Ingredients
- 1 pkg (1/4 oz) active dry yeast
- 3/4 c warm water
- 3/4 c warm milk
- 1/4 c sugar
- 3 Tbsp vegetable oil
- 2 tsp salt
- 3 3/4 to 4 1/4 c all purpose flour
- 1/4 c butter, softened
- 1/4 sugar
- 3 tsp ground cinnamon
- 3/4 c packed brown sugar
- 1/2 c whipped topping
- 1 c coarsely chopped pecans
Directions
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In a mixing bowl, dissolve yeast in warm water
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Add the milk, sugar, oil, salt and 1 1/4 c flour
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Beat on medium speed for 2-3 min or until smooth
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Stir in enough remaining flour to form a soft dough
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Turn onto a floured surface; knead until smooth and elastic (about 6-8 min)
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Place in a greased bowl, turning once to grease top
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Cover and let rise in a warm place until doubled, about 1 hr
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Punch dough down
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Turn onto a lightly floured surface
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Roll into an 18×12 in rectangle
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Spread butter to within 1/2 in of edges
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Combine sugar and cinnamon; sprinkle over butter
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Rollup, jelly roll style, starting with a long side; pinch seam to seal
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Cut into 12 slices
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Combine brown sugar and cream; pour into a greased 13×9×2 in baking pan
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Sprinkle with pecans
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Place rolls, cut side down, over pecans
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Cover and let rise until doubled, about 1 hr
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Bake at 350 for 30-35 min or until well browned
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Cool for 1 minute before inverting onto a serving platter