1 pkg. (1/4 oz) active dry yeast
3/4 c. warm water (110-115 degrees)
3/4 c. warm milk (110-115 degrees)
1/4 c. sugar
3 tbsp. vegetable oil
2 tsp. salt
3 3/4 to 4 1/4 c. flour

Filling:

1/4 c. butter, softened
1/4 c. sugar
3 tsp. cinnamon
3/4 c. packed brown sugar
1/2 c. whipping cream
1 c. chopped pecans

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1 1/4 cup flour. Beat at medium speed 2 to 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until double in size, about 1 hour. Punch down. Turn onto lightly floured surface. Roll into 18 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 whipping cream, pour into a greased 9 x 13 baking pan. Sprinkle with pecans. Place rolls, cut side down over pecans. Cover and let rise about 1 hour.

Bake 350°F for 30-35 minutes. Cool for 1 minute. Invert onto a serving platter.