Ingredients
1 package (1/4 ounce) active dry yeast
3/4 cup warm water
3/4 cup warm milk
1/4 cup sugar
3 Tbs. vegetable oil
2 tsp. salt
3 3/4 to 4 1/4 cups flour
FILLING
1/4 cup butter or margarine, softened
1/4 cup sugar
3 tsp. ground cinnamon
3/4 cup packed brown sugar
1/2 cup whipping cream
1 cup coarsely chopped pecans
Preparation
In a mixing bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1 1/4 cups flour. Beat on medium speed for 2 to 3 minutes or until smooth.
Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface.
Roll into an 18-inch x 12-inch rectangle. Spread butter to within 1/2 inch of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
Cut into 12 slices. Combine brown sugar and cream; pour into a greased 13-inch x 9-inch x 2-inch baking pan. Sprinkle with pecans.
Place rolls, cut side down, over pecans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30 to 35 minutes or until well browned. Cool for 1 minute before inverting onto a flat surface.
