Mix 2 cups flour, 1/3 cup granulated sugar, salt and yeast in large bowl. Add warm milk, 1/3 cup butter and egg. Beat on low speed 1 minute. Scraping bowl frequently, stir in remaining flour.
Turn onto floured surface and knead for 5 minutes or until dough is smooth and elastic. Place in greased bowl and turn dough upside down being sure to have dough greased on both sides. Cover and let rise till double in size. Dough is ready if indention remains when touched.
Heat 1 cup brown sugar, and 1/2 cup butter to a boil, stirring constantly. Remove from heat and add dark corn syrup. Pour into the bottom of a 9x13 cake pan. Sprinkle with the pecan halves.
Punch down dough and roll out a 15x10 rectangle. Spread with 3 Tbsp. butter. Mix chopped pecans, 3 Tbsp. granulated sugar, 3 Tbsp. brown sugar and cinnamon. Sprinkle evenly over the buttered dough. Roll up tightly. Pinch edges of dough to seal. Cut 16 1" slices. Place slightly apart and let rise for about 30 min.
Bake at 350°F 30 min or till golden brown. When done, invert onto another plate. I invert mine onto a cookie sheet.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.