1 pkg. dry yeast
1/4 c. warm water
2 1/4 c. sifted flour
2 tbsp. sugar
1 tsp. salt
1/2 c. butter
1/4 c. Pet evaporated milk
1 unbeaten egg

FILLING:

1/2 c. butter
1 c. brown sugar
1 c. chopped pecans
1 tbsp. cinnamon

GLAZE:

1 c. powdered sugar
1/2 tsp. vanilla
1-2 tbsp. Pet evaporated milk

Soften 1 package yeast in 1/4 cup warm water. Sift together flour, sugar and salt in mixing bowl. Cut in butter until particles are fine. Add evaporated milk, egg and yeast. Mix well. Cover. Chill 2 hours or overnight. Cream butter, brown sugar, cinnamon and add pecans.

Divide dough into thirds. Roll out one part on floured surface to a 12 x 6 inch rectangle. Spread with 1/3 of the filling. Roll up starting with 12 inch side. Seal. Place crescent shape on foil-lined cookie sheet. Make cuts along edge 1 inch apart to within 1/2 of center. Repeat with remaining dough. Let rise in warm place (85-90 degrees) until light, about 45 minutes. Bake at 350 degrees until golden brown (20-25 minutes). Frost while warm.