Prep Time: 1 hour, plus 70 minutes rising time
Cook Time: 25 to 30 minutes
Yield: 20 servings
- NUT TOPPING:
- 1/4 cup butter OR margarine, melted
- 1/2 cup firmly packed brown sugar
- 1/4 cup Karo® Light Corn Syrup
- 3/4 cup chopped pecans
- DOUGH:
- 5 to 5-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 envelopes Fleischmann's® RapidRise Yeast
- 1-1/2 teaspoons salt
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup butter OR margarine
- 2 large eggs
- CINNAMON FILLING:
- 1/4 cup butter or margarine, melted
- 1/2 cup sugar
- 1 tablespoon Spice Islands® Ground Saigon Cinnamon
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- For NUT TOPPING: Combine all topping ingredients; stir to blend. Spread evenly on bottom of 13 x 9-inch baking pan. Set aside.
- For DOUGH: Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120°F to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Roll dough to 24 x 12-inch rectangle. For CINNAMON TOPPING: Brush with melted butter; sprinkle with sugar and cinnamon.
- Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 20 equal portions. Place, cut side up in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
- Preheat oven to 350°F. Bake for 25 to 30 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn upside down and remove from pan; cool completely on wire rack.
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