3 1/2 c. flour
1/4 c. sugar
1/4 c. shortening
1 pkg. yeast
1 1/2 c. milk
1 egg
1 tsp. salt

CINNAMON FILLING:

1/2 c. butter, melted
1/2 c. sugar
1/2 c. brown sugar
1/2 tsp. cinnamon

TOPPING:

1 c. sugar
1 tsp. cinnamon
1/2 c. chopped pecans

In a large bowl, combine 2 cups of the flour and the yeast. Heat milk, 1/4 cup sugar, shortening and salt just until shortening melts. Add to yeast mixture, add egg, beat on low speed for 1/2 minute, scraping bowl constantly. Beat 3 minutes on high speed. Stir in enough of remaining flour to make medium soft dough. Place in greased bowl, turn once to grease surface. Cover. Let rise to double, about 1 to 1 1/2 hours.

Turn dough onto lightly floured surface, divide in half. Roll out one portion at a time to 12x12 inch squares. Spread with half the cinnamon filling. Fold up jelly roll fashion, starting at long side, pinch to seal ends and edges. Cut into 12 pieces.

Place each on a greased baking sheet, cut side down, at least 3 inches apart. Flatten each to about 3 inches in diameter. Let rise for 30 minutes. Cover with wax paper, roll over top with rolling pin to flatten 1/8 inch thick. Remove paper.

Brush with 1/4 cup of melted butter and sprinkle with topping. Cover with wax paper, roll flat. Bake at 400 degrees for 10-12 minutes. Cool on wire racks.