- 2 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 1 3/4 cups sugar
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 4 3/4 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans
- BROWN SUGAR-NUT SYRUP:
- 1 cup packed dark brown sugar
- 1/4 cup butter or margarine
- 2 tablespoons water
- 1 cup pecan halves
- EGG WASH:
- 1 egg white
- 1 teaspoon water
- In a mixing bowl, dissolve yeast in warm water. Add 3/4 cup sugar, milk, 1/2 cup butter, salt, egg, egg yolk and 3 cups flour. Beat on medium speed for 5 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto lightly floured surface. Roll into a 24-in. x 18-in. rectangle. Melt remaining butter; brush over dough. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. Sprinkle with pecans. Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut into six slices.
- For syrup, combine brown sugar, butter and water in a saucepan. Bring to a boil; boil and stir for 1 minute. Pour into a greased 13-in. x 9-in. x 2-in. baking. Arrange pecan halves, flat side up, over syrup. Place rolls, cut side down, over pecans. Press down gently. Cover and let rise until doubled, about 1 hour.
- Beat egg white and water; brush over rolls. Bake at 350 degrees F for 35-40 minutes or until golden brown. Immediately invert onto a serving platter.