1 package active dry yeast
1 c. warm water
¼ c. sugar
1 t. salt
2 T. melted margarine
1 egg
3 ¼ to 3 ½ c. flour
1/3 c. margarine
½ c. brown sugar
1 T. corn syrup
2/3 to 1 c. pecan halves
½ c. sugar
2 t. cinnamon
In a mixing bowl, dissolve yeast with the warm water. Stir in ¼ cup sugar, salt, 2 T. margarine,
egg, and 2 cups flour. Beat until
smooth. With spoon or hand, work in
enough remaining flour until the dough is easy to handle. Place in greased bowl. Cover tightly and refrigerate overnight (or
up to 4-5 days).
Combine melted margarine, brown sugar, corn syrup and
pecan halves. Pour into greased 9x13
pan. Combine ½ c. sugar and
cinnamon. On floured board, roll out
the dough into a 9x15 rectangle. Spread
sugar and cinnamon mix over the dough.
Begin rolling the dough up tightly, starting at the long side. Seal the edges. Cut into 1 inch slices and place in the 9x13 pan. Cover with a damp cloth and let rise in a
warm place until double in size (about 1 ½ hours) Bake at 375 degrees for 25-20
minutes. Remove from the oven and
immediately turn upside down onto a platter.