I have always wanted to make these mouthwatering treats. Good for you? No! Yummy in the tummy? Yes!
I never knew how easy they were to make (just takes a little time for dough to rise so you have to be patient). Boy oh boy are these good too! Sweet, chewy, gooey, yum!
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water
- 3/4 cup warm milk
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 teaspoons salt
- 3 1/2 to 4 1/2 cups all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup sugar
- 3 teaspoons ground cinnamon
- 3/4 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1 cup coarsely chopped pecans
- In large mixing bowl, dissolve yeast in water. Add milk, sugar, oil, and salt; then stir. Add a little over 1 cup of flour and beat at medium speed for 2-3 minutes. Stir enough of the remaining flour to create a soft dough that isn't so sticky it sticks to your hands.
- Turn dough out onto a lightly floured counter and knead for around 6 minutes (adding flour periodically when dough gets too sticky). Place in a lightly greased bowl, turning once to grease top. Cover and let rise until doubled in size (about one hour).
- Punch down dough and turn back out onto lightly floured counter. Roll out into rectangle (should be around 12. in x 18 in.). Spread butter on dough, leaving a 1/2 in. edge on all sides. Combine sugar and cinnamon and sprinkle over butter. Roll up, jelly-roll style (starting with the long side) and pinch seam to seal. Cut into 12 slices.
- Mix brown sugar and cream and pour into greased 9 x 13 baking pan. Cover with pecans, cut side down. Cover and let rise another hour...they should double in size
- Bake at 350 degrees for about 30-35 minutes or until golden brown. Cool for a couple of minutes before serving. Yield: one dozen.