Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1 1/4 cups warm 2 percent milk (110° to 115°)
- 1/4 cup sugar
- 1/4 cup shortening
- 1 egg
- 1 teaspoon salt
- 4 cups all-purpose flour
- Filling:
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1 teaspoon ground cinnamon
- Topping:
- 1/4 cup butter, melted
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans
- In a large bowl, dissolve yeast in warm milk.
- Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 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 until doubled, about 1 hour.
- Combine filling ingredients; set aside.
- Punch dough down; divide in half.
- On a floured surface, roll each portion into a 12-inch square.
- Spread filling over dough.
- Roll up tightly jelly-roll style; pinch to seal.
- Cut into 1-in. slices; place on greased baking sheets (four slices per sheet).
- Cover with waxed paper; flatten slices with palm of hand into 3-inch circles.
- Cover and let rise until doubled, about 30 minutes.
- Cover with waxed paper and flatten or roll into 5-in. circles.
- Brush with butter.
- Combine the sugar, cinnamon and pecans; sprinkle over butter.
- Cover with waxed paper; roll or flatten again.
- Discard waxed paper.
- Bake at 400° for 10-12 minutes or until browned.
- Serve warm.
- Yield: 2 dozen.
