Prep 20 mins
Cook 30 mins
The beauty of this recipe (besides the taste) is that you can make it up to 2 days ahead of time and just keep refrigerated. Time of rising not included.
- 4 cups white bread flour
- 1⁄3 cup sugar
- 1 teaspoon salt
- 2 envelopes instant yeast
- 1 cup milk, warm
- 1⁄3 cup butter
- 1 egg
- 1 cup brown sugar, packed
- 1⁄2 cup butter
- 1⁄4 cup corn syrup
- 1 cup pecans, halved,toasted
- 2 tablespoons butter, room tempera ture
- 3⁄4 cup pecans, chopped,toasted
- 1⁄4 cup brown sugar, packed
- 1 1⁄2 teaspoons ground cinnamon
- For dough: combine 2 cups flour, sugar, salt and yeast in large bowl; add milk, butter and egg; beat 1 minute; stir in enough remaining flour to make a soft dough; knead dough on floured board for 5 minutes; place in greased bowl; cover with plastic wrap; let rise in warm place until doubled, about 1 1/4 hours.
- For topping: bring brown sugar and butter to a boil, stirring constantly; remove from heat; stir in syrup; pour into 13" x 9" pan; sprinkle pecan halves on top.
- For filling: punch down dough; roll out into 15" x 10" rectangle; spread with butter.
- Combine pecans, brown sugar and cinnamon; sprinkle over dough; starting at long side, roll up tightly, pinching seam to seal; cut into 15 pieces; place in pan; cover tightly with plastic wrap; refrigerate 12-48 hours.
- Preheat oven to 350°F.
- Bake uncovered for 25-30 minutes, or until golden; let stand 3 minutes in pan, then invert onto serving platter.
Fabulous recipe! They rise beautifully are soft, rich and delicious. I make them without the nuts (my son doesn't eat them) and they are a big hit. They are very rich, so this is one of my 'special occasion' recipes.
I used packaged crescent rolls because I was short on time and they turned out beautifully. They were gone in an instant.