1/2 c. whole bran cereal, coarsely crushed
1/4 c. granulated sugar
1 pkg. active dry yeast
1/2 c. warm water (110 to 115 degrees)
1 egg
1 1/2 c. all purpose flour
1 tbsp. cooking oil
1 c. chopped pecans
1/3 c. packed brown sugar
1/2 c. maple-flavored syrup
2 tbsp. butter
1 tsp. cinnamon

Combine cereal, sugar and yeast. Stir in water. Let stand 5 minutes. Add egg, 1/2 cup of flour and oil and 1/2 teaspoon salt. Beat at low speed of mixer until blended. Beat at high speed 3 minutes scraping bowl often. By hand stir in remaining flour, knead 1 minute. Place in greased bowl cover and let rise until double in bulk about 1 hour. In a saucepan, combine pecans, brown sugar, syrup, butter and cinnamon, cook and stir over low heat just until sugar dissolves. Do Not Boil.

Punch dough down. With floured hands, press dough into a greased 12 inch pizza pan or 2 greased cake pans, forming a high edge. Crimp edge. Spread pecan mixture to within 1 inch of edge. Bake at 400 degrees about 20 minutes until lightly browned. If using a pizza pan place on baking sheet.