Dough:

1 cup milk
4 tbsp. sugar
1 tsp. salt
2 tbsp. shortening
1 package yeast
1/2 cup warm water
3 1/2 cups all-purpose flour
1/3 cup butter, melted
3/4 cup sugar
2 tsp. cinnamon

Scald milk, sugar, salt and shortening in saucepan. Pour into large mixing bowl to cool. Dissolve yeast in warm water. When all liquids are cool, stir yeast mixture into milk mixture. Add flour and mix well with spoon. Cover and let rise until double bulk, approx. 1 hour.

For cake: Using 1/2 of dough, pinch off walnut size pieces and dip in 1/3 cup melted butter. Combine 3/4 cup of sugar and 2 teaspoons of cinnamon. Dip the dough into this mixture and place in greased angel food cake pan. Bake at 350°F until brown.

Pecan Layer:

1/3 cup butter
1/2 cup brown sugar
1 cup pecans, chopped
1 tbsp. corn syrup

Heat ingredients in saucepan until sugar is dissolved. Pour into 2 greased round pans.

For rolls: On floured board, using remaining coffee cake dough, roll out to thickness of pie crust. Brush dough with 2 teaspoons of melted butter and sprinkle with remaining sugar, cinnamon mixture. Roll tightly and seal edges well. Cut into 1-inch slices and place in pans. Cover and let rise about 1 hour.

Bake 350°F for 25-30 minutes. Remove from pans immediately.