Bake at 375 degrees for 30 minutes. Makes two 9 inch rounds.

4 1/2 c. all-purpose flour
1 pkg. faster-rising active dry yeast
1 c. milk
1/2 c. water
1/3 c. sugar
1/4 c. (1/2 stick) butter
1 tsp. salt
1 tsp. ground cinnamon
2 eggs
1/2 c. (1 stick) butter, melted
2 c. firmly packed brown sugar
6 tbsp. light corn syrup
6 tbsp. light cream
2 c. pecan halves

Stir together 1 1/2 cups of the flour and yeast in large bowl of electric mixer with dough hook.

Heat milk, water, sugar, 1/4 cup butter, salt and cinnamon in small saucepan over low heat until warm (butter need not melt).

Add liquid ingredients to flour yeast mixture; beat at medium speed of electric mixer, following manufacturers directions, 3 minutes. Add eggs and 1 cup remaining flour; continue to beat 2 minutes. Stir in remaining flour to make a moderately soft dough. Turn out onto lightly floured pastry cloth or board; knead 5 minutes, or until smooth and shiny. Cover dough with bowl and let rise in a warm place, away from draft, 20 minutes or until double in bulk.

Divide dough in half. Roll out one half to a 12x9 inch rectangle on a lightly floured board. Spread with part of the melted butter; sprinkle with 1/2 cup of the brown sugar; repeat with second half of dough. Roll up, jelly-roll fashion, starting at one of the short sides.

Divide remaining melted butter between two 9 inch layer cake pans; stir in 1/2 cup brown sugar, 3 tablespoons light corn syrup and 3 tablespoons light cream into each pan; heat over low heat, stirring constantly until mixture bubbles. Sprinkle 1 cup pecan halves in each pan.

Cut each yeast roll into 6 slices with a sharp French knife and place, cut side up, over nut syrup layer in each pan; cover with plastic wrap. Let rise in warm place 20 minutes, or until double in bulk.

Bake in moderate oven (375 degrees) 30 minutes or until golden. For the last 5 to 7 minutes, cover with a sheet of aluminum foil to prevent excessive browning. Cool in pans on wire racks 5 minutes, loosen cakes around edges; invert onto serving plate or onto sheets of heavy duty aluminum foil. Serve warm, or cool completely; wrap in foil; label, date and freeze.

Note: If you use active dry yeast, let rise for 40 minutes.