoons butter, stirring until sugar
dissolves and butter melts. Pour into greased 13 x 9 x 2-inch baking pan.
Sprinkle pecans evenly on bottom; set aside. Place water in large, warm bowl;
sprinkle in yeast; stir until dissolved. Stir in milk, 1/3 cup of butter,
granulated sugar, eggs, salt and enough flour to make a soft dough. Knead on floured
surface until smooth; about 8 minutes. Roll dough to 18 x 24 inches. Melt
remaining butter; brush on dough. Evenly sprinkle with cinnamon; roll up from short
end as for jelly roll. Pinch seam to seal; cut into 8 equal pieces. Place cut
side up in pan; cover tightly with plastic wrap. Refrigerate 2 to 24 hours. To
bake, remove from refrigerator. Uncover dough; let stand 10 minutes at room
temperature. Bake at 375° for 40 minutes or until done. Invert onto serving
tray.