Servings: 12 slices

4-4½ c. - flour 4 to 4½ c. - flour
1 envelope - yeast 1 envelope - yeast
1 c. - milk 1 c. - milk
sugar sugar
unsalted butter unsalted butter
1 tsp. - cinnamon 1 tsp. - cinnamon
⅔ c. - brown sugar ⅔ c. - brown sugar
2 tbsp. - light corn syrup 2 tbsp. - light corn syrup
½ c. - pecans (chopped) ½ c. - pecans (chopped)
2 - eggs 2 - eggs

Combine yeast & 2-c. flour in mixing bowl.
Heat milk, ⅓-c. sugar, & ⅓-c. butter, stirring constantly, until mixture is warm (115 to 120° F). Add to flour mixture along with eggs.
Beat at low speed ½-min.; then on high speed for 3-min.
With a spoon, stir in as much of 2 to 2½ c. flour as you can mix in.
Turn dough onto floured surface & knead in enough of remaining flour to make moderately stiff dough which is smooth & elastic (6 to 8 min.).
Form dough into ball & put in greased bowl; turn once. Cover & let rise in warm place until doubled (about 1-hr.).
Punch dough down, divide in half, cover, & let rest 10-min.
In the meantime, melt 3-tbsp. butter.
Roll ½ dough into 12x8 in. rectangle; then brush with half of melted butter..
Combine cinnamon & ½-c. white sugar; sprinkle half of it on dough.
Roll up jelly-roll style, starting with long end. Seal seam & cut into 12 slices.
Repeat previous two steps with remaining dough.
Combine brown sugar, corn syrup, & ¼-c. butter. Cook, stirring, until butter has melted & mixture blended. Divide between 2 9-in. round cake pans.
Sprinkle each pan with half of pecans.
Arrange rolls in pans, cover, & let rise till nearly doubled (about 30-min.).
Preheat oven to 375° F. Bake rolls for 20 to 25 min. & invert onto serving plate.

SOURCE: Better Homes & Gardens New Cook Book (1982 Ed.)  SOURCE: Better Homes & Gardens New Cook Book (1982 Ed.)