1 pkg. yeast
1/4 c. warm water
1 tsp. honey
1 c. scalded milk
1/4 c. melted butter
1/4 c. sugar
1 tsp. salt
1 egg beaten

FILLING:

6 tbsp. melted butter
Mix 1/2 c. sugar and 2 tsp. cinnamon

TOPPING:

1 c. brown sugar
1/2 c. butter
1 tbsp. corn syrup

Heat slowly until blended well.

1 to 2 c. pecans

Mix first 3 ingredients in a large bowl. Cover with flour sack towel and set 5 minutes.

Combine milk, butter, egg, sugar and salt. Beat in with yeast mixture. Mix in flour. Cover and let rise 2 hours. Punch down and divide dough in half. Roll into 12 x 9 rectangle. Spread butter on and sprinkle sugar, cinnamon mixture. Roll long way like jelly roll. Slice into about 30 pieces. Pour topping in 9 x 13 pan. Sprinkle pecans on. Set rolls on top. Space them and let rise.

Bake 375 degrees for 30 minutes. Cool 2 minutes and flip onto a cookie rack. Freeze what is not eaten that day.